The Traditional Cornish Pasty

In celebration of the inaugural World Pasty Championships being held at The Eden Project on March 3rd 2012, here is a traditional pasty recipe from The Cornish Pasty Association.

1. 1

   For the Pastry:
   
   Mix fat lightly into flour until it resembles breadcrumbs.
   
   Add water and beat in a food mixer until pastry clears and becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape.
   
   Leave to rest for 3 hours in a refrigerator, this is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
   
   For the Filling:
   
   Chop the ingredients finely then add to the rolled out circles of pastry raw. Layer the vegetables and meat adding plenty o f seasoning. Put your dollop of cream or a knob of butter on top. Then bring the pastry around and crimp together. Try practicing on a potato first or just flatten like a turnover and mark with a fork. Crimping is the secret to a true Cornish pasty but it really has to be taught it is almost impossible to describe.
   
   Cooking for approx 50 min-1 hour on gas mark 6 or lectric 210 C . For fan assisted ovens cook at 165 C for approx 40 mins.