Cornish pasties...

[madamesilverspurs]

My grandmother, it turns out, had different recipes. Which one she shared with you depended on whether or not she liked you. My cousins were very surprised by my ingredients, which kinda makes me wonder who did what to tick her off way back when. Years ago I stumbled across a pasty house in Los Angeles; what they served didn't even look like a pasty, and the ingredients looked as though they had been put through a blender. Anyhow, I know there are pasty people who hang out here, so let's swap. My ingredients: cubed beef, cubed pork, diced onion, sliced taters, butter, light salt and pepper.

Yours?

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[EFerrari]

1. My grandma's pasties were tacos so I'm looking forward

to replies to this thread. :)

[hippywife]

3. You almost never fail

to give me a little chuckle, B. :)

[Warpy]

6. My mother only managed filling between slices of bread

I've done an imitation with seitan instead of beef, flavored with a "glue" of a Marmite brown sauce. It was actually a hell of a lot better than it sounds and I'd have added it to my culinary repertoire had microwaves not ended the necessity of taking this sort of thing for lunch at work.

I, too, eliminated the turnip from the filling. I can get turnips down but I've never been fond of them and I liked it better without them.

[Tesha]

2. I always loaded mine with stew...

leftover stew. The one that everyone loved was made with lamb...

Catalan Lamb Stew -

cubed lamb, lots of garlic, pearl onions, potatoes, carrots, parsley
thyme, rosemary, bay leaves, sherry, vinegar, tomato paste, beef broth
salt & pepper - and a good long baking time

but I've made this before
http://www.greenchronicle.com/connies_cornish_kitchen/cornish_pasty.htm


my Granny taught me the that the whole secret to a perfect pasty was the "crimp";-)

[Denninmi]

4. Only beef, no pork, and it has to have Rutabaga.

It's just not a pastie without rutabaga in it.

Everything should be in about 1/2 inch cubes.

Otherwise, pretty much the same as yours, it appears.

Do you make your filling on the dry side, or sort of moist like a pot pie with gravy? I've done both, but prefer it somewhat moist, even though messier to eat that way.

I also generally abandon the individual pasties as too much work, and just make it pot-pie style in a pie pan with top and bottom crusts. Simpler to make, easier to eat that way overall.

[madamesilverspurs]

5. Iron Mountain, Michigan, is where my grandmother's recipe

came from; my grandfather was a mine inspector, the recipe came from some miners' wives. Just thought I'd mention it, given your avatar.

My cousins make their pasties with rutabaga and turnips, no potatoes, sometimes carrots and peas; that totally astonished Dad. I also make it pot-pie style for folks here. But when the family gathers they need to be individual if I don't want to be banished.
It's layered, with potato slices on the bottom, then beef and onion, then another layer of potato slices, then pork and onion, seasoning, and a pat of butter quartered and placed along the top; then it's crimped and baked. The juices from the pork keep the whole thing from drying out, but even when they were a bit too moist we were expected to be able to pick them up to eat.

Just for kicks - Dad was a 'pasty purist'. You could, under extreme conditions, be forgiven for using a fork; but ketchup and mustard weren't allowed anywhere near the table when pasties were served. His house, his rules, and he did enforce them.

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[Stinky The Clown]

7. When I was touring the UK as a far younger clown who could/would eat anything ......

.... you could purchase a few scones and a few pasties in the morning and fill your belly till a late supper. They were like lead sinkers, but man-o-man were they filling.

Of course, back then, I even ate fried bread at several B&Bs.

[kestrel91316]

8. I constantly drool over the recipe for them in my King Arthur cookbook,

and consistently fail to actually make them. THIS WINTER I must. I am thinking pork, carrots, onions, turnips, potatoes.........maybe rutabaga?

I know beef is more traditional but I am really not eating it much these days due to its huge carbon footprint.

[Tesha]

10. vegan pasties..

why not? just because it's traditional doesn't mean it the only way.

There are a bunch of recipes on the web - like this one http://veganlunchbox.blogspot.com/2006/02/cornish-pasty.html

their trick was they "filled these pasties with diced potato, turnip, and Morningstar Farms Steak Strips. "

sounds good:9

[grasswire]

9. leftover turkey, lots of celery leaves, sage...

...parsnips, gravy and any fresh herbs around.

[PADemD]

11. Cornish Pasties

My grandmother made pasties every Wednesday from October to March. Our pasties were made with ground beef, cubed potatoes, finely diced onions, salt and pepper, and a pat of butter. Bake at 350 for 1 hour. That seems to be the standard recipe in our area of Pennsylvania. Most of the local immigrants came from Cornwall, England.