Eat It

Instructions

1

If you're in the UK, use plain flour and no salt, in the US use self rising flour and add the 1/2 tsp of salt, or you can use all-purpose flour and add baking powder and salt.
2

Whisk the flour and salt together in a large bowl, then add small cubes of cold unsalted butter and lard (if you have it. If not you can substitute butter). Add water and whisk to start combining, then get your hands in and press the butter into the dough to incorporate. If dough is sticky, add more flour. When it starts forming a solid mass, wrap it in clingfilm and put it in the fridge for an hour. Do not overwork the dough.
3

While the dough is chilling prepare the filling. Dice the meat and veggies into very small cubes and place them in a medium bowl. You can use whatever meats and vegetables you like, but the ones listed are used in the traditional Cornish Pasty. Add the herbs and spices and the tbsp of water and stir to combine.
4

Preheat oven to 320 degrees F, or 160 degrees C.
5

When the dough has chilled an hour, dust a surface with flour and roll out the dough with a rolling pin into a large circle as thin as you comfortably can, but definitely less than a 1/4 inch thick. If you have a plate, you can use that to cut the dough into a nice uniform circle. Reserve the cut off pieces for another pasty. Place half the uncooked meat and veggies on half of the dough circle, about an inch from the edge of the dough.
6

Beat an egg in a small bowl and brush the inch of dough by the filling with the beaten egg. Fold the opposite end of dough over the filling side and crimp the edges of the dough together using your fingers or fork tines. You should end up with a half moon shape with the filling sealed inside the dough. Brush the outside of the pastry completely with the egg wash.
7

Repeat this process for remaining pasties.
8

Line a baking sheet with parchment paper and place the pasties on top, then put the sheet in the preheated oven for an hour.

Ingredients

Instructions