Bin baking again.

[Phil Pascoe]

You don't see many like this in the shops -

 

[sunnybob]

steak and stinky cheese pasty? half a dozen the overnight express please.

 

[Phil Pascoe]

Nah, no cheese - trad.

 

[Phil Pascoe]

For scale, that's a 10 inch plate. My mother used to make rectangular pasties so they fitted in the oven - I don't eat so much now.

 

[Blockplane]

Top crimp?

Thought it was - Side crimp = Kernow, Top crimp = Devon

 

[Phil Pascoe]

Supposed to be - mine go where they land.

 

[sunnybob]

Nah, not just devon. bought a top crimp pasty last week here in Cyprus.
Didnt not 'ave no stinky cheese in it though.
Used to enjoy working in cornwall when it was dinner time.

 

[Phil Pascoe]

I bought a "Cornish pasty" at the Kauri Pine Museum in Matakohe https://www.google.co.uk/search?q=kauri ... pDyKHx-VZM:
it had peas AND carrots in it. Stunning place, btw, if you ever get there.

 

[sunnybob]

Peas? what, GREEN peas? Now thats a step too far.

 

[Phil Pascoe]

They now have PGI status - which I find rather a joke as 75% of "proper" commercially made "Cornish"pasties are inedible. Ones to avoid in particular are the ones made by G**sters - they are spectacularly vile ... Warrens and Rowes aren't much better ... oh, and anything bought in N. Cornwall in the holiday season (go inland where they sell them to working people all year round).

As with all traditional peasant food, there is is a large amount of garbage talked - there was really no such thing as a standard recipe, they contained what was in the larder. It the recipe seems complicated it's wrong (as are complicated recipes for pasta dishes, ragouts, risottos, paellas etc.) - they are/were peasant food. I remember as a child having them made with rabbit (lovely), pork, chicken, bacon and eggs, sausage and eggs, liver and leeks, cheese and onions and even hogs pudding. I still prefer them with parsley in them. Sacrilege.

 

[Blockplane]

Oooh, Hogs Pudden in an oggie, I'm drooling!