The Cornish pasty is a traditional pastry that originated in Cornwall, a county in southwest England. Its history can be traced back to the 13th century when it was commonly consumed by tin miners as a convenient and hearty meal. The pasty was designed to be a complete meal in itself, with a filling of beef or lamb, potatoes, onions, and sometimes other vegetables, all wrapped in a pastry crust. The distinctive crimped edge of the pasty served a practical purpose by providing a handle that the miners could hold onto while eating, without contaminating the rest of the pastry with their dirty hands. Over time, the pasty became a popular food not only among miners but also among fishermen and other laborers in the region.
The popularity of Cornish pasties expanded beyond Cornwall in the 19th century when Cornish miners immigrated to other parts of the world, such as the United States, Canada, and Australia, to work in mines. They brought their culinary tradition with them, introducing the pasty to new communities. The pasty’s reputation as a tasty and filling meal grew, and it became popular among a wider audience. Today, Cornish pasties are a well-known and beloved food in many parts of the world, with variations and adaptations to suit local tastes. They are often seen as a symbol of Cornwall’s culinary heritage and continue to be enjoyed for their delicious and convenient nature.The Cornish pasty boasts a robust and savory flavor profile. The filling, usually composed of tender beef or lamb, is rich and seasoned with herbs such as thyme and parsley, adding aromatic notes to the dish. The meat is accompanied by chunky potatoes and sweet onions that lend a satisfying earthiness and mild sweetness. The flavors meld together as they cook inside the flaky, golden pastry crust, which adds a delightful buttery and slightly crisp texture to each bite. The combination of savory and slightly sweet flavors makes the Cornish pasty a comforting and delectable treat.
Cornish pasties
Ingredients
- 2 1/2 Cup all-purpose flour
- 1 Tsp salt
- 1/2 Cup unsalted butter chilled and cubed
- 1/2 Cup lard or vegetable shortening chilled and cubed
- 1/2 Cup ice water
- 1 Lb beef skirt steak cut into small cubes
- 1 large potato peeled and diced
- 1 large onion finely chopped
- 1 small rutabaga swede, peeled and diced
- 2 Tbsp fresh parsley chopped
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the flour and salt. Add the chilled butter and lard/shortening. Use your fingertips or a pastry cutter to rub the fat into the flour until the mixture resembles breadcrumbs.
- Gradually add the ice water, a little at a time, and mix until the dough comes together. Be careful not to overmix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- In the meantime, prepare the filling. In a separate bowl, combine the beef, potato, onion, rutabaga, and parsley. Season with salt and pepper to taste.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a saucer or a small plate as a guide, cut out circles about 7-8 inches in diameter.
- Place a generous amount of the filling on one half of each pastry circle, leaving a small border around the edges. Fold the other half of the pastry over the filling to create a half-moon shape.
- Crimp the edges of the pasties by folding and pinching the pastry together. Place the pasties on a baking sheet lined with parchment paper.
- Brush the pasties with beaten egg wash to give them a golden color when baked.
- Bake in the preheated oven for 45-50 minutes, or until the pasties are golden brown and cooked through.
- Remove from the oven and allow them to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.
