I can't call it a Cornish Pasty because it won't be made in Cornwall but my goal tonight is to make my best version of the most tasty regional pie. We enjoyed many hand-held individual meat pies on vacation in Cornwall, England and I am going through withdrawal symptoms already. I watched YouTube videos for almost an entire day and the recipe is quite simple for a Cornish Pasty. I will let you know if that easy method translates to my home kitchen version!
Basically, layers of sliced onion, rutabaga (called Swede in Cornwall!?!?!?), and potato are scattered in the centre of a short crust circle. Then diced skirt steak is added and salt and pepper. That's it. The crimping is the special part but any way it's sealed I'm sure it will taste great. The one problem I encountered is that skirt steak (actually the diaphragm muscle - yuck) is not readily available here. Apparently, it is the best, and traditional, choice for the meat layer in order to produce a 'gravy', so I found a butcher and ordered some. It's in today so I will attempt to make my own pasty tonight!
I will let you know how it turns out but in the meantime, watch the video below to learn more about these wonderful meat pies. I loved watching the tutorials because the majority were hosted by sweet grannies/nans in Cornwall and they were so adorable! They all had their methods and tips for making Cornish Pasties but they all prepared them with a bowl and knife, simple ingredients, and nothing fancy. They sliced the vegetables right in their hands and one even had her hair curlers in! It is amazing how such a simple food can be so delicious and satisfying!