recipe for cornish pasties?? Do they have peas and corn in them??

Answer 1

I'm Cornish & EmM has given you the most traditional, 'proper' recipe for a pasty.

The only difference when I make it is that I put the potato on the bottom, followed by the turnip (called swede elsewhere - it's the large yellow one - the little ones arn't so good) & finally the beef & the onions. This lets the juices of the beef run down onto the vegetables as it cooks. Finally liberally sprinkle with salt & pepper & add a knob of butter.

The best beef to use is 'skirt' or chuck steak.

It's really delicious if you add a sprig of fresh parsley when you season it.

No peas, no corn & don't dice your veggies into little cubes. Though you can cheat & buy your pastry ready made from a supermarket.

OOps!! Just re-read EmM's answer & she did put the ingredients in her pasty in the right order - sorry EmM - must have been daydreaming or summat when I read it first.

Answer 2

Traditional cornish Pasties have beef, potato, onion and swede in them only. If you want to add peas and corn, do so.

Dice your meat small DON'T mince it, and DON'T cook it first or use gravy this isn't traditional.

Pile your diced vegetables onto your pastry circle, top with diced meat, season well with black pepper and salt, bring dampened edges of pastry togerther and crimp, brush with beated egg, cut a slit in the pastry either side of the pasty and after 15 minutes cooking add little pieces of butter into the slits and carry on cooking for a further 20 mins - ta-da - traditional cornish pasties. My gran is from Truro, and has been making them for over 60 years

Answer 3

A Typical Cornish Pasty Recipe

Shortcut Pastry:

* 225 gm. plain flour
* 115 gm. fat (mixture of lard and butter)
* A pinch of salt

The Filling:

* 225 gm. steak cut into small cubes
* 2 or 3 large potatoes
* 1 piece of turnip or swede
* 1 onion, peeled and chopped
* Salt and pepper
Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water. Leave to rest for half an hour. Roll out half the pastry into a round about 5 mm. thick (quarter of an inch). Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling. Slice the turnip thinly over the potato, then spread the beef on top. Add a little onion, season with salt and pepper. Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the center. There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the edge. Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray. Bake it in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes. You can make the pastry as a starter, by making it smaller. Use a saucer as a template to get the size.

Answer 4

Traditional Cornish Pasty, no, unless you want to incur the wrath of the Cornish. But, if you like pasties you can put what you like in them. I put mixed veggies in mine including peas and corn, then I've got a meal in one, wrapped up in pastry.

Answer 5

Traditionally, no. But these days there are a billion variants on the basic recipe. Personally, I'm in favour of adding corn to everything. Corn and tobasco sauce, actually. So if you do make some pasties, I say go for it! Add some sweet corn.

Answer 6

no peas and corn,just potatoes,in the olden days mutton and swede and carrots,parsnip has also been added,the origanal cornish pastie was only half filled with meat and vegies,when it was cool the empty half was filled with jam or clotted cream,the tin and coal miners would hold the pastie by the thick outside crust so the main part stayed clean,then throw it away,they would then have meat ,vegies and dessert..

Answer 7

Peas yes, corn no.

Answer 8

NOOOOOOOOOOO!

Chuck steak, potato, onion and swede. my nan also adds carrots to hers.

http://www.cornishlight.co.uk/cornish-pasty.htm

Answer 9

no not traditionally