About this recipe:The genuine article! This is a recipe from a Cornish granny and is what a proper Cornish pasty should be. The Cornish Pasty Association tells us that the CORNISH pasty has been awarded Protected Geographical Indication (PGI) status and so can only be called a Cornish Pasty if it is made with certain ingredients. The pastry is not so strict in composition but must be made with mostly lard, sometimes slightly flaky - it can also be plain shortcrust.
For the pastry, a Rick Stein trick: Put all the pastry ingredients, including the mixing bowl, into the fridge for an hour. Pastry ingredients must be kept cool.
Sift the cold flour and salt into the cold bowl and mix the cold lard and butter cubes into the flour. With the tips of your fingers or with a table knife, chop in the flour with the butter until the flour has been incorporated with the butter. The lumps of butter and flour can be still quite big. Pour in the chilled water a bit at a time and work the flour and butter into a dough. Don't work it too hard, keep it light using finger tips or a knife. Turn the dough onto a work surface and form the dough into a ball. Cover in clingfilm and put into the fridge for 30 minutes.
To make the 'puff' bit: Take out of the fridge, roll the pastry into an oblong three times long as it is wide. Fold over a third and fold the second third over the top to form a square. Turn the square a quarter-turn (so the folded edges are facing you) and roll out again – three times longer as it is wide – fold over a third, fold the other third over the top – a quarter turn again and do it again, and then a fourth and final time. Wrap in clingfilm and refrigerate for another 30 minutes.
Preheat the oven to 200 C / Gas 6. Make the filling first: Mix all the filling ingredients together – not the clotted cream or egg wash – in a bowl and set aside. Take the pastry from the fridge. Divide the filling into 6 equal portions and squeeze each portion into a kind of ball.
Roll out the pastry – not too thinly. Cut disc shapes about 25cm (10 in) - supper plate size - in diameter. Place a ball of filling on each disc of pastry with a heaped teaspoon of clotted cream or butter on top, moisten the edge of the pastry and draw up two edges to form a half moon-shape and crimp the edges together: Hold the edges away from you, roll the pastry with your right fore-finger against your left thumb and fore-finger - it's a bit of an art so just run a fork over the edges. Place the all the pasties onto buttered baking sheets, well spaced apart, brush each with some egg-wash, make a little airhole in the top of the pasty and put into the oven.
Bake for 20 minutes. Reduce the heat to 170 C / Gas 3
for another 40 minutes. Eat hot or cold.