Few dishes have such a deep rooted history as today’s QUIZINE IN QUARANTINE dish. Today friends, we bring you the traditional CORNISH PASTY!
The Cornish pasty is a national dish in the UK and has been enjoyed throughout the ages by fishermen and farmers alike but is strongly associated with Cornwall’s miners. Whilst the British upper classes enjoyed rich and varied fillings in their pastries like venison and seafoods marinated in eccentric fruit flavoured gravies, the Cornish tin miners adopted this as a tasty and sustainable meal for their long hours down in the dark a few centuries later.
The characteristic semicircular shape, hearty filling and crimped crust of the pasty have inspired variations of it around the world. This humble pastry is today recognised as a protected regional food by the European Union. We’re not too sure how that’ll change with Brexit, so don’t ask…
In the coastal county of Cornwall, UK, where the pasty is thought to have originated from, this widely enjoyed snack alone accounts for 6% of the food economy! Below we show you how to put together one of these amazing pasties in no time! You can thank us later. Below we show you how to put together one of these amazing pasties in no time! You can thank us later.
INGREDIENTS (6 pieces)
500g minced meat (mutton)
200g swede (peeled and thinly sliced)
250g potato (2 medium sized potato) (peeled and thinly sliced)
5 cloves garlic
1 onion
1 tsp black pepper
1 tsp salt
2 tsp mustard seeds (crushed) or just mustard sauce
6 circles of puff pastry
1. Throw swede, potato, onions, crushed mustards seeds, garlic, black pepper, salt and minced meat to a bowl.
2. Mix everything together nicely.
3. Grab your puff pastry, roll out and cut into even circle shapes. You can use a plate as a template.
TIP: We used frozen parathas which was left at room temperature to defrost for approx 10 mins. You can find these at many major supermarkets. These are effectively pre rolled puff pastry cut into circular shapes.
4. Fill centre of pastry with filling.
5. Fold pastry in half and seal the edges by crimping the edges as shown in video below.
6. Sprinkle some flour on baking tray and place pastries on.
7. Apply some egg wash to each piece.
8. Bung in the oven and bake for approx 40mins at 160°C.
9. Leave to rest for approx 10 mins, then tuck in!
Watch us put this together below: