What have you got left in your cupboards? Can you make a pasty out of it?
Mayes Creative is running a creative pasty challenge to encourage people in Cornwall to stay engaged with their culture whilst keeping busy making these delicious traditional treats!
You can make any type of pasty you like, (the more creative the better!) and video yourself making them, the finished product, and nominating a friend.
The only rule is that you have to use items you already had in the house – no special pasty grocery shop – with the exception of the crucial elements of flour and eggs/egg substitutes.
My boyfriend and I were the first to part-take in the challenge and made some delicious (but exploding) pasties using the basic recipe from ‘The Hairy Bikers Cornish Pasty Recipe’ given below. I’ve also included some ideas for egg substitutes for vegans or anyone unable to get a hold of eggs during this time
2 egg yolks (water from canned chickpeas or other egg substitute)
125ml cold water
To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
And the rest is up to you! Choose whatever filling you like; Max made a feta and spinach pasty with some spinach that was looking a bit sad, and I made a calzone pasty with the two mushrooms abandoned at the bottom of our fridge.
Pasties take around 50 minutes to cook at 180 degrees, and should be ready when the crust is a golden brown.