Traditional Cornish Pasty
Traditional Cornish Pasty
Traditional Cornish Pasty
Traditional Cornish Pasty
Traditional Cornish Pasty
Traditional Cornish Pasty

Traditional Cornish Pasty

Regular price
Sold out
Sale price
$7.99
Shipping calculated at checkout.

Traditional Cornish Pasty hand made in DFW at the Corner Shop inside From Across the Pond in North Richland Hills, Tx.

8" short crust pastry Cornish Pasty hand made by us to a traditional British/Cornish recipe.

Seasoned Beef, Potato, Rutabaga/(Swede) and Carrot

Fully cooked Pasty and either chilled or warm ready to eat - available for collection or delivery.

Heating Fully Baked Goods:

Pre-heat your oven to 350 degrees.                                                                                                                                       

Put the pie, sausage rolls, or pasties on a cookie sheet on foil or parchment

For a large pie or Cornish Pasty, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and sausage rolls will take about 10-12 minutes. Ovens vary, so use your best judgement. A good way to tell if a pie is hot all the way through is to take it out of the oven, poke a thin knife into the center, hold it there for 15 seconds, then hold it to your lip to see if it's hot enough for your taste.

Freezing

If you're planning on keeping your pie for awhile, most of our pies and pastry freeze very well. Double wrap it in plastic wrap, then put in a freezer bag. Baked goods generally keep well in the freezer for up to a couple months, as long as they're well wrapped and protected.

History

The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks—on pain of imprisonment—from charging more than a penny for putting a rabbit in a pasty. These pasties (and the alleged venison pasty 1660s London diarist Samuel Pepys suspected was actually beef) were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty—made from chipped beef, potatoes, swedes (rutabagas) and onions—had already taken its place in Cornwall’s regional cuisine.