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Cornish Pasties III

SUBMITTED BY: Mary Mrotek

"The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches)."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.1 star rating.
Read Reviews (9)
Original recipe yield 12 large pasties

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups lard
  • 1 cup cold water
  • 3 tablespoons vegetable oil
  • 1 onion, finely diced
  • 5 carrots, diced (optional)
  • 2 rutabagas, diced
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 10 green onions, chopped
  • salt and pepper to taste
  • 1/2 cup butter
  • 2 tablespoons milk

DIRECTIONS

  1. To Make Crust: Place flour and salt in a large bowl. Mix well, then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
  2. To Make Filling: Heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
  3. Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 400 degrees F (200 degrees C).
  4. Divide dough into 12 portions and roll out each one to fit a 9-inch pie plate.
  5. Place a pastry circle in a pie pan. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge, then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
  6. Bake in preheated oven for 45 minutes or until crust is golden brown.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2005 by BUENOSDIAS
I only wanted to make 6 pasties, so I cut the flour, H20 & shortening in 1/2 (2 cups flour & 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2003 by SHENDERSON
These are terrific. Even my 6 & 10 year old loved them - they each ate 2 and they're really... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by WENDOPIA
This was incredibly dry! I had to smother it in gravy and the others in ketchup for them to... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2005 by MARMARL
I was so excited to make these pasties! The filling tastes just like the pasties at the local... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2006 by Shaz
I too was excited to make and serve this recipe. My husband is English and we ate pasties... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2005 by Lady Lerandia
Ehh.. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2004 by szivigrrl
my mom and i made these last night with only a few alterations (due, mostly in part, to not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by theoriginalmidwesterner
I had the oppertunity to visit Michigan's UP this past summer and found this delightful treat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2007 by yummytummy
excellent!! one of the best recipes for pasties ever! MORE


 
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