Cornish Style Pasty

The Story
Cornish pasty is a British classic and has a unique and interesting history that goes back centuries. Cornwall had the biggest tin mining and one of the biggest copper mining industries in the world and the pasties were originally developed for Cornish miners. These men worked deep underground and needed a lunch that would meet the demands of their work environment. The thick shortcrust dough and dense filling would stay warm for several hours until lunchtime or could be easily reheated over the flame of an oil lamp. The pasties were sealed with a thick crimp to hold in the contents and to provide something the miner’s could hold onto while eating the pasty. In this way their dirtied fingers, which could often contain traces of arsenic, wouldn’t contaminate the rest of the pasty. The crimped edge was sometimes extended out to form a little dough handle they could hold onto and then discard when they were done eating. The filling was a hearty one that provided needed sustenance and the pasty was compact enough that it could easily be carried in the pocket of the miner and eaten without utensils.

Cornish Style Pasty

English comfort food at its very best, Cornish pasties enjoy a long and rich heritage. It is believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal.
Servings 4
Prep Time 20 mins
Cook Time 45 mins

Ingredients

  • 2 cup Plain flour
  • 1 tsp Salt
  • 120 g Butter, cubed
  • 1/4 cup Water
  • 1 medium Egg
  • 1 medium Onion, cubed
  • 1 medium Carrot, cubed
  • 1 medium Potato, cubed
  • 1 tbs parsley, chopped
  • 250 g Beef, cubed
  • 1 tbs Butter

Instructions

  • To make the pastry, put the flour into a mixing bowl, add the salt, butter and rub it in until the mix becomes crumb-like. Mix in just enough cold water to bring it together into a dough. If using a food mixer, It's ready when it comes cleanly away from the side of the bowl. Wrap and chill for 2 hours or overnight.
  • 2. Preheat the oven at 180C / 350F. Mix all the filling ingredients and season well.
  • 3. Roll out the pastry on a floured surface to about 5mm thick and cut out circles to your desired size using a plate as a reference. Divide the filling between the pastry, leaving space around the edge and top each with a dollop of butter.
  • 4. Brush the edge with egg wash, then press the edges together to seal. Crimp at the top in a Cornish like manner (see demo in our demo video)
  • 5. Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.