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This month’s blog is about what we Chefs in the UK used to call “Cornish Pasty” until in July 2011 it received PGI Protected Geographical Indication by the European Commission which means I have to describe it as above, which is fine by me.
Here’s a few other names its known by; Cornish pasty, pastie, British pasty, oggie, oggy, teddy oggie, tiddy oggin to name a few.
There’s an amazing amount of history behind this simple pastry but some of the more fun aspects include the reasoning behind the design which involved lots of crimping to allow the Cornish tin miners to take a meal down the Mine, hold on to the pasty by the crimped section, eat the pasty and throw away the piece they held which was now covered in dirt! Now that’s some clever food design right there. Some pasties even had savoury at one end and sweet at the other!!
Christmas is fast approaching and food will be the main topic over the holidays so here’s a great way to eat some healthy items in a perfect pastry package.
This recipe is vegetarian but the beauty of this dish you can fill your pasty with anything, beef, lamb, chicken, and any flavour to boot.

Here’s the recipe for the pastry I used and I’ll add a gluten free recipe too.
The filling can be prepared the day before which speeds up the whole process.

Gluten free pasty dough

2 cups brown rice flour
1 cup cornstarch
1/2 cup quinoa flour
1/2 tsp salt
3 tsp xanthan gum
2 eggs
2 Tablespoons apple cider vinegar
8-10 Tablespoons cold water
1 c water
1 c butter

Regular Pasty dough –makes 6-8 pasties

2 cups all purpose flour
1 cup diced cold butter or lard
2 pinches salt
8-10 tbsp ice cold water

Method

In a bowl add the flour, butter and salt and with your fingertips blend quickly until it looks like breadcrumbs.
Add the cold water and bring together to a dough, careful not to over work.
Cling film the ball of pastry and place in the fridge for 15 minutes to rest.

Filling

4tbsp wild rice cooked and drained
4tbsp pinto beans cooked and drained
4tbsp lentils cooked and drained
3 carrots chopped finely
3 potatoes chopped finely
4tbsp goats cheese
1 small onion chopped finely
3tsp dried garlic
3tbsp chopped parsley
1tsp fresh thyme picked
1tsp fresh sage chopped
Salt and pepper
3-4 tbsp tomato paste
1 egg beaten

Method

In a bowl add all the ingredients and mix well.
The veggies are uncooked in the mix and will cook in the pastry.
Take out the pastry and divide into 8 pieces, roll out to the size of a tea plate 6-7 inch.
Place a mound of rice mix on one half and test the pastry will close.
Brush the outside with beaten egg and fold over the pastry, seal the edges well and place on a tray with parchment paper.
Brush the pasty with beaten egg all over and pierce the top of the pasty to allow steam to vent.
Bake at 400f for about 45 minutes
You can eat the pasty hot or cold

These pasties are a perfect way to use up meats and veggies and will look amazing on a boxing day buffet.
If you’re wondering they tasted as good as they look 

Merry Christmas

Chef Simon

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