Category Archives: Cookery

A Cornish Tradition

28 February 2019, Thursday

Greetings from our family to yours and Welcome to your TrailMagick89 blog,

Well, let’s chat about food today. Variations of pasties are a culinary traditional for Commoners and Royalty alike found in folklore around the world. The earliest known mention of a Pasty is in 1393 during the reign of King Edward III. The Pasty was and is a dish still eaten today by miners. 

Across America and around the world with all the variations there is one established recipe of the Cornish Pasty, which is our focus today. I will not rehash information that is posted all over the internet. I do not claim this recipe as my own, the bold print below is US Measurements as the original recipe is in Imperial Measurements for the ingredients found on the website of the Cornish Pasty Association. This is awesome trail grub and a recipe we have enjoyed making since 2012.


(rough puff can also be used):

  • 500 g [2-1/2 C] strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to produce strong pliable pastry)
  • 120 g [8 T] lard or white shortening
  • 125 g [8-1/3 T] Cornish butter
  • 1 tsp [1-1/5 t] salt
  • 175 ml [3/4 C] cold water

  • 400 g [14-1/10 oz] good quality beef skirt, cut into cubes
  • 300 g [10-1/2 oz] potato, peeled and diced
  • 150 g [5-1/3 oz] swede/turnip*, peeled and diced
  • 150 g [5-1/3 oz] onion, peeled and sliced
  • Salt & pepper to taste (2:1 ratio)
  • Beaten egg or milk to glaze

*The vegetable to use is the yellow-fleshed swede, not a white turnip.  This is known commonly in Cornwall as the turnip.  It’s also known as the yellow turnip/Swedish turnip in some places and in North America it is called rutabaga.

    1. METHOD

  1. Add the salt to the flour in a large mixing bowl.
  2. Rub the two types of fat lightly into flour until it resembles breadcrumbs.
  3. Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
  4. Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
  5. Roll out the pastry and cut into circles approx. 20 cm [7-9/10 in] diameter. A side plate is an ideal size to use as a guide.
  6. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
  7. Bring the pastry around and crimp the edges together (see our guide to crimping).
  8. Glaze with beaten egg or an egg and milk mixture.
  9. Bake at 165 degrees C [329 degrees F] (fan oven) for about 50 – 55 minutes until golden.

Pasties were originally a pie with any ingredients served without a dish. However, the above recipe is so rich and enjoyable that your taste buds will thank you. And I would like to thank the Cornish Pasty Association for sharing such a delicious recipe. They are the ones that made this post possible for you.

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Semper Fidelis, Elroy & Sweets