Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert; these were called "Bedfordshire Clangers." A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade. - From britannia.com
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- 1Pre-heat oven to 425°F.
- 2Place the potato, onion, herbs, and meat in a roasting pan and mix well.
- 3Place the flour and salt in a bowl.
- 4Add the butter and lard, rub in until the mixture resembles fine breadcrumbs.
- 5Add about 2 tablespoons of water and mix to form a firm dough.
- 6Turn out onto a floured surface and knead lightly.
- 7Divide the pastry into 4 pieces.
- 8Roll out each piece to about 6-7 inches.
- 9Trim by cutting round the edge of a small plate.
- 10Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling.
- 11Seal well.
- 12Flute the edge with your fingers or a fork.
- 13Place the pasties on a baking sheet, fluted edges uppermost.
- 14Brush each with a little beaten egg or milk.
- 15Bake for 40-45 minutes, until golden brown.
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Nutritional Facts for Cornish Pasties
Serving Size: 1 (248 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 591.7
- Calories from Fat 255
- Total Fat 28.3 g
- Saturated Fat 13.5 g
- Cholesterol 130.4 mg
- Sodium 720.3 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 3.2 g
- Sugars 1.8 g
- Protein 22.7 g