The Cornish Pasty - an icon to the Cornish People, protected by the European Union in 2011, this indiginous meal has been worshiped in Cornwall from as early as the 17th Century ( and possibly earlier!). A wholesome meal in itself, the Cornish Pasty is synonomous with the history of the Cornish Tin Miner. The wives/children of the miners would bring these 'pies' , usually wrapped in linen to keep warm, as a meal for their husbands/fathers . Holding the 'crimped' edge, so as to keep the dust and the dirt off, the miners would tuck into this filling meal. Cornish miners would often leave a corner of their pasty for the ’little people’ of the mines that were believed to cause all manner of misfortune if they hadn’t been placated with a small amount of food! It has been said that some pasties were 1/2 meat and the other 1/2 a pudding - jam or apple; how true this is I do not know, but it adds flavour to the history of the Cornish Pasty

The Cornish pasty, which so admirably comprises a dinner in itself—meat ( Beef Skirt usually cubed) potatoes( sliced not diced!) Turnip ( Swede can also be use) Onion, salt pepper and a "Knob of Butter" all encased in a rich shortcrust pastry and egg glazed for a golden colour ...mmmmm

Walk down any Cornish High Street on a Saturday morning and take in the rich aroma of the newly baked pasties - your tummy will soon be rumbling and your tongue drooling. Head to the nearest pasty shop and indulge in the ritual of pasty shopping, here you will find an array of choices ranging from the traditional meat and potato, chicken, lamb, even Beef and Stilton! Even vegetarians are well catered for, 4 Cheese and Onion, Wholemeal Veg and one of my favourites Cheese, Pesto and Sun-dried Tomato..mmmmm Once chosen, take your prized pocession either to the beach ( if your near one), the park, or somewhere where you can sit and enjoy this wonderful delicacy and truely enjoy the taste of Cornwall.

If you make them at home, then sit down and enjoy with your family and friends ( if you make enough), my guess is once you've made them and shared, you could find yourself suddenly very popular !!!

I tell you all this as I would like to share the true Cornish Pasty with you. I have added the "how to make a Pasty" instructions and even the way to 'crimp'

Cornish Pasty Recipe (Based on a large Pasty)

If you fancy making your own homemade Cornish Pasties, here is my pasty recipe & method to follow.

Making the Pastry

Pasty pastry, for four eight-inch pasties.

450g    1lb strong white flour (large pinch salt optional)
100g   4oz margarine
110g   4oz lard
175ml   1/3pt water Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard and rub into flour. Grate or slice the rest of the fats into the mixture and stir with a knife. Pour all the water in and stir until absorbed. Knead a little and leave at least 30 minutes in the fridge before using.
Pastry can be made the day before, wrapped in polythene and stored in the fridge overnight. Pastry freezes well, but remember to take it out the night before you need it. Do not refreeze.

Wholemeal pastry

This is preferred by some people, especially for vegetable pasties. Use vegetarian fats instead if you prefer. 225g     1/2lb wholemeal flour
225g    1/2lb strong white flour
100g    4oz margarine or butter
100g    4oz lard or Cookeen (salt optional)
175ml   1/3pt water to mix Roughly chop the fats into the flour. Rub in very lightly; pour in and stir into a ball. Knead for half a minute and rest the pastry for at least half an hour.

Pasty filling, quantity for ONE PASTY

50g          2oz onion or shallot (some people like leek)
50-75g    2-3oz turnip (swede)
85-115g   3-4oz beef skirt or chuck steak
150g        6oz sliced potatoes
black pepper, salt

"Knob of Butter" for gravy

Making the pasties

Keep the sliced potatoes in a basin of cold water till needed. Trim and cut off any excess fat from the meat and cut it (with some fat) into 6 mm (1/4 in) pieces. Generously flour the board or area you are using. This allows the pastry to relax as you roll, especially if you flip the pastry up from the surface every now and then. Cut off a quarter of the prepared pastry. Roll it out, keeping the shape, into a circle 21-23 cm (8-9 in) across. The pastry should now be the right thickness. Place an upturned plate over the pastry and trim round to get a good shape. Place most of the turnip and onion across the centre of the round. Sprinkle lightly with salt and pepper to taste. Place meat along the top and well into the ends; season the meat with a little salt. Top the meat with most of the potato and the remainder of the turnip. Sprinkle again with a little salt, and add the remaining potato. Do not season the top layer: salt directly in contact with pastry can make it taste slightly bitter. Dampen one side of the pastry with a little water. If you dampen the pastry all round or use too much water you will find the edges slide instead of sealing, so don’t slosh it on.

Fold the damp side of the pastry to the other and press firmly but gently together, so that you have a seam down across the pastry, or by the side, whichever you find easier. From the right side if you are right-handed (or the left if you are left-handed) fold over the corner and crimp by folding the pastry seam over and over to the end. Tuck in the end well to seal. Alternatively, if you find this difficult, just curl the edge like a wave. Make a small slit in the top with a knife and patch any other breaks or holes with a little dampened rolled-out pastry. Brush the pasties with milk or egg wash or even just water and place them on buttered paper or a greased and floured tray, leaving 5 cm (2 in) between them. Bake in a hot oven 220C (425F, gas 7) for 20 to 30 minutes. Check the pasties. If brown, turn them down to 160C (325F, gas 3). Bake for another 20 minutes.

Turn off the oven and leave them in the oven for another 15 minutes with the door shut. Remove from the oven and with a slice lift the pasty onto a plate. Cut in half, allowing some of the steam to escape. If you are eating them picnic style, place the pasties onto a cooling tray and wait 15 minutes before eating. If you want to eat them an hour or so later, or are taking them on a journey, wrap them straight from the oven in paper and then a clean cloth. Pasties keep extremely hot for a long time and if well wrapped a pasty can stay warm for a few hours until ready to eat , if picnicking.

Variations

Vegetable pasty

Use ordinary pasty pastry, or wholemeal pastry if preferred. Roll out pastry as for a pasty, then fill with layers of onion, turnip and potato, seasoning as you go, except the top layer. Seal, and cook as you would a pasty, reducing time by about 10 minutes, Just before dishing up, dribble in a good ounce of thin cream if you like it. Alternatively, while making the pasty put in about 25g (1oz) butter. With or without cream or butter, vegetable pasty is surprisingly delicious.

Cheese pasty

Use ordinary or vegetarian pastry. Roll out a 20 cm (8 in) round of pastry and slice onto it a small or medium onion and 50g (2oz) turnip. Season with pepper to taste. Cover with 50-75g (2-3oz) grated or sliced Cheddar, or similar cheese. Add one medium to large potato along the top and season with salt. Place a few more slices of potato along the top. Seal and crimp. Cook as for a pasty, reducing the time by about 15 minutes.

ENJOY M'ANSOM........ #thenewfastfood

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