Cornish Pasty From Youtube Recipes

Steps:

• 1. PUT SOME FLOUR IN A SHAKER SMALL DISH OF WATER ROUGH PUFF PASTRY FOR 3 PASTIES - DOUBLE FOR 6 BREAD FLOUR 225 GRAMS 8 OZ (- FOR 6 - 450 GRAMS) BUTTER - CHOPPED 75 GRAMS 2.65 OZ (- FOR 6 - 150 GRAMS) LARD - CHOPPED 75 GRAMS 2.65 OZ (- FOR 6 - 150 GRAMS) PINCH OF SALT COLD CHILLED WATER ABOUT ½ CUP (- FOR 6 - ABOUT 1 CUP) USING A PASTRY BLENDER CHOP BUTTER AND LARD INTO FLOUR INTO PEA SIZES ADD WATER MIX TURN OUT ONTO WORK SURFACE JUST PULL PASTRY TOGETHER - DON'T KNEAD ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - ( FOLD TOP DOWN TO MIDDLE, THEN BRING BOTTOM UP TO MIDDLE) THEN MAKE 1 TURN (SEAM ON THE SIDE) ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - THEN MAKE 2ND TURN ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - THEN MAKE 3RD TURN PLACE IN A PLATE - SEAM SIDE DOWN - AND WHACK 3 TIMES (FOR FUN), THEN COVER WITH SARAN. PUT IN FRIG. ITS GOOD TO PUT IN FRIG OVERNIGHT
• 2. FILLING: POTATOES - ABOUT 1 MED POTATO PER PASTY - CUT INTO SLIVERS (ABOUT 60- GRAMS) ONION - 1 LARGE ONION PER ABOUT 3 PASTY (ABOUT 30 GRAMS) SWEDE - RUTABGA - TURNIP - CUT INTO THINNER SLICES THAN THE POTATO (ABOUT 40 GRAMS) FLANK OR SKIRT BEEF - CUT INTO THIN, SMALL SLICES (ABOUT 60 GRAMS) SALT/PEPPER PUT OVEN ON 425 DEGREES CUT PASTRY INTO 3 PIECES - ROLL INTO CIRCLE YOU WILL PILE EVERYTHING INTO THE MIDDLE OF THE PASTRY ROUND: TOP WITH 1 LG HANDFUL OF POTATO - SALT & PEPPER 1 SM HANDFUL OF ONION 1 SM HANDFUL OF RUTABAGA - SALT AND PEPPER 1 LG HANDFUL OF MEAT = SALT AND PEPPER TOP WITH 1 SHAKE OF FLOUR TOP WITH 3 SMALL PIECES OF BUTTER (AND ALSO CLOTTED CREAM IF YOU HAVE) USING PASTRY BRUSH BRUSH WATER AROUND THE EDGES PULL UP THE CENTER AND SQUEEZE TOGETHER, THEN SQUEEZE ALL ACROSS THE PASTRY TOP AND SIDES BEAT 1 EGG AND GENEROUSLY SLATHER ON ALL THE PASTIES PUT IN OVEN FOR ABOUT 15 MINUTES (WATCH FOR BROWNING), THEN TURN OVEN DOWN TO 320 - 350 FOR ABOUT 45 MINUTES GOOD TO SERVE WITH PICKLED ONIONS!

Steps:

• Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
• Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
• Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.