cornish pasty
easy
60 mins
60 mins
Ingredients
- 450 g Flour
- 7-10 Tbsp Salt
- 100 g Butter
- 100 g Lard (alternatively 100 g butter)
- 300 g Potatoes
- 125 g Carrots
- 1 Onion
- 150 g lean steak
- 1 TEASPOON Instant vegetable stock
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 Egg yolk (size M)
- 3 TABLESPOONS Milk
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp wooden skewers
Directions
- 1
Mix flour and a teaspoon of salt. Add butter and lard in flakes and knead well with the dough hooks of the hand mixer. Then knead again with your hands. Cover and chill for 45 minutes. In the meantime, peel, wash and finely dice the potatoes and carrots for the filling. Peel and finely dice the onion.
- 2
Wash the meat, dab dry and dice finely. For the filling mix meat, potatoes, carrots, onion and stock. Season to taste with salt, pepper and sugar. Form dough into a roll and cut into 13 slices. Roll out each slice to a circle (approx. 14.5 cm) on a floured work surface. Coat the edges with water. Spread the filling evenly on top, leaving a 1.5 cm wide edge. Fold over the circle of dough and press together. Place on two baking trays lined with baking paper and prick several times with a wooden skewer. Whisk the egg yolk and milk. Brush the dumplings with it. Bake one after the other in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20 minutes.
- 3
Spread the filling evenly on top, leaving a 1.5 cm wide edge. Fold over the circle of dough and press together. Place on two baking trays lined with baking paper and prick several times with a wooden skewer. Whisk the egg yolk and milk. Brush the dumplings with it. Bake one after the other in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20 minutes. Then reduce the baking temperature to (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) and bake for another 20 minutes. Remove from the oven and serve
Nutrition Facts
280 kcal
28 g
16 g
7 g
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