Too right George , No arguments from me there mate. I haven't had a pastie that really excited the taste buds for quite some time.
My Mum used to regularly make 'em out west (Dajarra) No puff pastry then it was all home made and quite heavy.
I would often help Mum by turning the handle on the mincer and prepare the carrot, onion, meat and what have you.

Gee I better ask her for that recipe cause they were very good too.

Skip

I just had a look at the Cornish Pasty page on Wikipedia..

http://en.wikipedia.org/wiki/Pasty

Cop this....  What a top idea...

Two-course pasty

A half-savoury, half-sweet pasty (similar to the Bedfordshire clanger): was eaten by miners in the 19th Century. An old recipe exists that was eaten by workers in the Copper mines on Parys Mountain, Anglesey. In 2006 the recipe was adapted by the Food Technology Centre, at Coleg Menai, Llangefni. The "two-tone" pasty in thick short crust pastry had a meat and vegetable mix on one side and fruit and jam on the other, creating a "meal in one". Attempts to get commercial interest in the two part pasty failed. The technician who did the research and discovered the recipe claimed that the recipe was probably taken to Anglesey by Cornish miners travelling to the area looking for work. [16]

These pasties have no significant commercial history and no two-course pasties are commercially produced in Cornwall today,[14] but are usually the product of amateur cooks.[13] The sweet and savoury sections are separated by either a pastry divider or a finger of stale bread. This recipe may reflect a desire to make the the pasty a more complete meal. An alternative method is that a small amount of jam was inserted under the crimp at one end of the pasty after cooking.


The pastry base for a pasty with afters, with half supported on the rolling pin and with an extra piece of pastry in place to separate the two fillings. This extra piece is wetted with milk at its left edge and pressed down in place like a hinge.



The pasty is filled with the two fillings: skirt beef, potato, yellow turnip (i.e. swede), onion, butter and seasoning on the left, with a thick slice of apple, brown sugar, cinnamon and chopped, dried apricots on the right. The flap of extra pastry is wetted for sealing



The pasties are closed, pressed and crimped, with steam holes at the meat end and identifying initials at the afters end.



Fresh from the oven, the top of this pasty was removed to see how it looked. The afters end is on the right



The afters end of the pasty - this one contains apple and chopped apricot

Cornish Pasties appears to be a candidate for the Forum cooking comp.................

KD n B

skiproosel wrote on Nov 17^th, 2009 at 7:13pm:


That place burnt down years ago..
In fact it caught fire tiwce in the same week. strange that.
Spent many hours there doing business..