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Traditional Cornish Pasty
A classic Cornish pasty made with a robust bread‑flour pastry, buttery lard fat, and a traditional filling of beef, potatoes, swede (rutabaga) and onion, seasoned with salt and white pepper. Hand‑rolled, crimped and baked until golden, this recipe follows the official Cornish pasty specifications for an authentic taste of Cornwall.
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Cost Breakdown
Critical Success Points
- • Rubbing the cold butter and lard into the flour until breadcrumb‑like
- • Using precisely weighed water to achieve the correct dough consistency
- • Chilling the dough for at least 1 hour before rolling
- • Rolling the pastry to a uniform 3 mm thickness
- • Placing butter cubes both under and over the meat for flavor
- • Crimping the edges tightly to seal the filling
- • Ventilation hole to allow steam to escape
Safety Warnings
- • Handle raw beef with care; avoid cross‑contamination.
- • Use oven mitts when removing hot trays.
- • Sharp knife for vent holes – cut away from your body.
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