"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.
*Adapted from here
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
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