Try this True Cornish Pasties recipe, or contribute your own.
Suggest a better descriptionCut fat into the flour with a pastry blender or 2 knives or an electric mixer until the mixture is blended and forms lumps the size of peas. Rub mixture between your fingers until you have a fine grained texture. Add just enough ice water to make it stick together and quickly knead it into a smooth and shiny ball. Speed is important. Cover and refrigerate for 60 minutes before rolling out. Halve the kidneys and remove film and fatty core. Dice the kidneys and steak very fine. Peel and chop the vegetables equally as fine. Mix well in a bowl with parsley and spices. Preheat the oven to 375 degrees F. Roll out the unsweetened pastry to a thickness of 1/8 inch and cut into 3-inch rounds with a cookie cutter. Put a spoonful of the meat mixture in the center of the rounds. Paint the edges lightly with water. Cover with the remaining rounds, pinching the edges together very firmly. Prick well with a fork. Place on a baking sheet and paint with the egg. Bake 30 minutes.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 12 | ||
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Calories: 321 | ||
Calories from Fat: 172 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 25.6mg | 1 % | |
Potassium 295.2mg | 8 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 26.6g | ||
Protein 8.8g | 13 % | |
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: 321
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