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Cornish Pasty

This recipe is in categories Tudors, Main courses,
About this recipe:
Difficulty: 2
Preparation Time: 15 minutes (filling), 15 minutes (pastry, if making)
Cooking Time: 25 minutes
Number of servings: 2

Pastry dishes became very popular in the Middle Ages and Tudor eras. There are many recipes for both sweet and savoury fillings baked in pie crusts or 'coffins'. The filling was often eaten from the baked pastry dish and then the pastry was thrown away. The pastry served as the baking tin and wasn't necessarily part of the meal.

There is much debate about the origin of the Cornish pasty. It is commonly held that they were made for Cornish tin miners as their midday meal. Tin is very poisonous and it is thought that the crust was held along its edge, while the sweet and savoury filling was eaten. The tin covered edges could then be thrown away, keeping the miners safe from tin poisoning.


Ingredients

Making and cooking it
  1. Put the oven on Gas 5, 190C
  2. Flour the surface and roll out half of the pastry into a circle
  3. Cut a small piece from one edge and seal it to make a wall down the centre of the circle
  4. Layer half of the beef, onion and potato on one side of the wall
  5. Add half the apple to the other side 
  6. Sprinkle with sugar or honey, if using
  7. Fold the circle over to cover the fillings and seal with milk or water
  8. Place on a greased baking sheet or tin and bake for 25 minutes
  9. Eat warm or cold