Have you ever tried a pork Cornish pasty with an apple surprise? Would you like to?
This week I promised an English recipe that was both logical and delicious. A “logical” recipe you may be asking yourself? (Keep reading to find out more).
As many of you have gathered, I enjoy making sweet treats. While not always healthy, desserts make photographs look lovely and (if made with quality ingredients), desserts can make a tough day feel a bit better. However, savory meals give our bodies sustenance and nutrients needed for growth and maintenance. But what if I told you there is an English recipe that offers both sweet and savory?
This week I am featuring a Cornish pasty filled two ways: pork, sage, and onion-and apple and golden syrup. This pasty is a dinner AND a dessert- all rolled into one.
With my four precious children as my helpers, we will be making a historical, “logical”, and delicious Cornish pasty to share with all of you.
Please, come along and join us!
~My First Cornish Pasty~
I can still remember my first taste of a Cornish pasty. My husband and I were dating, and I was visiting England (and him of course) for the second time. We were strolling along a busy, cobbled high street. I was enthralled- watching the flurry of activity and looking in the ancient shop windows. After a few hours of this, my belly began to growl.
The mixed aromas of food, coffee, and baked treats were beginning to find my nose. When all of a sudden, to my left, there was a shop that sold Cornish pasties. “What is a Cornish pasty?” I asked my soon to be husband. “Oh Lizzie, a Cornish pasty is a delight that you simply must try.” So, into the store we popped. We came out of the shop with a savory meat and vegetable pasty.
Craig was absolutely right…a Cornish pasty was/is another English must try.
~A Typical Cornish Pasty~
A Cornish pasty typically has a juicy center filled with meat and vegetables- which is then wrapped in a flaky pastry crust. The pasties are formed in such a way that you can eat them with your hand. Making them a perfect snack for high street shopping.
~The History Behind My Pork Cornish Pasty~
After this sampling, I remember Craig telling me a story about a Cornish pasty from long ago. Historically, the men of Cornwall worked in underground mines. Their loving wives would pack them a lunch (likely in the wee hours of the morning). Thus, ensuring that their husbands were fueled for the hard day of work ahead.
Seeing as these women were logical and thoughtful, they wanted to make a meal that would serve as sustenance as well as offering a bit of sweetness. From this line of thought, a double-filled, dual-purpose, pasty was created.
One side of the pasty would contain meat and vegetables to serve as the meal. The other half of the pasty would be filled with sweet ingredients and would serve as a dessert. Cornish pasties were filled, crimped, marked, and baked. It is said that the miner’s wives would mark their husband’s initials on the pasties. By adding an initial, the pasties would not be confused with another man’s meal.
Folded edges of the pasty made a “handle” of sorts for easy eating. Moreover, the crimped edges of the Cornish pasties also kept the toxins on the miner’s hands from entering into their food. As the leftover “handle” portion was then discarded.
~How the Cornish Pasty Filling is Made in My American Kitchen~
~The Dessert Half~
Side Note: The adorable vase in the back was a thrift store find. I like to repurpose small cream pitchers into flower holders for around the home. They look particularly sweet on a countertop. These cuties are perfect for the “flower-weeds” that my children gather and gift. (You can read more about those thoughtful “flower-weeds” here: Chocolate Pudding and Pumpkin Cream- an Unbelievably Easy Recipe.)
You can also see a mini-Facebook post on the thrifted pitcher and other ideas here: https://www.facebook.com/share/p/17WhtBFwDs/
Right, back to the pasty.
I “roughly” followed my original Eve’s pudding recipe to make the pasty apple filling (with a few minor changes to suit).
Basically, I used two granny smith apples (peeled and chopped), the juice of half of a lemon, two tablespoons of turbinado sugar, and two tablespoons of my homemade golden syrup (you can find that recipe here: How to Make Simple Homemade Golden Syrup.)
~The Short Crust Pastry for the Cornish Pasty~
My short crust recipe is the same recipe that I used to make my Father’s Day beef and beer pies. If you are interested in that post, you can find it right here. The only difference was that I doubled the recipe to allow for more pasties to be made with my ample pork and vegetable filling.
~Now, for the Filling~
~Dinner and Dessert are Served! ~
Just don’t forget which side of the pasty is the sweet side and which is the meal side. Otherwise, you may be eating your dessert before your dinner… and we know what moms think about that…
~A Meal Made with Love~
Hearing the story of the Cornish Pasty all those years ago, was so endearing that it has always stuck with me. The ingenuity and care of the women, the endurance and stamina of the men. And a willingness to provide from both parties- a teamwork tango!
As a wife and a mom this care resonates with me. I find joy in making meals and treats- that not only provide nutrients- but also happiness. Food is a beautiful thing. It fuels the body but can also fuel the mind and spirit. For, a meal made with love, is the most satisfying of all foods.
Preparing Lunches in More Modern Times~
My husband does not work in the mines, but he does get up early to provide for his family. It is my habit to wake up with him and pack a lunch for him as well. (And no, thankfully I am not baking and filling pasties at 4:30 in the morning). Generally, I am only making a cheese sandwich, but it is a cheese sandwich filled with love and gratitude.
I suppose I am a romantic thinker, but I like to think of the story of the Cornwall women as I prepare food for my family.
Meals do not have to be fancy to be filled with love.
I am thankful to be able to prepare meals of love for my family. Whether they are a simple cheese sandwich or an elaborate spread. I am thankful for the food God has provided. All the while, being mindful of those who may be hungry. This mindfulness is a reminder to be thankful and show compassion.
~Final Thoughts Until Next Time~
As I conclude this post I am reminded of simple joys. Thursday morning, I was able to wake up with my husband, to add an already-made Cornish pasty to his lunch bag. I was reminded of the joy that comes from baking and preparing foods for those you hold the dearest. While a messy kitchen, full of dirty dishes, is not the most glamorous of chores, making a meal for a loved one is a beautiful task indeed.
I will sign off on that note. Hopeful that this post has given you some more recipe ideas for you home and life.
For more English recipe ideas- check out my ultimate guide to traditional English recipes here.
See you all next week for a warming recipe and more ideas.
~Elizabeth~
I imagine you writing after Craig goes to work and before the children wake up. These blogs are an anticipated part of my Friday.
Yes mam, doing my blog takes a considerable amount of time (which often requires waking up early and grabbing time in the night) in order to accomplish all the most important things that I need to do during the day. i.e teaching and loving my babies. Thank you as always for your support and taking the time to read my post. I am happy that you enjoy them and look forward to them. 🙂
Liz, I’m loving keeping up with you and your family this way. Great ideas all around. Loved your use of the Aldi lazy susan. I almost bought one myself to use as a yarn spinner/holder for larger skeins of yarn! Keep going with your blog! Love and hugs to you all!
Thank you so much for taking the time to read my posts. The encouragement is much appreciated. I love Aldi and their isle of interesting, helpful finds. I hope you guys are well. Sending love to you all as well. 🙂