Traditional Cornish Pasty
February 15, 2009 by admin
Filed under Cornish Pasties
The King of the Cornish Pasties
Made with the very best chuck steak, in a fresh diced veg mix containing the special secret Cornish seasoning which delivers that unmistakeable Cornish flavouring! Vegetables farmed locally in the West Country provide the nourishing base upon which the steak is hand layered. All of this folded inside a short crust pastry case, hand crimped and served to you after being lovingly baked by your favourite high street cornish pasty bakery.
The Traditional Cornish Pasty is by far our number one selling cornish pasty, this 283g meal is clearly a consistent front runner within our extensive bake-off range.
Wayne Putt on Sun, 21st Jun 2009 8:55 am
Being a westcountry chap, half cornish (mother from Looe) and born in Plymouth (Devon) pasties have been part of my life forever it seems. I now live in th UAE (Dubai) and still make home made a pasty every week. I follow the same reciepe as yours (traditional) but with would like to say that where you mention pepper you do not say which kind.
My mum and her mum before her,always used white pepper and making it with black does not do it justice. We also always topped with a small dullop of butter before crimping.
regards
Wayne
suzanne on Sat, 10th Oct 2009 3:07 pm
My Dad was from Cornwall. I am a devoniane!!by birth having spent many years in the UAE too. We still love to have a pastie whenever we can, my Mum was a specialist at making them.
Being a Hotelier In France and restaurant owner I Have even had them on our menu’s and Our French clients have loved them!! I have even cooked Pastie’s for our local T.V. Co
Long live the Pastie…..
Roger Wills on Fri, 29th Jan 2010 1:05 pm
Being totally Cornish, and ‘weaned’ on homemade pasties, there is nothing to compare with the flavour ,and nutritiency benefit of the traditional pasty. It must, however, contain good beef, with a little fat, swede,onion, finely diced potato, and plenty of white pepper, and salt. All ingredients should be uncooked, and the pastry should be fairly short. From the top, meat,onion,swede,and potato. A small knob of butter is OK to maintain moisture within, during cooking for 1 hr, gas 6, reduced to gas 4 after 20mins
I left Cornwall in 1961, but my wife ‘batch-cooks’ 6-10 as needed. They freeze well, partly cooked, wrapped in foil.