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Pork Pasty
Pork Pasty is a traditional English recipe (from Cornwall) for a classic pasty of cubed pork and potatoes flavoured with onion, sage and thyme that's 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: Pork Pasty.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
2
Rating: 
Tags : Herb RecipesPork 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
Pork Pasty
Fresh pork, and potatoes, flavoured with onion, sage or thyme.
Modern Redaction
Ingredients:
pastry for pasties
For the Filling:
300g pork, cubed
1 onion, chopped
2 potatoes, peeled and cubed
1 tsp dried sage, crumbled
1 tsp fresh thyme, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Combine the pork, onion and potatoes in a bowl. Scatter over the sage and thyme then season to taste with salt and black pepper and stir well to combine.
Take four rounds of the pasty and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the meat over the uncovered half of pastry. Season to taste with salt and black pepper.
Dampen the edges 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 180°C and bake for about 50 minutes, or until the filling is piping hot and cooked through and the pastry is firm and golden.
