Cornish Splits RecipeOrigin: England Period: Traditional |
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This is a traditional part of the working Cornishman's lunch for over a hundred years. Legend has it that they were produced for Cornish tin miners and had a meat filling in one and and a fruit filling in the other. Extra pastry would be folded and crimped at the fruit end both to show which end to eat first and to act as a handle so that dirty tin-contaminaed hands didn't have to touch the pasty itself. Ingredients:
375g unbleached plain flour 
Cornish Splits Preparation:Method:Mix together the milk, sugar and yeast in a small bowl. Whisk to combine then set aside for the yeast to activate (about 10 minutes). Sift the flour and salt into a bowl then add the butter and stir-in. Add the yeast mixture and stir-in. Bring the mixture together as a dough then tip onto a floured surface and knead for at least 10 minutes, until the dough is smooth and elastic. Roll into a ball, place in an oiled bowl, cover and set aside in a warm place for about 45 minutes, or until doubled in volume. Knock the dough back and knead for a few minutes then cut into 9 equal pieces and shape these into balls. Place the balls, evenly spaced, in a well-buttered 22cm square baking tin. Cover the buns and place in a warm spot, allowing them to rise for about 20 minutes. Remove the cover and place the tin in an oven pre-heated to 210°C. Bake for about 15 to 20 minutes, or until the buns are browned and puffed. Tip from the tin, allow to cool on a wire rack then split open and serve warm. |
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