Just out of the oven...anybody want a pasty? Got traditional Cornish, with beef, potato, swede and onion,

[merciasounds]

Cheese and onion, pork with stilton and apples, or lamb with apricots and mint

[joggerjayne]

Traditional would be nice.

[craft1948]

No thanks mercia......just had a creamed cheese and smoked salmon sandwich.

[Jan1957]

Ooh, yes please mercia. Traditional cornish for me. I'm starving but can't think of anything I've got that I fancy. Might have to get a take away later.

[craft1948]

Go for a fish finger sandwich Jan.......they always seem popular on here.

[merciasounds]

One large Trad cornish for Jayne - wrapped up nice. How did you get on in your race the other day love? - I thought of you a few times during the day!! Kept thinking how I'd have liked to have sat you down, soaked your feet and given you a foot massage, then a nice roast lamb diner and a bottle or three of ice cold dry white to go with!

[missclaire73]

mmm save me some.

[joggerjayne]

Ooh, yummy, Mercia ...

... that would have been lovely !!!

=0)

[mccfluff]

trad cornish for me as well mmmmmmm

i've got salad

[Jan1957]

Good idea craft. I'm sure there are some fish fingers hiding in my freezer somewhere. Nice with a bit of tomato ketchup.

[craft1948]

Everyone has lurking fish fingers Jan..........and very yummy with mayo....

[snags]

''i've got salad''

Well try eating it... chubs x

[mccfluff]

i am pieface, its a big bowl though, i'm sure i can trough my way through it

[coccinelle]

I haven't had a pasty for yyeeeaaarrrrssss.... I'm now going to look for a recipe unless you can send one over the net mercia?

[bobjugs12]

Can you make a Full English Pasty, with bacon sausages, mushroom, egg, beans, etc?

[merciasounds]

well coccinelle, I used diced 'skirt steak, sliced fine and diced into squares - don't use mince too fine. a chopped onion, and diced potato and swede
layer up on to pastry circle: potato and swede, then onion, then meat on top

(for short crust whatever the amount you're using, double the quantity of flour to lard/marg, pinch salt, use iced water to bind, let it rest ten mins befor rolling.

season well with salt and freshly ground black pepper. seal with beated egg and give outside an egg wash too. cut a small slits either side of the pasty with knife before cooking. Start off in a hot oven, 425 degrees for about 15 mins, take out, put a small piece of butter into slits (one each side) and put back in a cooler oven - 350 degrees (Gas 4, 180) for another 40-45 mins.

Recipe given to my mother by the WI Newquay, Cornwall 1962!

[merciasounds]

course you can bobjugs, can make sweet ones too, or like originals, half savoury, half sweet

[shaneystar2]

They all sound delish Mercia ,but nobody could ever make a tatty oggie like my late Mum.They used to hang off the sides of the plate and you make one last a week ..haha:)
She was a Cornishwoman though .And,she could make the ones with jam one end and meat the other !
They always had initials picked out on them in the pastry .
I make pasties now and again but they never taste the same as the ones she made :(

[craft1948]

shaney my nan taught me how to bake bread......however it never tasted the same from my gas oven as from the fire oven she baked in.

[askyourgran]

The last time I made them I used corned beef instead. (the meat hadn't defrosted). and they tasted lovely.

[shaneystar2]

Some things never seem to taste the same Craft .You can follow the recipe to the last grain of flour but Mum's always tasted the best :)