Cornish Pasties

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Cornish pasties are a traditional British pastry originating from Cornwall, England. They are iconic hand-held meals known for their distinctive “D” shape, crimped edge, and hearty filling. Here’s an overview:

Key Features:

  1. Pastry:
    A shortcrust pastry that is sturdy yet flaky, designed to hold the filling and remain intact, even when transported.
  2. Filling:
    Traditionally, a Cornish pasty contains:

    • Beef (typically skirt steak or chuck steak, diced).
    • Potatoes (thinly sliced or diced).
    • Swede (known as rutabaga in some places, also diced).
    • Onion (finely chopped).
      The filling is seasoned with salt and pepper, with no additional gravy or sauces. The meat and vegetables cook together inside the pastry, creating a juicy, flavorful result.
  3. Crimping:
    The crimped edge is a key feature of a Cornish pasty. This crimping traditionally served as a handle for miners, allowing them to eat the pasty without dirtying the food with their coal-dusty hands.
  4. Protected Status:
    Cornish pasties have Protected Geographical Indication (PGI) status under European law, meaning only pasties made in Cornwall and following the traditional recipe can officially be called “Cornish pasties.”

Fun Facts:

  • Historically, miners’ pasties sometimes included a sweet filling on one end and savory on the other, providing a two-course meal in one.
  • The crimped edge could be discarded after eating to avoid consuming any dirt or harmful substances from miners’ hands.

Recipe Overview:

If you’d like to try making Cornish pasties, here’s a brief guide:

Ingredients (for 4 pasties):

  • 500g plain flour
  • 125g butter
  • 125g lard
  • Pinch of salt
  • 150ml cold water
  • 400g beef skirt steak (diced)
  • 300g potatoes (peeled and diced)
  • 200g swede (peeled and diced)
  • 1 medium onion (chopped)
  • Salt and pepper

Steps:

  1. Make the Pastry: Combine flour, salt, butter, and lard. Gradually add cold water to form a dough. Chill for 30 minutes.
  2. Prepare the Filling: Mix beef, vegetables, and seasoning.
  3. Assemble: Roll out the pastry into circles (around 20cm diameter). Add filling to one half, leaving room to fold.
  4. Crimp: Fold the pastry over, seal the edges, and crimp by pinching and twisting.
  5. Bake: Place on a baking tray, brush with beaten egg, and bake at 180°C (356°F) for about 45-50 minutes.

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