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Windy Pasty
Windy Pasty is a traditional English recipe (from Cornwall) for a classic method of using-up Cornish pasty pastry by baking, spreading with jam and serving The full recipe is presented here and I hope you enjoy this classic English version of: Windy Pasty.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Baking 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
Windy Pasty
Take the last bit of pastry left over from making pasties, roll it into a round, fold over and crimp as for ordinary pasty. Bake in oven and when done (whilst still hot) open out flat and fill each side with jam. It may be eaten hot or cold.
Modern Redaction
Method:
Take any scraps you have left-over after making pasties. Form into a ball, roll out, cut into rounds then fold half of each round over a rolling pin. 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 30 minutes, or until the pastry is firm and golden.
Remove from the oven and whilst still hot, split the pasties in half and flatten out then spread jam liberally over both halves. Serve immediately, whilst still warm
