mykthemin wrote:have to try one of those next week please Dean?
you will definitely like them , good old meat and potato stuff, Thursday or Saturday ? always best strait out the oven. just had a look got some filling left so I will make up some pastry and do some more for 12 mid day today.
"a decent chap all at sea in a chaotic world not of his own making"
Oggie in Cornish actual means " you don't need seconds "
Had one for lunch today im lao
Have to have an afternoon nap now
Good value Dean
Must have salted it to my taste
joepai wrote:Would that be on the menu for lunch tomorrow - Sunday ?
can do if you want joe, not a problem at all. the lads last week asked to do a salad as they fancy a change.
so this sunday lunch .
cream of chicken soup with warm bread and butter.
chicken and ham salad, potato salad, pork pie with pickles ect
hot apple pie and custard
or a really nice jumbo traditional Cornish pasty if you like
"a decent chap all at sea in a chaotic world not of his own making"
oh forgot , made a few English apple pies yesterday too, sweet, tart with a little touch of cloves. got to pop out shopping , lots of cake to get done later today
"a decent chap all at sea in a chaotic world not of his own making"
They look good.
Personally I prefer unglazed pasties.
Pasties are increasingly hard to find nowadays in Somerset/Dorset where I live.
I found a really good one once in the Taunton Farmers market but have never seen the stall again. Not only was it really tasty, with minced meat with cubed veg which held together well not the usual mush but it must have weighed 2lbs.
I found this which surprised me as I have never seen a puff pastry pasty.
Also that Cornishmen call a swede a turnip. A little further research reveals that a swede is also called a yellow turnip or rutabaga.
I always thought that the difference between a Cornish and a Devon/Dorset pasty was Cornish was made with swede and Devon with turnip but technically they both are.
A definite difference is that the Cornish is side crimped whilst the Devon/Dorset was top crimped. http://www.cornishpastyassociation.co.u ... ish-pasty/
I used the Cornish pasty association for a reference, basically 4 ingredients, beef ,potato ,onion , turnip and seasoning. only problem was turnip, but found an alterative that works well. as for pastry it seemed now real norm, puff, ruff puff or short crust are all acceptable. being puff is the easiest pastry for this climate I stick to that. seasoning is a bit of a bugger, first batch a little too salty for my liking but customers seem happy, and pepper I can't seem to put enough in, last batch of 16 pasties had a whopping 45g of pepper, but I love pepper so maybe more in the next batch. the only real issues is size, I got the crimping spot on after many failures , but to crimp it can be fiddly if you try to make them small, where as if you make 10in ones easy to crimp but they look big enough to feed king kong.
all in all very happy with results so far. got the urge to try some other flavors as not everyone likes beef, maybe ground bacon, cheese, tomato and potato , what do you think ? kind of a breakfast pasty, definitely not Cornish though.
"a decent chap all at sea in a chaotic world not of his own making"
