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Baked Cornish Pasties Recipe
|Flour||3 1⁄2 Cup (56 tbs) (sifted, unbleached)|
|Suet||1⁄2 Cup (8 tbs), ground|
|Margarine||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs), cold|
Serving size: Complete recipe
Calories 3778 Calories from Fat 2214
% Daily Value*
Total Fat 248 g380.9%
Saturated Fat 86.6 g432.9%
Trans Fat 0 g
Cholesterol 81.6 mg
Sodium 2000.6 mg83.4%
Total Carbohydrates 335 g111.7%
Dietary Fiber 11.8 g47.3%
Sugars 1.2 g
Protein 47 g94.7%
Vitamin A 116.4% Vitamin C 0.27%
Calcium 7.4% Iron 114%
*Based on a 2000 Calorie diet
With a pastry blender, blend flour, suet, salt, and margarine together until mixture resembles crumbs.
Add Water and mix lightly until dough holds together.
Knead on a lightly floured board or cloth forafew moments until dough is smooth.
Divide into 2 balls and chill until dough is firm (approximately 20 minutes).
Roll out 1 ball of dough at a time on a lightly floured board until it is a little thicker than 1/8-inch.
Cut with a 2 1/2-inch round cookie Cutter.
Cover and refrigerate rounds until ready to fill them.
Spread a small amount of the filling on half of each round.
Fold the other half over and seal edges well.
Place fill pasties on an ungreased baking sheet and bake 1 5 minutes at 375°; lower heat to 350° and bake 30 minutes or until pasties are golden.