I have been intrigued with the concept of traditional Cornish pasty. These were cooked for Cornish miners for ease of carrying and storing down in the mines. The original version had dinner at one end of the pasty and dessert at the other. All cooked in the pasty. Some even had markings at the sweet end for easy identification. So I gave it a go and it was really interesting having the savory and sweet in the same pastry. It cooked really well and all the vegetable were the perfect consistency and the apple end tasted like apple tart. Perfect recipe to bring to work for lunch. This recipe will make 2 large Cornish pasties or 3 medium ones.
- 150g Plain Flour
- 50g Butter
- 1/2 Carrot, peeled & diced
- 1/2 Potato, peeled & diced
- 1/2 Apple, peeled & diced
- 1/2 Onion, peeled & diced
- 1 Garlic clove, peeled & diced
- 1/2 Vegetable stock cube
- 1 tbsp Worchestire Sauce
- 1 tsp Sugar
- 2 tbsp Olive oil
- First make the dough.
- Break up the butter in the flour until it resembles breadcrumbs.
- Then add 70ml of water to form a dough and leave in the fridge for 30 mins.
- Divide the dough in two & roll out the dough on a floured surface into a thin sheet.
- Arrange the vegetable on half the sheet on one end with the stock, sauce and seasoning.
- Then the apple and sugar the other end.
- Brush the edge of the pastry with some oil and fold over.
- Crimp the edges and pierce the top several times.
- Finally brush some oil over the top and pop into a hot oven at 180 degrees for 30 minutes.