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 😉
I saw these made on television last night and the recipe really intrigued me. They were originally made by wives for their husbands to take to work out in the fields or mines. They are a whole meal-in-one pastry making them both sweet and savory. Maybe they are the original TV dinner LOL. The crust would be more authentic and tastier using lard, but taste better using the lard/butter combo. The wives would also make some of the pastry into letters and apply to the top of the clanger their husband’s initials so they were easy to identify. They can be made with chicken as well.
A simple yet impressive dish. Low in sodium and calories, this is great for people who are on a restricted diet, yet still want to indulge their gourmet cravings. From Southern Living, February 1986.
We would make this for “Special Dinners”. It’s elegant but simple to make. Serve with a good white wine. Enjoy!!
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.
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