It is said that original Cornish pasties were extremely large and contained a savoury filling at one end and a fruit filling at the other. A pastry case was employed, as it was an excellent insulator, keeping the contents of the shell warm until lunchtime.
When mining work dried up in and around the Cornwall area, miners moved to other parts of the country and took their recipe for the Cornish pasty with them. There are variations of this traditional dish notably found in Cumberland, Yorkshire and Lancashire, however, the Cornish pasty is the most famous.
There has been some debate over the years as to how the Cornish pasty should be prepared. Some say that a shortcrust pastry
should always be used, whilst others would opt for a rough puff type. Additionally, there are those that would situate the "crimp" or sealed edge on the side, and others would locate it at the top of the pasty.
One thing that all makers of the Cornish pasty would agree on is that the beef is always chopped, the vegetables are always sliced and the ingredients are always raw when they are placed into the pastry shell before baking. This is one process of making the pasty that makes it unique amongst similar types of food.
Below we offer you two recipes for Cornish pasties, one very simple and basic and the other slightly more elaborate - enjoy!