Originating in Cornwall, the Cornish pasty is sold all over the UK, in supermarkets, bakers, and pubs – it’s the perfect take-out (or, as they say there, take-away) food. This recipe was published by the Vegetarian Society for National Vegetarian Week 2006, and I’m passing it on to Zaar for our 6th World Tour! Enjoy, and remember to pronounce with a long ‘a’ in ‘pastie’, like ‘fast’, which is how they’ll be devoured 😉
From the Telegraph Magazine (Daily Telegraph UK) 19th Aug 2006 in association with Waitrose promotion “Local Food Heroes”.
While visiting family in England we went shopping at Tesco and picked up this recipe. I have never made it but my mom has and it always comes out yummy! Can’t wait to try these myself.
The Pendarvis House is located in Mineral Point, WI, settled by miners from Cornwall, England who were brought there to work in the lead mines in the 19th century. The pasty was a favorite lunch dish of the miners as it could be carried to work in their pockets and eaten at their pleasure, not worrying about it leaking into their pockets. This makes one large pasty which can be sliced up to feed 6-8.
These are great especially for packed lunches or light dinner. They freeze really well so you can make them ahead and have them handy. Just heat them up and enjoy.
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