Known and loved throughout Great Britain and Ireland, Cornish Pasties got its name after Cornwall. Arguments abound to the origins of Cornish Pasties with neighbouring Devon claiming to the origins of the pasty.
Whatever the origins, a Cornish Pasty recipe is delicious, easy and fairly quick to make.
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. The thick crust also acted as an insulator, keeping the contents warm for several hours.
Pasties were often also made with a meat filling at one end and a sweet filling of fruit or jam at the other - a complete meal in one!
While there are no set ingredients of the Cornish pasty, traditional recipes will always use minced or diced steak, onion and potato wrapped in shortcrust pastry.
Variations include the addition of swede or carrots, even peas but a Cornishman will tell you these are not the genuine article (font).
This specific recipe is from Simmone Logue beautiful book "In the kitchen" (you can read more about the book here, here and here) and it's her take on one of her childhood memories.
Although its not the original Cornish Pasty, it's absolutely divine and a pleasure to nibble on.
