#TKLucky7 2 Doors Down abandoned agave AGNS Alderney Market almonds anniversary aperitif appetizers apples aqua arancini Arborio architecture argus 75 Argyle Street Ashwood Ridge Asian-inspired dishes auction avocado award baby backyard bacon baconandbaileys Baileys baked apples baking banana basil Baskin Robbins BBQ beach beef best carrot cake ever best carrot cake recipe ever bird's nest birthday biscotti biscuits Bish Bishop's Cellar blood orange blood orange marmalade blue blue cheese blueberries book review Boston Bourbon brandy bread breakfast Brewery Market bride brie brioche brisket Brooklyn Brooklyn Warehouse brown butter brown sugar bud buds Bulk Barn bunny buns butcher butter buttercream Cabot Links cake cakes Campari candied bacon Cape Breton Carbonara card cardamom carrot cake carrots cats chai chalkboard charcuterie cherries chicken chicken salad chili paste Chinese New Year chocolate Chocolate Lake Christmas christmas photo cards cilantro cinnamon citrus recipe Clafoutis Clam Harbour Classic Cocktails Clementine cobalt blue cocktail cocktail photography Cocktails coconut coconut milk coffee Colosseum colour comfort food condensed milk contest cookbook cookies cooks corn corn field Cornwall cracker crust crafting Cranberry Madeira Crawfish cream cheese frosting cream sauce croquettes CTV cupcakes Curry custard da Maurizio dahlia David Lebovitz DesBarres Manor Inn dessert Diana Domaine de Grand Pre Donna Hay dried dulce de leche Earl Grey early morning east coast living magazine easter Easy Easy Asian Easy Italian-Asian Easy To Make EatInEatOut editorial eggs elderflower engagement Europe extra toes fall family fans farm farmer's market feathers february Feel Good Food Feisty Chef Festive feta Fine Cooking Magazine Fine Lifestyles Magazine Halifax firefighter fish in parchment Fish Sauce fish taco flax flea market Florence flourless flowers fog food Food and Wine food bloggers Food Bloggers of Canada food photography food photography tips food styling food stylist forest Forum fountain france French French wine fresh Friends friendship frozen fruit fruit butter fudge fundraiser garden garlic garlic scapes Getaway Giada de Laurentiis Gin ginger girl glamour Glen Arbor gluten free GMCR gnocchi golden hour golden spiral gorgonzola granola green Grilling groom guacamole guanciale Hali Deli Halifax Halifax fashion photography Halifax food photographer Halifax food photography Halifax food styling halifax food stylist Halifax photographer Halifax photography Halifax restaurant Halifax restaurant photography Halifax wedding photographer haskap hazelnut heart Heart and Stroke hfxfb holiday home homemade homemade liqueur homemade tacos honey house Hurricanes hydrangea ice cream ice cream sandwiches icing sugar Idiot Cake il Mercato il Mercato Spring Garden Indian ingredients iPhone Italian Italy ivory jam January Jeffrey Van Horne Jennie Dobbs JIVE Photographic Joy The Baker Julia Child juniper berries JVH K-Cups Keurig kids Kingsburg kitchenaid lace Lamborghini Larry Uteck lavender Le Caveau Le French Fix leftovers lemon lemon bars lemon curd light lighting lime linguine Live at 5 lobster Local Lord Nelson love Lulu and Po Lunenburg mac and cheese macarons macaroons Made With Local magnolia tree Makin' Bacon Manitoba many feet maple maple rosemary almonds marble Maritime Museum of the Atlantic Marsala marshmallow Martha Stewart Martha Stewart CAKES Martinis mason jar meatballs meatloaf menu meringue Merry Christmas Mexican Michelangelo Milan mini eggs MINI Plus mint Minted.com models monthly miettes morning Morris East MRB mushrooms Nanny Burke Nanny Neil nautical 'Nduja Negroni New Orleans New Year's Eve Nova Scotia NSLC Nutella oak island inn oats Occasions olive olive oil Orange oranges orchid Out Of Old Nova Scotia Kitchens overnight oats Oxford Pad Thai Noodle Pie pancetta Pantheon paper paperie parents park Parrsboro party decor party food pasta pastry pasty Pavlova peaches peacock peanut butter pear Pearl pecans pepper phlox photographer pink pink peppercorns Pinterest pistachio pizza pizza Halifax Playbook Point Pleasant Park polenta polydactal pom pom pom poms porcini pork belly potatoes pp Neil preserves pretty product shots prosciutto Prosecco published pudding pudding pops pulled pork Purcell's Cove purple quail Quick Meals Quinoa rain Raincoast Crisps rainy day Random House of Canada RANS raspberries raspberry Ratinaud recipe red red currants restaurant Restaurant Association rhubarb Rice Krispies rice noodles rice pudding risotto Ritz roasted almonds roasted garlic roasted red chiili paste rolls Rolls Royce Rome romesco rose rosemary rustik magazine Sackville salsa salsa doña San Fiorano sand santa sausage Savour scones Scotch Scott Jones sculptures sea salt Seahorse Sweets Seaport Market seeds shortbread shortcrust shrimp simply balance sister skillet Skor Bits smoked salmon snack snickerdoodles soup Spanish spice spicy Thai mango spring Spring Garden Road sprinkles St. Famille St. Margaret's Bay St. Mary's Basilica stamp stars steak Stephanie Bertossi still life storyteller strawberry strobes studio Stuffed Pork Chops summer Summer Fresh sun Sunday sunrise sunset supper sweet potato syrup tarts Taste of Nova Scotia tea teabiscuits Texas Thai Thai Cooking Thai food Thai Kitchen Thai Kitchen Canada thank you The Bicycle Thief The Bitter End The Coast The Hugo The Vatican Tidal Bay Tiramisu tissue tissue paper toast toasted tomato tracks Trajan's Forum travel Trevi Fountain TTV twinkle lights Untitled Eats Valentine's Day Van Houtte vanilla vegetables Venice Vermouth versailles video vin d'orange vintage Vittorio wallpaper washi tape waterfront wax paper wedding Westin whipped cream white white wine Willy Krauch window Windsor wine wine jelly winery Winners Wolfville wood wreath writer Wuthering Heights yellow Zabaglione
« Lavender Shortbread Sandwich Cookies with Earl Grey Buttercream | Main | Orange Cardamom Olive Oil Cupcakes with Orange Blossom Water Buttercream »
Saturday
Mar092013

Traditional Cornish Pasties (or as close as you can get in Nova Scotia)

One day, not too long ago, I texted Kris, one of my oldest friends, a photo of a cheese and onion pasty I had picked up at a cute little food shop near my house.

'Look!', I typed, excitedly. 'A delicious Cornish Pasty!'.

'That's not a Cornish Pasty', came the reply.

'Oh', I wrote, rather dejected. 'Then what am I eating?!?'

And here began Kris and my eventual foray into pasty making together.

You see, my friend Kris is from Cornwall, England where the Cornish Pasty is the region's fiercely loved official dish. The story goes, that the pasty was invented for the local tin miners because they could eat them, using the crust as a handle, without having to wash their hands. Kris told me that sometimes the pasties would be filled with meat in one half and jam in the other so the miners could have lunch and dessert all in one neat little edible package.

According to Wikipedia, the Cornish Pasty accounts for 6% of the Cornish food economy, is the food most associated with Cornwall by the rest of the UK, and, in 2011 was awarded Protected Geographical Indication (PGI) status by the European Union. 'In order to receive the PGI status, the entire product must be traditionally and at least partially manufactured (prepared, processed OR produced) within the specific region and thus acquire unique properties'.

In other words, the people of Cornwall take their pasties VERY seriously.

Kris says that a traditional Cornish Pasty can be made with either a flaky crust or a shortcrust - it doesn't really matter because the pastry is not the main debate. Most discussion focuses on what should go inside the pasty - skirt/chuck/flank steak, potato, swede, onion, salt and pepper and that's it - and as Kris told me 'everyone's got an opinion'. When I ask about sauce he says, 'I usually put a bit of butter inside because who doesn't love a bit of butter?'.

'What about carrot?' I ask, thinking about my mum's delicious meat pies.

'It's wrong to put carrot in' says Kris.

'Why?', I ask. 

'It's not traditional', he says.

Now, of couse, living in Nova Scotia means we can't actually make a TRUE Cornish Pasty, but we came damn close.

Kris and I drove to the Halifax Seaport Market on a sunny Saturday morning to pick up the ingredients for our pasties - potatoes, onions and turnip from Taproot Farms and a beautiful 1 pound skirt steak from Getaway Meat Mongers.

We used this recipe for the pastry except instead of 75g of shortening, we used 50g of shortening and 25g of butter. 

We eyeballed the amount of steak, potato, onion and turnip. We diced each ingredient and mixed it all together with lots of salt and pepper.

Then we rolled out our pastry.

We cut the dough into large circles and filled them with the steak mixture. We topped our steak mix with a few knobs of butter and a sprinkle of flour for thickening.

We then sealed the edges of the pastry with a little water and tried to crimp the edges like we knew what we were doing. The one on the left is my attempt, the one on the right is Kris'. Hmmm...

Brush the top of each pasty with some beaten egg and then bake at 375 for 50-60 minutes, until deep golden brown all over.

No photograph will ever do justice to the moment when Kris and I sat down in his living room, him on the couch, me on the floor, both of us ooohing and aaaahing over each and every bite of our crisp, flaky, golden pasties.

I think the thing I love most is that, not only do I now have an amazing recipe to add to my collection, but, every time I make it for the rest of my life, I will think of my friend.

Reader Comments (4)

whoa mama that looks good! When I lived in England I consumed far too many cheese and onion pasties for my own good. I love the traditional ones with the traditional fillings.. but cheese and onion is still my favorite.

March 12, 2013 | Unregistered CommenterStephanie

These were unbelievably good Stephanie, but cheese and onion will always have my heart.

March 13, 2013 | Registered CommenterKelly Neil

This looks delicious - and like something I may actually be able to pull off!

March 22, 2013 | Unregistered CommenterMichelle Powe

Dooooooo it!!!!

March 22, 2013 | Registered CommenterKelly Neil

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>