Make Your Own Genuine Cornish Pasty: Authentic Recipe & Tips

An 'Ansome Bite: Crafting Your Own Genuine Cornish Pasty!

There's something truly magical about a genuine Cornish pasty. It's more than just a meal; it's a taste of history, a portable piece of Cornwall's heart, wrapped in golden pastry. Forget those imposters – today, we're diving into the delightful art of making your very own, authentic Cornish pasties. Get ready to impress your friends and family with these 'ansome treats!

The Heart of Cornwall: What Makes a Pasty Genuine?

Before we get our hands floury, let's talk about what sets a true Cornish pasty apart. It's all about tradition and the finest local ingredients. We're talking about robust pastry, succulent beef skirt, and a careful blend of vegetables that cook together in perfect harmony, creating that iconic gravy.

Let's Get Cooking: Your 'Ansome Pasty Recipe!

This recipe will make six glorious pasties, perfect for sharing, or for stashing in the freezer for a rainy day (more on that later!).

For the Short crust Pastry (Rough Puff can also be used):

• 500g strong bread flour (the secret to strong, pliable pastry!)

• 120g lard or white shortening

• 125g Cornish butter

• 1 tsp salt

• 175ml cold water

For the Filling:

• 400g good quality beef skirt, cut into cubes (essential for flavour and texture!)

• 300g potato, peeled and diced (Maris Peer or Wilja work best)

• 150g swede/turnip*, peeled and diced (that yellow-fleshed swede, remember!)

• 150g onion, peeled and sliced

• Salt & pepper to taste (a 2:1 ratio is a good starting point)

• Beaten egg or milk to glaze

Top Tips for Pasty Perfection:

• Beef Skirt is Key: This cut is traditional for a reason! It has no gristle, little fat, and cooks perfectly alongside your raw vegetables, releasing those incredible juices for a rich gravy.

• Potato Pointers: A firm, waxy potato will hold its shape beautifully. Avoid floury varieties that might disintegrate.

• Freeze for Future Feasts: Pasties freeze wonderfully before baking. Just glaze them, pop them in the freezer, and bake from frozen with a slightly lower temperature and extra cooking time.

• Heat It Through: Always ensure your pasties are piping hot all the way through before enjoying!

*A quick note on the 'turnip': in Cornwall, we're referring to the yellow-fleshed swede, also known as rutabaga in North America. Don't grab a white turnip by mistake!

The Method: Crafting Your Cornish Masterpiece

1. Prepare the Pastry: In a large mixing bowl, combine the flour and salt. Lightly rub in the lard/shortening and Cornish butter until the mixture resembles coarse breadcrumbs.

2. Bring it Together: Gradually add the cold water, bringing the mixture together. Knead until the pastry becomes elastic – this takes a little longer than usual but gives it the strength needed to hold that delicious filling. A food mixer can help here too!

3. Rest and Relax: Cover your pastry with cling film and let it rest in the fridge for a crucial 3 hours. This makes it much easier to roll and shape.

4. Roll and Cut: Once rested, roll out your pastry to an even thickness and cut into circles approximately 20cm in diameter. A side plate makes a perfect guide!