A Chronicle of the Cornish Pasty

What is it?

Often categorized as a pot pie without a pot, the Cornish pasty is a savory dish consisting of meat, potatoes, and other vegetables encased in a D shaped pastry.

History of Dish

Amid the dark tin mines of Cornwall imbued with toxic dust and excruciating heat, Cornish tin miners could enjoy a meal that would both remain warm during the grueling hours in the mines and would be safe to eat without contaminating the food. This dish became known as the Cornish Pasty and still remains a traditional English dish today. Dating back to the Industrial Revolution, the county of Cornwall located in southwest England exploded in size due of its expansive natural tin deposits and the wealth of job opportunities the new mining industry presented. This economy was so large in fact, that 25 percent of the Cornish population worked in tin mines and it was in these mines that the Cornish pasty developed. One of the most notable characteristics of the Cornish Pasty is its traditional D shape and crimped crust. The origins of the pasty’s unique form can be credited to the toxic chemicals found in the mines and the ability to eat the dish without the use of utensils. In the mines, Cornish tin miners often were in contact with the chemical, arsenic which is toxic when ingested or greatly exposed. Without access to a running water source, miners had no way to remove the arsenic from their hands. The Cornish pasty offered a solution to this problem. With its crimped crust and D shape, it allowed the miners to eat the center of the pasty and throw away the contaminated crust. This also allowed the pasty to be consumed without utensils making it an efficient and easy-to-eat meal for busy miners. The Cornish pasty was also popular among miners because it remain hot throughout the long workday. The pastry surrounding the filling offered insulation to this dish and ensured the meal would stay warm for up to 8-10 hours. Even once the tin mining industry in England began to collapse, the Cornish pasty had gained enough popularity that it remained a staple and tradition in Great British cuisine.

Recipe for Traditional Cornish Pasties

https://www.thespruceeats.com/traditional-cornish-pasty-recipe-435042

Ingredients:

For the Pastry

• 1 cup all purpose flour

• 1 pinch salt

• 2 ounces of cold butter cubed

• 2-3 tablespoons cold water

For the Filling

• 1/2 cup cubed skirt steak

• 1/2 cup 1/4-inch-diced potato

• 1/2 cup 1/4-inch-diced swede

• 1/4 cup finely chopped onion

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 large egg lightly beaten

Steps to Make It:

Make the Shortcrust Pastry

1. Gather the ingredients.

2. Place the flour, salt, and butter in a large bowl.

3. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.

4. Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.

5. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.

Make the Filling and Form the Pasties

1. Gather the Ingredients.

2. Heat the oven to 425 F (220 C/Gas Mark 7). Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.

3. Place the steak, potato, swede, and onion in a large mixing bowl and combine. Season well with salt and pepper.

4. Divide the meat mixture evenly among each pastry circle and place it on one side. Brush the edges with the beaten egg.

5. Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

6. Place pasties on a greased baking sheet and bake for 20 minutes. Lower the oven temperature to 350 F (177 C/Gas Mark 4) and bake another 20 minutes until golden brown. Serve hot or cooled.