How do you make a really nice cornish pasty?

  1. chronage profile image59
    chronageposted 8 years ago

    How do you make a really nice cornish pasty?

    I would like to know how you make a traditional cornish pasty from scratch.

    Any Ideas ?

  2. MickS profile image69
    MickSposted 8 years ago

    I got this from my friend's Cornish mother in 1966 when she was 84, and knitting things for the old people:-)
    Shortcrust pastry, a little more short than usual, for those who don't know, that means about an ounce extra fat in a standard shortcrust recipe.
    Diced carrot, turnip, potato, onion.
    Diced mutton, she told me take no notice of recipes that call for beef, Cornwall is a sheep county.
    Mixed herbs
    Divide pastry into how many you want, standard 1lb pastry recipe will make four good pasties.
    roll out pastry into rounds and pile filling on one side, fold the other pastry side over and crimp.
    Cornish pasties are flat with a big crust around one edge, the tin miners used to take them for their dinner in the mines, tin ore is poisonous, they held the crust, ate the pasty and threw away the crust.
    Cooking time, preheat oven to 200c and cook until golden brown and the filling is cooked, about half an hour.

  3. puebloman profile image60
    pueblomanposted 8 years ago

    You need Cornish beef that comes from Cornish cattle. Ever heard of Cornish cream?

    Use two parts potato to one part swede to one part beef. Stewing or skirt or top rump but nothing fancier. season with salt and pepper. ground white pepper non of your fancy ass freshly cracked black, this is a working man's dinner (lunch to you), not a dinner party starter.

    The ingredients must be must be raw and finely diced. the meat must be chopped, not minced.

    Get a dinner plate and cut a round of short pastry. Put on a pile of the diced mixture on it. Not too much!

    Sprinkle seasoned flour over the mixture. This makes the gravy.

    turn the round in half to make the pasty. Wet the edges, bring them together and crimp to give a good seal. This is essential.

    Bake at 220C for 15 minutes then 180c for 45.

    When the glorious and irresistible aroma thickens the air, eat one, ready or not.

    the tradition was always the "complete" meal so you could put in a divider and put the meat and veg in one end and chopped apple pear or plum with sugar, a clove and some cinnamon in the other end.

    Hope this helps. If not, write a hub.

 
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