Transcript

What Makes The Perfect Cornish Pasty

WHAT MAKES THE PERFECT Coruist Sustiy? According to Protective Geographical Indication (PGI), all Cornish pasties must. 00 must be prepared in Cornwall.. and must be D shaped and crimped on the side ...not at the top! HISTORY OF THE PERFECT PASTY The pasty was once eaten by royalty! Jane Seymour was once sent a pastie by a baker as a gift. The earliest mention of a The oldest pasty recipe was pasty was in 1170, It was featured in the epic found in an audit book from 1510, which listed all the ingredients and their cost. romantic poem 'Erec et Enide' by French poet Chretien de Troyes. Today, variations on the pasty are eaten all over the world, including borek' in Turkey and even 'gyoza' in Japan. These pasties were often made with a savory filling The pasty was the ultimate packed lunch for tin miners in Cornwall during the 17th and 18th Century. and a sweet filling made either end. INGREDIENTS FOR THE PERFECT CORNISH PASTY 175g swede/turnip (peeled + finely diced) 350g quality beef 2 medium potatoes 1 large onion (finely chopped) (peeled + thinly sliced) (finely chopped) FLOUR 5000g flour 125g lard 125g butter (chilled + diced) 1 egg (beaten) WARNING! Carrot appears in many pastie recipes but generally, it's frowned upon in the perfect Cornish pasty. HOW TO MAKE PERFECT CORNISH PASTIES (provided you are in Cornwall! This makes 4 perfect pasties ) Add flour, lard and butter Combine the ingredients Cut the dough into 4 pieces into a bowl with 6tsps of together until it forms a firm dough. and chill in the fridge for 20 water. mins. 23cm 220°C Preheat your oven to 220°C, Roll out each piece of dough on a floured surface until Meanwhile, combine the beef, potatoes, onion and swede to make the filling. fan 200°C or gas mark 7. they cover 23cm across. Pack a quarter of the filling in the centre of each round, Brush the pastry all over with the beaten egg, then fold it in half, crimping Put your pasties onto a non-stick baking tray and glaze them with the remaining beaten egg. leaving a gap all the way around. along the edge. 10 mins 180°C Lower the temperature of your oven down to 180°C, fan 160°C or gas mark 4 for 45 mins until golden. Bake your pasties for 10 Serve your perfect Cornish minutes. pasties warm! Enjoy your perfect Cornish pasties with a warm cup of tea, or with a cold glass of cider... SOURCES AND REFERENCES cornishpasties.org.uk/sitemap.htm#Origins of the Cornish Pasty bbcgoodfood.com/recipes/7776/cornish-pasties theguardian.com/lifeandstyle/2001/apr/21/foodanddrink.features31 books.google.co.uk/books?id=ZRDxG44Thg4C&pg=PA195&redir_esc=y#v=onepage&q&f=false telegraph.co.uk/news/uknews/2460056/The-history-of-the-Cornish-pasty.html archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cornish-pasty-pgi.pdf plymouth.gov.uk/homepage/creativityandculture/archives/ourservices/archivesinfocus.htm theguardian.com/lifeandstyle/2011/feb/23/ultimate-cornish-pasty-recipe Perfect Stays Exclusive Holiday Home Rental in Cornwall, Devon, Somerset, Yorkshire & Europe in perfect places

What Makes The Perfect Cornish Pasty

shared by PerfectStays on Oct 15
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What Makes The Perfect Cornish Pasty

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