Pendarvis House Cornish Pasty

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 2 1/2 cups flour
• 1 teaspoon salt
• 1/3 lb lard
• 2/3-3/4 cup cold water
• 2 1/2 lbs beef shoulder
• 5 cups potatoes, cut in small thin pieces
• 1 cup onion, coarsely chopped
• 1/3 cup suet, finely chopped
• 1 1/2 teaspoons salt
• scant 1/3 tsp black pepper

Recipe

• 1 first prepare the crust. combine the flour and salt and work in the lard. add 2/3 cup water (more if necessary) until dough holds together. knead well and form into a ball. refrigerate until needed. then prepare the filling. remove bone, gristle, and membranes from the meat and cut into 1/2 inch cubes. combine the meat, potatoes, onions, and suet. add the salt and pepper, mixing it in well. on a well-floured board roll out the dough into a circle approximately 16 inches in diameter. place circle onto baking sheet with half of circle lapping over edge of pan. place the filling onto the circle, keeping the mixture 1 inch from the edges and as straight as possible. moisten the 1 inch edges with water and with a quick, careful motion flip lapping side over. press edges together well, then fold over 1/2 inch and pinch to seal well. make 3 cuts in top cruse to allow steam to escape. bake at 350 degrees f for 2 hours. use 4 large spatulas to lift onto serving platter. serves 6-8.