This is another easy to trace recipe for me, I was onboard ship in Singapore at the time, it was 2012, I'd read an on-line BBC article regarding the up and coming “first ever” World Pasty Championships, which took place at the Eden Project, St Austell, in the UK. in March of that same year, and when you add this to the fact that the "Cornish Pasty" had been given protected status by the European Commission in the early part of 2011. I was inspired to read more, having found the Cornish Pasty Association web-site I realized I needed to rethink my position on the “Cornish Pasty”. Having spent a lifetime in the catering industry and having made pasties more times than I can remember in various guises with both short pastry and puff pastry and with a selection of different filling, I came to realize I had failed to give the Cornish Pasty the attention to detail it deserved. and the various interpretations I had made did not meet the criteria for them to be called Cornish Pasties!
So now that my ignorance had been corrected, I decided that I needed to redeem myself and show adequate respect to the “Cornish Pasty” and try to make a Pasty as close as I could to an authentic and original “Cornish Pasty, only not made in Cornwall, but certainly inspired by and in respect of, Cornwall and Cornish Pasty, but on that occasion made at anchor in Singapore. These pasties have been are a regular menu item ever since, the crew just love them, I must have made hundreds of them by now, but I have yet to master the traditional crimp, so my Pasties look like dinosaurs!
This recipe is based on (but not the same as) the Cornish Pasty Association recipe which can be found on-line at http://www.cornishpastyassociation.co.uk and on YouTube, one key point is I would not describe this pastry as short, it is perfect for Cornish pasties, it is elastic and strong but it does not have the qualities I would describe as short, it is a, “Cornish Pasty Pastry”.