On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> wrote:

>On 2/9/2021 3:16 PM, US Janet wrote:
>> On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar
>> > wrote:
>>
>>> On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
>>> wrote:
>>>
>>>>
>>>> In reference to Cornish Pasties?
>>>> Inquiring minds want to know
>>>> Janet US
>>>
>>> Steak of some sort.
>>>
>>> This is the recipe I have settled on over the years and I think makes
>>> the yummiest pasties..
>>>
>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>
>>> 12 ounces all-purpose (AP) flour
>>> 1 teaspoon salt
>>> 3 ounces lard (or shortening if you prefer), cold and in pieces
>>> 3 ounces butter, cold and in pieces
>>> 4 ounces cool water
>>>
>>> Preheat your oven to 400. Whisk together flour and salt. Add the fat
>>> and work it in with your fingers until you get than corn meal
>>> consistency everyone always talks about. Add your water and work it in
>>> gently by hand until a dough is formed. Leave to sit at room
>>> temperature while you prepare your filling ingredients. You’ll need:
>>>
>>> 12 ounces bottom round or stew meant, cubed small
>>> 2 leeks, white ends only, trimmed, split and sliced
>>> 1 medium yellow turnip (rutabaga), cubed small
>>> 1 russet potato, sliced thin
>>> salt an pepper to taste
>>>
>>> Egg wash:
>>>
>>> 1 egg beaten with 1 tablespoon milk
>>>
>>> Begin by cutting the dough into four roughly 5 ounce pieces. Roll each
>>> into a ball. To make pasties, select a ball and roll it out to a
>>> roughly 10" circle. Lay in the ingredients like you would for the
>>> side-crimped pasty, making an oblong heap down the center of each
>>> dough circle. Remember to salt and pepper each layer of ingredients as
>>> you lay them in. Start with the sliced potatoes, then the turnips,
>>> beef and finally the leeks.
>>>
>>> Moisten the outer edge of the dough with water, slip your hands under
>>> the sides of the circle and bring them together in a “prayer”
>>> position, thus enclosing the ingredients. Squeeze the moistened edges
>>> together to form a ridge down the center of the pie, and crimp. Poke a
>>> few steam holes in the top of the pasty with a fork, and paint the pie
>>> with egg wash. Bake at 400 for twenty minutes, then lower heat to 350
>>> and bake and additional 20-30 minutes until golden.
>>>
>>> Makes four meal-sized pasties.
>>
>> thank you for the recipe, Boron.
>> Janet US
>>
>
>
>Yes, thank you for this recipe.
>
>Please explain the "prayer position" when folding. Is this different
>than just folding over like other recipes I have seen? Is the seam on
>top, not a side? What is the difference in baked result?

Interesting. Prayer position would give a flat bottom to hold it
upright.
Janet US