Traditional Cornish Pasty
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
1187
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,187 cal. | (57 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 120 g | (80 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 29.8 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 4 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup Lard (diced)
- ½ cup butter (diced)
- 1 pinch salt
- 5 Tbsps water
- For the filling
- 12 ozs rump Steak (finely chopped)
- 1 onion (finely chopped)
- 2 medium potatoes (, peeled and finely diced)
- 5 ozs Rutabaga (finely diced)
- 2 carrots (finely diced)
- 1 tsp salt
- 1 tsp freshly ground Black pepper
- To glaze
- 1 egg (beaten)
Preparation steps
1.
For the pastry: put the flour in a mixing bowl and rub in the lard and butter until it resembles breadcrumbs.
2.
Add the water and mix to dough. Shape into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line a baking tray with non-stick baking paper.
4.
For the filling: mix together all the ingredients.
5.
Divide the dough into 4 pieces and roll out each piece on a lightly floured surface into a 23cm|9" round. Use a plate to trim it to shape.
6.
Divide the filling equally between the rounds, leaving a 1/2 cm space at the edges.
7.
Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.
8.
Place on a baking tray, brush with beaten egg and bake for 10 minutes. Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 40-45 minutes until golden brown.
