Cornish Pastries Recipe
Ingredients
| 3 cups plus 1 tbs. flour | ||
| Shortening | 1/2 Pound (For the dough:) | |
| Salt | 1/2 Teaspoon (For the dough:) | |
| Cold water | 6 Tablespoon (For the dough:) | |
| Carrot | 1 (For the filling:) | |
| Potato | 1 (For the filling:) | |
| Leek | 1 (For the filling:) | |
| Meats | 1/2 Pound (For the filling:) | |
| Dried thyme | 1/2 Teaspoon (For the filling:) | |
| Generous pinch of salt | ||
| Generous pinch of freshly ground black pepper | ||
| Flour | 1 Tablespoon (For the filling:) | |
| Egg yolk | 1 (For the filling:) | |
| Milk | 2 Tablespoon (For the filling:) | |
Directions
Knead the flour with the shortening, salt and water.
Chill 30 minutes.
Scrape the carrots, peel the potatoes and finely dice both.
Remove the root end and the green tips from the leek.
Halve, wash and slice it thinly.
Season the ground meat with the thyme, salt and pepper.
Roll out the dough into 8 pieces about 1/8 inch thick, heap each with vegetables, then ground meat.
Top with pieces of potato and dust with the flour.
Brush the edges with water and press together.
Preheat the oven to 425°.
Grease the baking sheet.
Whisk the egg yolk with the milk.
Brush onto the pastries and bake 35 minutes.
After 25 minutes of baking reduce the heat to 375°.
Chill 30 minutes.
Scrape the carrots, peel the potatoes and finely dice both.
Remove the root end and the green tips from the leek.
Halve, wash and slice it thinly.
Season the ground meat with the thyme, salt and pepper.
Roll out the dough into 8 pieces about 1/8 inch thick, heap each with vegetables, then ground meat.
Top with pieces of potato and dust with the flour.
Brush the edges with water and press together.
Preheat the oven to 425°.
Grease the baking sheet.
Whisk the egg yolk with the milk.
Brush onto the pastries and bake 35 minutes.
After 25 minutes of baking reduce the heat to 375°.
Chef
