Cornish Meat Pasties
My wife tried a new recipe for a dish that has recipes going back to at least the 11th Century - the Cornish Meat Pastie. I gather they are popluar in Upper Peninsula Michigan, but anyways, Holy crap were they good - good enough that the three of us had to divvy up the spare one she had made. Really simple basic fare
Take a piece of pie shell, put in meat (beef, pork, lamb, mixed, whatever you want) mixed with potatos, onions, boullion, carrots, turnips if you want. Fold it over, crimp the edge, bake, eat. You can eat them cold, and my daughter was lobbying to have these for school lunches. Reading on them I guess you can even make them with meat on one side, pie filling on the other for dessert. If you look them up on line you'll find any number of actual recipes. Michiganders eat them with ketchup, but ketchup is gross, so I skipped that part
PS - apparently, you are supposed to toss away the crusts to feed the ghosts and spirits and therefore prevent mine collapses.
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Originally Posted by claymore
they're kind of standard lunchy things here. They were originally invented for tin miners - as tin's pretty bloody poisonous, they'd eat the filling and discard the pastry which they touched with their mucky hands. As rightly said above, some variations included meat in one end and fruit in the other. Bear in mind that the Cornish are well known for being a little weird (descended from the Welsh) and inbred (regional stereotypes, lol). Anyway, a "proper" Cornish pasty should contain just meat, potato and maybe turnips; if you stick onions, carrot, swede etc. in them they're no longer Cornish, they're actually Devon pasties. Don't call a Cornishman a Devonian or vice-versa. It will not end well for you.
