Ingredientes para Pendarvis House Cornish Pasty
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Como fazer Pendarvis House Cornish Pasty
- **Prepare the Crust:** In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
- **Cut in Lard:** Add 1 cup of cold lard (vegetable shortening can be substituted) and using a pastry blender or your fingertips, cut the lard into the flour mixture until it resembles coarse crumbs.
- **Add Water:** Gradually add 2/3 cup ice water, mixing gently until the dough just comes together. Do not overmix.
- **Knead and Chill:** Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- **Prepare the Filling:** While the dough chills, remove any bone, gristle, and membranes from 1 lb beef stew meat and cut into 1/2-inch cubes.
- **Combine Filling Ingredients:** In a large bowl, combine the beef, 2 large potatoes (peeled and diced 1/2-inch), 1 large onion (diced), and 1/4 cup beef suet (optional, can substitute with 2 tablespoons of vegetable shortening).
- **Season:** Add 1 teaspoon salt and 1/2 teaspoon black pepper to the filling; mix well.
- **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a 16-inch circle.
- **Assemble the Pasty:** Transfer the dough circle to a baking sheet. Place half the filling onto the dough circle, leaving a 1-inch border.
- **Fold and Seal:** Moisten the edges with water. Fold the other half of the dough circle over the filling, pressing firmly to seal. Crimp the edges decoratively. Cut 3 small slits in the top crust to allow steam to escape.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the crust is golden brown and the filling is cooked through.
- **Serve:** Let cool slightly before serving. Use large spatulas to carefully transfer the pasty to a serving platter. Slice and serve to 6-8 people.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
9g
Fat
105g
Carbs
21g
