The earliest Cornish Pasty Recipe dates back to 1746, however, here I am making the authentic pasty made since the 1800′s. This is the pasty recipe which is still made today, and the pasty we think of when we want to buy one or make one. If you would like to make the oldest recipe pasty then see this Cornish Pasty 1746 recipe to follow. The origins of the cornish pasty are largely unknown, although it is generally accepted that the modern form of the pasty originated in Cornwall.
Tradition claims that the origins of the cornish pasty came from the need to make a portable ‘complete meal’ by the wives of the Cornish tin miners, (for husbands who were unable to return to the surface to eat when working down the mine shaft). With this food parcel design they could take the cornish pasty with them at the start of their shift, and when ready to be eaten, they could hold the cornish pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry fold that had been contaminated by their hands.
Now how far this is true and how far it was just an organic change in shape from the first cornish pasties (like the one from 1746) that were more like a pie shape is debatable. What is not debatable is how good these Cornish Pasties are. Trust me, no matter how good they look in the photographs, all four of these pasties following this recipe tasted even better, each close to being the perfect pasty, (the knife and fork in the photo was not just for decoration).
Fresh Baked Cornish Pasties
Baking Notes: Cornish pasties are all about the seasoning and pastry, and doing things properly. Be under no illusion that these are quick and easy snack foods to prepare, just because they are a cheap, poor tasting, (mostly soggy) convenience food to buy. The reward for doing things ‘right’ is enormous in terms of ultimate taste and texture. The only draw back being you will never be happy with a shop bought pasty ever again.
For the pastry do not skip the boiling of the lard, butter and milk etc. and decide instead to add them in cold, you will not achieve the same ‘perfect’ pastry needed if you skip this step. Secondly grind your own whole black pepper corns and sea salt in a pestle and mortar – the burst of proper seasoning throughout the pasty (and not letting the seasoning clump together) is what lifts these above ordinary pasties. If serving warm use the amount of seasoning indicated, if serving them cold then add a little extra pepper and salt – tip to remember, any cold pasties or pies need extra seasoning.
Traditional Cornish Pasty Recipe:
makes 4 very large pasties, if cut in half and served with salad etc. then they will easily feed 8
Recipe Ingredients:
Pastry:
- 850g Plain flour
- 4 Egg yolks
- 140g Lard, diced
- 140g Butter
- 200ml Water
- 200ml Milk
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper to season
- 2 Egg yolk, beaten, to glaze
Pasty Filling:
- 400g of waxy potatoes like Desiree
- 1/2 swede (400g)
- 1 large onion, peeled chopped
- 400g rump beef
- 2 tsp sea salt
- 2 tsp whole black peppercorns (freshly ground)
- 40g butter diced
Ingredients For A Cornish Pasty
Recipe Method:
Note: The pastry for the cornish pasty is best made a few hours or even the day before and kept in the fridge wrapped in cling film to chill. Bring the pastry to room temperature before rolling out.
The Pastry:
In a mixing bowl sieve the flour into it, sprinkle in the 1/2 tsp of sea salt and fresh ground black pepper – make a well in the centre and add the egg yolks.
Gently heat the lard and butter in the milk and water until it has melted, then bring rapidly to the boil. Pour immediately into the well in the flour and draw the ingredients together with a wooden spoon to form a soft, pliable but not too sticky ball of dough. Add a little bit of water if too dry, or add a little bit of flour if too wet.
Transfer to a lightly floured surface and knead very gently until it is smooth and elastic – it is not like kneading bread dough, be gentle to distribute all the ingredients evenly throughout the dough. Cover and leave to rest in a warm place for 20-30 minutes – then chill in a fridge for two hours, although best left over night in the fridge if possible.
Making The Pastry For A Cornish Pasty
The Cornish Pasty Filling:
In a pestle and mortar grind the whole black pepper corns into a coarse grain, then add in the sea salt and grind the two together. Peel the potatoes, swede and onion and cut into similar small sized 1cm dice. Cut the beef into similar sized pieces and season with a good pinch of freshly ground sea salt and black pepper.
Heat half the butter in a wide frying pan over a medium-high heat. Sear the beef in batches for 1 or 2 minutes to brown all over. Transfer to a plate and reserve. Add the rest of the butter to the pan and fry all the diced vegetables for around 5 minutes until they soften and the onions start to look golden. Pour any juices from the resting beef back into the pan with the vegetables, add the remaining sea salt and black pepper and cook for a further 2 minutes, then add the cooked beef, mix, and then leave to cool. Make sure the seasoning has been mixed in and has coated the ingredients evenly.
Making The Filling For A Cornish Pasty
Making The Cornish Pasty:
Preheat the oven to 220C / Gas 7
Divide the pastry into 4 portions. Roll out each portion on a lightly floured work surface to large circles 4 mm thick. Trim neatly, using a dinner plate as a guide. Divide the filling between each of the pastry circles. Place the filling in one half of the circle, leaving a 2 cm border at the edge.
Brush the pastry edges all the way around with a little beaten egg, then fold one half over the meat and vegetable filling. This will create a semi-circle. With your fingers pinch and turn the edges over to completely seal each cornish pasty to stop any filling leaking out during baking.
Transfer the cornish pasties to a large oven tray and baking sheet (preferably non stick) and brush all over the tops of each pastry with the beaten egg wash. Bake for 10 minutes at this temperature then turn the oven down to 190C / Gas 4 and cook for another 30 to 35 minutes. If the pastry appears to be going too dark, cover with greaseproof paper. Allow to cool once out of the oven and eat warm, or at room temperature.
Related Recipes: You might like to make a traditional Pork Pie to go with the cornish pasties.
A Traditional Cornish Pasty
