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Date Pasty
Date Pasty is a traditional English recipe (from Cornwall) for a classic pasty of stoned dates and sugar baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Date Pasty.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
2
Rating: 
Tags : Dessert RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
Original Version
This is a classic recipe derived from the 1929 volume of traditional Cornish recipes:
Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929
The relevant chapter being the one on
Pasties (With varies Fillings)
Stone dates and fill in the usual way.
Modern Redaction
Ingredients:
pastry for pasties
For the Filling:
250g (about) pitted dates
2 tbsp brown sugar
Method:
Prepare the fruit then take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange half the pitted dates over the uncovered half of pastry. Scatter over a tablespoon of the sugar over the top.
Dampen the edges of the pastry lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together, then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 30 minutes, or until the filling is piping hot and the pastry is firm and golden.
