Pendarvis House Cornish Pasty Recipes

Steps:

• First prepare the crust. Combine the flour and salt and work in the lard. Add 2/3 cup water (more if necessary) until dough holds together. Knead well and form into a ball. Refrigerate until needed. Then prepare the filling. Remove bone, gristle, and membranes from the meat and cut into 1/2 inch cubes. Combine the meat, potatoes, onions, and suet. Add the salt and pepper, mixing it in well. On a well-floured board roll out the dough into a circle approximately 16 inches in diameter. Place circle onto baking sheet with half of circle lapping over edge of pan. Place the filling onto the circle, keeping the mixture 1 inch from the edges and as straight as possible. Moisten the 1 inch edges with water and with a quick, careful motion flip lapping side over. Press edges together well, then fold over 1/2 inch and pinch to seal well. make 3 cuts in top cruse to allow steam to escape. Bake at 350 degrees F for 2 hours. Use 4 large spatulas to lift onto serving platter. Serves 6-8.

Steps:

• Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
• Add remaining shortening and continue to mix.
• Salt may be added to flour if desired.
• Add water- mix with fork until forms into a ball.
• Roll out into top and bottom crust.
• Or may use purchased crust.
• Preheat oven to 350.
• Put uncooked pie crust into bottom of 9" pie plate.
• Cover with a layer of sliced potatoes.
• Sprinkle with 1/3 of the onions.
• Crumble 1/2 ground chuck and spread over potatoes.
• Continue layering ending with potatoes and onions.
• Cover with top crust.
• Put a few holes in it for steam to escape.
• Bake approximately 1 1/2 hours until potatoes are soft.
• Let sit 10 minutes before slicing.
• Serve in slices as a pie with Chili Sauce on the side.

Steps:

• Mix all of the above Irish Pasty ingredients and add:.
• 2 Tbls. chopped parsley.
• 1 medium size onion [Diced and sauteed].
• Form the pasty into approx 3-inch diameter patties.
• Dip into your favourite fish batter and cover all over.
• Deep fry in 375F oil and remove when a golden.
• brown.
• Serve with chips (French Fries) cooked in same.
• oil. Woo hooooooo! :)).

Steps:

• CRUST:.
• Mix flour with salt, cut in lard until fine.
• Break egg into measuring cup and add water to make 1 cup.
• Add to flour, mix like pie crust.
• Chill.
• FILLING:.
• Mix all ingredients together lightly.
• Divide crust dough into size portions.
• Roll each into about 9" circle.
• Place a generous cup (1/6 of total) on one side of a crust. (See note).
• Fold other side over to 1/2" of crust edge and turn up and over edge to seal.
• Crimp crust.
• Place pasties on lightly sprayed baking pans, cut small slit in each.
• Do not let edges touch.
• **Note:.
• Before folding over crust add 1/2 teaspoon butter.
• If suet WAS NOT available during mixing, add 1 1/2 teaspoon butter.
• Bake in pre-heated 400 degree oven for 40 minutes.
• Serve hot with chili sauce and cole slaw.

Steps:

• Preheat oven to 190C / 375F / Gas mark 5. Grease a baking sheet, or line with baking paper (not greaseproof).
• To make the filling: put all ingredients except the kidney beans into a food processor and process until very finely chopped. Turn into a bowl and stir in the kidney beans. Add plenty of pepper to taste.
• To make the pastry: Grate 120g margarine (or 60g margarine and 60g white fat) into 225g flour and the salt. Stir and cut through well with a large blunt knife to break up the fat and margarine a little.
• Using the blunt knife to stir, gradually add enough water to make a soft dough. Do not make too sticky. Using a little of the remaining flour, gently roll out the pastry until about 1cm thick. Fold the pastry into thirds by bringing the bottom edge up to about two thirds, and the top edge down to cover. Then fold the sides in the same way. If not using straight away, wrap in foil and store in the fridge for up to 24 hours.
• To form the pasties: Roll out the pastry to about 1cm thick and cut into 4 rounds about the size of a large tea plate. Pile filling into the centre of each circle and top with a piece of the remaining margarine. For each pasty, dampen the edge of the pastry with a little water, then fold pastry over the filling to form and half circle. Try to stuff as much filling in as you possibly can.
• To make the traditional edging, beginning at the right side, use the forefinger and thumb of your right hand to pinch the pastry together while using the forefinger and thumb of your left hand to fold over the section of pastry next to it. Move along to the next section of pastry, and repeat. Continue in this way along the edge of the pastry, making a rope-like join.
• Place the pasties onto the prepared baking sheet. Brush each one with soy milk, and prick with a fork to let the steam escape.
• Bake in the preheated oven for about 45 minutes until golden brown. Serve piping hot. The pasties should not split open, but if they do, it's not a problem, they are merely called 'laughing pasties'!