by Roseanna | Mar 11, 2023 | Dinner, Recipes, Secrest of Wayfarers Inn Recipes, Secrets of the Isles Recipes, Shadows Over England Recipes
This traditional Cornish take on a classic meat hand-pie is a savory meal that will transport you straight to Land’s End.
About this Recipe
I ate my first Cornish pasty at Land’s End in Cornwall, looking out at the rugged coastline. I came home on a mission: must…recreate…this…recipe! I tried many different crusts. A few variations on the filling. And I can say in all honesty that this is the closest of all them to authentic Cornish fare!
The crust needs a little tang, but the orange juice doesn’t just provide that, it helps give it a stretchy consistency while rolling, but it still bakes up flaky, with a perfect amount of chewiness. You’ll likely encounter debates on what “proper” Cornish pasty filling should include…these days there are many varieties, and you can certainly try fillings that suit your tastes. I found that the absolute “traditional” ingredients listed here are delicious, even though I don’t usually like turnips. They provide a nice bite without being overpowering.
For the Crust
- 3 cups all-purpose flour
- 4 pinches of salt
- 1 cup (2 sticks) cold butter, cut into small pieces
- 1 cup orange juice
For the Filling
- ½ lb stewing beef/chuck roast, cut into small pieces
- 1 medium potato, diced
- 1 turnip, diced
- 1 onion, diced
- Salt and pepper
- Combine the flour and salt in the bowl of a stand mixer or a large bowl. Add in butter and combine until it forms a crumbly mixture. Slowly add in the orange juice and mix just until combined. Pat into a disc and wrap in plastic; refrigerate at least 6 hours or overnight.
- When ready to assemble, preheat the oven to 350. Divide the dough into 8 equal sections and roll out on lightly floured surface into circle.
- Combine the meat and vegetables in a bowl, stirring to evenly distribute the ingredients. Place a scoop of the mixture into the center of the dough round. Add a few dabs of butter. Fold the pastry dough over and crimp the edges to seal. Arrange on greased or parchment-paper-lined baking sheets.
- Whisk an egg with a tablespoon of water and brush over the pasties for a glaze. Bake 30-45 minutes, until golden brown.
From the Books
This recipe was included in the back of There’s No Place Holmes, and pasties are also mentioned in A Name Unknown and enjoyed by all the locals in the Secrets of the Isles books too.
by Roseanna | Mar 11, 2023 | Bread, Breakfast, Dessert, Ladies of the Manor Recipes, Recipes, Secrest of Wayfarers Inn Recipes
Nothing beats a fruity scone, especially when it’s drizzled with a fabulous strawberries-and-cream glaze!
About this Recipe
We love scones in our family. I make them every year for Mother’s Day, which means that I’ve tried a wide variety of recipes. One of my favorites, though, is this strawberry variation.
The secret to light, flaky scones is to NOT overwork the dough. It ought to be stirred until just combined and then patted into place with as few movements as possible. Do not knead, do not roll out!! Just pat into shape and cut. You can either make traditional round scones or cut the disc into triangles.
For the Scones
- 2 ½ cups flour
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 8 tablespoons cold butter, cut into small pieces
- 2/3 cups + 1 tablespoon cream, separated
- 1 egg
- 8 medium sized strawberries, minced
- 2 strawberries, minced
- 2 cups powdered sugar
- 1 tablespoon cream
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, salt, baking soda, and baking powder. Cut in butter until the mixture resembles coarse crumbs, with some lumps the size of peas.
- In a separate bowl, combine the egg and 2/3 cups cream. Pour into the dry mixture and mix until just combined. Transfer to a floured surface and lightly form into a disc. Cut the disc into 12 wedges or circles. Brush tops with the remaining 1 tablespoon of cream. Bake for 12 minutes.
- While the scones cool, make the glaze. In a small bowl, whisk together the strawberries, powdered sugar, and cream until you have a have a smooth glaze. Pour 1 tablespoon of glaze over the top of each scone. Let set up and serve either warm or at warm temperature.
From the Books
Strawberry Scones were featured in All the Inn’s a Stage, but I can also imagine Ella enjoying them while she’s at the tea house in A Lady Unrivaled.
by Roseanna | Mar 11, 2023 | Dinner, Recipes, Secrest of Wayfarers Inn Recipes
Looking for a new soup to warm you up on a cool evening? This sweet and savory peanut soup may become your new favorite!
About this Recipe
I love a good soup…but sometimes I get tired of the same-old, same-old. And as a peanut lover, I also adore finding new ways to use these favorite ingredients, like by using them in savory dishes instead of sweet.
This peanut soup is rich and creamy, delivering some familiar notes of chicken broth and celery, but then with that unexpected but delightful peanut flavor too.
- ¼ cup (½ stick) butter
- 1 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 3 tablespoons flour
- 8 cups chicken stock (reduced sodium)
- 2 cups creamy peanut butter
- 1 ¾ cups light cream or half-and-half
- finely chopped peanuts, for garnish
- Melt butter in a soup pot over medium heat. Add onion and celery and cook until softened, stirring often, 3-5 minutes.
- Stir in flour and cook 2 more minutes.
- Pour in the chicken stock. Increase heat to high and bring to a boil, stirring constantly. Reduce heat back to medium and cook, stirring often, about 15 minutes or until it begins to thicken.
- Pour through a strainer into another large bowl or pot, pushing on the vegetables to get as much flavor from them as possible. (As an alternative, you could put the soup into a blender to get rid of any chunks.) Discard any remaining chunks. Return soup to pot.
- Whisk peanut butter and cream into soup. Warm over low heat for about 5 minutes, but do not boil. Serve warm, garnish with peanuts.
From the Books
Peanut Soup was featured in Greater Than Gold, book 4 in the Secrets of Wayfarers Inn series. The ladies always had soups for lunch at the inn, and sometimes they liked to try something different too!