Pastry for Cornish Pasties
Photo: David Johnson [1], CC BY-SA 3.0
This is a sturdy, forgiving pastry made for holding a Cornish pasty filling. The dough is kept deliberately plain, neither very rich nor very flaky, so it stays firm enough to wrap around a hearty filling and be eaten by hand. A mix of lard, butter and suet gives it a savory depth, and a tea plate is all you need to cut the rounds.
Instructions
Mix the flour, fat and salt together, then add water a little at a time until the mixture comes together as a stiff dough.
Roll the dough out to about ¼ inch thick.
Cut rounds from the dough, using a tea plate as your guide.
Set each round on a pastry board with half of it propped up on a rolling pin. Spoon the filling onto the half resting on the board, then fold the other half over it.
Brush the edges with water and press them together to seal. Crimp the edge, then cut a slit in the middle of each pasty to let steam escape.
Put the pasties on a baking sheet and bake in a hot oven until they are golden brown.
Make it personal.
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![David Johnson [1]](https://commons.wikimedia.org/wiki/File:Cornish_pasty.jpeg){kind=link}