True Cornish pasties have a really thick crimped edge so that the miners with their dirty hands could eat their lunch without it getting dirty or indeed in the tin mines, the miners may have had traces of arsenic on their hands. These "handles" would then get discarded. Some of the mines would have ovens to keep the pasties warm, but when no oven was available, the miners would simply stick the pasty on their shovel and heat it over an open flame. Traditionally the pasty would have been made with a shortcrust pastry, don't forget the shell would have had to have been really sturdy so that it didn't break or leak, whilst getting bashed about during the day.
Original Cornish pasties would have been filled with meat, potatoes, onion and swede, sometimes and this is the really cool bit that I have always found interesting, one end would have a savoury filling while the other end would have a sweet filling, dinner and pudding in one!!
Ok now the problem with this recipe, is the carrots, the mince/ground meat, the finely chopped vegetables - infact the article I read to ensure my facts were correct described this recipe as "Sacrilege" so in respect for the "Cornish Pasty" I'm changing the name of this recipe to simply a meat and veg pasty, because beside the fact this is NOT traditional and can't be passed off as being so, it is rather tasty.
Meat and Veggie Pasty (poor excuse for a Cornish Pasty)
1 finely chopped carrot (The offending ingredient)
1 finely chopped potato
1/4 finely chopped swede
1 small finely diced onion
100g cooked minced lamb or beef
salt and pepper
1/2 tsp mixed dried herbs
350g shortcrust pastry
a little oil for greasing
egg for glazing
Baked beans and brown sauce to serve
1. Preheat your oven to 200C/400F. Mix the prepared veggies with the meat some salt, pepper and the mixed herbs.
2. Roll out the pastry and cut into four 18cm (approx) squares or circles, which ever you prefer.
3. Spoon the filling into the centre of each, pastry square or circle, brush the edges with milk and draw up over the middle. Press the edges well together to seal, crimp the edge by squeezing between your forefinger and thumb.
4. Lightly grease a baking tray and then transfer the pasties to it, brush them with the egg to glaze.
5. Bake in the oven for 15 minutes, reduce the heat to 180C/350F and bake for another 30 minutes.
Serve with the baked beans and brown sauce.