Recipe How to make a proper Cornish Pasty

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This article is very informative on the traditions of pasty making. The only argument I have is the the vegetables should be chipped rather than diced. That means the pasty doesn't need to cook for so long, so the meat doesn't dry out. When I make pasties, I use the food processor with the thicker slicing blade and cut the potatoes and swede into fingers - about half an inch across by 3 - 4 inches long. That gives you the perfect size and shape.

Have you ever made Cornish Pasties in the traditional way? How did they turn out?

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