Cornish Pasties from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey

Name: Cornish Pasties from The Official Downton Abbey Afternoon Tea Cookbook by Downton Abbey
Ingredients: 1 teaspoon dried sage, or 1 tablespoon minced fresh sage; Salt; black pepper; 7 oz (200 g) boneless pork shoulder, trimmed of excess fat and cut into ½-inch (12-mm) cubes; 2 small apples, such as Granny Smith or Cox’s Orange Pippin, peeled, halved, cored, and cut into ½-inch (12-mm) cubes; 1 tablespoon Worcestershire sauce; ¼ lb (115 g) bacon, minced; 1 cup plus 2 tablespoons (270 ml) cold water; 7½ oz (210 g) suet, solid vegetable shortening, or salted butter, shredded or cut into bits; 1¼ teaspoons salt; 4½ cups (560 g) all-purpose flour, plus more for the work surface

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Few foods have a greater regional history than the pasty, a minced meat pie that dates from medieval times but became particularly common in the sixteenth century as a simple meal for tin miners in...

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Ingredients

1 teaspoon dried sage, or 1 tablespoon minced fresh sage
Salt
black pepper
7 oz (200 g) boneless pork shoulder, trimmed of excess fat and cut into ½-inch (12-mm) cubes
2 small apples, such as Granny Smith or Cox’s Orange Pippin, peeled, halved, cored, and cut into ½-inch (12-mm) cubes
1 tablespoon Worcestershire sauce
¼ lb (115 g) bacon, minced
1 cup plus 2 tablespoons (270 ml) cold water
7½ oz (210 g) suet, solid vegetable shortening, or salted butter, shredded or cut into bits
1¼ teaspoons salt
4½ cups (560 g) all-purpose flour, plus more for the work surface