Pasty Pastry for Cornish Miners' Pasties

Ingredients

• 3 cups flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 1 cup shortening or lard
• 3/4 cup ice water (the colder the better!)

Directions

1. 1

   Mix dry ingredients in mixing bowl.

2. 2

   Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.

3. 3

   Add ice water a little at a time, tossing with a fork to make a pastry-like dough.

4. 4

   Add a bit more water if it seems dry and won't hold together when squeezed lightly.

5. 5

   Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).

6. 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. 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. 8

   Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).

9. 9

   NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !