Learn how to prepare the perfect Cornish pasty, enjoying a cream tea while it cooks.
The Cornish pasty is so important to British culture that it boasts a protected status and only those prepared in Cornwall and to a specific recipe can be called by the name. In this cooking class, you’ll learn the history of this revered pastry, from its lofty beginnings as an indulgent, meat-filled delicacy for the upper classes of the Victorian era, to its popularity among miners in the 18th and 19th centuries, when its pastry-crust handle saved lives down toxic mine shafts, and its ingredients were far more affordable.
The Cornish relationship with the pasty is deep-rooted, and you’ll be hard pushed to find a local who doesn’t have a secret family recipe. During his demonstration in the professional kitchen of the family farm, chef Rupert will share his inherited recipe. . Then, he’ll help you to master the skills required to create your own, from making the perfect pastry to blending your filling (either meat or vegetarian) and perfecting the crimping technique that gives the pasty its distinctive edge.
While your pasties cook, you’ll watch Rupert make traditional Cornish scones — the central ingredient of a West Country “cream tea”. Once these are ready, you’ll get to enjoy them topped with jam and cream, and served with a pot of tea.
The experience lasts around three hours, at the end of which you’ll be sent home with a perfectly wrapped pasty to tuck into at your leisure.