Cornish Pasty
List of Ingredients
(submitted by Grandma LaFreniere)
3 C flour
1 tsp salt
1 C lard
1 C cold water
Cut lard into flour and salt until pieces are size of small peas. Add water a little at a time. Handle as little as possible. Cut into five portions. Roll dough the size of 9" pie pan.
Filling for one pasty:
Grate 2 Tbsps. rutabega on dough.
Add:
3/4 C cubed potato (1/4-1/2" cubes)
3 ounces flank steak (1/2" cubes)
1 ounce fresh pork (1/2" cubes) - optional
Salt and Pepper
1 tsp finely chopped suet
1 Tbsp minced onion
2 Tbsp diced potatoes
Fold crust over and crinkle edges. Cut slit on top of each pasty. Bake 1 hour at 400F.
Recipe
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