About Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The How To Make Authentic English Recipes series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers and Mothers cooked. These are recipes my Grandmother passed down to my Mother and then to me.
I hope you enjoy this series of cookbooks and will soon be using these homemade recipes and cooking like a true Brit.
About How To Make Cornish: The Official Recipe
Yes, there is an official Cornish pasty recipe and it is included here along with a US English translation. By European law, this is the only pasty that can be called a Cornish Pasty and even then only if it is made in Cornwall.
So, unless you happen to live in Cornwall, you will just have to call it something else. If you insist on calling it a Cornish Pastry and one day two burly tin miners with strange accents show up on your doorstep, all I can say is, "You were warned!"
What's a Cornish Pasty, you may ask? Well, the official one is much like a meat pie, but you can hold it in your hand and the pastry will hold together. It's much the same for the variations I have provided in this cookbook, although I didn't stop at just meat pies, there's also fruit pies, vegetarian pies and many other versions. The list of recipe names below will give you a good idea.
My mother's pasty recipe was different, so I included that as the Unofficial Cornish Pasty Appetizers. But there is so much more you can do, and I have done, with the pasty idea that I thought you might like to try some of the variations I've come up with over the years. Therefore, in this book, you'll find the following recipes:
Savory Pasty Recipes
Dessert Pasty Recipes
Just to make sure my pasty recipes can be enjoyed anywhere in the world, I have included a table of international measurement equivalents.
So get this book now and start baking some pasties for lunch, dinner, desserts or snacks!
This is book 8 of a 10-book Authentic English Recipes series.
This book has 29 reviews with an overall 4.5 rating.
It has been an Amazon best seller and consistently sells many copies each month in both the ebook and paperback versions.
It is a race between this book and Book 9 (How to Bake British Cakes, etc) to see which one is the most popular.
Long before the card playing 4th Earl of Sandwich ordered his servants to bring him slices of meat between bread so he didn’t have to interrupt his game, there was the pasty.
The first known references to pasties are from the thirteenth century, at the time of Henry III. Back then it was made mostly from venison and considered a luxury food item. Later it was adopted by the common man and made famous by the Cornish tin mines.
The recipe’s thick pastry crust stayed warm for many hours and made a convenient, sturdy lunch for the miners to carry. One theory says that by handling them by the folded edge, which they discarded, they did not ingest the arsenic they got on their hands from mining tin.
Another folk tale says that the pastry must be sturdy enough to survive a drop down the mine shaft.
The Protected Pasty
In our present day world, the Cornish Pastry has Protected Geographical Indication (PGI) status in Europe. Which means by European law, to be called a “Cornish Pasty”, this delectable pastry must have been made from a particular recipe and it must also have been made in Cornwall.
I can give you the official recipe but, unless you happen to live in Cornwall, you will just have to call it something else.
So, if you insist on calling it a Cornish Pastry and one day two burly tin miners with strange accents show up on your doorstep, all I can say is, “You were warned!”
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Italian
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Already translated.
Translated by Giulia Gatti
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Portuguese
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Already translated.
Translated by Luciana Rollmann
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Spanish
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Already translated.
Translated by David Arieta Galván
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Author review: David is a pleasure to work with. |
