The Cornish Pasty.A proper Ansom pasty indeed

Buy my Merch here - https://teespring.com/stores/agmerch-2 U.K Amazon store here https://www.amazon.co.uk/shop/adamseats U.S amazon store here - https://www.amazon.com/shop/adamseats The Cornish pasty is one of the nations best loved dishes, and rightly so. The Cornish pasty has a long and deep history, and has served the county of Cornwall for decades. The Original Cornish pasty is said to have been a creation by the wives of tin miners, as a means to provide them with a portable warm meal. The outer pastry casing was used as a sort of biodegradable lunch box, that contained the meat and veggies. The miners would then eats the pasty from the middle, leaving the hard edges crust behind. The crimped crust would act as a handle, so the miners wouldn't get their arsenic coated fingers all over their beloved pasty. Now what makes a great Cornish pasty, is the ingredients you put in. You must use fresh vegetables and meat, a good home made pastry also makes all the difference I can tell you. Also, for it to be called a real Cornish pasty, it must only contain turnip - which is known as swede or rutabaga to those outside of Cornwall - potato, onion, beef skirt, salt and pepper. The ingredients must be assembled raw, and it must be shaped into a D shape and be crimped. Everything else is pretty ambiguous. You wouldn't think that such few ingredients could produce such a wonderful meal, but it does. It is a meal in itself, and contains everything you need all in one neat, delicious parcel. I top my meat with a knob of butter, which helps produce a small amount of gravy, but you can use clotted cream as well. The way in which you prepare the veg is also a hotly debated topic, but again it will vary from person to person. You can slice the veg and layer it all before adding the meat, or you can dice it, and mix everything together with the meat. #cornishpasty #pasty #cornwall It really is a delicious thing to eat providing you make it right. To make my Cornish Pasty you will need: ►500g of strong white bread flour ►125g of unsalted butter ►125g of lard or vegetable shortening ►1 tsp of salt ►About 170ml of cold water For the filling ►450g of beef skirt ►400g of diced potato (firm waxy variety) ►200g of diced Swede (Turnip in Cornish, rutabaga in parts of America) ►1 medium diced white onion ►Roughly 1/2 tsp of ground white pepper ►Roughly 1/2 tsp of ground black pepper ►Thin slices of butter for the top of the filling ►1-2 Beaten eggs Something to cut the pastry discs with, around 23cm in diameter. Music by Joakim Karud /joakimkarud

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