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.
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