Traditional Cornish Pastie
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.
Authentic Cornish Pasties
This is a delicious, simple pasty (pronounced “pass-tea” ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I’ve never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.
Cornish Pasty
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
Cornish Pasties
We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one.
