missuscluck Posted March 2, 2009 Share Posted March 2, 2009 Found a great recipe for Cornish Pasties. I have made pasties before but with various leftover fillings usually. These are really yummy. Here is the recipe link- http://www.dailymail.co.uk/home/you/article-1116083/Recipe-Cornish-pasty.html And here are mine. They are very large. (I didnt stick to the quantitys and kind of made it up as I went along Quote Link to comment Share on other sites More sharing options...
Chickvic Posted March 2, 2009 Share Posted March 2, 2009 They look scrummy Quote Link to comment Share on other sites More sharing options...
chelsea Posted March 2, 2009 Share Posted March 2, 2009 they look fantastic and are making me drool (even though Im a vegetarian!) You could make them in bulk and sell them We are off to Perranporth to buy the real thing on Friday Quote Link to comment Share on other sites More sharing options...
miffy Posted March 2, 2009 Share Posted March 2, 2009 look good, very similar to my recipe which has been passed down the family. We always add a small k"Ooops, word censored!" of margerine to keep filling moist, and LOTS of white pepper mmmmmm Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 3, 2009 Share Posted March 3, 2009 One of my first jobs at age 14 was making pasties at the Bakery - we made the ones which are crimped on the top, and used a shortcrust pastry. They do look good. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 3, 2009 Share Posted March 3, 2009 They look divine. Will be cooking those for the family soonish. Good old Daily Mail. Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 4, 2009 Share Posted March 4, 2009 We love pasties here. They have to have swede in them for me I love it and it gives a real good savory flavour. We sometimes make a batch of 10 medium sized ones and have half for tea and the other half cold for lunch boxes the next day. I must make some tomorrow I have beef skirt and pastry in the freezer and brought a couple of swedes from the allotment yesterday Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 4, 2009 Author Share Posted March 4, 2009 Thats a good idea to make half for lunch boxes. The ones I made were way too big. Half would have done. Quote Link to comment Share on other sites More sharing options...
Janty Posted March 11, 2009 Share Posted March 11, 2009 They look lovely. Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted March 25, 2009 Share Posted March 25, 2009 I do a slight variation to this. Actually I make 2. One veggie option where Quorn is used - for this I use Trex for the cooking fat. The other I use lamb and mince it myself. All veg used are onions (cooked first in a little veg oil - if it isn't enough I add water). Then the mince is added and a little more water. Finally spuds and swede with loads of pepper add more water and stir frequently until the spuds soften slightly - serve with tortillas. The only way DS will eat swede - he loves it. DD loves her veggie version - and I get enough lef over to make 4 extra meals that go in the freezer for her. Quote Link to comment Share on other sites More sharing options...
hillfamily Posted March 26, 2009 Share Posted March 26, 2009 Very Yummy I've added it to my recipe list of yummy things to make when I have finished losing weight :D Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted March 26, 2009 Share Posted March 26, 2009 I do a slight variation to this. Actually I make 2. One veggie option where Quorn is used - for this I use Trex for the cooking fat. The other I use lamb and mince it myself. All veg used are onions (cooked first in a little veg oil - if it isn't enough I add water). Then the mince is added and a little more water. Finally spuds and swede with loads of pepper add more water and stir frequently until the spuds soften slightly - serve with tortillas. The only way DS will eat swede - he loves it. DD loves her veggie version - and I get enough lef over to make 4 extra meals that go in the freezer for her. Ah, someone else with a veggie daughter in a house of meat eaters who uses the freezer a lot then? They look great & thanks Koojie for the alternative veggie version for the awkward member of the family Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted March 26, 2009 Share Posted March 26, 2009 Thanks Cinnamon. I found that by using Trex, it gives the mix a similar texture/glaze to the meat option. Yes to the poor bulging freezer - make that two bulging freezers! Pepper is added to your taste (I put in loads), and to cut down on oil/fat I add water. I usually put in a little more potato than swede and cut the spuds in unequal sizes (much to DD's disgust - I would fail at her college for that ) so that some of the spuds go really squashy and others are more firm. Whatever takes your fancy really. I didn't use a recipe, I just knew what basically went into it and made it up as I went along, if they all liked it, then - WHOOHOO! Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 2, 2009 Share Posted May 2, 2009 I agree Laura!! its 1:30!!! what are you doing still up!! cathy x Quote Link to comment Share on other sites More sharing options...
Ygerna Posted May 3, 2009 Share Posted May 3, 2009 My Auntie Mary is Cornish, born and bred and I am actually scared to try and make a pasty as hers were stupendous! I have very, very fond memories of visiting her in childhood summers and us being sent on our way home with HUGE, mouthwatering pasties that tasted like nothing else on earth. I really, really should give it a go. Quote Link to comment Share on other sites More sharing options...
