Bobsbeer
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Post by Bobsbeer on Jan 25, 2016 13:10:54 GMT
Tried my hand at making some pasties today. Made in the cornish style in Cumbria. Just waiting for them to cool then lunch.
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BrenD
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Post by BrenD on Jan 25, 2016 13:16:27 GMT
They look lovely!
Sent from my X5pro using proboards
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DiscoDes
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Post by DiscoDes on Jan 25, 2016 13:17:41 GMT
I hope you used : Skirt Beef Swede Potato Onion Salt & Pepper If you used carrots or any other Veg you have committed a foul crime! I add a little crumbled oxo cube and a teaspoonful of clotted cream to mine. This recipe (with additions) was given to me by my Ex wife's Mum who could trace her Cornish roots back over 300 years. Yours do look good, I am cr*p at crimping
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Bobsbeer
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Post by Bobsbeer on Jan 25, 2016 14:00:53 GMT
That was all I put in them, diced to about 1cm, along with a knob of butter before sealing. Cooked in the oven for 55 mins at 150. I used Paul Hollywood's pastry recipe, which turned out good, although I used lard instead of suet. Only one leaked as I must have nicked the pastry with my fingernail before cooking which caused it to blow, and the butter leaked out. Tasted great. Skirt Beef Swede Potato Onion Salt & Pepper
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DiscoDes
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Post by DiscoDes on Jan 25, 2016 14:32:29 GMT
Bobsbeer I cut the veggies into "fingers" then use a potato peeler to make slivers, cutting accross the top of the fingers to make little sqaures, it's quick and easy and as everything is the same thickness it ensures it all cooks at the same time. It's how you find the filling in lots of "home made" pasties in Cornwall.
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Post by Perpetua on Jan 25, 2016 14:45:08 GMT
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Raffles
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Post by Raffles on Jan 25, 2016 14:53:55 GMT
They look great Bobsbeer I love a pasty, but most supermarket ones have what looks like a tyre around them, all pastry and little substance. Yours appear perfectly proportioned... enjoy.
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Bobsbeer
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Post by Bobsbeer on Jan 25, 2016 15:11:15 GMT
I probably had about 1" all around then folded to seal, so about 1/2" all around the curved bit. Paul Hollywood's pastry mix is a good one. That was made last night and left in the fridge overnight. Nice to work with and fairly elastic. A couple were so well sealed they nearly blew up. I didn't use Paul's filling recipe though. This one came from the supposed Cornish Pasty Association, but I didn't like their pastry recipe.
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Post by Deleted on Jan 25, 2016 15:15:36 GMT
They look great Bobsbeer I love a pasty, but most supermarket ones have what looks like a tyre around them, all pastry and little substance. Yours appear perfectly proportioned... enjoy. Most pasties sold by chains in Cornwall are very similar. It's a miracle if they contain more than a couple of lumps of meaty gristle. Lots of salt and pepper is used to mask the vile taste. Chains: you know who you are. Chapman's Butchers in Perranporth make amazing pasties.
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sydsut
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Post by sydsut on Jan 25, 2016 16:50:28 GMT
They'll never replace the Forfar Bridie in my estimation. . I'll get my coat
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Post by Deleted on Jan 25, 2016 18:00:33 GMT
They'll never replace the Forfar Bridie in my estimation. . I'll get my coat sydsut, ya auld bugger. I'm heading for Inverness tonight and was trying very hard not to drop in at Broxden services for a steak bridie, until I read this. Och well, it'd be rude to drive past without stopping for one. Cheers sydsut
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Bobsbeer
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Post by Bobsbeer on Jan 25, 2016 18:26:17 GMT
They'll never replace the Forfar Bridie in my estimation. . I'll get my coat Having had both, Cornish and Bridies from Forfar, they are very different from each other, so difficult to compare. Different filling and different pastry. Both are good.
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gill2009
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Post by gill2009 on Jan 25, 2016 18:30:05 GMT
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Bobsbeer
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Post by Bobsbeer on Jan 25, 2016 18:36:41 GMT
Thanks gill2009. Only three left now. Looks like I need to make some more.
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Raffles
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Post by Raffles on Jan 25, 2016 18:38:04 GMT
Thanks gill2009 . Only three left now. Looks like I need to make some more. Do you want my address Bobsbeer
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