The Cornish Pasty

'Ere 'ee is, this is the real thing ....................

The Pasty Recipe ©

 (Recipe for a Proper Cornish Pasty)        
by Mark Ryan       

One-and-a-half pounds of good plain flour
Eight ounces of fat and some muscle power
Mix 'em together with both your hands
'till looking like breadcrumbs the mixture stands

Add some water to bind it up
Tip'n gently from a ½-pint cup
If its too gooey, add some flour
And stick'n in the fridge for about an hour

Then roll'n out to the size of your plate
Fill'n with taty to make'n great
A layer of turnip and onion as well
Salt and pepper'll make'n smell

Chip up some steak and chuck'n in
Add a little butter and crimp up the skin
Polish with an egg and cook like a cake
And you'll have a pasty like mother do bake!

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NB - "turnip" means yellow swede in the Cornish Pasty, it makes a difference!

© 2007 Mark Ryan, Hayle
The poem was written by Mark Ryan
- after watching his mother make pasties
He wrote it as a means of remembering how to do it his self
- it is his intellectual property and all rights are reserved
Please email for permissions to reproduce it

Many thanks, Mark, for permission to use'n 'ere