cornish pasty

Name: cornish pasty
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: British
Ingredients: 2 pieces Carrot (2 small carrots); 2.13 cup All-Purpose Flour (2.125 cups all-purpose flour, or more as needed); 1 tsp Baking Powder (1 teaspoon baking powder); ¼ tsp Table Salt (0.25 teaspoon table salt + table salt and pepper to taste); ½ cup Butter (0.5 cup salted butter, diced); ½ cup Water (0.5 cup water); 1 ¼ lb Rump Roast (1.25 pounds rump roast, cubed); 2 pieces White Potatoes (2 white potatoes, peeled and diced); 1 piece Yellow Onion (1 yellow onion, chopped); 2 tbsp Peppers (table salt and pepper to taste); 2 tbsp Whole Milk (2 tablespoons whole milk)

90 minBritish

Servings6

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Steps

1preheat the oven to 450 degrees f (230 degrees c).
2place carrots in a small saucepan and cover with water.
3bring water to a boil and cook until tender, about 10 minutes.
4let cool and slice.
5while carrots cook, sift flour, baking powder, and salt together in a bowl.
6add butter and rub to the consistency of coarse crumbs.
7mix in water.
8if dough is sticky, add more flour.
9roll out dough to about 1/4-inch thick.
10cut out six 5-inch circles.
11do not stretch the dough.
12mix meat together with carrots, potatoes, and onion.
13season with salt and pepper to taste.
14cover half of each pasty base with the filling.
15moisten pastry edges and fold over the filling.
16press edges together with a fork to seal.
17transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
18bake in the preheated oven for 10 minutes.
19turn oven down to 350 degrees f (175 degrees c) and bake for 35 more minutes.