Cornish Pasties, a Classic Austerity Dish

Cornish Pasties: a Centuries-Old Austerity Food, Still Popular Today See M-J’s method in  The Elegant Cook M-J’s Macrobiotic Pasty Diced Carrots, Onions, and Rutabagas (Swedes) and Cooked Adzuki Beans are Dressed with Safflower Oil, Sea Salt and Ground Pepper,   then Encased in Whole-Wheat Crust

M-J de Mesterton Makes Cornish Pasties

I’ve been making Cornish pasties since the age of 20. My mother wrote a book about the pasty and its history which was published in 1990, but my method and ingredients differ from hers. The following is  my pasty (pronounced “pass-tee”) recipe:I will not formally transcribe my recipe and method for making pasties, because  I…

Delicious, Economical British Classics Presented by Elaine Lemm

Here are three classic British recipes presented in video form by Elaine Lemm on about.com: the Cornish Pasty (a favourite in my family for four generations, which I made for English-Speaking Union parties at my house many times); Bakewell Tart (invented in Bakewell, England), an elegant dessert, the taste of which  reminds me of Danish…