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Sour Sauce Pasty

Sour Sauce Pasty is a traditional English recipe (from Cornwall) for a classic pasty of blanched sorrel leaves that's served as a dessert with cream and sugar. The full recipe is presented here and I hope you enjoy this classic English version of: Sour Sauce Pasty.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

2

Rating:

Tags : Wild FoodDessert 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)

Sour Sauce Pasty
Gather a quantity of sour sauce (sorrel) leaves. Shrink them by pouring boiling water and use the leaves in a pasty. Serve with sugar and cream. Mullion W.I.

Modern Redaction

This pasty uses the lemon-like flavour of the sorrel leaves, so that what one might think of as a vegetable is actually served as a dessert.

Ingredients:

pastry for pasties

For the Filling:
2 generous bunches of sorrel leaves
2 tsp caster sugar
cream, to serve
granulated sugar, to serve

Method:

Wash the leaves well then place in a heat-proof bowl. Pour over boiling water and allow to blanch for 2 minutes then drain. Now take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange half the blanched sorrel leaves over the uncovered half of pastry. Scatter over a teaspoonful of the caster over the top.

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 hot, accompanied by cream (preferably clotted cream) and granulated sugar.