Cornish pasties anyone?

United States
January 16, 2016 7:18am CST
Anyone ever make or eat a Cornish pastie? I am making my very first ones (with some minor edits of course (cabbage, cumin, garlic)! I am so excited!
Ingredients below ? You can't beat a Cornish Pasty, it's a staple Cafe food and picnic pie of choice throughout the British Isles. Because of it's Handy Dand...
6 people like this
6 responses
Elizabeth
@Poppylicious (11133)
•
17 Jan 16
Cornish pasties are scrummy. Here in Europe they now have Protected Geographical Indication, so you're not allowed to call them Cornish pasties if they're not made in Cornwall! Tsk. They're just pasties when they're made elsewhere, and I think the ingredients also have a lot to do with the name of them. Hope they were yummy in your tummy! Were they easy to make? I've never tried making them.
2 people like this
Mike
@Mike197602 (15487)
• United Kingdom
17 Jan 16
i didn't see your comment before I made mine yes they've got to be made in cornwall and can only have certain ingredients and they have to be a certain D shape too.
2 people like this
edibleorganicgardening
@buttheadface932 (708)
• United States
20 Jan 16
@Mike197602 Haha! Well then to be technical, what I made was a "version of the Cornish pasty".
1 person likes this
edibleorganicgardening
@buttheadface932 (708)
• United States
20 Jan 16
Well, they were a bit tricky because I was loading in so many veggies that I had ran out of dough and had to make another batch of dough after getting ready 3 pasties for the oven!
Marlina
@marlina (154165)
• Canada
16 Jan 16
I have never, ever tasted Cornish pasties.
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Lenore Plassman
@sallypup (58094)
• Centralia, Washington
16 Jan 16
Yes. When we visit Canada we gorge ourselves on pasties and meat pies. I make little ones myself though it is easiest to make an entire pot pie and be done with it.
1 person likes this
edibleorganicgardening
@buttheadface932 (708)
• United States
16 Jan 16
@sallypup See? Fresh out of the oven and so delicious!! And you can add a few ingredients of your own to personalize it, like I did! The best part of these is the smell!! But ooohhh they taste spectACular too!!!
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Anne Marie Guyer
@LeaPea2417 (36497)
• Toccoa, Georgia
27 Apr 16
I have never had that, it looks very tasty!
peggy baker
@softbabe44 (5816)
• Vancouver, Washington
16 Jan 16
That sounds yummy
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Lenore Plassman
@sallypup (58094)
• Centralia, Washington
16 Jan 16
I like how the cook uses his hands to make the pastry. I do it a bit differently, cutting up the fat with two butter knives. Sure makes me want to go on vacation to Canada.
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Lenore Plassman
@sallypup (58094)
• Centralia, Washington
16 Jan 16
@buttheadface932 I gave up using lard years ago though it does make for flakier pastry. I just use shortening now. Brits tend to add butter with the shortening.
1 person likes this
edibleorganicgardening
@buttheadface932 (708)
• United States
16 Jan 16
Oh how great Lenore!! I didn't use lard, that I borrowed from Gordon Ramsay's "shortcrust pasty" recipe on youtube!
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edibleorganicgardening
@buttheadface932 (708)
• United States
20 Jan 16
@sallypup Yep, and in fact I used whipped butter instead of lard OR shortening, which makes it easier to mix into the dough. I like a chewy, soft, buttery pastry more than a flaky one! Just personal choice ;)
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Mike
@Mike197602 (15487)
• United Kingdom
17 Jan 16
I eat them regularly and way more than I should To be a true Cornish pasty though, it must be made in cornwall to a strict recipe and shape as it was given Protected Geographical Indication status a few years ago The history of the pasty is interesting especially how they got across to the US with the miners. My ex a few years ago was Cornish and I used to go down there regularly and they do make the best versions although they should as they've had hundreds of years practice
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Patsie Hatley
@Hatley (163781)
• Garden Grove, California
18 Feb 16
the homestake gold miners in Sougth Daklot have their wives bring them hot pasties for lu nc h daily.
edibleorganicgardening
@buttheadface932 (708)
• United States
20 Jan 16
Wow you're lucky Mike! For me they are healthy since I am skinny and forget to eat a lot of the time, lol I had no idea there was even such a thing as " Protected Geographical Indication" at all, let alone for recipes, LOL!!!!!! And yeah, when I cook, everything I make is going to be changed from any original guideline to have my own personal stamp on it! Although of course the traditional version, I'm sure, is way better than mine!!!
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