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Yeasted Cornish Pasties




Source of Recipe


Jamaica Gleaner


List of Ingredients




3 1/4 to 4 cups unbleached all-purpose flour
1 package fast-rising active dry yeast
1/2 tsp. salt
1 1/2 cups hot (115 degrees to 125 degrees) water
2 tsp. honey
1 tbs. butter, softened
1 large (about 3/4 lb.) potato, scrubbed and quartered lengthwise
1 lb. ground pork, crumbled
1/2 pound ground veal, crumbled
1 large carrot, finely chopped
2 medium onions, finely chopped
1 clove garlic, minced or pressed
1 tsp. salt
1/2 tsp. dried sage
1/4 tsp. each pepper, ground
allspice and dried thyme
1/4 cup chopped parsley
1 egg, beaten with 1 tbs. milk

Recipe



1. In large bowl of electric mixer, combine 2 3/4 cups of the flour, fast-rising yeast and salt. Stir to blend dry ingredients thoroughly. In small bowl, combine the hot water, honey and butter; stir to blend.

2. Add hot water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 1/2 cup more flour to make a soft dough.

3. Turn dough out onto floured surface. Knead until dough is smooth and satiny, and small blisters form just under surface (10 to 12 minutes), if necessary, adding just enough flour (up to 3/4 cup total) to prevent dough from sticking.

4. Turn dough in greased bowl. Cover with plastic film and a kitchen towel; let rise in a warm place until doubled in bulk (30 to 40 minutes). Punch down, cover with inverted bowl, and let rest for 10 minutes.

5. Meanwhile, simmer potato in boiling water to cover until barely tender (12 to 15 minutes). Drain; cut into 1/2-inch cubes.

6. In large frying pan over medium heat, cook meats, stirring often, until no longer pink; add carrot, onions, garlic, salt, sage, pepper, allspice and thyme. Cook, stirring often, until meats and onions brown lightly. Remove from heat; stir in potato and parsley.

7. Divide dough into 8 equal portions. On lightly floured surface, roll out each portion to an 8-inch round. In centre of each round, mound an eighth of the filling.

8. Lift up two parallel edges of each round; bring together in middle over centre of the filling. Moisten edges of dough, then pinch dough to seal in a line down centre of pasty.

9. Preheat oven to 450 degrees. Carefully place pasties well apart on large greased baking sheet. Brush lightly with egg mixture. Let rise until dough looks puffy (12 to 15 minutes). Bake until well-browned (12 to 15 minutes). Serve hot or warm.

Makes 8 pasties.