Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions. To make the pastry, sift the flour and salt into a bowl, add half the ...
However, there was one item that managed to survive, from the early Cornish mining days through the collapse of mining in the U.P., and is in many ways is the symbol of this region—the pasty.
Brush each pasty with beaten egg and bake for about 40 minutes, or until golden-brown. When cooked, use a fish slice to lift the pasties onto wire racks to cool before serving. How-to videos ...