Cornish Pasties – The First “Fast” Food?
Cornish pasties might just be the first fast food. Originally, Cornish pasties were prepared so Cornish farmers could take them along to enjoy al fresco at midday. Original Cornish pasties were flaky pockets of pastry filled with meat and vegetables the size of a man’s hand. Over time and depending where in the United Kingdom flavorful pasties are made, folded pockets became small tart-sized pies. This makes Cornish pasties perfect for casual dining or a special fancy dining soiree.
How To Make Cornish Pasties
Whether you choose original folded pocket pasties or small tart sizes, you’ll need a good recipe for pastry. It should be thin and light-bodied to bake to a flaky texture. Fill with traditional bits of lamb. Or create an assortment with beef and poultry. Add vegetables like chopped celery, onion, parsnips, turnip, potato and carrot. Blend vegetables and meat with teaspoon of flour. Brine from baked vegetables will thicken to a sauce. Each pastie needs about 1/2 cup of vegetables to about a 1/4 cup meat, depending on actual size of the pastry or tart pan. Fold filling into pockets or place in tart pan. Add a top crust.