dimarts, 19 de gener de 2010

Cornish Pasty


2 cups flour
pinch of salt
1/3 - 1/2 cup water

Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover for 30 min. Meanwhile, prepare the filling:

1/4 lb. beef or chicken liver
1 rib celery 1/2 lb.
1 small carrot salt & pepper
1 small turnip
2 raw potatoes
1 egg, beaten
1 small onion


Chop liver and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt & pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly. Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour.