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Food.The Complete Cornish Pasty Recipe.Make these Delicious Meat Pasties found in Cornwall UK and Grass Valley Ca.
The Cornish Pasty , the Practical Pie!
Cornwall is at the end of the road in the South West of England and its furthest point is Land's End, the peninsular that juts out into the English Channel with a sprinkling of little islands , the Isles of Scilly just beyond. It is a remote part with wild moor land and a craggy coast line with little coves beloved of smugglers in olden times.
The men of Cornwall used to be fishermen, farmers or miners. Since medieval times, tin then copper were mined in Cornwall. This continued up until modern times. These hard working men needed food to sustain them during their long working day underground. Hence the Cornish Pasty was born. This pasty is a whole meal wrapped up in pastry. Meat and vegetables were diced and encapsulated in short crust pastry and baked in an oven until the juicy gravy is seen to be seeping from the crust. Some enterprising wives were known to put a spoonful of jam at one end of the pasty so that the meal was completed with dessert. Such pasties would easily fit in a pocket and could be carried to the depths of the mines.They were often decorated with the owners initials so that no one would eat the wrong one. The contents are very dense so often the Cornish Pasty would still be warm at lunchtime.
Copper was soon foundin greater abundance in other parts of the world. Cornish miners were forced to seek work elsewhere. In the famous Comstock silver mine in Virginia City Nevada, the highest paid workers in the United states were Cornish miners. Wherever they went, the Cornish Pasty went with them. In Grass Valley on Highway 49, California, Cornish Pasties are still made.
Nowadays, the Duchy of Cornwall mainly depends on tourism for its income. Visitors love the Cornish pasty as it provides a very portable and satisfying picnic meal. Also it can easily be eaten without a knife and fork or even a plate! Shops and roadside snack bars abound selling pasties to the visiting holiday makers.A vegetarian version has become popular these days as the Cornish Pasty is a very versatile dish, though I doubt if a Cornish Miner would appreciate it while eating his lunch a mile underground! I expect words would fly when he returned home!
Ingredients makes approx. 4 pasties.
NB as with all these traditional recipes the vegetables and meat depended upon what was available and according to Season
12 oz cubed lean meat (usually beef) ......Pork or a mixture of both is good!
4 oz Chopped onion ........ small carrot chopped into cubes.........3 oz Garden Peas
8 oz Potato chopped into cubes......3 oz.Turnip chopped into cubes.......(Rutabagas in USA.)
Short crust pastry......Greased Baking tray......Beaten Egg to glaze........Salt and Pepper to taste
Note: All the ingredients are made into the pasty raw. and cooked in the pastry case.
Prepare your short crust pastry and roll out not too thinly as it has to contain the bulky filling. Take a dinner plate, place it face down on the pastry and carefully cut round it. Mix all the ingredients together in a bowl and mix well. Scoop up a quantity and place carefully in the middle of the circle. Fold the pastry together over the filling and crimp the edges together, wetting the edges with milk or water to bind. If the pastry is straining too much, remove some of the filling as it will expand a little on cooking. Brush the pasties with beaten egg or milk to glaze. Poke a hole at the top of the pasty to let out the steam.
Place the pasties on a greased baking sheet and put in a hot oven 425 F for twenty minutes then reduce to 325 F and cook twenty minute longer or until the juice oozes out. Allow to cool then find a delightful spot on the beach and enjoy.