Cornish pasties are a traditional British pastry originating from Cornwall, England. They consist of a pastry crust filled with beef, potatoes, swede (rutabaga), and onions seasoned with salt and pepper.

The Cornish pasty is a traditional British pastry with roots deeply embedded in Cornwall, England. Its rich history dates back several centuries, serving as a testament to its cultural significance and enduring popularity.
The earliest recorded references to Cornish pasties date back to the 13th century, although they differ from today's pasties. Initially, they were made for the wealthy, filled with venison, beef, and seafood, and flavored with rich spices and fruits.
Over time, the pasty evolved to become a staple of the working-class diet in Cornwall. The filling shifted to more affordable and locally available ingredients such as beef, potatoes, swede (rutabaga), and onions.

The pasty became particularly associated with Cornish miners in the 17th and 18th centuries. Its unique design, with a thick, crimped edge, allowed miners to hold and eat the pasty without contaminating their food with dirty hands. The crimped edge could be discarded after eating.

The sturdy nature of the pasty made it an ideal meal for miners and fishermen who needed nourishing food that could withstand being carried to work and eaten without utensils.

In recognition of its cultural and historical importance, the Cornish pasty was granted Protected Geographical Indication (PGI) status by the European Union in 2011. This status protects the product name and ensures that only pasties made in Cornwall according to traditional recipes can be called "Cornish pasties."

The Cornish pasty's journey from a miner's meal to a protected cultural heritage item underscores its significance in British culinary history. Its enduring popularity is a testament to its delicious taste, versatility, and the deep-rooted tradition it represents within Cornwall and beyond.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:

For the Pastry:
Ingredients:
For the pastry:
420 g All Purpose Flour
65ml Water
150g Shortening
50g Butter / Marg
1 medium egg
1 tsp Apple cider vinegar
1 tsp salt


For the Filling:
350g (about 2/3 lb) beef skirt or chuck steak, chopped into small pieces – I used topside
250g (about 1 cup) potato, peeled and diced into small cubes
100g (about 1/2 cup) turnip, swede (rutabaga), peeled and diced into small cubes. I used turnip
1 medium onion, finely chopped
Salt and pepper, to taste
1 egg, beaten, for glazing

Preheat your oven to 180°C (360°F/Gas 6). 35 – 40 mins
Air fryer 165°C (330°F) 35 mins

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00:00 Intro
02:22 Pastry making
06:57 prep veg
09:34 Prep meat
11:26 season filling
12:12 Rolling out
13:28 Pasty Assemble
15:40 Cook
16:57 Cut reveal
17:40 Taste
19:05 close

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