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Ice Maiden
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Re: recipes

Postby Ice Maiden » Mon Sep 12, 2011 12:13 pm

My Great Gran (died aged 96) had a pasty shop on the Plymouth Barbican at the turn of the century (born in 1886

Her Pasties were always Meat (beef pieces) Potato (cubed) Onion chopped and pastry with lard butter mix (shortcrust).

Plenty of pepper and a pinch of salt before you close the pasty.

Bake until brown done eggwash optional.

Best paties - swede just makes them sweet and is a Cornish alteration they are far to wet but the pasty argument will go on forever ;)P
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Joined: Sun Sep 11, 2011 1:39 pm
Location: Mid-Devon

Re: recipes

Postby jenh » Mon Sep 12, 2011 3:42 pm

I know the Cornish Pasty has PGI status from the EU, but to be honest, a pasty is a pasty. The bickering between Cornwall and Devon is a bit amusing. I do prefer side-crimped though, I like peeling back the top to smother in brown sauce [yesss]. I used to love curry pasties to. I make Cornish Pasties quite frequently and they do make for a filling meal on their own.

Try a breakfast pasty, filled with egg, bacon and beans ;)

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