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Cornish Pasty
Cornwall — Mother recipe · en it
The Cornish pasty is a classic British dish, rich in sausages, potatoes, and swede, wrapped in a crunchy pastry lid.
📷 Andy Li — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 200g of sausage
- 300g of potatoes
- 100g of swede
- 100g of spinach
- 150g of pastry dough
- 2 currants
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 egg for the dough
Method
- Peel and cut the potatoes, swede, and spinach. Cook the potatoes and swede until soft.
- Cut the sausage into pieces and cook in a pan with olive oil, adding salt and pepper.
- In a large pan, mix the cooked potatoes, swede, spinach, and cooked sausage.
- Prepare the pastry lid with beaten egg, wrapping the ingredient mixture.
- Make cuts in the top of the pastry to allow for breathing during cooking.
- Bake in a hot oven for 45-50 minutes until the pastry is crispy.
- Let it cool for 10 minutes before serving.
The story
The Cornish pasty originated in the 18th century in Cornwall, where it was served as a lunch for miners, who carried it into the mines.
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