Cornish Pasties
6 servings
60 minutes
Recipe taken from the book "Downton Abbey. Cookery Book.
1
For the dough, mix flour, a teaspoon of salt, and lard in a large bowl and rub the mixture with your fingers into coarse crumbs. Gradually add cold water with a fork until the dough forms a ball.
- Wheat flour: 540 g
- Salt: to taste
- Rendered pork fat (smalec): 210 g
- Water: 270 ml
2
Divide the dough in half, place each half on a separate board, wrap in plastic wrap, and refrigerate while preparing the filling.
3
For the filling, dice the peeled apples and pork into 1 cm cubes, chop the bacon and sage. Mix the apples, pork, bacon, and sage with Worcestershire sauce, seasoning with salt and pepper.
- Granny Smith apples: 2 pieces
- Pork shoulder: 200 g
- Bacon: 115 g
- Worcestershire sauce: 1 tablespoon
- Dried sage: 1 teaspoon
- Fresh sage: 5 g
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 190 degrees. Line two baking sheets with parchment paper. Generously sprinkle flour on the work surface. Roll out half of the dough into a sheet about 3 mm thick, then use a saucer to cut out six circles approximately 15 cm in diameter. If necessary, gather the scraps and roll out again until you have six circles.
- Wheat flour: 540 g
5
Evenly distribute half of the filling between the circles, using a spoon to place it on half of the circle and leaving about 1 cm gap from the edge.
6
Moisten the edge with water, fold the circle in half and press along the edge to seal the pie. Pinch the edges with a fork or your fingers.
7
Puncture the pastries several times with a fork to release air, and place them on the prepared baking tray.
8
Repeat the same with the remaining dough and filling. Bake the pastries for about 20 minutes: the crust should be slightly golden, and the temperature in the center of the pastry should reach 74 degrees. They can be served hot or warm.
