In Cornwall, the ingredients in a pasty are: diced steak, diced potatoes, onions and swede. Cornish pasties are made in Cornwall……made any where else then they’re just a pasty.
Now here’s a thing, pasties have been around for centuries and in its day, Cornwall was an impoverished place where you ate what ever there was. Seasonal food, season veggies, seasonal fish and I don’t think they’d have been fussed what went in it if they had hungry children to feed.
So…….I’m sure anything went in a pasty and even now……put what you like in it.
We had cottage pie for supper and I played up four meals with two for tomorrow. I cooked too much cauliflower, broccoli and mixed frozen veg and have half a plan ful left.
I defrosted some homemade pastry I had in the freezer, chopped some bacon and cooked that along with a diced onion. I popped six small potatoes in the microwave (they were tiny) for a few minutes. I then cut them into mouth sized pieces. I grated some mature cheddar and mixed it all together.
My hint for pasties that don’t fall apart when you bake them. Use beaten egg to glaze and before you bake the pasties in a hot oven, chill them on the baking tray, in the freezer for at least twenty minutes. Then bake for twenty to twenty five minutes. They should easily lift from the baking tray when the pastry is crispy underneath too.
I’m sure some Cornish pasty lovers would think left overs in a pasty just isn’t on but I like to carry on the tradition that you use what you have to feed a hungry family.
Over to you, what’s the most unusual filling you’ve ever had or added to a pasty?
Love Froogs xxxxx