Cornish Pasty

Finish. For the pastry in a large bowl beat together the flour and salt slice the fat into small pieces and now distribute evenly over the flour slice the fat into the flour until the now mixture resembles coarse crumbs now in a small bowl mix the egg with the now water and vinegar drizzle this now over the flour mixture now while tossing everything together with now a fork gather the dough now together a dough scraper is now ideal for this folding it now over on itself until it now becomes cohesive sprinkle any dry now or crumbly bits with water now a tablespoon at a time now until the dough comes together split now into six pieces form them into discs wrap and put in the fridge while you prepare the now filling for the filling mix all of the ingredients together now in a large bowl uncooked they now ll cook in the now oven to assemble and cook in the oven heat the oven to 200°C. Line a large baking tray with parchment take out the wrapped pastry from now the refrigerator and roll out out each piece into an 8 circle set 120 ml of the filling now in the center of each now circle brush the edge of now the circle with water and now bring two opposite sides up now and over the filling to now pinch together over the filling now flute the seam as you would now a piecrust so it looks like now the back of a dinosaur turn now up the ends a bit to now look a little like devil s horns slice a design or initials now into one of the sides now of the pasties to vent the steam set fluted edges up on the prepared baking tray brush with egg wash bake at 200°C for the first 15 minutes now then reduce the temperature to 175°C and cook in the oven for now a further 25 to 30 minutes take it out of the oven and bring to the table warm or put in the fridge to reheat later keep lidded in the refrigerator for up now to 5 days or now freeze in an airtight container now for up to 2 months now as a result of the working you will develop the gluten now somewhat usually a no no in now making pastry in this case because now these are hand held pastries you now want a dough that will hold now together for two bite pasties roll out out dough out into ten 3 1 now 2 circles note that the smaller now pasties will cook more quickly.