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#786634 - 10/07/12 05:29 PM
Re: Cornish Pasties
[Re: Asha - Scot./Eng. Culture]
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BellaOnline Editor
Chipmunk
Registered: 09/02/08
Posts: 1200
Loc: Germany/France
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No Asha it was a little different. The recipe came from someone whose family have lived in Cornwall for generations, and at one time, or so the story goes, actually had ancestors who used to be tin miners.
Now it was just a normal pasty shape, with the crimp along the side not the top.....that's because it served as a handle to hold it while it was being eaten.
Two thirds of the filling was the meat mixture and one third the "dessert". Apparently spare pastry was used to put an initial on the pasty at the dessert end, so they would not be eaten by the wrong person when collected at lunchtime, or eaten later.
Fruit or jam was the pudding part, and I made the mistake of cooking the chopped apple and dates before hand, with brown sugar and spices, which meant after being cooked again in the pasty it turned into a hard chewy toffee mess instead of a delightful surprise.
Never tried that version again, but now you have inspired me, will have another go sometime this winter.
Did make a salmon "Cornish" pasty once and was told that is an absolute "no-no" because it is bad luck to use fish for some reason.
Although I loved the old folk tale about the Devil being too afraid to cross the River Tamar into Cornwall because Cornish housewives were known for putting virtually anything into their Cornish pasty filling, and he did not want to end up in the savory section. 
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