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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix dry ingredients in mixing bowl. | 2. Cut in shortening with a pastry blender until the mixture resembles coarse crumbs. | 3. Add ice water a little at a time, tossing with a fork to make a pastry-like dough. | 4. Add a bit more water if it seems dry and won't hold together when squeezed lightly. | 5. Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ). | 6. Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded). | 7. Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out). | 8. Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown). | 9. NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* ! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
salt	1 1/2	1/2		-	-	-	-
baking powder	3/4	teaspoon		1.8285	0.9556	0.0	0.0
shortening	1	cup		1812.2	0.0	0.0	205.0
ice water	3/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.