Sunday, November 11, 2012
Traditional Cornish Pasties
It originates from Cornwall, and it is generally believed that the pasty evolved for Cornish tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch dish. With their hands often dirty from a mornings work, the pasty could be held by the thick pastry crust without contaminating the contents.
First make the shortcrust pastry.
•Place the flour, butter and salt into a food processor and pulse to create crumbs.
•Add the water to the mixture and pulse till it comes together in a big lump, add more cold water a teaspoon at a time if the mixture is too dry,
•Divide the pastry into 2 balls, wrap in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes (otherwise it gets too hard).
My friend Paul and I - Eliza told me Paul apparently loves mushy peas. Paul kudos!