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Turnip Pasty
Turnip Pasty is a traditional English recipe (from Cornwall) for a classic pasty of diced potatoes and turnips moistened with butter, cream or fatty bacon 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: Turnip Pasty.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Vegetable RecipesMilk 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
Turnip Pasty
Turnips and potatoes, sometimes all turnip with a lump of butter or cream. Or fat bacon may be used.
Modern Redaction
Ingredients:
pastry for pasties
For the Filling:
200g potatoes, peeled and diced
200g young turnips, peeled and diced
4 tbsp butter or double cream (for a non-vegetarian version you can add 4 tbsp finely-chopped fatty bacon)
salt and freshly-ground black pepper, to taste
Method:
Combine the turnip and potatoes in a bowl then season to taste with salt and black pepper and stir well to combine.
Take two 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. Dot with the butter, cream or fatty bacon then 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 40 minutes, or until the filling is piping hot and cooked through and the pastry is firm and golden.
