Cornish pasties
Cornish Pasties are a much-loved dish,but, away from Cornwall, seldom correctly made. The ingredients are the main source of problems, here. There is no way a pastie containing ground or minced beef can be considered authentic. Also, you can not include carrots or peas! The simple contents of the pastie are beef, potato, onion, and swede (rutabaga), no more, no less. Although I come from Yorkshire, I picked up the real thing from my Cornish ex Brother-in-law Robbie, Uncle Robot to my daughter, who made the most delicious and enormous pasties! The history of the pastie has several different versions. However the most authentic sounding one to me is that the pastry, crimped around the edge to seal it, made a thick crust ridge. The Cornish tin miners, on their meal break, would hold the pastie by this ridge, consume the rest, and then throw away the crust they had been holding.
Ready for the oven
This was to avoid metal poisoning, as the hand-washing facilities would have been in short supply in those days of manual labour.These pasties would have been cold, naturally, and make a very satisfying meal. But when you smell them cooking, you just have to eat them straight from the oven, burning your lips and tongue on the hot filling and gravy. Of course, what you do then is treat the wounds with ice cold beer, then continue! Next we see how to make a pastie! IN THIS SECTION - cornish pasties intro(this page)
make a pastie
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