Cornish Pasty

Ingredients for 4 servings:

• 1 tsp salt
• 450 g flour
• 100 g butter
• 100 g lard
• e.g. water, cold
• 1 large potato(s)
• 50 g turnip(s) or carrots
• 1 large chicken breast fillet(s), fried, cold
• 1 large onion(s), finely diced
• 50 g cheese (Gouda), coarsely grated
• salt and pepper
• 1 egg yolk
• some cream or milk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cheese and Chicken from Cornwall

Knead 450g flour, 1 teaspoon salt, butter, and small pieces of lard with a dough hook, then add enough water to form a smooth dough. Then continue kneading with your hands. Chill for about 45 minutes. Season the chicken breast fillet with salt and pepper, preferably the day before or a few hours before, and sear it well on both sides. It doesn’t need to be cooked all the way through, as it will be cooked again in the pasty. Now cut all the ingredients for the filling into small cubes and season with salt and pepper. Divide the dough into 4 equal pieces and roll each piece out flat (about 5 mm). Place the filling on the bottom half, moisten the edges with water, fold over, and press down. Pierce small holes in the top with a knife so that the steam can escape and the dough doesn’t become soggy. Bake in a preheated oven at 220°C (top/bottom heat) for about 15 minutes, then brush with a mixture of egg yolk and a little cream or milk and finish cooking at 180°C for about 40-45 minutes.