Another recipe “stolen” from the Cambodian grandmother of a former student of mine. These are very similar to a dish served at a local Cambodian restaurant. At the restaurant you can also get it as an entree with rice. Prep time doesn’t include marinating.
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”.
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 They were originally made by wives for their husbands to take to work out in the fields or mines.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.
Posted for Zaar World Tour. This is a recipe with deep and interesting historical significance… nothing says “Cornwall” more than the Cornish Pasty. It was the meal of choice for coal miners, as it was a ultimate own pre packaged “fast food” of it’s day, that was practical to eat by holding the crust in coal stained fingers, economical to make and filling. Recipe is adapted from “Favourite English recipes- Traditional fare from around the Counties’. If you make it before I do, I would very much appreciate your feedback. Please Note: Americans know Swede as “rutabaga” and the Scottish call it “neeps”. A websearch tells me that Swede is a fairly recent root vegetable, and is thought to have originated around the 17th century in Bohemia and is the result of a cross between a cabbage and a turnip. It’s popular in colder European countries and is a hardy vegetable similar in texture to turnip. ZWT REGION: England.
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