Here’s a change of pace. Not hard to make, and if you’ve ever been to Great Britain…well it’ll make you think you’re back in London, Edinburgh or some other delightful town.


Authentic Cornish Pasties

4C flour

2t salt

1C lard

8T butter, chilled

1lb lean boneless top round

11/2 C chopped pared potatoes

3/4C chopped onions

1 large carrot, pared and chopped

1/3t fresh ground black pepper

1 egg, beaten

Combine flour and 1t salt in large bowl. Cut lard and butter with pastry blender until it resembles coarse crumbs. Sprinkle 3/4 to1 cup ice water over flour mixture, mixing lightly with fork until dough sticks together (add just enough water as needed to form dough). Divide dough into 3 equal portions and shape each into ball.

Wrap into plastic wrap and refrigerate 1 hour.

Freeze meat 30-45 minutes. Chop finely, then cover.

Roll out each portion of dough on lightly floured surface to 1/8″ thickness. With sharp knife, cut dough into 7″ circles using inverted plate or bowl as guide. Reroll and cut out scraps of dough.

Combine meat and all remaining ingredients except egg in large bowl. Toss to mix. Spoon rounded 1/3C measure of meat mixture onto the center of each pastry circle. Brush water lightly around edges of each circle.

Fold over to form semi-circle. Pinch dough together around edges to seal in filling.

Place pastries on greased baking sheet and brush evenly with beaten egg. Cut slit in each pastry.

Bake in a pre-heated 400 degree oven for 15 minutes. Reduce temp to 350 and continue baking until pastries are golden – about 30 minutes.