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#783698 - 09/23/12 11:56 AM Cornish Pasties
Asha - Scot./Eng. Culture Offline
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Chipmunk

Registered: 05/03/10
Posts: 1209
Loc: England
A Cornish pasty is a meal in itself - meat and vegetables encased in a half moon case of golden pastry.

Cornish Pasties
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#783701 - 09/23/12 01:36 PM Re: Cornish Pasties [Re: Asha - Scot./Eng. Culture]
Connie - ADD/Sandwiches Offline
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Chimpanzee

Registered: 10/03/10
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Asha, what is a swede? Is it a type of turnip?
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#784163 - 09/26/12 09:44 AM Re: Cornish Pasties [Re: Connie - ADD/Sandwiches]
Francine - German Culture Offline
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Chipmunk

Registered: 09/02/08
Posts: 1289
Loc: Germany/France

Swedes have a yellow/orange flesh Connie, and they are larger than turnips with a sweet mild taste, so little different to turnip. It is said they actually came from Sweden, where they were left in the ground and harvested over winter, so they are also much hardier than a turnip.

As Asha will know originally the Cornish pasty was a complete meal for manual workers, so the 'meat' portion was placed on one side and the 'pudding', stewed fruit or something like that, on the other.

Tried making some like that for fun one day as a picnic snack..............an interesting experience, but we are all still alive to tell the tale at least.

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#784167 - 09/26/12 10:54 AM Re: Cornish Pasties [Re: Asha - Scot./Eng. Culture]
Les Ex-BellaOnline Ed. Offline
Chipmunk

Registered: 10/16/10
Posts: 1229
Loc: Michoacan, Mexico
Hi Asha,

Believe it or not, your article struck a cord relatively close to home. The mining town of Real del Monte, Hidalgo MX, one of Mexico's "Magic Towns" and its highest in elevation, is famous for its Cornish pasties. Miners from Cornwall went there in 1824 to "strike it rich" in the silver mines there and soon began producing pasties. I believe that the town now holds a Cornish pasty festival and either has or will have shortly a museum there dedicated to them.
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#784168 - 09/26/12 11:23 AM Re: Cornish Pasties [Re: Asha - Scot./Eng. Culture]
Peter - Wine Offline
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Parakeet

Registered: 08/03/09
Posts: 806
Its even more complicated ... because the Cornish name for swede is 'turnip'.

I remember this from a couple of years ago when the Cornish Pasty Association was getting PGI (appellation controlleee) status for Cornish Pasties.

According to the Telegraph

genuine Cornish pasties will be allowed to go on sale advertised as containing turnip, but will break the rules if they actually do contain the rogue root vegetable.
www.telegraph.co.uk/foodanddrink/foodand...nish-pasty.html
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#784173 - 09/26/12 12:33 PM Re: Cornish Pasties [Re: Les Ex-BellaOnline Ed.]
Isabel - Mexican Food Offline
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Shark

Registered: 02/24/10
Posts: 367
Loc: Southern England
There is indeed a Festival del Paste, Les, and although I adore the traditional Cornish pasties, the Mexican ones, filled with mole verde for instance, or spicy beans and chorizo, give them a very good run for their money. I actually wrote an article on the subject: From Poldark to Pachuca - a pasty's journey
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#786509 - 10/06/12 12:21 PM Re: Cornish Pasties [Re: Asha - Scot./Eng. Culture]
Asha - Scot./Eng. Culture Offline
BellaOnline Editor
Chipmunk

Registered: 05/03/10
Posts: 1209
Loc: England
Connie, Francine, Les, Peter and Isabel thank you all for your contributions.

Francine and Peter thank you for explaining swede - to further complicate things the Scots call turnip what the English call swede... I first heard about the complete meal Cornish pastie (meat filling one side, apple filling the other) from a catering friend. She said the pasties were joined by a twist of pastry, thus forming two half moons next to each other. Is that how you did them? Les and Isabel - I had not idea there were Mexican Cornish pasties; thanks for the link to the article, Isabel - fascinating.

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#786634 - 10/07/12 05:29 PM Re: Cornish Pasties [Re: Asha - Scot./Eng. Culture]
Francine - German Culture Offline
BellaOnline Editor
Chipmunk

Registered: 09/02/08
Posts: 1289
Loc: Germany/France

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. eek

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#786645 - 10/07/12 07:10 PM Re: Cornish Pasties [Re: Asha - Scot./Eng. Culture]
Lestie - ContainerGardens Offline
BellaOnline Editor
Parakeet

Registered: 03/25/11
Posts: 1028
Loc: Johannesburg South Africa
And so to the specialists! What of the pastry used a la Cornish ... short or puff or doesn't it matter?

ta for now,
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#786650 - 10/07/12 07:21 PM Re: Cornish Pasties [Re: Lestie - ContainerGardens]
Francine - German Culture Offline
BellaOnline Editor
Chipmunk

Registered: 09/02/08
Posts: 1289
Loc: Germany/France

It should be "short crust" Lestie, but I also used puff pastry. In the beginning making it all myself............now buying it. If life is too short "to stuff a mushroom" it is certainly too short to spend hours making real puff pastry.

Don't eat them myself because am virtually a veggie, but everyone who has them, not Brits I mean now because "puff" would definitely not past muster, thinks they are great. They just disappear like magic.

Now tell.............are you thinking of "building" some? As one of my sons said one day "Mama could you build a Cornish Pasty today". Probably means my efforts tasted like building bricks....Ooops smile

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Francine McKenna-Klein - German Culture Editor

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Avatar: HOHENZOLLERNBRUECKE Cologne, the CATHEDRAL and LUDWIG MUSEUM. Photo "Der Wolf im Wald" with Plantu's "European Dove of Peace 2012". Western Europe has enjoyed the longest period of peace in its history, and in 2012 the EU won the Nobel Prize for Peace.


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#788204 - 10/17/12 03:35 PM Re: Cornish Pasties [Re: Lestie - ContainerGardens]
Peter - Wine Offline
BellaOnline Editor
Parakeet

Registered: 08/03/09
Posts: 806
Originally Posted By: Lestie - ContainerGardens
And so to the specialists! What of the pastry used a la Cornish ... short or puff or doesn't it matter?



To be authentic it should be shortcrust - see the Cornish Pasty Association recipe here www.cornishpastyassociation.co.uk/images/recipe.pdf

It was intended for holding in the hand while eating so pastry needs to be firm enough to hold the weight of fillings even while the crust is being eaten.
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