It’s the dish of Cornwall, England and I have it on good authority that this recipe featuring shortcrust pastry pockets filled with beef and vegetables is about as authentic as it gets. A bold statement, I’m sure, as I know the debate around what makes good a Cornish pasty rages in some parts of the neighbourhood. I cannot claim a close association to Cornwall, but I do enjoy the food.
If you’re not familiar with the Cornish pasty, it’s a turnover-shaped baked shortcrust pastry filled with beef and vegetables. Now, truth be told, there are some very specific stipulations when it comes to the commercial sale of Cornish pasties. These include a requirement that they are made in Cornwall, have set vegetable list, use only beef, are assembled raw (and baked slowly, which is said to have something to do with flavour and texture), and the edges are crimped, which is characteristic of the Cornish style.
To keep this recipe as efficient as possible, I’m going to skip the making of my own shortcrust pastry and use supermarket bought. The result is similar. This is comfort food at its best!
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