DanCole42 Posted February 11, 2009 Share Posted February 11, 2009 So I've given myself the challenge of making a semi-traditional yet amazingly delicious pasty for an English friend of mine. Does anyone have any tips, suggestions, or recipes (based on experience, not based on what I can find on my own with Google)? I'd also love to find a place around here that serves them, since I've never had one before. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 11, 2009 Share Posted February 11, 2009 So I've given myself the challenge of making a semi-traditional yet amazingly delicious pasty for an English friend of mine.Does anyone have any tips, suggestions, or recipes (based on experience, not based on what I can find on my own with Google)? I'd also love to find a place around here that serves them, since I've never had one before. Make an empanada. Leave out the cumin. Call it a pasty. Your English friend will be happy. Link to comment Share on other sites More sharing options...
DanCole42 Posted February 11, 2009 Author Share Posted February 11, 2009 Make an empanada. Leave out the cumin. Call it a pasty. Your English friend will be happy.How improper. Pasties must be able to survive being dropped down the shaft of a tin mine. Link to comment Share on other sites More sharing options...
JPW Posted February 11, 2009 Share Posted February 11, 2009 Find a store that is carrying Negril's frozen beef patties. It'll be just like in London. Link to comment Share on other sites More sharing options...
tfbrennan Posted February 11, 2009 Share Posted February 11, 2009 From a couple reviews, CommonWealth serves them but I don't see them on their online menu. Link to comment Share on other sites More sharing options...
monavano Posted February 11, 2009 Share Posted February 11, 2009 I've never made them (or had them) but I do believe that you are supposed to use real suet in the dough-so a butcher would be a great place to start for the ingredients. Steve Gatward, at Let''s Meat on the Avenue, comes here via Great Britain and I believe carries suet for customers who request it. Link to comment Share on other sites More sharing options...
synaesthesia Posted February 11, 2009 Share Posted February 11, 2009 save a little corner for dessert and fill it with jam. that's what they used to do. other than that... I can't remember I usually got sausage rolls instead. Link to comment Share on other sites More sharing options...
DanielK Posted February 11, 2009 Share Posted February 11, 2009 From a couple reviews, CommonWealth serves them but I don't see them on their online menu. Commonwealth has a section of the menu called "Pots, Pies, and Pasties", but their frequently-changing menu never seems to actually have Pasties on it... Link to comment Share on other sites More sharing options...
zoramargolis Posted February 11, 2009 Share Posted February 11, 2009 There's a recipe in the March issue of Bon Appetit: Beef Pasties with Caramelized Onions and Stilton Cheese (page 93). In the crust, it calls for equal parts of butter and solid vegetable shortening, but you could always substitute lard for the shortening. The issue of Bon Appetit is called "Comfort Food Now" and there's a really nice-looking shepherd's pie on the cover. Link to comment Share on other sites More sharing options...
jm chen Posted February 11, 2009 Share Posted February 11, 2009 My great-grandmother used suet in the crust but all pasty-makers in the family since have gotten by with shortening. On the other end of the scale, my uncle makes his with storebought pie crust. (Not much of a baker, my uncle.) I can only tell you what's traditional in my family's corner of Cornwall. Pasties are like pizza, the argument over "authenticity" is wide-ranging and fierce. I for one would refuse to eat a pasty made with ground beef or carrots. Or one made in a bowl, for that matter. Traditional Rickard pasty-making tips: - half beef and half pork in cubes, 1/2" or so - chip the potatoes, don't slice them, and make sure they're small or they'll poke through the dough - a fair amount of rutabaga (also cut smallish) but NO CARROTS - mix all that with some chopped onion and S&P Lay out your dough in large circles, drop the filling on, place a pat of butter over the filling and fold/crimp the dough to form a half-circle. Cut a few slits in the top for steam. Bake. Serve with piccalilli and chow-chow. Or if you're nontraditional, sriracha. (Or wrap in newspaper as lunch for your favorite copper miner.) Link to comment Share on other sites More sharing options...
Anna Blume Posted February 12, 2009 Share Posted February 12, 2009 Take a scallion--or to be more British, maybe a baby leek--flatten it and then shred it really, really thin, but starting about 1/4 of an inch from the end, so all the fine, narrow strips remain connected. Stick a little nob of dough on top of your pasties and returning your allium to a circular form, insert it in the nob to add a festive tassle to your pasty. Link to comment Share on other sites More sharing options...
Tweaked Posted February 17, 2009 Share Posted February 17, 2009 or do as wiki does: http://en.wikipedia.org/wiki/Pasty The Cornish Pasty is a great Tweaked family tradition. Ma Tweaked uses the time honored beef, swede, potato, onion, salt and pepper method. The several times I have made them I have switched out the beef for some lamb and a little rosemary...my Plymouth based relatives would be aghast, but it makes a might tasty pasty. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted February 17, 2009 Share Posted February 17, 2009 I tried this place when I was in Tempe in 2007. http://www.cornishpastyco.com/index.html I think we had one Oggie and one Pilgrim. It was a nice, quick snack but I'm not sure how authentic it was! Link to comment Share on other sites More sharing options...
Tweaked Posted February 19, 2009 Share Posted February 19, 2009 I tried this place when I was in Tempe in 2007. http://www.cornishpastyco.com/index.htmlI think we had one Oggie and one Pilgrim. It was a nice, quick snack but I'm not sure how authentic it was! I'm sure they didn't have any carne adovada pasties on the Mayflower! Link to comment Share on other sites More sharing options...
vickie Posted February 19, 2009 Share Posted February 19, 2009 My Dad is from Upper Michigan where pasties are a tradition. We use round steak cut in cubes, diced potatoes, carrots and finely chopped onions. You can make your own crust or buy it if too busy. They make them in individual semi-circles or large pie versions and serve them with pickles and ketchup. Link to comment Share on other sites More sharing options...
The Hersch Posted February 19, 2009 Share Posted February 19, 2009 carrotsApparently, you said a bad word. There's an authentic-seeming recipe from a little old Cornish lady HERE. I've never knowingly eaten a Cornish pasty, although I must say they don't sound very good. Link to comment Share on other sites More sharing options...
aaronsinger Posted February 19, 2009 Share Posted February 19, 2009 When I was growing up the only decent school food I ever had were Jamaican Beef Patties, a take on the pasty. Link to comment Share on other sites More sharing options...
MsDiPesto Posted February 20, 2009 Share Posted February 20, 2009 ...add a festive tassle to your pasty. ...so this would be...a pastie for the pasty?? Link to comment Share on other sites More sharing options...
An Briosca Mor Posted February 20, 2009 Share Posted February 20, 2009 Take your friend to a strip club, and if questions arise just exclaim "Pass-ty? I thought you wanted to see some pasties!" Link to comment Share on other sites More sharing options...
Tweaked Posted February 20, 2009 Share Posted February 20, 2009 although I must say they don't sound very good. They certainly don't help England's reputation for bland food, but when done right they are good...esp. with a couple pints. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 21, 2009 Share Posted February 21, 2009 On my first visit to the UK, during the height of the mad cow disease scare, I broke my "avoid beef" rule exactly once, in order to enjoy a pasty. Forget the Jamaican patty angle, it no more resembles a pasty than most of the other hundreds of baked-meat-in-dough combinations found throughout the world. Jael's description is about as perfect as one could want, although I'll note that in the east of England (i.e. far from Cornwall) they seem to be more relaxed about the occasional use of ground beef. NYC's Myers of Keswick bakes a tasty pasty and ships all over the US, although theirs is a bit flakier (and less sturdy) than I remember having in England, and rather smaller overall. Link to comment Share on other sites More sharing options...
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