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Jam Pasty
Jam Pasty is a traditional English recipe (from Cornwall) for a classic pasty of traditional pasty dough cut to half the normal size that's filled with jam, baked and served as a dessert. The full recipe is presented here and I hope you enjoy this classic English version of: Jam Pasty.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Dessert RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
Original Version
This is a classic recipe derived from the 1929 volume of traditional Cornish recipes:
Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929
The relevant chapter being the one on
Pasties (With varies Fillings)
Jam Pasty
These are usually made smaller than a savoury pasty, and any kind of jam may be used.
Modern Redaction
Ingredients:
pastry for pasties
For the Filling:
4 tbsp jam (damson, blackcurrant, blackberry, raspberry, apricot etc) whatever your favourite is
Method:
Take four rounds of the pasty pastry (cut these out half the normal size) and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange a tablespoon of your chosen jam over the uncovered half of pastry.
Dampen the edges of the pastry lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together, then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the filling is piping hot and the pastry is firm and golden.
Serve warm.
