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Yes, I know it’s not officially a ‘Cornish’ Pasty if it is not made in Cornwall, but I am Cornish and currently make my pasties in Staffordshire. This is my recipe that has been handed down for generations. Rough Puff Pastry is my pastry of choice although this can be disputed by some ….. but undoubtedly the very best pasty, no matter the contents, whether stirred beforehand or layered ….. is a home-made pasty. Hot, straight from the oven. Yummy.
A meal in your hand. The best way to eat a ‘Cornish’ Pasty is out of a bag. No chips, no veg (why would you? the pasty is veg packed!)…..maybe a pickled onion or pickled beetroot on the side (absolutely the best accompaniments in my opinion)
I have never known anyone do the double ended pasty (savoury one end, sweet at the other) like the Bedfordshire Clanger as some will state, but I suppose whatever floats your boat.
We no longer need to throw away the crimp as the miners used to do because of the arsenic on their hands while mining for tin. We can enjoy the pasty in its entirety.
Watch the video's and give it a try. You won’t be sorry.
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