'Cornish pasty' is one of those terms I don't like to speak aloud because if I pronounce it correctly people might think I'm mispronouncing and if I pronounce it incorrectly they might think I'm ignorant. You just can't tell until they say it themselves. For the record, you pronounce it like this. Like nasty.
When I went to buy the the beef for the pasties, the butcher said, "What are you making?"
I said, "You know, those Cornish. . ."
He said, "Oh Cornish pasties. I made those about a month ago." He pronounced it like you'd pronounce "pasty" when describing someone's complexion.
Then we talked pasty crusts. He made his with Crisco and shared a long description. I didn't tell him I was going to make mine with lard because I didn't want him to feel unmanned. The lady customer is using lard and I, the big butcher, used Crisco?
You can have no idea how I pined for pasties when I was a kid flipping through American Cooking: The Eastern Heartland. That spread was one of my all-time favorites. You can't easily tell from my photograph of the photograph, but if you look closely at the middle photograph on the right you'll see they placed the pie on a shovel for the shot. Miners in Michigan supposedly used to put their pasties on shovels and then heat them with the candles in their head lamps. Do you believe that? Could a candle really heat a pasty through a shovel? Wouldn't that take several hours?
So I made the pasties and they were tasty and not hard at all. Here's a recipe that's very close to the recipe in the book. For the record, I used a turnip, not a rutabaga, and did not apply an egg wash. I halved the recipe and the pasties still fed three of us for three nights in a row, so be aware that this is a lot of hearty food. We had more filling than dough, and after the first night I fried the leftover filling like hash for myself and let the males in the house eat the actual pasties because they seem to have faster metabolisms. It was delicious hash. The pastry is like packaging and you don't need that when you're eating at home.
Verbatim conversation with Mark this morning as I sat at the computer trying to write this post:
J: "What did you think of the pasties?"
M: "The meat pies?"
J: "Why don't you say 'pasties?'"
M: "Because that sounds like a gross word. But then meat pie does too. It was pretty unattractive, the meat inside looked like dog food, but it tasted really good. You're a good cook."