Cornish Pasties

Cornish Pasties

Ingredient For the Crust:

• Flour 4 cups
• Salt 2 tsp
• Butter 1-1/2 cups
• Ice water 10 tbsp

For the Filling:

• Finely chopped onion 1
• Finely chopped spring onions 2
• Potato (diced) 1
• Carrot (diced) 1
• Salt to taste
• Pepper to taste
• Egg 1

Method:

• Place the flour, 2 teaspoons of salt, and the butter in a bowl. Quickly rub the butter into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour. Roll each piece into 6-7 inch rounds. 
• Mix the onion, potato, spring onion, carrot and season well with salt and pepper. Divide the mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg. Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg. Place the pasties on a greased baking sheet and bake in a preheated oven for 30 minutes at 200 degrees C until golden brown.