Cornish Pasty

 

Have you ever met anyone who didn’t like a pasty? Probably not, why would you? Who hates pasties? They’re delicious, you can find all sorts of different fillings to suit your tastes, and they’re extremely portable, which make them a great lunch-on-the-run option.

The word ‘pasty’ is an old one, an English adaptation of a French word basically meaning ‘filled pie’. It was once a favoured snack of the wealthy, but in the 17th and 18th centuries became more popular with the working classes, particularly Cornish tin miners, who found that the pasty made lunch a snap–it was a full meal in a little pocket that could be easily carried. Today, it’s the national dish of Cornwall and has been given Protected Geographical Indication status by the European Commission.

Cornish Pasty

Ingredients

1 recipe hot water pastry

1 lb chopped or ground meat (beef, lamb, and goat all work well)

1 large potato, cubed

2 turnips, cubed

1 onion, chopped

peas (optional)

Seasoning of choice (you can go the traditional route and just do salt and pepper, though I like to throw in a bit of curry powder for a kick)

Procedure

Preheat oven to 450 degrees.

Heat a little oil in a pan over medium heat. When hot, add onions and saute until they start to get a creamy color, about 2-3 minutes. Add the meat and cook until browned. Add seasoning.

Roll out the pastry and cut circles using a bowl or small plate as a template. Gather pastry scraps, re-roll and repeat until you’ve used up as much as you can.

Combine meat, potatoes, turnip, and peas, if you’re using them. Place some of the meat mixture on half of one of the circles. Fold the other half of the circle over the filling and seal the edges, crimping them with a fork. Cut vents in the top and brush the pasty with egg wash made with 1 egg yolk mixed with a little water. Repeat for remaining pasties.

Bake the pasties for 10 minutes, then reduce the heat to 350 degrees until the pastry browns and the meat is done, about 25-35 minutes. Cool and enjoy!



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