Chew on This | 'Cornish' Pasties

Today, to continue my appreciation and celebration of Harry Potter, I bring you my version of the 'Cornish' Pasty. A hardy and delicious lunch of steak and potatoes contained in light, flaky pastry. 

Certainly a stick-to-your-bones meal that will satisfy any witch or wizard and keep them focused throughout their afternoon lessons. Especially in Snape's, I mean Professor Snape's, Potions class. You'll definitely want to keep your wits about you in his dungeon.

So, to make this bundle of loveliness for my young witch and wizard, I visited the official Cornish Pasty Association website to get the recipe. The Cornish Pasty Association is a group of individuals that formed to protect the heritage, reputation and industry of the Cornish Pasty in Cornwall, England. They applied, and found out earlier this year, that the Cornish Pasty made only in Cornwall, England will receive Protected Geographical Indication (PGI) status.

What does PGI status mean? Well, as the website states, "Only pasty makers based in Cornwall, who make pasties to a traditional manner and follow a traditional recipe, will be able to label their products as Cornish pasties." 

Other food and drink products have this status too. Champagne, for instance, only comes from the Champagne region of France. If it's not from this region, you're just drinking sparkling wine baby! And now, the same goes for the Cornish Pasty. 

Thus, I have made 'Cornish' Pasties (the little quote marks around 'Cornish' make all the difference).

My pasties don't follow the traditional recipe exactly, but they are delicious nevertheless.

Magical even!

Cares

Here's my recipe:

'Cornish' Pasties

2 small steaks, cubed (you can use strip steak, skirt steak, sirloin steak)

2 medium potatoes, peeled and chopped into cubes

1/2 medium onion, diced
2 T butter, cut into small cubes

salt and pepper 

2 homemade or store bought pie crusts

2 T milk 

Preheat oven to 350℉.


On a lightly flour dusted surface, roll out your prepared pie crust. Using a 6 or 7" round plate, cut a disk out of the pastry.  Cut a total of four disks out of your pastry. 


Top the pastry, with a quarter portion each, of the cubed steak. Next layer on your potatoes, onion and butter between your four pastries. Sprinkle each with a good amount of salt and pepper.


Pinch the pastry closed and coat with a milk wash. Bake the pasties at 350℉ for approximately 45 minutes. Allow to cool slightly and enjoy!