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2 c. diced potatoes 1 lg. diced onion 1 c. diced rutabaga 1/2 c. diced carrot 1 1/2 tsp. salt 1/2 tsp. pepper 1 1/2 lbs. pasty meat (loosely ground beef) Mix together for filling. DOUGH: 1 lb. shortening 6 c. flour 1 tsp. salt Mix well until crumbly. Add 1 cup warm water until the dough is workable, not sticky. Chill. Separate dough into 6 parts. Roll the dough out to about 1/8 inch thick. Scoop pasty mix into centers. Fold in half and seal closed. Cut a few slits on top. Bake at 350 degrees for 1 hour. | |
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recipe reviews #109716
Mandy Smith (Michigan) says:
After the first online recipe for the dough I found FAILED ME and was crumbling, I began a new frantic search. I found this one, and while I already had my own filling mixture done up, I have to say it was SO easy and soft and workable. Best dough recipe I have ever found! THANK YOU!
#182041
Andrew (Ontario) says:
Carrot in a Cornish Pasty, Get outta here, if you put carrot in a pasty in Cornwall they would banish you to Devon. Traditionally, beef skirt finely chopped, potato, swede (rutabaga/orange turnip), onion, salt, white pepper and a knob of butter. The vegetables should be chipped into irregular pieces, not diced. Definitely NO carrot.
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