Cornish Pasty

 

SIMPLE CHICKEN CORNISH PASTY RECIPE

When I spent time on Cape Cod years ago, I used to go to a small place in Sandwich that sold Chicken or Beef Cornish Pasties. They were delish and had me coming back a few times a week for more of them. I’ve since found them in Pennsylvania, Maryland, Virginia and West Virginia. Those four states were the largest area’s that had coal mines and the miners used to bring the various pasties with them to eat for lunch. They were filling and easily transportable. Talk about yummy, once you’ve tried them, you’ll agree. Light, buttery flaky with chicken, cheese, and veggies, simply delish. 

Years ago, I was hosting some Royal Marines from the United Kingdom and brought some of these into the office. Talk about a hit buffet lunch, the guys went nuts. The best compliment I could ever receive was from one Brit who was from Cornwall who said, my pasties reminded him of his grannies’ pasties that she used to make when he visited her as a child.    

yield: 8 PASTIES prep time: 20 MINUTES cook time: 25 MINUTES total time: 35 MINUTES

This simple chicken Cornish pasty will be a new family favorite. It takes only minutes to assemble and will come out deliciously every time!

INGREDIENTS

2 sheets puff pastry

1 ½ cups chicken, raw, diced finely

½ sweet onion, finely chopped

½ large rutabaga, cut in small cubes

½ large potato, cut in small cubes

1 clove garlic, minced

¼ teaspoon ground thyme

½ teaspoon sea salt

½ teaspoon ground black pepper

1 egg

INSTRUCTIONS

Preheat the oven to 350 degrees f.

Cut the pastry to 8 - 6-inch rounds that are about ¼ inch thick. You should get about 4 pastry rounds from a pre-packaged puff pastry.

Mix the chicken, onion, rutabaga, potato and garlic together in a medium bowl. Add the spices and mix.

Evenly divide the filling among half of each of the pastry rounds. Leave a small space around the edges.

Fold over the uncovered pastry to create a semi-circle and roll up the edges. Slice a few slits in the middle of the pasty to allow steam to escape.

Lightly whisk the egg with a tablespoon of water in a small bowl. Brush the tops and edges of the pasties with the egg wash.

Bake in the oven for 20 - 25 minutes, or until the pasties are a beautiful golden brown.

NOTE: You can substitute the chicken with beef to make a Beef Cornish Pasty, or you can delete the chicken or beef and substitue more veggies to make a vegetarian pasty. Just make sure that the amount of moisture you have in the veggies doesn't make the pastry soggy. 

Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, journalist. business professional, and creative artist, and life coach consultant. Ms. Kilbride holds a Masters in Criminology and a BS in Business Management who stepped out of the loop for a while, but who is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.