Celebrate Olympic fever with classic Cornish pasties


With London being the epicenter of the universe at the moment and all things Britannia given the international spotlight, check out this classic British recipe perfect for your very own Olympic party.

Savoury: Cornish Pasty

A savory pastry native to Cornwall, England, the Cornish pasty recently gained Protected Geographical Indication status in Europe, meaning that no other pie can carry the name unless it was made in the region, using traditional methods.

Cornish pasties are created in a distinctive D-shape and are always crimped on one side.

Here’s a recipe for pasties stuffed with pork and apples, courtesy of lovebritishfood.co.uk, which works to promote local produce, and lovepork.co.uk.

If preparing them outside of Cornwall, just be sure to drop the ‘Cornish’ name when presenting the dish lest you incur the wrath of Cornish residents.

Pasties with Pork Sausage, Apple and Cider

Makes about 6-8 pasties
Takes about 40 minutes

4 Pork and apple sausages

3tbsp (45ml) Cider or apple juice

1 Eating apple, cored and thinly sliced

Black pepper

1 Fresh sage sprig, roughly chopped

500g  Packet puff pastry

1 Egg mixed with milk to glaze

Preheat oven to Gas 4-5, 180oC, 350oF.

Slit the sausage skins, remove the sausage meat and place in a large bowl.

Add to this the cider, apple, pepper and sage. Mix together.

Roll pastry out thinly and cut into 6-8 circles (about 12½cm (5″) re-roll pastry to make more if possible.  Place a spoonful of the mixture in the centre.

Wet edges with water and fold circle in half, crimp edge to seal.

Place on greased trays, brush with egg and milk and cook for 30-40 minutes until golden brown.

Serve hot or cold, picnic or lunch, with a large seasonal salad or slaw and a chunky fruit chutney.


Source: Relaxnews

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