Frugal Feast Day! Lowen Dydh Sen Piran

 Happy St. Piran's Day!!!!  Today, is traditionally a day of feasting, drinking and celebrating Cornwall's patron saint. Spring is in the air and I've had a day to myself in the garden. I started the day with a trip to Cornwall's frugal emporium of Trago Mills, where I bought a poly tunnel 2 metres by 4 metres for £59. I've also bought three raised beds to go inside but I haven't put them together yet. My growing was not that successful last year, so I hope to grow more tomatoes and chilli peppers and I hope the poly tunnel will help. If not, it's a shed!!

 My fruit trees have come to life as has my rhubarb. I've topped up with fresh compost and left them alone as they are only in their first year. I feel so revived after spending time in my garden.

 Dearly Beloved has been missed by the dogs and as it's St Piran's day - we have to have pasties for supper and here is how you make them.

 Make your short crust pasty in the morning and chill it. You will need a ball of pastry, the size of your fist, for each pasty.

 You will need beef skirt and cut it into chunks - see above for size. These should be the largest chunks in your pasties.

 You will need three large finely chopped potatoes for four pasties, plus half a finely chopped swede.

 You will need as much onion as beef steak. They are the predominant ingredients. Usually, I show a pasty the steak, but it's a special day so we will have special pasties.

 You will need an egg, beaten with some milk. Now you have everything. Get your assembly line ready. A floured board and some spare flour too, plenty of salt and pepper. I always use white pepper in my pasties as black pepper can over power with a flavour of its own.

 Roll your pastry out into the size of a dessert plate. Don't fuss, it's going down your throat and not in the Tate! A small handful of potatoes and less of swede.

Next, sprinkle a larger amount of onions and the largest of the quartet is the steak. I always add the salt and pepper before the onion and steak,so it seasons the centre of the pasty.

 Now, brush the edge with a tiny amount of the egg wash. Fold it over and make sure you have a tight seal. It all stays moist as there are no gaps.

 You can see, it's a snug fit.

 Here is what 'crimping' looks like. You twist and fold in a flick of a wrist. One finger moves underneath the pastry, whilst your thumb and finger on your right hand fold and pushes down.

Below, is the finished result. Probably the scruffiest pasties I've ever made as I've tried to stuff too much in them. Never mind! They'll taste better than they look.

So, here's to everyone Cornish, where ever you are. If you went to watch the re-enactment of St Piran's arrival at Peranporth, or you too part in a parade, or if you dress up or in true Cornish style........getting 'slaughtered' tonight in a hostelry somewhere.....whether you are drinking: Tinners, Rattler, Betty Stogs, Cornish Mead, Tribute or scrumpy, let's all raise a glass - Lowender Kernow!



Hundreds of people meet on the dunes at Perranporth, to watch a play about St. Piran.