Cornish Pasties
Ingredients
Crust for 40 pasties
- 3-pound can shortening (calls for Fluffo, but Crisco will probably be fine)
- 10 pounds flour
- ⅔ cup salt
- 1½ shortening cans water
Filling for each pasty
- 1 cup diced potatoes (raw)
- ¼ pound cooked ground or diced meat
- ¼ cup diced onions
- Salt, pepper
Notes
Crust for 40 pasties
Mix salt and flour. Add shortening and when mixed well, add water and knead until well mixed. Divide into balls about fist size, and wrap in bundles of two each in foil. Freeze extras.
Filling for each pasty
Roll dough into oval shape about as thick as piecrust. Place diced potatoes on dough into a pile. Put ground meat on top of potatoes and then put diced onions on top of the meat. Salt and pepper to taste. Pull sides of dough together and pinch together in a seam. Place on slightly greased pan and bake in a 350° oven for 1 hour.
Can be served with a cream or brown gravy if desired.
