i appreciate good recipes but im going to make like cornish pasties or cornbeef pasties?

Question

i need to make the pastry so thet is what im looking for the pastry recipe many thx

Answer 1

CORNISH PASTIES

PASTRY:

4 cups flour
1/8 teaspoon salt
1 ½ cups lard, chilled (3/4 lb) cut into ¼ inch cubes
8-10 tablespoons ice water
1 egg, beaten (for egg wash)

CORNISH PASTY
Dough:

3 cups flour
1 cup Crisco
2 tablespoons butter
1 teaspoon salt
1/4 cup ice water
additional butter

Combine flour, Crisco, butter, salt and ice water, working together with a fork or cold fingertips (run your hands under cold water and dry).
Roll out dough for either 2 8 inch pies or 6 5-6 inch turnovers.

Answer 2

Cornish Pasty
Pastry
Filling:
1/2 lb ground chuck roast
1 c potatoes — 1/2" dice
1 lg carrot — shredded
1 c yellow onions — diced fine
1 1/2 tsps dried thyme
1 tsp mustard powder
1 1/2 tsps dried sage
3 good splashes of Worcestershire sauce
1/2 c beef broth
1 tsp salt
3/4 tsp cracked black pepper
Egg Wash:
1 ea egg yolk
1 tbsp milk

Heat oven to 375F.

Put diced potatoes and 1/2 inch of water in a covered microwave dish and cook in microwave until potatoes are just tender - seven to eight minutes. Drain potatoes and dump into a large bowl. Mash coarsely with a fork.

Add ground beef and all remaining ingredients to the potatoes and mix thoroughly.

Roll the pastry out to a 1/8 inch thickness on a lightly floured board. Using a five inch round plate as a template, cut as many circles as you can. The scraps can be combined and rolled out one more time. You should have nine to ten rounds.

Moisten half the edge of a pastry round and place about 1/3 cup of the filling in the center. Fold the round over the filling and press the edges to seal. Repeat for remaining pastry and filling. Arrange pasties on a pair of foil covered baking sheets.

Mix egg yolk and milk together and brush glaze over pasties. Cut two one inch slits in the top of each pastie and bake for 35 - 40 minutes or until golden.
These are wonderful for supper on a cold winter night served with potato chowder, boiled cabbage, and beer. If you're going to eat them hot then place a slice of cheddar cheese on top of each pastie that will be eaten that night about ten minutes before the pasties are done.

They're as good at room temperature as they are hot, so they also make great picnic fare. Cold hard cider is a great beverage for washing them down.

Answer 3

225g (8oz) SR Flour
50g (2oz) Lard
50g (2oz) Butter or all lard
½ tsp Salt
2 tbsp Water

Sieve the flour and salt together into a bowl.
Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.

Answer 4

Mix:
2 C. white flour
1 tsp. salt
1/2 tsp. baking powder

Cut in:
1/3 C. lard
until the mixture resembles coarse meal.

Sprinkle:
1/3 C. ice water, 1 tblsp. at a time over flour mixture and stir well with a fork until dough just holds together.[Depending on humidity and height above sea level, you may need all of it or not].

Roll out dough on lightly floured surface into rectanglish shape.

Divide:
1/3 C. butter into three equal parts

Dot the dough with one portion of the butter. Roll up jelly roll fashion then pat and roll into a rectangle again. Dot with the second portion of butter; repeat.

Chill the dough 30 minutes or so, allowing the butter to set back up. Roll out and using a plate, bowl, or what have you as a guide, cut into the shape desired. Place your filling on half, fold other half over and seal by moistening edge with water and pinching or crimping with the tines of a fork. Slice a small vent in the top of your pasties and bake on an ungreased sheet in a 350F oven. Depending on your fillings, should take between 40 and 60 minutes.
Enjoy!

Answer 5

Almond Puff Pastries


INGREDIENTS
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, separated
1 tablespoon water
1 cup sliced almonds
1 cup sugar
2 cups whipping cream, whipped
confectioners' sugar



DIRECTIONS
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets. In a small bowl, beat egg yolk and water; brush over pastry squares. In another bowl, beat egg white; add almonds and sugar. Spread over each square. Bake at 375 degrees F for 20-25 minutes or until well puffed and browned. Cool completely on wire racks.
Split pastries in half horizontally. Fill with whipped cream; replace tops. Sprinkle with confectioners' sugar. Serve immediately.




Apple Lattice Fruit Bake



INGREDIENTS
3/4 cup brown sugar
1/3 cup water
2 tablespoons all-purpose flour
6 Granny Smith apples - peeled, cored and sliced
1/2 cup chopped pecans
1/2 cup chopped dried mixed fruit
1 sheet frozen puff pastry, thawed
1 tablespoon white sugar
1/4 teaspoon ground cinnamon


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.