The Cornish pasty is a delicious and oft mispronounced delicacy from my birthplace of Cornwall. Much to my dismay, I see in the deli of my local Kiwi supermarket, “Cornish Pasties” with the wrong ingredients and a top crimp (top crimps are Devon pasties!)
First off, they are pronounced with an ahh not an aayyy. Second, this is not a Cornish pasty. Though delicious, it is distinct and not authentic. I introduce to you….the New Zealand Pasty!
You can use short-crust pastry or dough. We often use dough because we make a big batch and have calzone the next day. Either way tastes great.
You will need:
- Dough or two short crust pastry sheets
- 2x carrots
- 1x potato
- handful of frozen peas
- Tomato paste
- BBQ sauce
- Oxo cube
- Half a cup of water
- Sharp knife and chopping board
- Frying pan
- Baking paper and tray
- Preheat oven to 200 degrees, fan bake
- Run sink with warm soapy water
- Put oil, salt and lots of pepper in frying pan
- In bowl, add a bit of oil and decent amount of pepper
- Dice potato and place in bowl, making sure lots of pepper gets on those potatoes
- Dice carrots
- Preheat pan and add carrots and potatoes (leaving most oil in the bowl). When soft, add peas and mince.
- As mince browns, crumble in oxo cube, add tomato paste, mustard and bbq sauce and mix around heaps. Leave to simmer for a few minutes
- Roll your dough out as large as stable and place one on baking tray and the other, leave for a bit.
- When the mince is cooked, add mixture to dough, more to one side than the other, leaving about 2cm gap from edge. You want a good amount but don’t go over the halfway mark on the dough.
- Fold the empty half over the top and crimp the dough.
- Move the second dough over and do the same thing.
- Brush with remaining oil from the potato bowl and cook for 8-10 minutes. (about 20 if using pastry)