Cornish pasty recipe?
- Thread starter oldworld
- Start date
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T4tomo
Legendary Member
Jam first, cream on top for Cornish authenticity, otherwise its Devonian.
go heavy on the black pepper
go heavy on the black pepper
The best Cornish pasty I tried surprisingly was in Australia. Only to learn that Cornish migrants went there over 150 years to work on the newly opened mines and brought along their recipe. That recipe I am told is the same. I do like the pasty.
https://adelaidewideopen.com/south-australia-cornish-pasty/
https://adelaidewideopen.com/south-australia-cornish-pasty/
MontyVeda
a short-tempered ill-controlled small-minded troll
- Location
- Lancaster... the little city.
meat, potato, onion.
some have a bit of carrot and/or pea... but I reckon they're not needed.
BUT the big question is where to put the seam? Top or side??
some have a bit of carrot and/or pea... but I reckon they're not needed.
BUT the big question is where to put the seam? Top or side??
T4tomo
Legendary Member
I think that's back to jam and cream, but even less clear...
Bonefish Blues
Banging donk
- Location
- 52 Festive Road
1. Go to Cornwall.
2. Make pasty.
2. Make pasty.
Simple. I normally buy ready made shortcrust. Use bowl or plate to cut round to make a circle. Then dice swede, onion and potato, small pieces, small fingernail roughly. Then cut some skirt steak (cheap and what is normally used but could use rump) into similar size. season the veg well with salt & pepper, and put a small amount on the pastry, then meat, then veg and more meat. Go round the outer of the pastry with water/beaten egg, then fold over. Pinch down and crimp. I normally add a small steam hole on top, glaze with beaten egg then bake.
Do you not have to, at least, brown the meat beforehand ??
And, do you put the veg in raw/uncooked?
Its something I have thought of doing but not got round to.
My mother was born in Yorkshire, but grew up in Mabe, Cornwall. She was passionate about making Pasties ( never call them “Cornish Pasty”) and I have her recipe typed out using her portable typewriter, unfortunately she doesn’t give any amounts!!
After lots of searching, I found the Cornish Pasty Association most closely follows her recipe.
She told me always slice the veg, never dice, and place a layer of potato and swede, then meat, followed by another layer of veg. The meat mustn’t touch the pastry otherwise it will dry out. She always crimped on top, but I find side crimping easier. Lastly, her pasty was made with a dinner plate as the template, huge. Oh, she also used rump steak!
After lots of searching, I found the Cornish Pasty Association most closely follows her recipe.
She told me always slice the veg, never dice, and place a layer of potato and swede, then meat, followed by another layer of veg. The meat mustn’t touch the pastry otherwise it will dry out. She always crimped on top, but I find side crimping easier. Lastly, her pasty was made with a dinner plate as the template, huge. Oh, she also used rump steak!
figbat
Former slippery scientist
- Location
- South Oxfordshire, UK
There are rules about this sort of thing. No carrots! And must include swede.
According to the PGI status, a Cornish pasty should be shaped like a 'D' and crimped on one side, not on the top. Its ingredients should include beef, swede potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture. The pastry should be golden and retain its shape when cooked and cooled. The PGI status also means that Cornish pasties must be prepared in Cornwall. They do not have to be baked in Cornwall, nor do the ingredients have to come from the county.
According to the PGI status, a Cornish pasty should be shaped like a 'D' and crimped on one side, not on the top. Its ingredients should include beef, swede potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture. The pastry should be golden and retain its shape when cooked and cooled. The PGI status also means that Cornish pasties must be prepared in Cornwall. They do not have to be baked in Cornwall, nor do the ingredients have to come from the county.
numbnuts
Squire
- Location
- Gone over the hill and far away
Cornish – so if you start making them round the country they are just meat pies - fact 
No, all raw.
Cornish – so if you start making them round the country they are just meat pies - fact
I dispute your fact. You just can't legally call them Cornish Pasties for the purposes of selling them. If you are making them for yourself you can call them what ever you like!
