I am in town to do a favor.
My friends here wanted to know how to make Cornish Pasties.
My mom was an orphan, but spent many years as a teen in a Mennonite bakery. When my dad took her home to meet his mom, (my grandmother was from Wales), this was what was handed down.
My mom made them about every two weeks, she wrapped them in wax paper and froze them. To be re-heated in oven, on cold rainy days....
I make them from memory, but here is a good recipe.
@corlin
I lived 3 years in Cornwall.
I am Westcountry born and bred.
I can assure you that this is not an authentic Cornish pasty recipe.
Cornish pasties always use cheap cuts of meat like chuck and skirt, never rump!
They also never contain carrot or gravy (they make their own gravy as they cook *slowly*).
I am sure your pasties are delicious, but please allow me to introduce you to the real deal:
http://www.cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty/
@corlin
Top tip:
When it says the meat should be cut into cubes, that's small cubes maximum ยฝinch as that's how to get it to cook well in the time. ๐
I also use what ever is the cheap cut of beef.
@corlin I hereby dub thee an honorary Cornishman!
I stand well corrected.
You are absolutely correct.
I never put carrots in mine. I also never add gravy.
I really did not look too closely at the recipe.
My bad.
@corlin
ohhh!! THANK YOU!!!
i've been searching high & low for a good Cornish pasty recipe, as i got addicted to them long ago as a kid! There was this tiny little bakery that sold them freshly baked from scratch 6 days a week all summer long...
there were times that i'd ride my bike or my horse the 6 miles each way just to get a Cornish pasty, a scotch shortbread or date bar, and a loaf of Portuguese sweet bread!
@corlin @stueytheround
i was wondering where the swedes were!
thank you for the correction! the ones i ate never had carrots but i could taste the subtle turnip!
๐ โ ๐ฅง
did you know that nearly every culture around the world has some form of handpie food?
it's on my bucket list to have a monthly handpie night with hubby's D&D group trying different recipes from around the world!
@naikarrah
I am told that the Middle East, have some great hand food.
In Thailand this hand food is everywhere.
Salapaos (Steamed Buns) can be either sweet or savory and should be served hot. Sweet fillings include mashed sweet bean filling, while savory fillings are often minced meat with herbs or saucy grilled meat. The bun is divine. Fluffy yet slightly chewy, it offers a little sweetness that complements the fillings.
@corlin
ermahgersh! ya made me salivate!! ๐คค
@naikarrah
It is street food, found even in small villages. The vendors mark each bun with a bit of food coloring, to tell you what is inside, except that every region has a different code.
Some are very hot (spicy), basically a tiny amount of pork, or chicken, slathered in hot chili oil. So you have to be careful.
After a few years in Thailand, you get used to it.
@corlin
in Nigeria/Cameroon they have a traditional meat pie that is very reminiscent of Jamaican meat patties, and the Lebanese have sfeehas (meat pies) that are really tasty!
Correction:
Please disregard the above recipe.
In haste I did not read it all the way through.
As @stueytheround has mentioned.
this is not how good Pasties are made.
This recipe is much closer to what I make.
http://cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty/