harrycatcat 31 Posted January 29, 2008 Report Share Posted January 29, 2008 Just put some pasties that I have made into the oven and they smell feckin fantastic, probably cos I am hungry. I chopped/cubed some onion,garlic,swede,potato and some minced pork mixed it with a little HP sauce and black pepper and water the wraped it up in some shortcrust pastry that I made. Glazed it with an egg put it in the oven aaaaaaaaaaaannndd I have got another 15 or so minutes still to wait. I just hope they taste as nice as they smell as its the first time I have made em. Quote Link to post Share on other sites
BlueCoyote 0 Posted January 30, 2008 Report Share Posted January 30, 2008 (edited) do you have a complete recipe? i have no idea what a pastie is..... probably because we dont have them here.... but i love to cook and love learning new recipes. how do you make the pastry part? Edited January 30, 2008 by BlueCoyote Quote Link to post Share on other sites
markieboi 0 Posted January 30, 2008 Report Share Posted January 30, 2008 in usa arnt they called patties ? Quote Link to post Share on other sites
ghengis 4 Posted January 30, 2008 Report Share Posted January 30, 2008 A nice meat pastie should look like this Quote Link to post Share on other sites
markieboi 0 Posted January 30, 2008 Report Share Posted January 30, 2008 unless you like chicken tikka pastys Quote Link to post Share on other sites
harrycatcat 31 Posted January 30, 2008 Author Report Share Posted January 30, 2008 BlueCoyote said: do you have a complete recipe? i have no idea what a pastie is..... probably because we dont have them here.... but i love to cook and love learning new recipes. how do you make the pastry part? http://www.videojug.com/film/how-to-make-a-cornish-pasty Try this link They were really nice yum yum Quote Link to post Share on other sites
harrycatcat 31 Posted January 30, 2008 Author Report Share Posted January 30, 2008 how do you make the pastry part? 4oz self raising flour 1oz lard 1oz stork (or margerine) mix up with hands then add a little cold water to bind. Leave 10 mins in fridge to cool then roll out. I use this mix with 1oz suger for sweet pastry ie jam tarts. Quote Link to post Share on other sites
Guest Ditch_Shitter Posted January 30, 2008 Report Share Posted January 30, 2008 markieboi said: unless you like chicken tikka pastys Funny as ye should say that, Mark. Only Harry's Post made me think of a girl I used to have to do with long ago. She used to make chicken pasties with a bit of stuffing in them! F*cking hell! Gorgeous!!! H; I'd be a tad concerned the HP may bake a bit inside there, mate. Possibly better added after they're done? Quote Link to post Share on other sites
littlefish 587 Posted January 30, 2008 Report Share Posted January 30, 2008 WELL.............what were they like? Quote Link to post Share on other sites
harrycatcat 31 Posted January 30, 2008 Author Report Share Posted January 30, 2008 littlefish said: WELL.............what were they like? Look at two posts up mate, but just for you they were fookin fanfookin tastic. I think the HP made it Ditch and yes you can always put some on after but I like it as I think it makes the meat better and not so bland. Non left or I could have let you have some Might try lamb next time Quote Link to post Share on other sites
markieboi 0 Posted January 31, 2008 Report Share Posted January 31, 2008 i live in cornwall you can get every fecking flouver imagineable i tell ye pizza flavour yes pizza flavour Quote Link to post Share on other sites
jackthedog 0 Posted January 31, 2008 Report Share Posted January 31, 2008 harrycatcat said: littlefish said: WELL.............what were they like? Look at two posts up mate, but just for you they were fookin fanfookin tastic. I think the HP made it Ditch and yes you can always put some on after but I like it as I think it makes the meat better and not so bland. Non left or I could have let you have some Might try lamb next time sounds like you really enjoyed them i might have a go at them Quote Link to post Share on other sites
Elmerfudd 5 Posted March 16, 2008 Report Share Posted March 16, 2008 Pa-sty? Hmm...... Rings a bell! Quote Link to post Share on other sites
proper job 1 Posted March 23, 2008 Report Share Posted March 23, 2008 ghengis said: A nice meat pastie should look like this Sorry Ghengis but that pasty is probally a Ginsters one and it will taste like the shit they make it with. This is a proper Cornish pasty Made with skirt beef, turnip, potatoes, onion, salt and pepper, and shortcrust pastry, put in oven for 20 mins at 200 degrees, then 180 for 45 mins, turn off oven and let rest for 10 mins before eating, 'andsome Quote Link to post Share on other sites
Guest bigredbusa Posted March 24, 2008 Report Share Posted March 24, 2008 Quote http://www.videojug.com/film/how-to-make-a-cornish-pasty Try this link Awesome link for other recipes Quote Link to post Share on other sites
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