Pasti Kernowek (PAH-stee KER-now-ek)

Traditional Cornish Meat Pasty

Savor the rustic charm of Cornwall with The Cornish Pasty, a culinary icon steeped in history. This hearty meat pasty, with its rich flavors and flaky pastry, is a beloved staple that speaks of the Cornish people's ingenuity and connection to the land.

Recipe Directions

Any good pastry can be used but it should not be too flaky nor too rich. 1lb flour Half lb lard and suet Half tsp salt Mix with water When the pastry is made, roll out about a quarter inch thick and cut into rounds. Lay the rounds on a pastry board with half the round over the rolling pin and put in the fillings, damp the edges lightly and fold over into a semi-circle. Shape the pastry nicely and crimp the extreme edges where it is joined between finger and thumb. Cut a slit in the centre of the pasty and bake in a quick oven so that it keeps its shap Fillings are made up by cutting the potatoes and turnips into small pieces and put a layer on the round then small pieces of fresh steak on top flavoured with onion and parsley, salt and pepper. Remember whose is whose by placing the initial of the recipient on the top as generations of Cornish people have done.

History

Originating from the 17th century, The Cornish Pasty was the perfect lunch for Cornish miners. Encased in a thick pastry shell, it was easy to carry and eat, even underground. The crimped crust served as a handle that could be discarded, avoiding contamination from dirty hands. Traditionally, Cornish Pasties are a symbol of Cornish identity and pride, often associated with family gatherings and community events.