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 😉
this sandwich I normally make with ham and tomato, but you can substitute with any filling of your choice. It is baked in a milky sauce.
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.
The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold…I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.
The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these ‘Hot Pockets’ of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call ‘shortcrust pastry’. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket.
Your Kitchen Concierge
Recipe finder and budget meal ideas