A traditional Cornish pasty should be shaped like a ‘D’ and crimped on one side but never on the top. Typically, the ingredients should include beef, swede or turnip, potato and onion, all finished with a seasoning of salt and pepper, keeping a chunky texture. The specifics of this Cornwall staple make it difficult to … Read more
Cornish cuisine doesn’t get more traditional than a pasty, so much so that the food even has its own national week. The meaty, stuffed pastry product is celebrated this year between Monday, February 26 to Sunday, March 3, during which there’s no better time to try making them at home. One Cornwall-based mum has a … Read more
A traditional Cornish pasty is served warm with the meaty filling piping hot inside the shortcrust pastry casing. While there are so many versions of this British lunchtime staple available to buy in supermarkets, bakeries and restaurants, making it from scratch is the best way to ensure it’s done right. And Rick Stein has the … Read more
