vegetarian cornish pasties


We got some beautiful little turnips from our CSA, so I decided to make vegetarian cornish pasties. I’ve made them in the past, and I keep tweaking the recipe a bit to add more flavor. Potatoes and crust are both very understated and comforting, but I add some sharper flavors. I add shallots, mixed with herbs and sweetened with balsamic; and turnips, of course; and gruyere cheese, which is pleasantly sharp and nutty. And I added some greens this time, because I love them. I tried to maintain the uncooked-filling rule, though, because it intrigues me.

Here’s Le Pastie de la Bourgeoisie, by Belle and Sebastian. I have no idea what they mean by it (and I’m not sure they do, either!) but it fits this blog, if by pastie you mean savory pie (no, Tom Waits, not those kinds of pasties) and by bourgeois you mean thoroughly ordinary.
Belle and Sebastian – Le Pastie de la Bourgeoisie

If you’d like to see how it is really done, watch this video. It’s of Kay Bolitho, who cooks at the Port Eliot estate in Cornwall. I love everything about this video! The kitchen is beautiful, and I love the strange little objects around and about. And I love her gentle, measured voice.
Making Pasties in Cornwall

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