#best Cornish pasty recipe

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

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Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

[simplysurviving89]

Fun fact ... (or not, just one of my memories actually) .. i live in the UK and when i was a teenager greggs used to sell cornish pasties (they changed the name now), the ingredients inside were all mushed together and it was like a thick puree, it was the best thing ever... until they changed their recipe and the next time i had one it had big chunks of carrot and peas etc in it, they ruined it and i havnt forgiven them since.

When the company that makes your samefood changes the recipe

[centralparkcollection]

Where to Eat the Tastiest Street Food in London

London is often associated with high-end restaurants and posh eateries helmed by celebrity chefs. However, the English capital also has an exciting culture of street food through its long-stay markets and pop-up food courts. Furthermore, London has an exciting food scene that encompasses British, European and international cuisine. Find out what and where to experience the best of street food close to Central London hotels.

Southbank Centre Food Market 

Open on Fridays, Saturdays, and Sundays, the Southbank Centre Food Market is a convenient choice for tourists. It’s moments from the London Eye and Royal Festival Hall. 

Stalls represent British classics such as scotch eggs, sausage rolls, and Cornish pasties. However, there is an excellent variety of global fare including Japanese-style poke bowls, Korean barbecue, Polish sausages, Dutch pancakes, Greek souvlaki, North American sandwiches, and Portuguese custard tarts. 

The drinks offering is equally broad, with options ranging from bubble tea and hot chocolate to West Country cider and European craft beers.

Mercato Mayfair Food Hall

Convenient for those staying at hotels near Paddington Station, Mercato Mayfair Food Hall is one of the most unusual places to go for street food in London. 

Housed inside a deconsecrated church, the building is appointed with original stained glass windows, vaulted ceilings, and an altar. Spread over two floors, the venue has stalls serving worldwide cuisine, a rooftop terrace, and an atmospheric wine cellar in the crypt. 

Food on sale includes pad Thai, lobsters, homemade pasta, ramen, grilled meat, and Malaysian street food with an emphasis on sustainable practices.

Vinegar Yard

Next to London Bridge Station, Vinegar Yard brings together food, drinks, art, and a weekend flea market. 

Food is available daily with the offering changing seasonally. In general, you can anticipate such options as Asian street food, burgers inspired by Indian recipes, and Neo-Neapolitan pizzas.  

Draught beer sourced from local breweries is rotated frequently while cocktails reflect the season. 

Pergola Paddington 

Guests staying at hotels near Paddington Station should pay a visit to Pergola. This is a rooftop bar with a street market atmosphere. 

Food on the menu includes ciabatta sandwiches, hot chicken, loaded fries, duck pancakes, bao, and dumplings. The offering includes main plates and platters, perfect for sharing or experimenting with different flavours. The popular venue has scores of tables making it a wonderful option if you plan on making an afternoon or evening of it. 

Tipples inspired by the seasons include classic cocktails and spritzes with plenty of options for those who do not drink alcohol. 

Borough Market

Borough Market is the most famous spot for street food in London. This Thameside market springs to life early each morning with vendors selling fresh produce, pantry items, regional cheese, artisan coffee, and street bites. 

Typical dishes cooked at the covered market include Spanish paella, rock oysters from Essex, gourmet sausage rolls, curries from South Asia and Southeast Asia, and traditional apple crumble. 

There are several bars where you can sit down with an ale or glass of wine. In fact, these are the perfect destination for a date night while staying at Central London hotels.

[foodies22]

[coldalbion]

And we can't study Cornish pasties without studying the effects elevation has on the recipe, which is why some pasties made in countries with Cornish diaspora populations have slightly different recipes due to the way that affects pastry/baking, and thus we must also consider such things when world-building our dwarf story, right @netherworldpost? This also proves that atty is sensible, since all good worldbuilding should enjoy thinking about delicious practicalities. (When my mum's best friend emigrated to Canada in the late '80s, her 150+y/o family pasty recipe would not work. There had to be a lot of testing before it was right.)

Twin Peaks, 1990, dir. David Lynch

SE01E03 Zen, or the Skill to Catch a Killer

[oumaheroes]

hii its bougie <3 if you're still taking hc requests, i was wondering if you'd have thoughts on something that's been on my mind for a while. i was interested in the nuance to english culture due to regional differences. eg.,dinner being called "tea" in the north of england, rugby being more popular in the south, the difference in how scones with jam and cream are enjoyed in Devon and Cornwall?? or how certain english accents are perceived as... "less attractive" i guess (the black country accents are unpopular apparently?) -- you'd probably know more about these particularities than me ;u;

i was wondering how these cultural differences might map onto hws England's character, and how they might influence his attitudes and behaviours. because there's such a clearly defined stereotype of the english that i think shape people's expectations of what the english are like, i usually think that Arthur usually consciously acts according to what counts as positive interpretations of himself. however, i love nuanced and somewhat subversive interpretations of his character, and am very curious if you might have any ideas on how these kind of internal regional differences might shape him.

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Bougieeeeeeeeeeeeeeeeeee <3

I’m not gonna lie this sent me down a RABBIT HOLE of thoughts, so hang on tight cos we're gonna get messy.

Accents:

Let’s start with my personal favourite, so excuse me whilst I geek out for a second. I’ve gone into this area already in this headcanon, but I personally see England being a very proud little dragon regarding English accents, those both native and non-native to the British Isles. Focusing just on accents within England for this post, the way Arthur himself sees them, (regarding class and general preference), comes a lot down to how I see him feeling about language and the unification of England in general.

England is a tiny country. It’s really teeny, compared to some, and yet holds an incredible number of regional accents and dialects (from digging about the internet for a good source, I keep finding numbers ranging from 37 to 43). There are a number of reasons for this, but the one that I love the most is that accents are influenced by the previous/ influential other languages spoken in a given area. Accents on the East of England are more influenced by Viking invaders, both phonologically and via the dialectal words used, and accents/ dialects in the West are more influenced by Welsh, for example.

Accents and dialects tell the history of a place, all who ever came there and influenced it to some degree. The map of English accents is a patchwork quilt of old cultures and people now lost to time, but their ways of speaking have been preserved in the modern tongue. The old English kingdoms might now be mere counties- Kent, Essex, Sussex, East Anglia, etc- they may not have their own influence or language these days as they used to, but their old ways have been imprinted on their people of today whether they know it or not and they carry pieces of the past in their words and how they speak them. Older speakers of the Northern English dialects liek the Yorkshire dialect still use ‘thou/thee’ where this has fallen out in other areas, the Midlands and parts of the South-East still keep the ‘-n’ ending for possessive pronouns (‘yourn’ instead of ‘yours’, ‘ourn’ instead of ‘ours’), and there’s even some linguistic research into how Brittonic, the ancestor of Modern Welsh, influenced English structure and phonology (for references, see notes at the end).

Back to England the person (to contain myself slightly), his regional accents are a story of himself, his history being kept alive in all of its variety every day. He doesn’t hold a classist view of a ‘good’ or ‘bad’ accent because he knows why they’re all there- what languages and people influenced them and how these events affected him- the older generations now lost and forgotten being kept alive in the smallest of phonemes.

Every dialect, every accent, and every language tells the story of a people, from the smallest phonological marker right up to a language as a whole and England takes comfort and pride in his dialects and accents’ longevity and variety. He is as much of the North as he is the South, as much of the East as the West and a patchwork man born of patchwork cultures it makes no sense for him to favour one particular accent over another.

That being said, he is aware that there is a common cultural stance on accents as well as an opinion regarding ‘ugly’ ones, ‘common’ ones, and ‘classy’ ones, but he himself doesn’t partake in these ideas. I like to think that a nation takes on the speech of the people and the area they’re in, matching the person they speak to or the area they visit to relate to their people. So, for me a Chav Arthur exists as much as a Brummie one does, or a Scouser, or a Geordie, or a Cockney. They’re all English, and thus they’re all a part of him.

Class

I have to include this one, if only to touch on it lightly regarding accents and dialects. Class does influence which words you speak, arguably just as much as which accent (this is known as a sociolect). Although I said that England adopts the accent of whatever area he’s in, or whomever he’s talking to if they’re English, the class people are will also affect which words he choses to use.

Here’s a short example from here:

'It is pudding for the upper class. Dessert is sometimes used by upper middles, but afters and sweets very clearly put you below stairs.'

Have some more!

Upper class: Spectacles, Lavatory or loo, Die, Napkin, Sofa

Middle class: Glasses, Toilet , Pass on, Serviette, Settee or couch

(Working class is a mix but harder to find sources for).

This is where England treads a fine line. It could be that he again adopts more of a class lexicon regarding who he is speaking to, matching his people word for word. However, England is not unaware of the affects of class, regardless of how he himself feels, and also although class snobbery and divide frustrate him, he cannot deny using this understanding to benefit himself, which also conforms to how his own people behave. (I myself have, many times, diluted and filtered my speech to be seen as ‘better’).

Want to be seen as more reliable and powerful? Want to be taken more seriously? RP and Estuary English (a lot more so these days), hold undeniable sway and England is not above adopting a manner of speaking to come across ‘better’ or more polite, or a more ‘common’ accent to fit in with the working classes. I think of England as leaning more towards a working-class mindset- he’s very hands on, very up for and used to manual labour and this particular English class has always made up the bulk of his population. It makes no sense for a nation, who represents all of their people, to have a snide view or a preference for a particular group and England as a person I see is someone who does not enjoy the foppery and false airs of aristocracy.

That being said, England is an intelligent man. He knows how to work a room and use a crowd to his advantage, knows what must be done and what he needs to do to achieve a goal and if this entails courting the upper classes for a time then he will do so. He’s adepts at switching himself like a chameleon, blending his behaviours, accent, and dialect to match who he’s talking to to achieve a goal or to fit in with someone’s perception of him, or to gain influence or prestige. He also doesn’t hate his upper classes- they are of him too, and the middle and working class have their own prejudices and ideas against the others. But he doesn’t adopt a stereotypical distain of lower classes because to him, it really doesn’t make much sense.

Abroad, this need to cultivate a particular perception defiantly comes under greater pressure. RP and Estuary English are more well know, more heard and taught, and more recognisably ‘British’, and so these are what he uses when speaking English to other nations or foreigners, either wanting to uphold an image of himself (more so in the Victorian/ Edwardian period than nowadays) or just for the ease of being understood.

Regional Differences

Okay, this one is a lot more fun. Does England put in his milk first or last when making tea? Does he put jam first, or clotted cream when having a scone? Does he have chips with gravy, or curry sauce? Does he have dinner at 6, or 9? To marmite, or not to marmite.

Ah, that is the question, and England does not know the answer. Does he do what he does because that’s what he likes, or because that’s what his people do? He didn’t grow up with these habits, after all, they’re all relatively recent in his lifetime, and so these habits are defiantly things he cultures for a particular audience.

I’m not really sure if the above preferences are class based, (well, milk first when making tea is argued to be, but I can't find any sources I'd consider entirely credible. I put the ones I did find in the notes below, in case any one's interested), so it’s hard to get a sense of which one to use. Overall, it doesn’t matter which you do and neither is right or wrong, but the English feel strongly about them, one way or another, and often Arthur the man isn’t sure at all which one he himself actually thinks is better.

Food in another sense though is something he can be surer of. A Cornish pastie not from Cornwall is not worth eating, nor is a Bakewell tart outside of Bakewell. England can be very particular about this sort of thing and enjoys maintaining and supporting the ‘original’ flavour or recipe of a thing where he can, considering this to be the ‘best’. Sally Lunn Buns from Bath, Gypsy tarts from Kent, Eccles Cakes from Eccles.

England wants to preserve his food and culture and has what could be considered a snobbish view on the ‘best’ way of creating or eating his national foods. Some things he is more lenient with: he will eat cheddar cheese, whether or not it is from Cheddar, same from Cumberland sausages not from Cumbria. But he certainly has a preference and he is not afraid to voice this when asked for his opinion.

Okay, we're done

Phew! This had me digging out my old linguistic student brain. To anyone who has made it this far down, gosh golly miss molly thank you for reading! I hope you enjoyed the ride, and especially @prickyy who was kind enough to want to hear my opinions about all of this <3

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Notes:

Brittonic influence on English:

https://en.wikipedia.org/wiki/Brittonicisms_in_English

https://scholar.google.co.uk/scholar_url?url=http://journals.mountaintopuniversity.edu.ng/English%2520Language/Celtic%2520Influences%2520in%2520English%2520A%2520Re-evaluation.pdf&hl=en&sa=X&ei=2ohDYdq3BoWImwHn6oWQAg&scisig=AAGBfm29zTF0FBCpd1KqDiAbjM-0X7nfoA&oi=scholarr (PDF)

https://scholar.google.co.uk/scholar_url?url=http://www.oppi.uef.fi/wanda/unicont/abstracts/14ICEHL_MF.pdf&hl=en&sa=X&ei=2ohDYdq3BoWImwHn6oWQAg&scisig=AAGBfm3UvOXbJEb0b51J73eBnTJvgGaQOA&oi=scholarr (PDF)

Sociolects and class distinction within language in English:

https://languageawarenessbyrosalie.weebly.com/social-dialects.html

https://www.grin.com/document/313937

https://en.wikipedia.org/wiki/U_and_non-U_English

Milk in tea first and the potential class reason:

https://www.theteaclub.com/blog/milk-in-tea/

https://qmhistoryoftea.wordpress.com/2017/05/11/milk-in-first-a-miffy-question/

[carewyncromwell]

Oc Asks Game: 2 and 23 for all of your MCs? If that's ok?

Whew! Okay, let's see...

Tea, coffee, hot chocolate or other?

Carewyn: Coffee! Like her good friend Talbott, she's a coffee addict to the extent her other half Orion tries to wean her off of it. Her favorite blend is a caramel macchiato, but she'll also drink it black in a pinch.

Jacob: Hot chocolate. Jacob is a chocoholic and he'll never pass up a good hot chocolate.

Lane: English Breakfast tea.

Erik: Coffee, black as his soul. LMAO just kidding. 🤣

Ana: Good old-fashioned milk, specifically skim, since it's what her mum raised her with in a misguided attempt to help "curb" her weight. She also loves orange and (thanks to her boo Charlie Copper's influence) lemon mimosas.

Farid: Juice!! This boy loves juice, especially orange juice, though he also becomes very fond of pumpkin juice while staying at Hogwarts. Also green tea and almond milk.

Ru: They'll drink most anything that isn't too sweet (they really don't like chocolate, for instance), but in the mornings they tend to like apple juice best.

Ed: Any kind of sweet coffee brew, especially if it's got lots of foam. He actually becomes rather fond of trying out new brews at Muggle coffee shops just for kicks, though one of his favorites so far is the white chocolate mocha. He also loves hot chocolate, especially white hot chocolate.

Desi: Tea! Earl Gray tea is her absolute favorite thing to have in the morning, alongside a French croissant.

Eli: Butterbeer, though after moving to the States and living as a Muggle, he also became very fond of root beer and Coca Cola. (Eli honestly has never had much respect for what drinks/foods belong to which times of the day, especially given how bonkers his schedule can be with rehearsals and the parties he'll stay up all night for, so yes, he will drink soda "for breakfast," so to speak.)

(And Jackson and Bat are here!)

What is your character’s favourite food and who cooks it best?

Carewyn: Potato crisps! Walkers makes good ones.

Jacob: As mentioned before, chocolate! As a kid he loved Cadbury eggs and Yorkie Bars, but as an adult traveling the world, he falls in love with Richart and Ghirardelli chocolate.

Lane: Pikelets! She learned how to make them at home early on and she's always loved making them for her bairns Carewyn and Jacob.

Erik: Cinnamon coffee cake! He also likes Red Hot candies.

Ana: Fresh bread, right out of the oven. Her favorite kind is German brown bread.

Farid: Curry! All kinds. One of his favorite recipes to make himself is a lamb curry with chopped apple, onion, potatoes, and golden raisins, as well as a bunch of spices.

Jackson: Crepes, specifically with strawberries and powdered sugar! He's become very fond of making them in the mornings for both himself and Monty.

Bat: This is going to sound so cliche if you know about Bat's love of Christmas...but figgy pudding. No one can make it like his mum used to!

Ru: Aaaaaaapples. This water horse will eat most anything, but they love apples. Apple pie and apple turnovers are their friend -- it doesn't take long for their other half Estrid @thatravenpuffwitch to figure this out, so she'll sometimes surprise them by going to the market and picking some up from time to time.

Ed: Cheesecake. Ed loves most pastries, but cheesecake is his OTL and it doesn't matter how cheap it is, he will always indulge in some. When he first tried Mrs. Weasley's cheesecake, he went very quiet as he ate the whole thing without stopping and he was grinning and flushed like a happy schoolboy for the entire rest of the day, he was so happy.

Desi: Croissants! Though while traveling she also tries and takes a liking to cornish pasties.

Eli: Custard. He also takes a liking to Jello, pudding, and meatballs, while living in the States.

OC Ask!

[callmearcturus]

i understand that everyone loves gourmet makes and i love it too, but y’all cannot sleep on Chris Morocco Remakes Recipes By Taste And Touch Alone (And Is A Huge Bitch Through The Entire Process)

its the best show

this one is my favorite, it’s hilarious to watch Chris make a better Cornish Pasty through sheer, like.... sense of self-preservation

but the one where he recreates snoop dogg’s lobster thermidore is honestly amazing too

[creativemedianews]

Authentic Cornish Pasty Recipe: Traditional British Delight

Authentic Cornish Pasty Recipe: Traditional British Delight #authenticCornishpasty #bestCornishpastyrecipe

[nancyleeeeeeee-blog]

England

You really should travel to England because there is lots of nice Architecture, like the Big Ben, the Stonehenge and etc. There are also famous artists that are from England like Banksy, Thomas Lawrence and etc. The food and drinks are also very tasty, like the Yorkshire pudding, almost anyone can make it. And now, I will tell you the facts of them.

The famous Architecture, the London Bridge took 8 years to build. It is around 42 meters above the river and the tower was painted Red, White and Blue in 1977, as a part of the queen’s celebration. In 1982, the bridge was open to public. Another Architecture is the Big Ben. It’s a huge famous big bell that is built over 150 years. There was then a crack in the bell but it will take great pain to replace a new one. And the last Architecture is the Stonehenge. It is built by nature, which lasted for 5,000 years. It was first called “Stanenge”, then to “Stanhenge”, “Stonhenge” and at last, “Stonehenge”.

Banksy was one of street art artist. He started creating freehand but he realized a quicker way to create graffiti. Banksy is a mystery; no one knows how he looks like. He doesn’t sell his work in art galleries. The second famous artist is Thomas Lawrence is the leading of the British portrait painters. In 1872, he became a pupil at the Royal Academy School. In 1794 he became a member of the academy painter-in-order to the king. William Hogarth is the most original painter of his age. He was most famous for his work, “Modern moral subjects”. In 1730s, he developed into an original painter and created the first historical grand manner.

Last but not least, the Food and drinks. First is the Yorkshire pudding, you can barely buy one outside because there are easy recipes you can find on the Internet and make one at home, these would be a good choice to make for your afternoon tea time. Another food would be the Cornish Pasties. The outside looks like a shape of a dumpling, but the inside has a warm, melting, pastry packed with meat and vegetable. The last food is the Crumpets. This is a warm, afternoon treat with lots of butter. It suits well with a cup of tea.

England is a nice place to travel to when you have free time, because the foods there are tasty and easy to make. The Architecture is famous around the world and there are also lots of famous art piece. In conclusion, you really should travel to England because it is very fun, and you can learn a lot of easy recipe to do easy afternoon tea treat.

Reflections:

The purpose of this essay is to tell people and tourist about England and why should you go and visit England. I don’t consider this as my best piece, but still, my best piece. I thought I did pretty well on introducing the famous architecture of England and the food and drinks. The strength was to emphasize the architecture and famous food. I have learned that there are lots of interesting facts and famous architectures like: the London bridge, the Big Ben and the Stonehenge. Banksy was a famous street art artist from England. Food and drinks that are popular in England are easy to make. The main problem that encountered throughout the year was my vocabularies. I’ve also learnt several new vocabularies this year.

[thuthao080800]

These vegan cherry hand pies are delicious and adorable! The flaky crust and sweet filling of cherry pie in a single, hand-held serving. Great for the holiday season.

These vegan cherry hand pies are my first foray into festive recipe testing for this year’s Thanksgiving. It’ll be a low-key holiday, given the circumstances—just me and mom. But I’m never sorry for a chance to prepare a plant-based feast.

My love of sweet cherries is no big secret. I especially love baking with them. This sweet cherry upside down cake, these sweet cherry bars, and this summer’s cherry cobbler are just a few of the cherry recipes that I make often.

I’ve had the idea of cherry hand pies in my mind for a while now. I was reminded of the idea while recently watching Great British Bake Off contestants make Cornish pasties.

This led me to reading about the history of hand pies, and to this article, which notes that cultures around the world have their own, unique hand pie traditions and recipes.

My vegan cherry hand pies are sweet, not savory, which follows in Southern US tradition. This makes them a perfect dessert for the upcoming holiday season. Using frozen sweet cherries makes it possible to enjoy them year-round!

Holiday snooze: why sweet cherries are perfect for the season

In spite of my best efforts to focus on connection, I usually feel more rushed than usual during the holiday season. This year will involve fewer social commitments and less running around than usual. Yet it’s already shadowed by stressful world circumstances and a steady sense of uncertainty about the future.

2020 was marked by sleeplessness and anxiety for many. I’m sure I’m not the only person who’s entering the holiday season feeling unusually burnt out. I’ve also been having a lot of difficulty with focus, concentration, and getting things done. The more I fret about this, the more it seems to affect my sleep and my ability to rest, and the cycle continues.

The good news is that sweet cherries—already one of my favorite ingredients—could potentially help to regulate both sleep and stress.

Sleep supporting benefits of sweet cherries

Sweet cherries are a natural source of tryptophan, serotonin and melatonin, which interact with phenolic compounds in the cherries to help regulate sleep cycles.

Sleep quality can improve stress levels on its own. But sweet cherries may also be beneficial for managing stress. Cherry phenolics appear to protect neuronal cells from cell-damaging oxidative stress. And a number of studies have shown that serotonin, which occurs naturally in sweet cherries, is an important neurotransmitter that reduces stress and improves mood.

Studies show that plant compounds and pigments in cherries may have a vasorelaxing and antihypertensive effect—a fancy way of saying that cherries be beneficial for blood pressure control! Hypertension is a risk factor in cardiovascular disease, and it’s exacerbated by the everyday stress that affects so many of us.

Finally, cherries have health benefits that extend beyond seasonal sleeplessness. Regular cherry consumption has been found to decrease biomarkers that are associated with various inflammatory diseases. Polyphenols in cherries may minimize or prevent inflammation and oxidative stress, which may be risk factors for diseases like arthritis, diabetes, cancer and hypertension.

Enjoying sweet cherries year round

As you’ll see, I used frozen cherries in these vegan cherry hand pies. While fresh cherries are available only during the summer months, frozen, dried, and preserved cherries are available year-round. I often use dried cherries in muffins, and I’ve even put them into cashew cheese.

Meanwhile, frozen cherries are my favorite alternative to fresh! I use them in smoothies, as an add-in for banana soft serve, and in baking.

You can find frozen cherries in grocery stores year round. But if you have the option of freezing your own cherries while they’re in season, it’s so rewarding to do that. You’ll lock in the health benefits of cherries at their peak ripeness, and you’ll stock up for the winter ahead.

When substituting frozen cherries for fresh in baking, keep in mind that you may need to adjust ingredients like cornstarch or flour a little. If you make these hand pies with frozen sweet cherries, you’ll need a tablespoon of cornstarch and no added liquid. If you make the filling with fresh, pitted sweet cherries, you may a few extra tablespoons of water.

Vegan cherry hand pie tips

The process of making these hand pies may sound daunting, but don’t be afraid! It’s all easier than it might look, so long as you follow the steps closely. Here are some tips to help guide you:

Keep your pastry cold

I used my standard vegan pie crust for these hand pies. It’s a variation on classic, all-butter pie crust, to which I add a tiny amount of vinegar. (This helps with flaky texture.) As you work with the pie crust, it’s essential to keep it as cold as you can.

I recommend refrigerating the pie crust dough overnight once it’s made. You should pop it into the fridge again for thirty minutes after it’s rolled and cut into rectangles for the hand pies. Once the pies have been filled, put them into the fridge for another 30 minutes before baking.

I like to shape my pie crust into four disks for this recipe. It allows me to keep more of the crust cold while I work, and it’s appropriate for my very limited counter space! If you have a lot of counter space, you can shape the dough into a single disk, rather than rolling in smaller batches.

Keep your filling cold, too

These hand pies are unlike some of my recipes for pie or fruit galette in that the filling is cooked. If you add hot filling to the hand pies, you’ll also heat up the pie crust. This will make the crust soft and difficult to shape, plus it’ll make the crust less flaky upon baking.

I recommend cooling the cherry filling for at least four hours, and up to overnight, before shaping and baking the hand pies.

Don’t overfill your hand pies

If you add too much cherry filling to the hand pies, they’ll be impossible to close. They may also burst while they bake. I recommend the equivalent of 3 tablespoons (or so) of cherry filling per hand pie. That’s about 4 plump, sweetened cherries.

Crimp and vent

Using a fork to crimp the edges of your hand pies will help them to stay sealed as they bake. It also makes them look pretty!

And don’t forget to make two small cuts in the top of the cherry hand pies. These vents will allow steam to escape during cooking, and that will prevent the crust from getting soggy and soft.

Vegan cherry hand pie ingredients

Unbleached, all-purpose flour

I recommend all-purpose flour for this pie crust. It’s my first choice for baking. If you’d like to add a little whole grain flour, that’s OK, but I wouldn’t add more than a half cup (about 20%) if you’d like to keep a light, flaky texture.

If you need to modify the crust to be gluten-free, I recommend using a gluten-free, all-purpose flour blend.

Sweet cherries

I used 1 pound of frozen, dark sweet cherries for the recipe. You can also use fresh, pitted cherries, too! If you use fresh cherries, simply add an extra two tablespoons of water to the filling when you make it.

I allowed my frozen cherries to thaw at room temperature (in the bag) for two hours before making the filling. This softened them and decreased the cooking time. I recommend doing this for 1-2 hours if you can remember, too.

Vegan butter

I usually bake with Earth Balance butter sticks. They’re reasonably priced, which is a consideration since I do a lot of baking. There are a lot of cool new plant-based butter brands, but I save the pricier ones for a slice of toast.

You can use the brand of vegan butter that you like best for this recipe, but I recommend one that comes in stick form. Using sticks makes it easier to cut the cold butter into pieces before incorporating it into the crust recipe. They’re also easy to measure.

Make ahead prep and storage

This is definitely the sort of baking recipe that lends itself to some advance preparation.

I made the filling and the pie crust a day in advance of baking. Assembly was the only remaining step when it was time to bake. The process felt seamless at that point! If you can prepare at least one component (filling or crust) ahead of time, it’s worth doing that.

The pies can be stored at room temperature for a day or two. If you need to store them longer, cover them and transfer them to the fridge. If you’d like to store them for longer than four days, I recommend freezing them.

You can warm them up prior to enjoying by placing them on a lined baking sheet and popping them in a 350F oven for ten minutes.

By the way, you may have a bit of cherry filling leftover once you bake the pies. If you do, lucky you! Try swirling it into warm oatmeal or piling it on toast for a breakfast treat.

Print

Vegan Cherry Hand Pies

These vegan cherry hand pies are delicious and adorable! The flaky crust and sweet filling of cherry pie in a single, hand-held serving. They make great edible gifts or party favors for the holiday season.

Course Dessert

Cuisine American, vegan

Diet Vegan, Vegetarian

Keyword cherries

Prep Time 1 hour

Cook Time 25 minutes

Chilling time 5 hours

Total Time 6 hours 25 minutes

Servings 8 servings

Author Gena Hamshaw

Ingredients

For the filling

1 lb (454 g) frozen or fresh pitted sweet cherries (if frozen, allow sweet cherries to thaw in the bag at room temperature for about two hours)

3 tablespoons (36 g) cane sugar

1 tablespoon freshly squeezed lemon juice

1 tablespoon lemon zest

1 tablespoon (8 g) cornstarch

For the crust

2 1/2 cups (240 g) unbleached, all-purpose flour

1 teaspoon kosher salt

1 tablespoon cane sugar

2 sticks (224 g) cold vegan butter

1 teaspoon white wine vinegar

7-8 tablespoons ice water

For the vegan egg wash

1 tablespoon non-dairy milk

1 tablespoon maple or agave syrup

Instructions

To make the cherry filling, place the cherries, sugar, lemon juice and zest, and cornstarch in a medium saucepan. Mix well. Bring to a simmer over medium heat. Cook, stirring constantly, for about 2 minutes. Reduce the heat to low and continue to simmer and stir periodically for about 3 more minutes. The cherries should be soft. There should be a little liquid in the saucepan, but not much. If there’s no liquid at all, add an extra tablespoon or two of water. (If you use fresh cherries, add two tablespoons of water to begin with.)

Transfer the cherry filling to a non-reactive bowl. Cover and allow it to cool for thirty minutes. Transfer it to the fridge and allow it to cool completely (about 4 hours, or overnight is fine).

To make the crust, mix the flours, salt, and sugar in a large mixing bowl. Add the butter and use a pastry cutter or two knives to cut the butter into the flour, until the pieces of butter are about the size of peas (alternately, you can put the flours, salt, and sugar into a food processor, add the butter, and pulse until the ingredients are combined and the butter is the size of peas).

Mix the ice water (starting with 7 tablespoons) and vinegar. Add the water into the flour mixture in a thin stream, using a spatula to mix as you go. As soon as the dough holds together without being wet or sticky, and it sticks together when you squeeze a small amount in your hand, it's ready. If your dough is too crumbly and isn't holding together, add additional ice water by the tablespoon until it does. Transfer the dough to a floured work surface and shape it into two disks. Wrap it in plastic wrap and refrigerate for at least 1 hour. At this point, you can keep the dough in the fridge for up to 2 days or freeze it for later use.

When the filling is cool and the dough has chilled, flour a work surface and rolling pin. Roll the first disk of dough out into a roughly rectangular shape. Using a straight ruler and a pizza cutter (or a knife), cut the dough into rectangles about 3 ½ x 4 ½ inches. You’ll probably need to roll the dough once, cut four rectangles, gather the scraps, roll again, and repeat. Then, repeat this process with the other disk of dough, so that you have 16 rectangles total. Place the rectangles of dough onto two parchment lined baking sheets and refrigerate for 30 minutes. 

To prepare the hand pies, place about 3 tablespoons of filling in the center of 8 of the dough rectangles. One by one, cover each piece with another rectangle of dough. Use your fingers to gently smooth and press the dough together at the edges of the rectangle. Use a fork to crimp the edges of the hand pies. Then, use a paring knife to cut two small, diagonal holes in the top of the pies. Transfer the 8 hand pies to the fridge for another 30 minutes. 

While the hand pies chill, preheat your oven to 425F. When the oven is hot, mix the non-dairy milk and syrup together for your vegan egg wash. Use a pastry or basting brush to glaze the tops of the hand pies lightly. Transfer the hand pies to the oven. Bake them for 20 minutes. Remove the pies from the oven and give them another glaze (they’ll already be turning golden at this point). Return the pies to the oven and bake for 5 more minutes, or until browning at the edges and golden all over. Transfer the hand pies to a cooling rack and allow them to cool for at least 20 minutes before enjoying!

It’s really nice when a dessert as homey and tasty as this one also showcases a beneficial ingredient. Baking with dark, sweet cherries gives me lots of opportunities to squeeze cherries into my diet in delightful ways.

This year more than ever, it’s nice to have homemade dessert traditions to look forward to. I’m happy to have made these as part of my typically month-long culinary celebration of Thanksgiving (the actual day is a little more restrained).

Hope you enjoy them, too. And wishing you rest and ease—and ingredients that support those things—as we enter a busy season.

xo 

This post is sponsored by Northwest Cherry Growers. All opinions are my own. Thank you for your support!

The post Vegan Cherry Hand Pies appeared first on The Full Helping.

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