Cornish Pasties

Ingredients

• one pound of flour
• five ounces of lard, butter, or dripping
• a beaten egg or a little milk
• some cooked potato
• some cold meat
• some cooked onion
• seasoned with pepper and salt

Method

1. 1

   Rub lard into flour, add cold water to make a damp paste.

2. 2

   Roll out to 1/4 inch thick, cut into rounds.

3. 3

   Fill with chopped potato, meat, and onion, season, wet edges, press together, brush with egg or milk, and bake in a hot oven for 15 minutes.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 34. The excerpt below is the record exactly as published.

Cornish Pasties. Put into a basin one pound of flour ; rub finely into it five ounces of lard, butter, or dripping; then add just enough cold water to make a damp paste. Form it into one lump with the tips of the fingers, leaving the sides of the basin clean ; roll it out on a floured board to about a quarter of an inch in thickness. Take a basin or a round cutter, dip it in flour and cut the paste into rounds. Put into each round some cooked potato, cold meat, and cooked onion, all finely chopped and seasoned with pepper and salt. Wet round the edges; press them firmly together ; brush them over with a beaten egg or a little milk

Cook this with the app: pantry check, scaling, and the assistant.