En 2011, las empanadillas de Cornualles recibieron una Denominación de Origen Protegida. Conoce más acerca de esta receta tradicional.
The Cornish pasty is known and loved throughout Great Britain and has long been part of its heritage.
It is believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal. With their hands often dirty from a morning’s work, the pasty could be held easily by the thick pastry crust without contaminating the contents.
The traditional Cornish pasty recipe is perfect for a lunchbox, but also makes a great main course dish when served with fresh vegetables and must be considered one of the first-to-go foods. This recipe uses a short crust pastry made by hand or in a food processor, but if you are short of time, a ready-made pastry will do fine.
In 2011, Cornish pasties were given a Protected Designation of Origin and Protected Geographical Indication (PGI) status. For producers to be able to place these designations on their food packaging, they must be prepared in accordance with strict parameters using authentic ingredients and traditional methods of cooking to preserve their integrity.
- For the Pastry
- 1 cup flour
- Pinch salt
- 2 ounces butter (or half lard and half butter, cubed)
- 2 to 3 tablespoons water (cold)
- For the Filling
- 1/4 cup onion (finely chopped)
- 1/2 cup potato (cut into 1/4-inch dice)
- 1/2 cup swede (cut into 1/4-inch dice)
- 1/2 cup rump steak (cut into small cubes)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 large egg