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Post by Mal on Mar 4, 2009 17:57:26 GMT -5
DYDH SEN PERRAN LOWEN! HAPPY SAINT PERRAN'S DAY!
DYDH SEN PERRAN LOWEN! HAPPY SAINT PERRAN'S DAY!
DYDH SEN PERRAN LOWEN! HAPPY SAINT PERRAN'S DAY!
DYDH SEN PERRAN LOWEN! HAPPY SAINT PERRAN'S DAY!
DYDH SEN PERRAN LOWEN! HAPPY SAINT PERRAN'S DAY!
DYDH SEN PERRAN LOWEN! HAPPY SAINT PERRAN'S DAY!
DYDH SEN PERRAN LOWEN! HAPPY SAINT PERRAN'S DAY! I am going to try and make pasties for the Italians, let's see how it goes! ;D Hope you all have a nice day tomorrow, wherever you may be! All the best, Malcolm |
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Post by tonymitch on Mar 7, 2009 12:48:39 GMT -5
How did the Italians take to the pasties? Just been into the West Cornwall Pasty Shop and met a Ukranlian eating a pasty....he claimed it was marvelous. I had one too, but the pastry was wrong .... all flakey....the inside was great.  Reminds me of the story of the drunk who won a tortoise on the fairground.....ten minutes later the stall holder noticed he did not have the tortoise with him......when asked where it was the drunk replied.....the pastry was a bit hard, but it was delicious. ;D Tony M |
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Post by Cornish Terrier on Mar 7, 2009 13:04:11 GMT -5
There was a song in the late 60's about that!  CHEWY,CHEWY - by the Ohio Express ;D Happy St Piran's Day |
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Post by Mal on Mar 7, 2009 15:14:07 GMT -5
Re the tortoise, I heard that one years ago, LOL!!!  Flakey pastry, naah, I hate puff pastry pasties it has to be shortcrust for me. What do you put in them? My Grandad used to make them, brazing steak, teddies (potatoes), onion, a bit of swede and pepper, quite peppery actually. I've noticed other people have their own recipes for pasties- which for some reason he called Teddy Oggin's! I don't know where this comes from as the word "oggin" means "the sea" in dialet, so it doesn't make much sense. Anyway what are your preferred pasty recipes? Hevva cake? Pepper cheese? Saffon loaf? Clotted cream first or jam first on your scones (skonz or skohnz??) |
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Post by Sarch on Apr 16, 2009 0:55:53 GMT -5
Hi
You didn't say how your pasties turned out?
I use Rump Steak for mine but I asked my cousin in Cornwall and the cut they use in theirs from the butcher is called Skirt (not sure of the spelling) The meat comes more or less from the same place on the cow I think?
The main thing is that the meat goes in raw with onions and potatoes. Option - Can add other vegetables if you want to.
I remove all the fat from the meat before cutting it into cubes
The seasoning is salt and pepper
The pastry is traditionally a shortcut pasty made with lard?
Cook in the oven at 180C or 350F for 20 - 30 min
I take the easy way and buy ready made rough puff pastry (eek yes I know not proper) I make pastys quite often in winter as I can freeze the uncooked ones and have pastys whenever I feel like it.
Don't mention clotted cream - its to die for!
Sarch
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Post by Cornish Terrier on Apr 16, 2009 4:02:38 GMT -5
Another source for a good Cornish Pastie is the following:- www.sihope.com/~tipi/marine.htmlThis is actually the memoirs of a distant cousin of mine who, among other things, was a veteran of Iwo Jima during WWII. Very well worth a read and you will find a link there for Bill's Cornish Pastie. Enjoy  CT |
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Post by Sarch on Apr 16, 2009 6:21:23 GMT -5
Hi CT
I loved this bit about the Pasty on the website
;D
This really brings my cornish grandmother to mind!
Sarch
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Post by Cornish Terrier on Apr 16, 2009 7:27:13 GMT -5
Try to find some time to read these memoirs - it is fascinating reading and gives a very good insight into many aspects of the life of Bill PAULL and his family.
It also takes us back into Cornwall although his great-grandfather was Richard John BOLITHO and not Thomas John.
I met Bill when I was in the US nearly 15 years ago but he did not tell me then all the stuff that is in his memoirs so I did not know of his involvement on Iwo Jima.
CT
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