Cornish pasty, also known as pasties, is a traditional British dish that has been around for centuries. It consists of a pastry crust filled with diced or minced meat, vegetables, and seasonings. The pasty is usually baked in an oven and served hot or cold. The name “Cornish” comes from the county of Cornwall in Southwestern England, where the dish originated.
Brief History and Origin
The origin of the Cornish pasty dates back to the 13th century when it was first mentioned in a book called “The Forme of Cury”, which contained recipes for various dishes. King Richard II’s cooks wrote the book. A recipe for “Pastys Of Flesh” describes a pastry filled with beef, onions, herbs and spices.
The Cornish pasty became popular among tin miners who worked in Cornwall during the 18th and 19th centuries. These miners would take their pasties down into the mines with them as they were easy to transport and could be eaten without utensils. The pasty’s shape was designed so one end could be held while eating without getting dirty hands from the filling inside.
Cornish Pastry – The Recipe
- Preparation Time: 25 mins
- Cooking Time: 55 mins
- Total time: 1 hr 20 mins
- Servings: 4
Ingredients
For the pastry
- 125g butter, diced
- 125g lard
- 500g all-purpose flour
- 1 beaten egg
- 6 tbsp. cold water
For the filling
- 350g beef chuck steak, finely chopped
- 1 finely chopped onion
- 2 peeled & thinly sliced potatoes
- 2 small carrots
- 1 tbsp. black pepper, ground
- 1 tsp. salt
Instructions
- Add lard, butter, salt and flour in a bowl; rub using your fingertips, then add cold water and rub until firm dough.
- Divide the dough into 4 equal portions and place in the refrigerator until chilled.
- Prepare oven and preheat to 160 degrees C.
- In a bowl, add all the filling ingredients and mix well.
- Take the dough out of the refrigerator, place it on the flour-dusted working surface and roll using a rolling pin to make a 23cm disc.
- Fill each disc with the filling. Brush the pastry’s edges with egg wash, draw up the pastry’s sides so that they meet at the top, and pinch them to secure.
- Arrange the pastries on the baking tray and apply the remaining egg using a brush.
- Transfer the baking tray to the preheated oven and bake for 40 to 45 minutes or until it turns golden.
- When ready, remove from oven, leave for some time, then serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Vegetable Cornish Pasties:If you love vegetables more than meat, feel free to enjoy these Cornish pasties with vegetable filling.
- Chicken Pasties: The creamy and delicious chicken curry filling make these pasties more flavoursome.
- Cheese and Mushroom Pasties: Try something different by filling Cornish pasties with cheese and mushrooms.
- Keto Cornish Pasties: If you are on a keto or low-carb diet, no problem! This recipe allows you to enjoy the delicious dish with a modern flare.
- Cheese, Apple & Potato Pasties: The sweet and savoury flavours from apple, cheese and potatoes offer a good twist on the traditional recipe.
