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Cornish Pasty (or Tiddy Oggy) History and Folklore-Cornwall

  

 

 

 

 

 

 

 

 

Traditional Cornish Pasty

 

Ingredients

For the Pastry ( This is for Short-crust)

  • 1 1/2 cups Plain Flour

  • Lard or Vegetable Fat

  • Pinch of Salt

  • Water

For the pasty filling

  • Chuck Steak

  • Two Large Potatoes

  • Half a large Turnip (Swede)

  • 1 Large Onion

  • Salt and Pepper to taste

  • Water

 

 

Method

The Pastry


Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

 

The Cornish Pasty Filling


Finely chop the steak. Dice the potato, turnip (Swede) and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.

Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.

 

Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasty is cooked when their undersides turn brown and crisp.

 


 

Vegetarian Pasty

Ingredients

For the Pastry

  • 10oz Plain Flour

  • 5oz margarine

  • Pinch of Salt

  • Water to mix

For the pasty filling

  • 1 tbsps Oil or Margarine

  • 1 Onion roughly chopped

  • 1 small Swede chopped

  • 4 medium/large carrots chopped

  • 1 medium/large potato chopped

  • 1 tbsps yeast extract

  • Black Pepper to taste

 

 

Method

 

Pastry:

 

Mix flours and salt together. Rub in grated marg until the mixture looks like fine breadcrumbs. Add cold water a tablespoon at a time until the mixture holds together and a firm dough is formed. Knead lightly. Put in fridge.

 

Filling:

 

Melt the margarine or heat the oil in a large saucepan. Add the vegetables and stir well. Put lid on saucepan and cook, on a low heat for about 20 minutes, stirring occasionally until vegetables are nearly cooked. Stir in yeast extract and add black pepper, and allow the mixture to cool. Remove pastry from fridge and cut into four equal pieces. Roll out each piece roughly into a circle of about 7 inch (this is very roughly - I never actually measure it!). Place 1/4 of the veg mix along the centre of each circle and wet edges, bring them together above the veg mix and seal and 'crimp'. Brush with soya milk.

Cooking Place in the oven (preheated) at 180C/375F on the middle shelf for about 40-45 minutes.

 

These are good hot or cold, and I sometimes add herbs to the mixture (fresh or dried whatever you have to hand) just for a change!

Licky Pasty

This is a traditional Cornish recipe. The meat and potato varieties of Cornish pasties are the most well known, but traditionally all sorts of fillings were put in pasties, including vegetable ones. "Licky" is another word for "leek".

Ingredients:

  • shortcrust pastry

  • leeks

  • butter

  • salt and pepper

 

Method:

Prepare the leeks by removing the dark green heads, and slicing the remainder, then washing thoroughly in cold water to remove any grit.

Make the pastry and roll it out until it is about a quarter of an inch thick. Cut it into rounds, using a saucer or a small plate as a template.

Use the leeks for filling, placing an appropriate amount of filling on one half of each circle of pastry. Put a knob of butter on top and season with salt and pepper. Dampen the edges of the pastry with water, then fold over the other half of the circle, to form a pasty shape. Press the edges together with the fingers and crimp to seal.

Make 2 or 3 ventilating slits in the top of the pasty, brush with milk or egg if you want a glaze, and bake in a hot oven 450F until the pastry is pale brown, then reduce the heat to medium (350F) for about 40 minutes. 

Herb Pasty

This is a traditional Cornish recipe. The meat and potato varieties of Cornish pasties are the most well-known, but traditionally all sorts of fillings were put in pasties, including vegetable ones.

Ingredients:

  • shortcrust pastry

  • parsley

  • watercress

  • spinach

  • shallots or leeks

  • butter

  • beaten egg

Method:

Chop and scald a quantity of well-washed parsley, watercress and spinach. Cut up finely either some shallots or leeks.

Make the pastry and roll it out until it is about a quarter of an inch thick. Cut it into rounds, using a saucer or a small plate as a template.

Use the herb mixture for filling, placing an appropriate amount of filling on one half of each circle of pastry. Put a knob of butter on top. Dampen the edges of the pastry with water, then fold over the other half of the circle, to form a pasty shape. Press the edges together with the fingers and crimping to seal, except at one point. Pour a little beaten egg in at this point, then seal that bit too.

Make 2 or 3 ventilating slits in the top of the pasty, brush with milk or egg if you want a glaze, and bake in a hot oven 450F until the pastry is pale brown, then reduce the heat to medium (350F) for about 40 minutes.

   

       

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