Cornish Pasty From Youtube Recipes

Steps:

• 1. PUT SOME FLOUR IN A SHAKER SMALL DISH OF WATER ROUGH PUFF PASTRY FOR 3 PASTIES - DOUBLE FOR 6 BREAD FLOUR 225 GRAMS 8 OZ (- FOR 6 - 450 GRAMS) BUTTER - CHOPPED 75 GRAMS 2.65 OZ (- FOR 6 - 150 GRAMS) LARD - CHOPPED 75 GRAMS 2.65 OZ (- FOR 6 - 150 GRAMS) PINCH OF SALT COLD CHILLED WATER ABOUT ½ CUP (- FOR 6 - ABOUT 1 CUP) USING A PASTRY BLENDER CHOP BUTTER AND LARD INTO FLOUR INTO PEA SIZES ADD WATER MIX TURN OUT ONTO WORK SURFACE JUST PULL PASTRY TOGETHER - DON'T KNEAD ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - ( FOLD TOP DOWN TO MIDDLE, THEN BRING BOTTOM UP TO MIDDLE) THEN MAKE 1 TURN (SEAM ON THE SIDE) ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - THEN MAKE 2ND TURN ROLL OUT INTO A THICK RECTANGLE - THEN FOLD INTO THIRDS - THEN MAKE 3RD TURN PLACE IN A PLATE - SEAM SIDE DOWN - AND WHACK 3 TIMES (FOR FUN), THEN COVER WITH SARAN. PUT IN FRIG. ITS GOOD TO PUT IN FRIG OVERNIGHT
• 2. FILLING: POTATOES - ABOUT 1 MED POTATO PER PASTY - CUT INTO SLIVERS (ABOUT 60- GRAMS) ONION - 1 LARGE ONION PER ABOUT 3 PASTY (ABOUT 30 GRAMS) SWEDE - RUTABGA - TURNIP - CUT INTO THINNER SLICES THAN THE POTATO (ABOUT 40 GRAMS) FLANK OR SKIRT BEEF - CUT INTO THIN, SMALL SLICES (ABOUT 60 GRAMS) SALT/PEPPER PUT OVEN ON 425 DEGREES CUT PASTRY INTO 3 PIECES - ROLL INTO CIRCLE YOU WILL PILE EVERYTHING INTO THE MIDDLE OF THE PASTRY ROUND: TOP WITH 1 LG HANDFUL OF POTATO - SALT & PEPPER 1 SM HANDFUL OF ONION 1 SM HANDFUL OF RUTABAGA - SALT AND PEPPER 1 LG HANDFUL OF MEAT = SALT AND PEPPER TOP WITH 1 SHAKE OF FLOUR TOP WITH 3 SMALL PIECES OF BUTTER (AND ALSO CLOTTED CREAM IF YOU HAVE) USING PASTRY BRUSH BRUSH WATER AROUND THE EDGES PULL UP THE CENTER AND SQUEEZE TOGETHER, THEN SQUEEZE ALL ACROSS THE PASTRY TOP AND SIDES BEAT 1 EGG AND GENEROUSLY SLATHER ON ALL THE PASTIES PUT IN OVEN FOR ABOUT 15 MINUTES (WATCH FOR BROWNING), THEN TURN OVEN DOWN TO 320 - 350 FOR ABOUT 45 MINUTES GOOD TO SERVE WITH PICKLED ONIONS!