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Suggest a better descriptionSift the flour and salt. Rub in the Crisco and butter until a sandy texture is reached. Make a hollow in the middle and add water. Handle as little and as lightly as possible. Wrap in grease proof paper and refrigerate for 24 hours. Now its ready to use for the Cornish Pasties.. Roll out pastry to approx 1/8" thick, cut into 5" diameter rounds, I cut around a dessert dish, moisten the filling with a little water and place a generous spoonful in the middle of each round. Make sure it is in a pile not flattened out. Moisten the edges of the pastry with beaten egg. Fold in half and flute the edges. Now stand them up so the fluting is a cross the top, and push with your fingers to make the join into a wavey seam. Boy.. thats hard to try and explain without being able to show you...Mind you that part is only for looks! Brush the outside of each pastie with beaten egg, and cook at 275 degrees for 3/4 hr to an hour. When cooked, pastry should be nicely browned. Shared by Jo Sheckman * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN Posted to MC-Recipe Digest V1 #706 by Lisa Clarke
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Serving Size: 1 Serving (993g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2935 | ||
Calories from Fat: 1970 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 218.8g | 292 % | |
Saturated Fat 77.7g | 388 % | |
Monounsaturated Fat 89.4g | ||
Polyunsanturated Fat 38.8g | ||
Cholesterol 261mg | 80 % | |
Sodium 136.7mg | 5 % | |
Potassium 951.1mg | 25 % | |
Total Carbohydrate 195.9g | 58 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 185.7g | ||
Protein 46.8g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2935
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