Anyone tell me how to make cornish pasties?

squeaky

I'd be inclined to add a pastry partition, yes

And make sure that you can tell one end from the other too

There's an interesting site here:-

http://telematics.ex.ac.uk/realcornwall/foodanddrink/pasty.asp

piratess

if your gonna make a Pasty for croust ! pleaseeeeeeeee dont put peas in it LOL .. being a cornish gal myself it would be sacralige LOL ...

pots turnip a little onion and skirt meat, and a little salt and pepper, cut up into small peices and put turnip inbetween the meat and potato salt+pepper, and a little knob of butter to make the gravy ......
then you need tp add pastry divider and then fruit ..

HTH this is a proper job pasty!!!!!!!!!!!!

cuddlymarm

Hi MSers

One of the things that I miss about being vegetarian is certain foods, one being cornish pasties. So I've decided to make my own but would like to freeze some as a quick meal when i've been out all day.

Can anyone tell me whether I can put the cooked mixture in pastry and then open freeze so they don't get squashed and then cook from frozen as needed or do I have to cook them and then warm them up ( I'm not keen on warmed up pastry)

Thanks

Cuddles
:rotfl: :rotfl: :rotfl: :rotfl:

Seakay

Raw pastry is fine to freeze so the pasties should be great as long as the filling is precooked (raw potaotes go a bit black when frozen)

boredjellybean

Hi there

I would love to make some mini cornish pasty's for my little ones to take to school in their packed lunch box, does anyone have a good recipe?

many thanks

bjb

boredjellybean

*bump*

any body???

I was thinking even a normal cornish pasty recipe could be adapted - sadly I don't have one.....

bjb

Scarlett25

Hi boredjellybean :hello:

There's a recipe for mini Cornish pasties here....

http://101things.wordpress.com/2007/07/15/cornish-pasty-canapes

Penelope_Penguin

I'll ad this to the existing Cornish Pasty thread To be truly authentic - remember, No Carrot

Penny. x

Stephen_Leak

And beef skirt. It's actually quite cheap in supermarkets, because no-one these days seems to know what to use it for. It looks very lean, but it's got quite a bit of fat in the very fine marbling, which is what makes the gravy inside the pasty or pie.

N9eav

Seems like you are all getting the hang of a real pasty.