Cornish Pasty Dough
Makes dough for 6 to 12 pasties
  • 4¼ cups (540 grams) strong/bread flour, divided
  • 1 teaspoon (3 grams) kosher salt
  • ⅔ cup (150 grams) cold lard, cubed
  • ⅔ cup (150 grams) cold unsalted butter, cubed
  • ½ cup (120 grams) water
  1. In a large bowl, combine 4 cups (508 grams) flour and salt. Add lard and butter, tossing to coat in flour. Using your hands or a pastry blender, cut in lard and butter until mixture is crumbly. Stir in ½ cup (120 grams) water, mixing until dough starts to pull together. Using your hands, lightly knead dough until it becomes smooth and slightly elastic. Knead in remaining ¼ cup (32 grams) flour as needed until dough reaches desired consistency. (This dough works brilliantly in a food processor. Pulse in the water until the dough forms, and allow the processor to run for 1 minute or so extra to get the elasticity into the dough.)
  2. Shape dough into a disk, and wrap in cling film (plastic wrap). Refrigerate for at least 3 to 4 hours before using. It will keep refrigerated for up to 3 days, but let it stand at room temperature for about 10 minutes when ready to bake.
Recipe by Bake from Scratch at