Cornish Pasties

"Matthew, Mark, Luke and John, ate a pasty five feet long,
Bit it once, Bit it twice, Oh my Lord, it's full of mice!"
- West Country schoolyard rhyme

This recipe is a winter favourite for us, a traditional Cornish Pasty - although, it's not traditional AT ALL according to the Cornish Pasty Association (seriously, don't these people have anything better to do?). The Cornish Pasty was awarded Protected Geographical Indication last year, meaning that a pasty has to comply with a whole list of rules to be considered Cornish. Rules include:

• A Cornish Pasty should be shaped like a ‘D’ and crimped on one side, not on the top.
• The ingredients should include uncooked beef and roughly chopped swedes, potatoes, and onion - carrots are frowned upon.
• Cornish Pasties must be prepared in Cornwall.

Anyways, rules are meant to be broken, right? This pasty was made right here in Oz, has garlic, carrot, and corn in the filling, and is crimped on the top. Because that's how we roll. And also how Curtis Stone rolls, who we stole borrowed this recipe from.

Cornish Pasty
*Adapted from here

INGREDIENTS

1 tbsp + 1 tsp  olive oil
400g beef mince
1 small brown onion, finely diced
3 garlic cloves, minced
1 medium carrot, peeled and cut into 1cm cubes
1 baby potato, peeled and cut into 1cm cubes
1/2 cup fresh corn kernels
1 medium tomato, finely diced
4 cups baby spinach
1/4 cup fresh parsley, roughly chopped
4 sheets short crust pastry, cut into 20cm rounds, leaving plastic on base
1 egg, lightly beaten
Grated parmesan cheese

1. Preheat the oven to 200°C. Heat 1 tbsp oil in a large fry pan over high heat and brown the beef for 5 minutes, breaking up any clumps with a wooden spoon. Strain the beef and discard liquid from pan.

2. Place the pan back on heat and add 1 teaspoon of oil. Add the onion, garlic, and cook for 3 minutes, stirring regularly. Add the carrot and potato to the pan and cook for an additional 3 minutes.

3. Return beef to the pan, add the corn, tomato and spinach and cook until the spinach has wilted. Remove from heat and stir through the parsley, season to taste with salt and pepper and let cool for 15 minutes.

4. Lay the 4 rounds of pastry onto a clean work surface and divide the filling evenly between each round of pastry. Brush the edges of the pastry with the egg wash and carefully fold and crimp the edges together to seal the pasties. Remove the plastic and poke several small holes with a knife in the pastry to allow steam to escape whilst cooking.

5. Place pasties onto a baking tray lined with baking paper, brush with a little of the remaining egg

wash, and sprinkle the cheese over the pasties. Bake for 18-20 minutes or until the pastry is glossy and golden brown, and the filling is cooked through. Leave to cool for 5 minutes before serving - with tomato sauce. :)

Comments

[Winston]

Haha! What an educational post about cornish pasties. And I agree, I can't believe there's such a thing as a Cornish Pasty Association, my goodness. Oh well, least the recipe is delicious. I'm keen to try this out sometime too! =D

[Hotly Spiced]

I didn't know you had to go all the way to Cornwall to make a cornish pastie. Thank goodness Curtis Stone is breaking all the rules. Lovely looking pastie Jasmyne and so right for the current climatic conditions xx

[Nic@diningwithastud]

How funny! Well done, they look great

[Joanne]

I've never heard that rhyme before! Very cute. ANd these pastries too...adorable and delicious!

[Sara (Belly Rumbles)]

Hahaha, the Cornish are just as bad as the French with the use of the word 'Champagne'.

No matter what you want to call them, I will call it a Cornish pasty, looks scrumptious and perfect for these cold days we are having.

[Tania @ A Perfect pantry]

I know my hubby will love these... thanks for sharing such a delicious recipe.

[Juliana]

So interesting this cornish patsy...they sure look very tasty.
Thanks for sharing the recipe Jasmyne and hope you are having a fabulous week :)

[Jenny @ Ichigo Shortcake]

That's such a cute rhyme! :D I also didn't know you had to make cornish pasties in Cornwell! That is a lot of rules to follow, I think I like your version better anyway. ;)

[yummychunklet]

What a tasty and savory looking pastry!

[ChopinandMysaucepan]

Dear Jasmyne,

This looks like a nice snack and I think Rick Stein would be impressed too.

[Rita (mademoiselle délicieuse)]

Love pasties coz they're so much faster to put together than individual serves of pies, but gotta laugh that there is a Cornish Pasty Association! Some people obviously take their food a little too seriously.