The Cornish Pasty

2013 Food Freda Rumford June 2013

By Manzanillo Sun Writer from the June 2013 Edition

Anna’s pastry (from May issue)

5 cups of AP flour
1 lb White Crisco shortening
8-10 oz Seven-up

Cut shortening into flour. Pour in sufficient Seven Up to make a damp but not wet dough. The dough should be sufficiently damp to be malleable (it depends on the atmosphere.) Refrigerate for a short while before using. Will keep for several days and freezes well.

Cornish pasty filling


1 lb Ground meat (beef or lamb although other meats would work too)
1 large Chopped onion
3 or 4 Diced cooked potatoes or 1 bag cubed hash browns 1 tbs dried parsley
1 tsp dried sage Salt and pepper
1 tsp. Worcestershire sauce
1 tsp Liquid Bovril or similar
2 cups Gravy (I use Bisto)


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