Cornish Pasty (part II)

Dinner was a success.

I did change a few things from what the web site said. Below is what I made. The recipe uses Australian Measures.

I now have a picture for the blog post.


Pastry:
2 cups plain flour
115 gms Non dairy Butter (because Michael and Matt are lactose intollerant and I didn't have animal fat)

Pasties:

230gms Sirloin Steak diced very small or mince meat (to make it suitable for vegans and vegetarians use mushrooms)
2 potatoes diced small (used a bit more potato than this)
frozen corn and peas

Method:

The Pastry:
Mix butter into flour with finger tips until looks like bread crumbs. Add enough
water to be workable.

Roll out to about 3mm thick. Cut into rounds with plate I used bread and butter plates and I got 5

Cooking instructions:
Place potato on pastry first. Then salt and pepper then some peas and corn. Meat last,

Dampen edges and join on top with frill.

Brush with soy milk.

Bake: 15mins in a hot oven (440 F / 225 C) then 20 mins lowering the heat (356 F / 180 C).

Then serve

I made a gravy to go on the top as well.