Skip to main content

Cornish Pasty

Since I've already offended a bunch of people with my entry on Irish Soda Bread, I figured why not offend some people from Cornwall too.

Be careful how you pronounce Pasty-it's Pahs-TEE not pastey - that's another blog not mine. Cornish Pasties were supposedly created as lunches for miners.  They needed something that would fit in their lunch boxes and be easy to eat - guess they got tired of sandwiches.

The first Cornish Pasty I ate was a few years ago at the West Cornwall Pasty Co in Covent Gardens in London. I know it's a chain and I generally don't like chain restaurants (if you can even call chain restaurants-restaurants) but in Europe they seem to have some good chain restaurants. After I came home, I was craving Cornish Pasties. I tried to find a recipe and could not find one that got the pastry right. I finally found one in Nigella Lawson's book. She doesn't call it a pasty, but that's what it tasted like to me.

Here is where the offending part comes in...Now I'm sure you're really supposed to use lard for it to be a real Cornish Pasty but I'm not really too into lard.  It's bad enough that I'm using vegetable shortening. I think that is why Nigella doesn't call it a pasty but I'm calling it a pasty.

Nigella's recipe uses a different sort of filling but I think you can use any sort of filling you want. I've used ground turkey, with potatoes and carrots. But this time I decided to go vegan (sort of-Worcestershire sauce has anchovies).

Cornish Pasty

For the pastry dough:

1 2/3 c flour
1/4 solid vegetable shortening
6 T cold butter (cut into pieces)
4 T ice water
1 egg beaten (for brushing)

Mix the flour, shortening, and butter into the food processor bowl. Cover with plastic wrap and chill for at least an hour. Remove bowl from refrigerator and process until dough looks cornmeal-ish. You still want a few small pieces of butter. Slowly add the ice water.  You may need to use more water. It should look like this:

It should clump together when you press it.

Divide dough in half onto plastic wrap. Push dough together until it forms a disk. Chill for at least 1/2 hour.

Now for the filling:

1 onion chopped
2 T olive oil
2 carrots diced
2 small beets diced (roasted in foil for about 1 hr-I used one red and one golden)
1 medium potato diced (I used a russet)
2 cloves garlic chopped
1 c fresh spinach
1/2 c wine
1 T Worcestershire sauce
1 t fresh thyme
salt/pepper to taste 

Saute the onion in skillet until turning to brown.  Add carrot and potato and cook until almost tender - about 10 minutes. Add garlic let cook for a few seconds and then add wine and Worcestershire sauce. Cook until wine is almost evaporated. Add beets. Remove from heat and toss in spinach. Set aside to cool.
Homemade Worcestershire sauce - real easy to make

Roll dough out into a general rectangle shape (mine came out to be 9ishx12ish) Chill again in refrigerator. I rolled mine right on the silpat and the other dough (top) between to pieces of plastic wrap.  By rolling it out between the plastic wrap, it makes it easier to put the top on.
Place filling on top of dough leaving about a 1" margin. Wet the 1" border with a little water. Place second pastry on top of vegetables.  Fold over edge and seal with a fork.

Poke air vents in the top with a fork. Brush top with beaten egg. Bake at 400 for about 20 minutes.

You can really use any vege that you have on hand. Parsnips would be nice. Instead of spinach, kale or chard would also be good. What's really good about this recipe is that you can make the dough ahead of time as well as the filling. I would not assemble it ahead of time because I think the dough get soggy.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…