The traditional Cornish Pasty dates back to the 13th century and is a pie that squeezes a great deal from pastry, beef, swede and potatoes!
The Traditional Cornish Pasty.
Cornish Pasties dates back to the 13th century and unsurprisingly is the source of much discussion. When I say discussion I mean argument!
However to call this dish famous in the UK would be an understatement. Any foodstuff name-checked in classics like the Robin Hood Chronicles, the Canterbury Tales and no less than three works of Shakespeare is no shrinking violet.
In short, the humble Cornish pasty is nothing more than a ‘hand pie’ as I see them called on the web. The filling is with four very good things and some salt and pepper.
Those four things are Potato, Onion, Swede (rutabaga elsewhere) and finally beef. It is then seasoned and wrapped in a pastry.
The Pastry For Pasties…
Without reservation, I recommend making your own pastry for a Cornish pasty.
A shortcrust pastry is a perfect pastry for a traditional Cornish Pasty. Mixing half butter and lard as the fat content really maximises this function. It is simple and all you have to do is work cold and use a food processor.
The most important aspect of the pastry is to lock in both the ingredients but also the steam and juices. That is the key to the flavour!
Afterwards, it is baked in a slow oven to allow the flavours and juices to play. They are delicious straight from the oven but even better at room temperature if you ask me.
Myths Legends and Trivia!
Traditionally food of Cornish ‘miners’, if rumour is to be believed. The crimped crust serves as a hand hold and was discarded, because, well mucky hands of course.
By all means feel free to do this but I would advise you to have your head checked. The crust is the best bit!
I’ll leave you with one final bit of pasty trivia. A pasty crimped by a
It is hard to believe how much flavour you can get from so few ingredients but believe it you should!
A traditional Cornish Pasty is what Americans know as a hand pie, filled with very simple ingredients it is hard to believe just how much flavour these beef pies have!
For the pastry:
- 250 g (2 Cups) Flour
- 60 g (1/4 Cup) Lard, Shortening in the US
- 60 g (1/2 Stick) Butter
- 85 ml (1/3 Cup) Cold Water
- 1/2 Tsp Salt
For the Filling:
- 250 g (8 oz) Beef, I use sirloin, cut into strips.
- 125 g (1 Cup) Diced Potato
- 75 g (2/3 Cup) Diced Swede, rutabaga in the US
- 50 g (1/3 Cup Sliced Onion
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Egg
- Add the flour, salt, lard and butter to a food mixer and bring together.
- Pour in the water and mix until a ball is formed.
- Wrap in cling film and chill for at least 3 hours.
- Cut the potato and swede into a 5mm or 1/5" dice.
- Slice the onion onto 5mm or 1.5" half moon shapes.
- Combine all of the ingredients for the filling with the exception of the egg.
- Divide the pastry into four and then roll out so that you can cut out 20cm discs.
- Place a quarter of the filling on each disc and then fold over sealing with water.
- Crimp the pasties by pinching the fold between your thumb and fore finger.
- Then fold over and continue until the entire edge is crimped, you can of course fold over in any method that works for you.
- Brush over with the beaten egg.
- Bake in a fan assisted oven at 160°C or 320°F for 50-55 minutes or 180°C or 350°F in a standard oven.
Amount Per Serving: Calories: 838Total Fat: 48gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 167mgSodium: 1108mgCarbohydrates: 68gFiber: 4gSugar: 7gProtein: 32g