Having made my PGI pasties last week to celebrate St. Piran’s Day there may have been yawning disappointment if I served what looked like a repeat performance…and then to have the exclamation of outrage with the first bite, “What no meat?!”
I followed Nathan’s ‘not a Cornish pasty but made with Cornish ingredients’ recipe and in a farewell nod to British Pie Week made this instead.
Now that this recipe has been turned into a pie, no Cornish folk need get flustered by the carrots.
‘Carrots in a pasty! You never put carrots in a pasty.’
Nathan Outlaw’s Davidstow “Crackler”
Ingredients (makes 4)
For the pastry
300g plain flour, plus extra for dusting
Pinch of salt
150g cold butter
Cold water, to mix
If you don’t have enough time to make the pastry from
scratch, try it with ready made shortcrust pastry sheets from
Jus-Rol. I made my own pastry in this case.
For the filling
Rapeseed oil for cooking
1 onion, finely chopped
1 medium potato, peeled and finely chopped
1 medium carrot, peeled and finely chopped
175g/6oz swede, peeled and finely chopped
160g Davidstow Cornish Crackler
100g Rodda’s Clotted Cream
Salt and ground white pepper
1 free-range egg, beaten, to glaze
For the pastry – sift the flour and salt into a bowl. Cut the butter into small pieces and add to the flour. Using your hands, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add a little cold water, a tablespoon at a time, until the mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.
For the filling – heat a little oil in a non-stick pan. Add the onion to the pan and cook until soft. Add the potato, carrot and swede, and season well with salt and ground white pepper and stir. Cook gently for 5 minutes, remove from the heat and leave to cool. Add the clotted cream and grated cheese and mix well.
Preheat the oven to 200C/400F/Gas 6. On a lightly floured surface, roll out the pastry to approximately 3mm thick.
Using a 10in greased cake tin with a ‘push out’ base, cut a circle of pastry to line the base, and 3 -4in wide strips of pastry to line the sides of the tin. Brush the edge of the base with beaten egg and gently attach the strips of pastry to line the sides of the tin. Fill with all the ingredients and push down firmly so that the pie is firm.
Roll the left over pastry again to cut another circle to make the top of the pie. Brush the exposed top edge of the base of the pie and the edge of the pie top with beaten egg. Squash and crimp the edges together to make the pie completely sealed.
Make a hole in the top of the pie to let out steam. Brush the whole of the top with beaten egg. You might what to use any left over pastry to create a bit of decoration. Brush again with egg and put in the oven for up to an hour, or until crisp and golden-brown. Serve warm or cold. We ate ours with cold ham which was delicious.
- Pasty Protection granted – but I’m still confused. (beyondthepasty.wordpress.com)
- St. Piran’s day and the celebratory pasty. (beyondthepasty.wordpress.com)
- Cornish pasty taste test (guardian.co.uk)
- The ultimate cornish pasty recipe (guardian.co.uk)