How to make a Cornish Pasty?

Now there's an emotive subject. There are as many different ways of making a Cornish Pasty as there are people making them! Should you include swede or turnip or both and which is which anyway! What about carrot and onion, and that most critical of all decisions, whether to crimp along the top or to the side. However you make one, the answer to the question - "Who makes the best pasty?" is always "Mother's are best, nobody can make a pasty quite the same way as Mother".

Here's how one Cornish lady makes her's . . . . just like her mother showed her, well almost the same way.

Prepare a circle of pastry for each pasty Prepare a circle of pastry for each pasty

Making a Cornish Pasty
previously prepared mixture of sliced swede (white turnip), sliced potato and cubed skirt meat is divided across the two pastry circles

Making a Cornish Pasty
Final ajustments being made with the addition of slices of potato

Making a Cornish Pasty

Start of the all important crimping


Making a Cornish Pasty

moving from one end . . . .


Making a Cornish Pasty

to the other . . . .


Making a Cornish Pasty

and back again.

Making a Cornish Pasty
One down and one to go.

Making a Cornish Pasty
Two pasties assembled and carefully positioned on greased paper on a baking tray ready for the oven.

Making a Cornish Pasty

Into a pre-heated oven for about an hour

Making a Cornish Pasty
Fresh from the oven, golden brown and piping hot!

Making a Cornish Pasty

Served up ready for the table.

Making a Cornish Pasty
Now that's what I call a proper pasty, big enough to hang off both sides of the plate at the same time. 'Ansome.

No time to make one? Then why not try Crantock Bakery, pasty suppliers for our annual lunch.