Traditional Cornish Pasty

Here is a recipie for two Traditional Cornish Pasties

The cornish pasty originally evolved to feed the Cornish tin miners who needed a filling meal while working deep in the mines. According to Cornwall Online, Some mines even built huge ovens on the surface to keep the miner's pasties hot until it was time to eat.

500g ready-made shortcrust pastry
1 free-range egg,
250g rump steak
125g onions
125g potato
85g turnip
85g carrot
A few sage and thyme leaves salt and pepper

(all these measurements are approximate guides only. )

Method
Preheat oven to 180°C

Cut the steak into one inch cubes
Cut the vegetables into half inch cubes and the potato into quarter inch cubes.
Mix the cubed meat and veg with the saly, pepper and herbs.

Roll out the shortcrust pastry and cut out two large circles by scoring around an upturned dinner plate.

Place half the filling mixture down the centre of one of the circles. Brush the pastry rim with beaten egg and fold in half to make a semi-circle. Go round the curved edge, pinching the rim as you go to make a traditional crimped edge. Glaze with beaten egg.

Make a second pasty with the other half of the ingredients.

Bake them both for 40 minutes on a baking sheet in the middle of the oven. Allow your pasties to cool for 2 or 3 minutes on a wire rack

Now find a friend and enjoy your hot cornish pasties together. In Cornwall itself they pronounce it "psaastea" and some people call cornish pasties 'Oggys'.

Proper Job!

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