Cornish Pasties
I have seen a lot of "easy" pie crust recipes using your food processor.
Can these be adapted to a savory crust just by omitting the sugar?, or is a
Cornish Pastie dough altogether different.
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11 Comments:
Did you just get through watching that guy on PBS? LOLOL.
Here's a recipe.
chiff0nade at 4:54PM on 06/22/08
@chiff0nade, I didn't see it .Just a coincidence I guess. Hey great recipe
Thank You.
stacemace at 6:01PM on 06/22/08
A couple of tips:
Use the lard!
"Swede" is aka rutabaga.
The size of the dice/slice is critical. Don't cut them too fine! The steam from the cooking vegetables must be able to escape, so they and the meat must be loosely stacked, not packed.
srhcb at 6:27PM on 06/22/08
OH GOD I love Cornish pasties. I can't wait to get back to the UK to eat some.
In terms of making them, I have a horrendous confession to make. I'm horrible at making pastries or doughy things of any kind, so if I REALLY get a craving I'll make them with crescent roll dough. Definitely not the same, but an easy substitute for those of us who are pastry-challenged...
Good luck, though, I wish I could try them!
embolini9 at 6:48PM on 06/22/08
I have to admit that I'm lazy and usually buy cornish pasties- but I've found a good place in a town I drive through a couple times a month at least. (yes, they can be bought in the US!)
I don't see why you can't just use a pie crust without sugar and fill it with savory toppings.
cmtigger at 8:23PM on 06/22/08
Ahhh --- pasties! I went to college in Houghton, MI in the Upper Peninsula and if it wasn't for pasties, I think I would have starved! In the 1800's, Cornish miners immigrated to Michigan's Upper Peninsula to work the copper mines, and brought the pasty with them. It is still area's most recognizable and most beloved food.
Pasty dough is a bit denser than traditional pie dough, the ratio of flour to fat is higher. If you don't feel like making them yourself, you can order them at www.pasty.com. The pasties are made by local senior citizens (some in their 80's and 90's) as a way to stay active, and boy are they good!
Michigander at 8:47PM on 06/22/08
It's the cornish miners working in the gold mines that brought them here...
cmtigger at 2:13AM on 06/23/08
@chiff.......I saw part of a segment on PBS last night with a guy and two grandmothers making a pasty that would feed about 50 people, or ME.
I wish I had seen the beginning to know WHY they made it so ginormous. The filling looked yummy. Might take me awhile, but I could definitely eat that!
PerkyMac at 9:38AM on 06/23/08
Sorry, didn't mean to imply MI had the first pasties in the US, just around 1840, right before the gold rush in California but after the rush in Georgia, when the miners first brought them MI!
Michigander at 4:05PM on 06/25/08
Of course you can make a pie crust without sugar. No problem at all. I couldn't make pastry worth a darn until I bought a processor, back when they were only made by the RobotCoupe company. Felt like I'd bought a mink coat, it felt so extravagant. Yes, lard is wonderful. Just don't over-process your dough, no matter what fat you use.
Having eaten hand-held meat pies (and un-meat pies) on ....mmm, four continents now, I find it's another one of those things that everyone's granny made differently, and you'll find a zillion recipes just for the dough, much less the fillings. (I still dream of a cheese-and-onion empanada I ate at a winery in Chile.)
lemons at 5:19PM on 06/25/08
@lemons...Thank you so much for answering my question! I am pastry challenged. That cheese-and-onion empanada sound amazing...mmm
Stacey.
stacemace at 11:49PM on 06/25/08