In terms of how this recipe is written there is very little to say. It’s simple, as is the dish. It lacks in details such as how long it takes for the pastry to cook but is a good way of producing another means of eating potatoes! It also takes note of the practicalities of war suggesting the use of meat if present. The Cornish pasty has been present in English food culture for centuries as a handy hot meal which could use a variety of fillings seemingly making it timeless as it can be adapted to British cultural tastes of today.
Rationing of the meat within the pasty does take away from its charm but does my no means stop it being classed as a good dish and it still upholds its old-fashioned value of a filling meal. I will delve deeper into the availability of meats when we discover the idea of “mock” meals.
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