BS: New Discoveries in Cornish Pasties

Subject: BS: New Discoveries in Cornish Pasties
From: skipy
Date: 16 Apr 07 - 08:05 AM

A while back I found a piece of polythene in one!
Skipy

Subject: RE: BS: New Discoveries in Cornish Pasties
From: manitas_at_work
Date: 16 Apr 07 - 08:29 AM

Then it wasn't a proper Cornish pasty then. They should only contain mutton, swede, potato and seasoning!

Subject: RE: BS: New Discoveries in Cornish Pasties
From: GUEST,Guest, Cornish born and bred
Date: 16 Apr 07 - 08:47 AM

Indeed it wasn't but neither is yours Manitas. Beef (steak, not under any circumstances mince), turnip ('cos that's what the Cornish call those round orange things), potato and seasoning.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Rapparee
Date: 16 Apr 07 - 08:54 AM

I wanted to make a new discovery in Cornish Pasties once but the young lady wearing the pasties had the bouncer throw me out....

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Pilgrim
Date: 16 Apr 07 - 09:57 AM

I was once told that the correct way to make a Cornish pasty was to make the savoury part as per usual, but with a little fold of pastry hanging off the corner. A dollop of jam is placed thereing and then the pastry is twisted closed. The pasty is then cooked as per usual, the idea being that by the time you have eaten the pasty, the bit with the jam in has cooled sufficiently for you to eat your pudding.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Charley Noble
Date: 16 Apr 07 - 10:13 AM

Rapaire-

Do you have a link to the young lady in question?

Was she related to this one: Click at Your Own Risk!

Cheerily,
Charley Noble

Subject: RE: BS: New Discoveries in Cornish Pasties
From: leeneia
Date: 16 Apr 07 - 10:19 AM

This is from the Milwaukee (Wisconsin, USA) Cornish Society. You're right, Skipy, there's no polythene in it. The plural of "pasty" seems to be in a state of flux. "Rutabaga" is American for "swede."


                         Cornish Pasty

The ingredients below make three pastys, each requiring a 10" diameter circle.


2 cups flour
2 Tablespoons margarine
1/4 cup shortening
1 cup liquid (1/2 cup milk & 1/2 cup water)-may need less


9 oz. very thinly sliced flank steak - partially frozen
14 oz. or 3 medium to large onions, finely chopped
thinly sliced potatoes
thinly sliced rutabaga (twice as much as potato)
salt & pepper to taste


Mix the crust together as you would any pastry. Roll and cut out three 10" diameter circles.
Onto one half of each circle lay the potato, rutabaga and onion.
Lay the sliced steak over the vegetables and add salt and pepper.
Bring the other half of the circle over the half with the ingredients and seal the sides well.
Bake at 400 degrees for about 1 hour on the middle shelf of the oven.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Cats
Date: 16 Apr 07 - 12:59 PM

If you want to moisten the filling before you bake it, just add a teaspoon of clotted creanm before you close it up. But steak, swede, potato and onion plus seasoning, usually pepper for the filling that's all. And, shortcrust pastry, not puff, rough puff or anything else! Just don't get the ones made by G*******. Yuk!!!
Traditionally one end was filled with the potato /onion/meat mix and the other with jam, or apple if you were lucky, and the crust goes down the side. This is so the miners could hold the crust and eat the middle. They would then throw away the crust. Choose your reason why.. one says it was to feed the Bucca who lived in the mines, the other says it was so the arsenic, which is a by product of copper mining, would remain on the crust and they wouldn't get poisoned. Only problem was that many of them then licked their fingers....

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Georgiansilver
Date: 16 Apr 07 - 01:30 PM

Authentic Cornish Pasties


Recipe courtesy of Miss E.Irving of Westerham, Kent, England (formerly Falmouth, Cornwall, England);via Neil of Germiston, South Africa.

2 recipes pie crust, recipe below

FILLING
8 oz sirloin, or skirt steak, or other lean tender beef.
3 tblspn cold water
2 medium sized potatoes, peeled and chopped fine.
1/2 medium onion or
1/2 C chopped onion grated turnip, carrot , or chopped mushroom if desired
seasoning salt to taste and thyme.

1.Roll out pastry to 1/4" thick, cut into rounds using saucer or saucepan lid.

2.Cut meat into small pieces. Dice the raw potato and chop onion finely.

3.Mix meat, onion and potato together, adding seasonings and cold water.

4.Place 1/2 of the meat mixture on one half of the circle of pastry, dampen edges of the pastry with cold water and fold over to cover the mixture.

5.Press the edges together and twist to make a rope like effect.

6.Make 2 or 3 slits in the side. Put your initials in it if you like.

7.Brush with beaten egg or milk and place on a Sheet pan and bake until golden brown in a hot oven. (approx. 30 min. at 350 F, then another 15 to 20 min. at 300F).

(Optional)Add another layer of pastry and put sliced apples with sugar, cinnamon and a little butter. This way you get your dessert as well.

Pie Crust recipe
1 and 1/2 cups all purpose flour (not bread flour)
3/4 stick of butter ( 3 oz.) or 1/3 cup shortening
1 teaspon salt
3 Tblsp. water

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Herga Kitty
Date: 16 Apr 07 - 04:34 PM

Isn't there a song about this (half a pound of flour and lard)....?

Kitty

I only asked

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Q (Frank Staplin)
Date: 16 Apr 07 - 08:37 PM

Georgiansilver, thanks. I had heard about the dessert layer, but now I know how to do it.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: The Walrus
Date: 17 Apr 07 - 07:18 AM

I thought the 'meat-at-one-end-jam-at-the-other' concoction was a "clanger"* - Or is that from a different part of the country?

Walrus


* As in 'To drop a clanger'

Subject: RE: BS: New Discoveries in Cornish Pasties
From: skipy
Date: 17 Apr 07 - 07:28 AM

A clanger in Australian rules football refers to a turnover or a mistake made by a player when disposing of the ball. Its official but vague description in statistical tables is "blatant unforced errors, including out on the full."

Skipy

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Pilgrim
Date: 17 Apr 07 - 07:39 AM

Herga Kitty. That'll be the Oggy Song then. "Half a pound of flour and lard, makes us a teddy oggy. That's enough for you and me." etc.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: GUEST,Jim Martin
Date: 17 Apr 07 - 08:31 PM

Does anyone know the difference between a Cornish & Devon pasty? I thought Cornish was puff pastry & Devon shortcrust but I could be very wrong.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Bonecruncher
Date: 17 Apr 07 - 08:58 PM

Sidmouth 2006.
Standing outside of Hayman's, the butchers in Church street, who carry a magnificent range of home-made pies and pasties displayed in the window.
Couple standing behind me, also looking in window. Missus says to husband "Those pasties may look very nice but it's just a small butchers and you never know what's in them. Let's go and get some proper ones from Somerfields".
True story.
Colyn.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: GUEST, Topsie
Date: 18 Apr 07 - 04:40 AM

I wouldn't rely on a "traditional" recipe that included margarine or anything even partially frozen.

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Joe Offer
Date: 18 Apr 07 - 04:50 AM

I'm glad leeneia explained about "swede."
I was thinking about Sweeney Todd....

-Joe-

Subject: RE: BS: New Discoveries in Cornish Pasties
From: Bat Goddess
Date: 18 Apr 07 - 07:24 PM

My family discovered pasties in the late 1940s while living in Michigan's Upper Peninsula. Mom and Dad were from north central Wisconsin and I was born up there in pasty-land and moved to Milwaukee, WI not too long after.

Pasties were introduced up there by the Cornish miners who came to mine Michigan's riches.

Tom and I served pasties at our wedding reception in 1982 (along with lots of dark beer).

Later -- Tom's calling me to dinner.

Linn