The Cornish Pasty
"Pastry rolled out like a plate
Piled with turmut, tates and mate
Doubled up, and baked like fate,
That's a Cornish Pasty"
When the pasties are made, each person has his/her initial marked at one corner with spare pastry. The pasty is then eaten from the opposite end and, should any be left uneaten, it may be consumed later by its rightful owner - and woe betide anyone who takes another person's corner!
(excerpt from Cornish Recipes Ancient & Modern,
The Cornwall Federation of Women's Institutes)
TRADITIONAL RECIPE
Pastry
Any good pastry may be used, but it should be neither too flaky, nor too rich. A very useful pastry to make about 4 medium pasties is:- 1lb flour
- 1/2 lb lard & margarine (ie 4 oz each)
- 1/2 teaspoonful salt
Traditional Savoury Filling
- 1lb fresh steak
- Potatoes cut into small slices
- Turnip cut into small slices
- Onion finely chopped
- Salt and black pepper to season
When pastry is well-chilled, roll out to about 1/4 inch thick. Cut into rounds to the size desired, using a plate as a guide.
Lay the rounds on the pastry board (with half over the rolling-pin) and place the filling on top. Damp the edges lightly and fold over into a semi-circle. Shape the pasty nicely and "crimp" the extreme edges, where it is joined, between the finger and thumb.
Lay the pasty on a greased and floured baking sheet and cut a small slit in the top (roll out left-over pieces of pastry to make an initial for each pasty if wished).Glaze with a little beaten egg or milk, and bake in the hot preheated oven for 20 minutes. Lower the heat to about 190C/375F/Gas 5 and bake for a further 40 to 45 minutes.
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SOME DELICIOUS ALTERNATIVES..............
Pork pasty
Fresh pork, potatoes, turnip, onion, and flavoured with a little sage or thyme.Apple pasty
Peel apples, slice thinly, and lightly sprinkle with brown sugar. In summertime mix blackberries with the apple.