An old english recipe that anyone can make
Well kind of like pie, but not quite. More like a tourtiere in texture, since the crust is flaky and not sweet. With a filling that is savory and works well served alongside any other holiday dish that you may be preparing or on it’s own.
I’m not sure where the name Cornish came from other than most likely where these originated from and that is from Cornwall England. Where the cornish miners of that time were said to bring these for their meals because of the convenience factor.
I like to make them instead of pizza pops, because they are much healthier and will definitely sustain you much longer. If it’s just two of you in the house making 6 is ample, however if you are feeding a crowd you may want to double this recipe up and use two baking pans to get the job done in a jiffy!
Traditional cornish pasty were made with a savory and sweet side, where one side of the pasty was filled with savory ingredients and the other was with sweet, most likely apples. You are not limited to what you can put in yours, this is just one of my favorite ways to make it. I hope you try them because they’re really really good.
To make the Cornish Pasty you will want to start by making your pastry first. So in a large bowl you will add the flour, and little chunks at a time of butter. Then add the salt along with cold water, then with your hands knead the butter and water into the flour.
You will notice a crumbly texture and that is fine. You do not want it to wet, you just want it to stick together. Form into a large ball and wrap with plastic wrap and allow it to chill in the fridge for one hour.
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