I deliver this recipe with some trepidation ? dare a Welshman tell a Cornishman how to make a pasty? Here is a simple recipe, Helgig Kernow, that’ll do well on any shoot day. You’ll find as many recipes for pasties as there are gems of Cornish villages. This one brings game, Cornwall and Wales together in taste and ancient language.
? potatoes ? leek ? turnip and/or swede ? mixed game ? shortcrust or flaky pastry ? seasoning ? beaten egg
1. Chop the potatoes, leeks and turnip/swede finely and put to one side in water. Dice the game finely. Scatter flour over the work surface and roll out the pastry. Using an upturned plate as a guide, cut a circle of pastry and place the turnip, swede and leek across its centre. Season and place the game on the pastry. Top up with more potato.
2. Dampen one inside half of the pastry with a little water and fold on to the other side. Press down firmly but gently. Double the seam to make it stronger, squeezing
tightly between thumb and forefinger every ½in to make a pattern on the edge.
3. Make a slit in the tops of the pasties with a knife. Place them on a baking tray lined with greaseproof paper, brush with beaten egg and bake in a pre-heated oven for 25 to 30 minutes at 220°C.
4. Leave the pasties in the oven for five or so minutes with the oven door shut. Allow them to cool a bit before eating with pickles, coleslaw and beer.
Don’t over or under fill the pasty. If anyone tells you game doesn’t go in a pasty, cite Shakespeare’s Merry Wives of Windsor: Wife, bid these gentlemen welcome. Come, we have a hot venison pasty to dinner: come gentlemen, I hope we shall drink down all unkindness.