Legendary Dishes | Cornish Pasty

ENGLAND

Distinguished by its crimped edge and D-shape, its association with working life, primarily farming and mining, and its indigenous contents, beef, onions, potatoes and swedes, the Cornish pasty is the quintessential traditional food.

Designed to be both portable and disposable, the durable casing and crimped crust were practical elements.

The casing allowed for safe carrying, and the crimped edge allowed for robust handling without fear of contamination (the tin mines of Cornwall were saturated with arsenic). The edge was always discarded.

Crimping is a quick folding action, bringing the edges together to form a thick set of round ridges. Hold the pasty edge in one hand and use the fingers of the other hand to twist the edges together in a neat continuous motion.

Although the crimped edge is no longer necessary, its continuing appearance is an integral aspect of the pasty’s attraction and romance.

 

Cornish Pasty

 

Dough
600 g strong white flour
300 g lard
100 ml water
Salt, pinch
Filling
500 g beef, cubed small
500 g potatoes, cubed small
300 g swede, cubed small
250 g onion, chopped finely
10 g pepper, fresh ground
5 g salt
Egg, beaten, for glazing
Milk, for glazing

 

Crumble butter and lard into flour, add water to form a pliable dough, about ten minutes. Leave to rest in fridge for an hour.

Chop meat and vegetables into equal sized pieces. Mix vegetables together, season, divide into eight equal portions. Divide meat into eight equal portions.

Cut pastry into eight equal pieces, roll each into rounds no less than 22cm in diameter.

Layer a portion of meat on one side of the round, leaving a clear 3cm edge. Place a portion of vegetables on top. Brush entire edge of the round, fold over and crimp.

Preheat oven to 185°C.

Grease a baking tray. Mix egg with a little milk, and brush each pasty.

Bake for 40 mins, until the pasties have taken a golden shine.

LEGENDARY DISHES


FRESH FRICOT | THE FRONT PAGE


EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS
Advertisements