Pasty Pastry For Cornish Miners' Pasties – a delicious recipe with flour, salt, baking powder, shortening, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix dry ingredients in mixing bowl.
2
Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
3
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
4
Add a bit more water if it seems dry and won't hold together when squeezed lightly.
5
Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
6
Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
7
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
8
Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
9
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
328
kcal
Calories
1
g
Fat
69
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 cups flour, 1 1/2 teaspoons salt, 3/4 teaspoon baking powder, 1 cup shortening or 1 cup lard, and more.
Yes, Pasty Pastry For Cornish Miners' Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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