"David Bennetts"
wrote :
> Proper pasties have just beef, potato, onion, and turnip (or swede) as the
> ingredients. Beef must be lean, and diced, never minced. It is of a
> unique shape, sort of half round. The pastry is brought together by
> crimping.
> See http://en.wikipedia.org/wiki/Cornish_pasty
>
> You can also get them in London at the West Cornwall Pasty Company -
> various locations. They're the genuine article, prepared in Helston
> Cornwall but baked locally. See
> http://www.westcornwallpasty.co.uk/flash.html, they've got pictures of
> pasties under construction.
>
> They wouldn't know me personally, but if you tell them that a Bennetts
> sent you, they should recognise that surname as Cornish.
>
> Regards
>
> David Bennetts
Very interesting reading, David, thank you! A pasty somewhat reminds me of
a Polish Pierogi, except the pastry is not as flakey in a pierogi and will
have cottage cheese with scallions filling, cabbage and mushroom filling or
mashed potato filling or meat and vegetable filling and it is boiled and
then fried in butter...but the edges are crimped pretty much like the
Cornish pasty that you describe.
I will have to try one for lunch while we are in Falmouth, for sure....And I
shall tell them that a Bennetts sent me! ;-)
--Jean
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