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August 2018

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True Cornish Pasties Recipe

True Cornish Pasties recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print True Cornish Pasties recipe  PDF


3/4 c Butter, unsalted cold
6 T Shortening chilled
3 c Flour, bread
1/2 ts Salt
1/3 c Water, ice (about)

3 Lamb kidneys
1/2 lb Steak, fat free
2 md Potato
1 md Onion
1 lg Carrot
1 Garlic clove
2 T Parsley chopped (opt)
3/4 ts Salt
1/4 ts Nutmeg
1/4 ts Pepper, black
1 lg Egg beaten
Cut fat into the flour with a pastry blender or 2 knives or an electric mi er until the mi ture is blended and forms lumps the size of peas. Rub mi ture between your fingers until you have a fine grained te ture. Add just enough ice water to make it stick together and quickly knead it into a smooth and shiny ball. Speed is important. Cover and refrigerate for 60 minutes before rolling out. Halve the kidneys and remove film and fatty core. Dice the kidneys and steak very fine. Peel and chop the vegetables equally as fine. Mi well in a bowl with parsley and spices. Preheat the oven to 375 degrees F. Roll out the unsweetened pastry to a thickness of 1/8 inch and cut into 3 inch rounds with a cookie cutter. Put a spoonful of the meat mi ture in the center of the rounds. Paint the edges lightly with water. Cover with the remaining rounds, pinching the edges together very firmly. Prick well with a fork. Place on a baking sheet and paint with the egg. Bake 30 minutes.

True Cornish Pasties recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
779 people have voted
Last Reviewed on 2018-08-20



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