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Kim’s Cornish Pasties

June 26, 2013 @ 20:58 By Gavin Webber 11 Comments

Many years ago, before we were married, Kim and I took a holiday in Cornwall, UK.  We stayed at a lovely little town called Tintagel, which many told us, was the home of Arthurian legend and myth.

There is even a ruined castle high on a rocky peak that some thought may be the remains of Camelot, and below on the stony shore there is even what is said to be Merlin’s cave.

Anyway, what does this have to do with Kim’s Cornish Pasties?

Well quite a lot actually, for this village is where we tasted our very first genuine pasty, from a little shop on the high street.  I believe it was called Pengenna Pasties, and it is still going strong.  In fact, if you live in the UK, they will even send you some pasties in 1 dozen batches via the post.  Yum.

We bought a single pasty each, and as it was raining cats and dogs, we retreated back to the car.  Once safely inside, we scoffed down these massive hot pasties, steaming up the windows as we ate.  It was a day we both have never forgotten.

So every now and then we get a hankering for a traditional pasty.  Being the resourceful woman she is, Kim has perfected her recipe over the years and I reckon that she makes the best Cornish pasty this side of Camelot!

Sunday night was such a day.  Here is how it all panned out.

Kim’s Cornish Pasties

makes 7 large pasties

Firstly peel about four large potatoes and the biggest swede (rutabaga) that you can find.  Add cold water, bring to the boil and simmer for 12 minutes until just soft.

Chop two brown onions

Saute on a medium heat with a generous splash of olive oil and a tablespoon of butter.

The next ingredients are peas, about 2 cups

Biodynamic minced beef  about 500 gm (1.1 lbs)

Once the onions are translucent, add the peas.  Cook for about 2 minutes

 Then add the minced beef and,

add two grated carrots.

and heat until the mince is brown and the carrots are soft.

Begin to season the mixture with some gravy mix.  About two tablespoons.

Add about a teaspoon of ground rock salt.

Here is the secret ingredient.  Lots and lots of freshly ground pepper.  If you think you have added enough, add some more.

Once the spuds and swede are cooked, drain well.

Then add them to the meat mixture and mash thoroughly.

The filling will begin to look like this. It needs a little bit more mashing, but keep a few small chunks of spud and swede for texture.

If you don’t have time, like we us, then pre-made shortcrust pastry is an easy substitute for home made pastry.  We have made it ourselves in the past.  The only think I dislike is the plastic, which we recycled.

Make sure that you taste the mixture, and season again to taste.  Add more pepper.

Use a dinner plate as the template and cut the pastry sheets into circles.

The spoon a big lump of filling into the center and form it into a log shape.

Using an egg wash, paint around the entire edge of the circle.

Then fold up the sides, make a fold along the entire edge.

Use a scalloped effect to make it look something like this.

Place on a well greased baking tray, and coat the entire top of the pasty with egg wash glace.

Bake in the oven at 180° C (350° F) for 30 minutes until golden brown top and on the bottom.

Then get stuck in to them.  Delicious.  Just like the ones we ate in the car-park behind the Tintagel post office!

Nothing quite like a home made Cornish Pasty and beats commercially made crap any day.  Simple living at its best.

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Filed Under: Cooking, Kim, recipes

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About Gavin Webber

Gavin Webber's daily goal is to live a more sustainable lifestyle, in an effort to reduce his family's environmental footprint so we can all make a difference for our children & future generations to come.

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Lynda D says

    June 26, 2013 at 21:36

    Tell Kim she can post me a dozen anytime she likes. Hell, i’ll even pick up!!! Could be the start of a whole new business. Melton’s Marvelous Meaty Marvels (Never mind XXXX – it could be MMMM or 4M instead of 3M). Value added produce. Oh Stop it – im off again…..

    Reply
  2. johnshadows says

    June 27, 2013 at 07:55

    Ooohhh My….!
    Dribble, dribble….
    Thank you for sharing this.
    Very appreciated!

    John

    Reply
  3. Pam Woodgate says

    June 27, 2013 at 14:15

    Thanks for the receipe! I know what I will be cooking on the weekend. 🙂

    Reply
  4. milow says

    June 27, 2013 at 19:35

    Oh yum they look delicious, great weekend treat

    Reply
  5. Kim says

    June 28, 2013 at 09:10

    Love a lovely story to go with a recipe. I always think that the recipe to a special relationship is reliving lovely memories like this one. Can’t wait to try the pasties at our place!

    Reply
  6. Margaret says

    June 28, 2013 at 13:45

    Yummm sounds fabulous, I am vegetarian, could I just leave out the meat?
    Best Pastie I ever tasted was on Rotnest Island W.A. 1998, when I was still eating meat, so not sure if they were veg, but awesome anyway.

    Reply
  7. Rachel Anwen says

    July 1, 2013 at 20:37

    Margaret, skip the meat and put in Soya or TVP mince instead. As a Brit, I’ve eaten plenty of these in my time. To be truly traditional, the ridge of the crust needs to be really big. The miners who ate them for lunch would have filthy hands, so they used the ridge to hold the pasty, so they could eat the rest without it getting mucky. Then they simply tossed the ridge bit away!

    Reply
  8. Anonymous says

    August 17, 2013 at 18:30

    Hello Gavin, just wanted to let you know that I made these today. I had friends coming for lunch and thought they would be perfect for a winter’s day lunch. And they were! I received lots of compliments. Thank you for sharing your recipe.

    Tamsin

    Reply
    • Gavin Webber says

      August 17, 2013 at 19:22

      Our pleasure Tamsin. I bet they were delicious!

      Gav x

      Reply
  9. Learn about Maryland Lock Installation Locksmith Service says

    January 23, 2014 at 01:11

    Looks so delicious. This recipe is called empanada in our country.

    Reply

Trackbacks

  1. TGoG Podcast 57 - Suburban Food Farm in Autumn - The Greening of Gavin says:
    April 2, 2014 at 22:17

    […] talk about how to reuse items to make a handy pea trellis, planting swedes (rutabaga) for making Kim’s Cornish pasties, and lots of Leeks for making potato and leek soup and Kim’s Anglesey Eggs. Very […]

    Reply

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An Ordinary Australian Man Who Has A Green Epiphany Whilst Watching A Documentary, Gets a Hybrid Car, Plants A Large Organic Vegetable Garden, Goes Totally Solar, Lowers Consumption, Feeds Composts Bins and Worms, Harvests Rainwater, Raises Chickens, Makes Cheese and Soap, and Eats Locally. All In The Effort To Reduce Our Family's Carbon Footprint So We Can Start Making A Difference For Our Children & Future Generations To Come.

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