Cornish Pasties, dating back to the 1700’s, were a staple in the diets of common folk as well as royalty. Favored by the miners as it was easy to wrap in muslin and kept well until mealtime. Simple ingredients and a simple recipe make this a winner.
“It is said that the Devil never crossed the Tamar into Cornwall on
account of the well-known habit of Cornish women of putting everything into a pasty, and that he was not sufficiently courageous to risk such a fate!”
–Cornish Recipes Ancient and Modern 23rd edition with supplement by the Cornwall Federation of Women’s Institutes
(Early legend about the pasty, Cornish women tended to throw in any left-overs they had into it)
No need to travel to Cornwall to enjoy a delicious yet simple Pasty, the national dish of Cornwall. This very basic recipe is easy to put together by beginner cooks, made easier with the use of the food processor. Very simple, wholesome ingredients makes this dish a winner.
Have you ever made dough in a food processor? Me neither but I heard it’s a great time saver. You know what? It really is! It’s super simple, anyone can do it, even me.
I was very surprised how easy this was to put together. I chose pork instead of the usual beef because we like pork better. The original Pasties actually used venison but Cornish women would put any leftover into a Pasty. Even sardines were used, interesting. Pork and apples were popular too. There’s infinite possibilities, including a Caribbean version from Puerto Rico known as the Empanadilla.
I like to mince my pork in the food processor instead of buying ground pork because you know exactly what’s in it. You can’t be sure what’s being added to the ground meat you buy at the super market, it’s better to make your own. If you choose a lean cut of meat then add a few slices of smoky bacon for richness, flavor and fat.
If you make a unique filling with this recipe, share on instagram and tag with #FusionCraftiness so we can see!
An easy Cornish classic.
- 2 2/3 cups all purpose flour (450 g)
- 1 cup un-salted butter (200 g)
- 2 tsp salt
- 2 lbs pork, your choice, chopped in food processor
- 4 slices of smoked bacon (optional)
- 1 cup onion, diced
- 1 cup potato, peeled, diced
- 1 cup carrots, shredded or diced
- 1 cup brassica, diced, your choice of cabbage, broccoli, kale, kohlrabi
- 2 tsp salt
- 2 tsp black pepper
- Preheat oven to 400F/200C
- Place flour, salt and butter in food processor, pulse 20 times until it resembles moistened flour.
- While processing add water in slow, steady stream until dough comes together in one ball, see picture.
- Take dough out on floured surface and knead 1 minute with extra flour until the consistency of pie dough, springy but not tough like bread dough.
- Wrap in plastic and chill while making filling.
- In food processor add pork and pulse 15 times, until pieces are approximately 1/4-1/2 inch.
- Place pork in large bowl and add remaining ingredients, knead until well incorporated, set aside.
- Take dough out on floured surface and cut into 8 equal portions.
- Roll dough out into 10 inch rounds.
- Add 1/8th of filling on one side of pastry and fold over or crimp edges.
- Brush beaten egg and 2 Tbs water in small bowl, brush over pasties.
- Bake at 400F or 200C for 55 minutes.