Pendarvis House Cornish Pasty - cooking recipe

Ingredients

CRUST
2 1/2 cups flour
1 teaspoon salt
1/3 lb lard
2/3 - 3/4 cup cold water
FILLING
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

Preparation

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.