This Cheese and Chive Cornish Pasty is a lovely treat to make when you have a little extra time on your hands or need a packed lunch for a special occasion.
This Cheese and Chive Cornish pasty is my latest kitchen offering to make your life a little tastier.
It’s made with all the traditional components of a good Cornish pasty (shortcrust pastry, potato, swede and lots of seasoning). But instead of using skirt beef, we’ve used a rich mature cheddar from Barber’s along with some freshly snipped chives for a fun vegetarian variation.
I put my hands up to cheating with the pastry – I’m not sure why, but my pastry making skills are pretty poor. So instead I used ready made and ready rolled shortcrust. That was as simple as getting it out of the fridge 10 minutes before I needed to use it so it became a little easier to work with and didn’t crack when unrolling.
The first time you make a pasty you may get a little confuddled at how to crimp the edges. I promise it’s not as tricky as it looks, check out this pasty crimping youtube video for the lowdown!
When you’re making a cheese pasty, the magic can only happen if you’re using a good, mature cheese. This is no time for mild cheddar.
Barber’s 1833 Vintage Reserve Cheddar is perfect – every bite is packed with flavour yet has a complex, creamy aftertaste. It grates well but has that lovely slightly crumbly texture too. It also melts beautifully, coating the veggies and marrying all the flavours together.
And as this traditionally made cheddar is matured for a whopping 24 months, the lactose levels are low enough for me to consume. If you’re lactose intolerant too, please give it a go and let me know how you get on.
Jonny was a very happy chap coming home to this for lunch!
Unroll the pastry sheet and using a sharp knife, cut around a 7-9 inch plate. Re-roll the pastry and cut out another circle the same size. If there is any pastry left feel free to re-roll and make another mini pasty.
Place the pastry discs onto a baking sheet and add a little heap of each of the filling ingredients. Be generous but don't overfill, and ensure there is plenty of cheese and seasoning.
Carefully fold the pastry sides together and pinch them before crimping the pastry to form a neat crust.
Brush each pasty with egg wash to glaze and pop into the oven for a total of 50 minutes.
Five minutes before the end of the cooking time, remove from the oevn a sprinke with a little more cheese.
Huge thanks to Barber’s for sponsoring this recipe, thereby allowing me to continue bringing you tasty recipes, for free. As always all thoughts (and leftovers!) are my own.
This does look delicious, chives go so well with cheese! And your crimped edges are just perfect!
What a delicious sounding recipe – looks gorgeous too…can’t stop drooling!
This post and recipe is right up my ally! Used to get something similar only with meat, in Madison.
This looks delicious! You had me at Cheese!