Cornish pasty Recipe

The Cornish pasty is a savory pastry that hails from Cornwall, a region in the southwest of England. It's a traditional dish with a long history, often associated with the working-class miners who relied on it as a portable and hearty meal. The pasty is distinct for its semi-circular shape and crimped edge, which not only seals in the filling but also provides a convenient handle for miners, allowing them to eat without dirtying their food. The ingredients of a traditional Cornish pasty are simple yet flavorful. The filling typically consists of diced or minced beef, potatoes, swede (also known as rutabaga), and onions. These ingredients are seasoned with salt and pepper, providing a robust and savory taste. The pastry dough itself is made from plain flour, fat (usually lard or butter), and water, creating a sturdy but tender crust that can withstand being carried and eaten on the go. To make a Cornish pasty, the dough is rolled out into circles, and the filling is placed in the center. The dough is then folded over the filling, and the edges are crimped together to form the characteristic D-shape. The pasty is baked until golden brown, allowing the flavors to meld together as the meat and vegetables cook inside the pastry shell. Cornish pasties have earned Protected Geographical Indication (PGI) status, meaning that only pasties made in Cornwall and following the traditional recipe can be legally called Cornish pasties. Today, they remain a beloved food in Cornwall and beyond, enjoyed as a tasty, filling meal that encapsulates a piece of British culinary heritage. Whether enjoyed hot or cold, the Cornish pasty continues to be a symbol of Cornwall's rich cultural and culinary traditions, appreciated by food lovers around the world.