Skip to content

Pastry for Cornish Pasties

Any good pastry dough can be used for Cornish pasties, but it should be neither too rich nor too flaky. This works very well. Adjust amounts as required. See also Cookbook:Pasties.

Source and licence

"Pastry for Cornish Pasties" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pastry_for_Cornish_Pasties, revision 4516039), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pastry_for_Cornish_Pasties&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516039

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United Kingdom. Associated with United Kingdom by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
  2. Roll dough to about a ¼ inch thick.
  3. Cut out rounds with a tea plate—or other round object about 6in across.
  4. Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
  5. Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
  6. Place on baking sheet, bake in hot oven (450 °F) until golden-brown.