Cornish Beef and Vegetable Turnovers

A Taste of History: My Cornish Beef and Vegetable Turnover Adventure

For years, I've been fascinated by the history of food, the stories woven into every recipe, every ingredient. It's more than just sustenance; it's a connection to the past, to the people who came before us, and to the traditions they passed down. Recently, I embarked on a culinary journey that took me back in time – to the rugged copper mines of the Upper Peninsula, where a hearty pastry called the pasty played a vital role in the lives of the miners. These weren't your delicate, high-society tarts; these were robust, sturdy turnovers designed to withstand the harsh conditions of the mines and provide sustenance throughout a long workday.

The original Upper Peninsula pasties, made with barley flour and minimal fat, were incredibly tough, almost like edible armor. They were meant to last, to hold their filling, and to nourish the hardworking miners. Imagine the scene: cold, damp mines, the rhythmic clang of pickaxes, and a miner breaking open a warm pasty, a burst of flavor and energy in a challenging environment. This image sparked my curiosity, my desire to not only recreate this historic food but also to understand its deeper significance. That's how I discovered the recipe created by Boston-based pastry chef Greg Case – a more tender, modern take on the classic, yet still paying homage to the original's strength and purpose.

Making these turnovers was a journey in itself. The process of creating the dough, a careful blend of flour, salt, and butter, felt almost ritualistic. The way the dough came together, the subtle nuances of texture and consistency, showed me the importance of patience and precision in cooking. Preparing the filling – a mixture of tender beef, earthy mushrooms, sweet carrots, and fragrant parsley – was equally satisfying. It was a beautiful symphony of flavors and textures, a testament to the bounty of ingredients available. Then came the assembly, the careful folding and crimping of the dough, creating elegant half-moons ready for the oven. Baking them, watching them transform from pale to golden brown, was the final, rewarding step.

The taste? Divine. A perfect balance of savory and rich, the pastry both tender and robust, paying tribute to the history of the pasty. It's not just a meal; it's a story, a piece of heritage, a taste of the past that truly connected me to something bigger than myself. It was a reminder that food isn’t just about calories or nutrition; it's about sharing stories, preserving traditions, and creating lasting memories.

I encourage you to try this recipe, not just for the delicious taste but for the journey of discovery it offers. As you work through the steps, imagine yourself in those copper mines, a warm pasty offering a taste of home in a harsh and demanding environment. This is more than just cooking; it's a culinary adventure that connects you to history, to culture, and to the enduring power of simple, nourishing food.

Ingredients used in this recipe: The original recipe called for a simpler ingredient list, reflective of what would have been readily available to the miners. Greg Case's adaptation uses a more contemporary set of ingredients, still maintaining the traditional spirit of the pasty. It's a beautiful evolution, showcasing how classic dishes can adapt and thrive while still holding true to their roots.

The significance of the pasty in Upper Peninsula History: The pasty is more than just a food; it's a symbol of the resilience, ingenuity, and resourcefulness of the miners who shaped the Upper Peninsula. It's a tangible link to a rich and often challenging history. The durability of the original pasty reflects the character of those who relied on it for sustenance.

Conclusion: My experience making these Cornish beef and vegetable turnovers was enriching and humbling. I not only enjoyed a delicious meal but also gained a deeper appreciation for the history and traditions behind the food we eat. Whether you're a history buff, a seasoned chef, or simply looking for a delicious and unique meal, this recipe is worth exploring. It's a culinary adventure that will tantalize your taste buds and nourish your soul.

Step-by-step

• Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps.
• Beat together yolk and 1/3 cup ice water, then drizzle over flour mixture and gently stir with a fork (or pulse in processor) until incorporated.
• Gently squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition until just incorporated, continuing to test. (If you overwork dough or add too much water, pastry will be tough.)
• Turn dough out onto a lightly floured work surface and divide into 6 portions. With floured heel of your hand, smear each portion once in a forward motion to help distribute fat. Form each portion into a disk, rotating on work surface. Wrap disks separately in wax paper or plastic wrap and chill until firm, at least 1 hour and up to 8.
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, stirring, until browned and dry, about 6 minutes. Transfer to a large bowl. Add remaining 2 tablespoons oil to skillet and cook onion and garlic over moderate heat, stirring, until softened, about 5 minutes. Add onion to mushrooms. Peel potato and cut into 1/2-inch cubes, then add to mushroom mixture with steak, carrots, parsley, salt, and pepper, tossing well. Cool completely.
• Roll out 1 piece of dough on lightly floured surface into a 9-inch round (keep remaining pieces covered). Mound 1 cup filling on round, slightly off center. Brush a 1/2-inch border on dough with water and fold dough over to form a half-moon. Trim edge with a fluted pastry wheel or a knife, then crimp to seal. Cut 3 small steam vents in top crust with a sharp knife and put pasty on 1 of 2 buttered large baking sheets. Make more pasties with remaining dough and filling, then chill 30 minutes, loosely covered.
• Preheat oven to 350°F.
• Brush pasties with egg and bake in upper and lower thirds of oven, switching position and rotating sheets halfway through baking, until golden, about 40 minutes total. Cool slightly before serving.