The Cornish pasty, a savory delight hailing from Cornwall, England, is more than just a handheld pie; it’s a cultural icon with a rich history. This authentic Cornish pasty recipe features a flaky, shortcrust pastry pocket filled with beef and vegetables. It’s the very essence of comfort food and a testament to Cornish ingenuity. Let’s explore What Are Pasties Food, their origins, and how to make them the traditional way.
A Deep Dive into the Cornish Pasty
So, what are pasties food? A Cornish pasty is a baked pastry, typically turnover-shaped, made with a shortcrust pastry and filled with a savory mixture of beef, potatoes, swede (rutabaga), and onion. Seasoned simply with salt and pepper, it’s a testament to the idea that simple ingredients, when combined with care, can create something truly special. The hallmark of a Cornish pasty is the crimped edge, a thick seal that runs along one side.
Protected Status
The Cornish pasty is so integral to Cornish identity that it has been granted Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) status since 2011. This means that to be commercially sold as a “Cornish pasty,” it must adhere to strict requirements:
- Made in Cornwall: The entire pasty must be produced within Cornwall.
- Specific Ingredients: Only beef, potato, swede (rutabaga), onion, salt, and pepper are permitted.
- Raw Assembly: The ingredients must be raw when assembled and then slow-baked.
- Traditional Crimp: The edges must be sealed with a traditional crimp.
The History Behind the Pasty: A Miner’s Meal
To truly understand what are pasties food, you need to understand their history. The Cornish pasty’s origins are deeply rooted in Cornwall’s mining heritage. During the 18th and 19th centuries, Cornwall was a global hub for tin and copper mining. Miners needed a portable, nutritious, and safe meal to take underground.
The Cornish pasty was the perfect solution. Its thick pastry crust kept the filling warm for hours, and the crimped edge served as a handle. Miners, often with hands contaminated with arsenic from the mines, could hold the crimp and discard it after eating, preventing contamination of the edible portion. Some wives even baked pasties with a savory filling at one end and a sweet filling at the other, providing a complete meal. It is believed miners would also have their initials engraved into the pastry to identify theirs.
Historic Mines of Cornwall
Tips for Baking the Perfect Cornish Pasty
Now that you know what are pasties food and their history, here are some tips for making authentic Cornish pasties at home:
- Flaky Pastry is Key: A good shortcrust pastry is essential.
- Ingredient Placement: If you prefer a thinner crust, layer softer ingredients (onions) on the top and bottom to protect the crust from being pierced by harder ingredients (potatoes, rutabaga).
- Waxy Potatoes: Use firm, waxy potatoes like Yukon Gold to prevent them from becoming mushy.
- Lean Beef: Skirt steak is traditionally used because it is lean and flavorful.
- Butter and Flour: Add pats of butter and a sprinkle of flour to create a gravy and absorb excess moisture.
Freezing and Reheating Pasties
Cornish pasties freeze well, both baked and unbaked. Wrap them individually in plastic wrap and store them in a freezer bag. Bake unbaked pasties from frozen, adding 15-20 minutes to the baking time. Reheat baked pasties in the oven for a crispier crust.
Authentic Cornish Pasty Recipe
This recipe teaches you how to make traditional Cornish pasties, allowing you to enjoy this taste of Cornwall in your own kitchen.
Yields: 6 large pasties
Prep time: 30 minutes
Cook time: 45 minutes
Chill time: 3 hours
Ingredients
For the Shortcrust Pastry:
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 5 ounces cold unsalted butter, diced
- 5 ounces cold lard
- 2/3 cup ice water
For the Cornish Pasties:
- 1 pound beef skirt steak, cut into small cubes
- 1 pound firm, waxy potato, peeled and diced
- 8 ounces rutabaga, peeled and diced
- 7 ounces yellow onion, chopped
- Salt and pepper to taste
- Unsalted butter, sliced
- All-purpose flour
- 1 large egg, beaten
Instructions
- Make the Pastry: In a food processor, combine flour and salt. Add butter and lard; pulse until coarse crumbs form. Gradually add water until the dough comes together. Form into a disk, wrap, and chill for at least 3 hours.
- Prepare the Filling: Preheat oven to 350°F (175°C).
- Assemble the Pasties: Divide dough into 6 pieces. Roll out one piece into an 8-inch circle. Layer potatoes, rutabaga, onion, and beef in the center, seasoning between layers. Top with butter and flour.
- Seal and Crimp: Moisten the edges of the dough. Gently bring the sides up to seal the pasty. Crimp the edges in the traditional Cornish fashion.
- Bake: Place pasties on a lined baking sheet. Cut a slit in the top of each pasty. Brush with beaten egg. Bake for 40-50 minutes, until golden brown. Let cool slightly before serving.
Conclusion: A Taste of Cornwall
The Cornish pasty is more than just a meal; it’s a piece of Cornish history and culture. Understanding what are pasties food involves appreciating their heritage, the ingredients, and the techniques that make them unique. Whether you’re a seasoned baker or a curious cook, try making these pasties at home and experience a true taste of Cornwall.
