Cornish Pastry
A traditional Cornish pastry featuring a flaky, buttery crust filled with savory ingredients, perfect for hearty snacks or meals suited to pastry lovers and comfort food enthusiasts.
Ingredients
Instructions
- Form the pastry into a ball.
- Dust the pastry with flour and wrap in plastic wrap.
- Refrigerate for at least 1 hour before using.
Tips & Substitutions
For a flakier pastry, ensure your butter or Crisco is very cold before incorporating it into the flour. If you're short on time, you can substitute half of the butter with sour cream for added moisture. Keep the ice water chilled until ready to use, and avoid overworking the dough to maintain its tenderness.
Serving Suggestions
Cornish pastries are delicious on their own, but they pair wonderfully with a side of roasted vegetables or a fresh green salad. For a heartier meal, serve with Mom's French Onion Soup or a tangy dipping sauce. They also make for a great picnic treat or a casual dinner option.
Storage & Reheating
Wrap any leftover pastry tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze the formed pastry for up to 2 months. When ready to use, thaw it in the fridge overnight and roll it out cold for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Cornish Pastry contains roughly 321 calories, with 9g protein, 65g carbohydrates, and 2g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1751mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser pastry. To lighten it, consider using a mix of both flours or adding an extra tablespoon or two of ice water to the dough.
How do I prevent the pastry from getting soggy?
To prevent sogginess, ensure that the filling is not too wet and consider pre-baking the pastry shell for a few minutes before adding the filling. This technique helps create a barrier and keeps the pastry crisp.
Can I make the pastry ahead of time?
Absolutely! You can prepare the pastry up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. For longer storage, freeze it for up to 2 months. Just remember to thaw it in the fridge before rolling out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).