A hearty pasty great for a meal on its own or as an addition to any platter.  Originally eaten by Cornish Tin Miners – hence the raised crust so it could be handled with dirty fingers.  Tradition was that a little crust was also left for the Knockers – mischievous sprites who otherwise caused nasty accidents in the tin mines. We use a short crust pie formed in the traditional D shape & make with beef skirt, (chopped not minced) layers of potato, swede and onions. Best within five days.

Cornish Pasty

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