Muzz they look the grouse mate, extremely well done. In my Matelot days they wer referred to as "Tiddly Oggies" or Oggies for short,

Loved my Oggies & Dead Horse.

Have a read here
http://www.fergusonplarre.com.au/History/The-Tiddly-Oggie.html


Regards Skip

skiproosel wrote on Nov 7^th, 2009 at 5:25pm:


BRAVO ZULU!!!!!!!!

And I always ended up with more sauce on me than down my throat!!!

Skip,the potato and onion tiddly whatsits are pretty addictive
cheers George

Yep top job Muzz

Nice job Muzz
Served with dead or black horse..
Lots of cold beer or cider.

That's a great afternoon out.

Aart

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..

TBF wrote on Nov 18^th, 2009 at 2:32pm:



Nnnnnooooooooooooo!!!
Are you for real BIGRT?


Skip

An excerpt from a reminiscence of another:

...our money was still good enough to buy entrée to the cheap seats, which in those days meant the World by Night, a fabulously low-rent strip club with an even more skanky bordello riding bareback on the business one floor above.

The World should have been listed by the National Trust, had it not mysteriously burned down many years ago, leaving a raw, sandstone wound next to the Orient Hotel at the juncture of Ann and Queen Streets. Today it sits empty, weed choked and rubbish strewn, but back then it was the only place to be after ten in the evening. I was a regular, when poverty allowed, as were the off-duty detectives, the occasional Cabinet minister and even, on this occasion, one lone, lost, weepingly drunken left-wing academic at the table next to us.

I recall the shabbiness and down-at-heel Deadwood-like splendour of that dive with some fondness these days. Unlike the chrome-plated pokie palaces that have replaced it, the World was a strangely comfortable and inviting place. Unlike their ritzier colleagues at the casino, the World's staff took in all comers, and the bouncers were comparatively lightweight, the crowd comparatively well behaved, and the drinks only modestly watered down and relatively over-priced. It was possible to talk over the music and they didn't mind you nursing a drink for a while.

The food was basic – hot chips and gravy if memory serves – but, apart from the naked women working the pole on stage, the place had an atmosphere of a scruffy but well-mannered English pub, a style of venue now entirely absent from Brisbane. 

TBF wrote on Nov 20^th, 2009 at 12:35pm:


Sounds like a topic for a campfire discussion... 


I do recall it burned twice..  Perhaps Gerry Bellino "Really" needed the insurance payout...

Anyways, back to pasties...

Had a wonderful leek potato and lamb pasty this week.  I ate 2 bites then dropped it in the sand...  Near cried I did....

Michel's Patiserie sell a really nice vegetable pastie.

KD

Kingsthorpe David wrote on Nov 21^st, 2009 at 1:45pm:

Thanks KD I'll give one a whirl when I'm at Kawana next.

poddy dodger wrote on Nov 21^st, 2009 at 4:31pm:

Me too PD.


Skip

Rastas000 wrote on Nov 21^st, 2009 at 5:41pm:


Now we are on to something, thanks Rastas

Skip