Cornish Pasty

"Oggy Oggy Oggy, Oi Oi Oi !" Superstition is that's the phrase Cornish Pasty sellers let everyone know it was lunch time, back in the day. For a good and interesting read on the pasty, click here.
When we lived in Wales (Navy brat), I quickly grew accustomed to the British. It didn't take my Brothers and I long to develop a British accent, attending British schools helped I guess. Anyways, the foods they ate grew on me and I still think of them today. The Cornish Pasty is one. At lunch time my friends and I would walk to the local chip shop (french fries) and get something to eat, sometimes it was a Pasty (pass-ty) or another fave malt vinegar chips or curry chips.

For the Royal Wedding, I decided to make these for our dinner (took me long enough to post about them). Being part Welsh and having lived there, I thought I'd honor that part of my life with my family. We had these alongside a salad for an easy meal. They came out great, I loved them, and everyone ate one, but I don't think they were as crazy about them like I was when I was 12. lol.

I didn't use an exact recipe, I bought a 2 lb cut of meat, a few potatoes, a rutabage and an onion, diced and seasoned it all and added them to cut pie crust like a hand pie. I did make a double batch to freeze extras (in raw form, to be baked later).

Cornish Pasty

Flap Meat Steak (named Carne Asada here)

Potatoes

Rutabaga
Onion
Salt

Pepper

Pie Crust Dough

Egg wash (mix egg and little water)

Dice the steak, potatoes, rutabaga and onion all the same size. Season with salt and pepper.

Roll out dough, using a small salad plate cut around to get your pastry circle. Add a small amount of filling to the center, and dampen edges with a little egg wash, then crimp and fold edges over to seal pasty. Brush egg wash over pasty and bake at 325' for about 30 minutes or until nice and golden.

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enjoy,