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How To Make The Cornish Pasty, The Lunchtime Filler!

cornish pasty

Recently, I’ve been favouring recipes that are more suited to evening meals. I guess that’s mainly due to last weeks sausage week and Bonfire night. So I’ve kinda been ignoring hot and filling lunch time ideas. If you’ve been out working in the cold then something to warm you up again would be most welcome! You could go for pizza’s, quiches and even pasta but would you consider a pasty?

A Cornish Pasty is a traditional tummy filler that has been enjoyed since at least the 1300’s – possibly earlier. It’s also protected, it can only be sold as a Cornish Pasty if it’s made in Cornwall. Here’s some information from Wikipedia…

The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall. It is regarded as the national dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made and some shops specialise in selling all sorts of pasties.

Whether you intend to make an authentic pasty or not, I think it’s a great idea for lunch. Take a look at the video from Hugh Fearnley-Whittingstall, he uses leftovers in his version.

I’ve also includes a meat free version, as demonstrated by Silvana Franco (for Waitrose). The last recipe comes from the team at Sorted, you  can find further details of their recipe on their website.

Cornish Pasty | Hugh Fearnley-Whittingstall

Spicy Sweet Potato Pasties | Waitrose

Cornish Pasty Recipe – Sorted

Do you have a favourite pasty filling or do you prefer the traditional Cornish version? Leave your thoughts and comments below.

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