Comments for Proper Pasty Company

Comment on Pasty Recipe – Proper Pasty Ingredients by shan

shan — Thu, 11 Feb 2010 09:10:25 +0000

I agree with Jacob except for the fact that cornish pasties were made with a dividing internal triangle of pastry so that apples could be placed in the other, smaller end, making it a “complete” meal; starting at the savoury end and eating to the sweet, apple end. Make sure the triangle of pastry is well sealed so that juices dont “seep” into the wrong end.

Comment on Pasty Recipe – Proper Pasty Ingredients by shan

shan — Thu, 11 Feb 2010 09:10:25 +0000

Comment on Cornish Pasty Trademark by martin

martin — Thu, 11 Feb 2010 01:11:35 +0000

I had my first pasty in 1966 when i was 14. I loved it and ate them for a week. I was staying near porthleven close to helston. I live in christchurch/bournemouth and for years have longed for a local person to make a proper pasty but unfortunatly they are all extremely poor. They nearly allways insist there’s are genuine but as far as i am concerned they should allways be made of a shortcrust pastry not a horrible greasy soggy falling apart flaky type pastry.
Mostly i throw them away in disgust. SURELY you need the firm crust of a short pastry to enable it to be held and eaten as the miners would have done. We even had a new shop open calling themselves the cornish pasty shop and all there’s are flaky too.

Am I wrong did I just have the only decent pasty in cornwall ( the ship inn in porthleven )

I realise now I have to make my own so has anyone a recipe for the sort of pastry I am looking for.

All replies welcome

Martin

Comment on Traditional Cornish Pasty by Roger Wills

Roger Wills — Fri, 29 Jan 2010 13:05:32 +0000

Being totally Cornish, and ‘weaned’ on homemade pasties, there is nothing to compare with the flavour ,and nutritiency benefit of the traditional pasty. It must, however, contain good beef, with a little fat, swede,onion, finely diced potato, and plenty of white pepper, and salt. All ingredients should be uncooked, and the pastry should be fairly short. From the top, meat,onion,swede,and potato. A small knob of butter is OK to maintain moisture within, during cooking for 1 hr, gas 6, reduced to gas 4 after 20mins
I left Cornwall in 1961, but my wife ‘batch-cooks’ 6-10 as needed. They freeze well, partly cooked, wrapped in foil.

Comment on Proper Pasty Company… A New Website! by Pauline S Memmott

Pauline S Memmott — Sat, 28 Nov 2009 17:05:20 +0000

Think your boxed salads are really good, (in fact, my staple diet at lunchtimes during the week with different toppings) but I am concerned about the plastic box packaging. I always recycle them but wondered if there was a better way eg PPC selling containers that could be washed by the customer and reused (with the responsibility being on the customer to provide a clean container and at PPC’s discretion to fill it) or using Tetrapak style containers that some takeaways use. It’s OK being environmentally friendly recycling the plastic boxes but it would be better if we didn’t have to recycle them.

Comment on Pasty Recipe – Proper Pasty Ingredients by jacob davies

jacob davies — Wed, 25 Nov 2009 15:53:06 +0000

A traditional cornish pasty shouldn’t be made with lean meat. You need the fat in the pasty to make the gravy when you cook it. The best cut of meat for pasties is beef skirt. The pasty should’t have any carrot in it and should also not have any herbs or spices apart from salt and pepper seasoning. The filling of the pasty should be sliced, this is the traditional way of doing it and it also means that the filling holds itself inside the pasty instead of just falling apart as it does when its diced. And wwhat proper pasty eater has ever heard of weighing their pasties, the correct way to measure a pasty is by putting it on the largest plate you have and making sure the ends of the pasties hang over the edge of the plate. Dont put any lea and perrins or any other rubbish inside it. Its supposed to be a traditional cornish pasty which means that it must be made by a cornish man or women and the thing about some pasties being sweet and savory is a complete load of rubbish this isn’t a traditional thing this is just a myth and something which came about once pasties atarted being made in factories. thats another thing a pasty shouldn’t be called a pasty if its made in a factory it also should not have the word cornish in front of it if it has been factory made. This recipe is mainly good but the meat isn’t the correct stuff to use and there should not be any secret ingredients in the pasty.

Comment on Pasty Recipe – Proper Pasty Ingredients by angela

angela — Tue, 13 Oct 2009 07:36:22 +0000

Greetings from the north coast of Cornwall. Here’s another genuine Cornish Pasty Recipe to add to your recipe link list

http://hubpages.com/_moreinfos/hub/Genuine-Cornish-Pasty-Recipe

This is a great lens, very informative, you’ve put a lot of effort in to make people very hungry!

All the best.

Comment on Traditional Cornish Pasty by suzanne

suzanne — Sat, 10 Oct 2009 15:07:12 +0000

My Dad was from Cornwall. I am a devoniane!!by birth having spent many years in the UAE too. We still love to have a pastie whenever we can, my Mum was a specialist at making them.
Being a Hotelier In France and restaurant owner I Have even had them on our menu’s and Our French clients have loved them!! I have even cooked Pastie’s for our local T.V. Co
Long live the Pastie…..

Comment on Proper Pasty Company 10th Birthday! by Mike Toms

Mike Toms — Sat, 10 Oct 2009 09:48:51 +0000

Hi,
Do you have any shops in the Solihull area and if so where please?
As you may be able to tell by my email address I AM CORNISH!
Hope to hear from you soon.
Kind regards,
Mike Toms

Comment on Proper Pasty Company 10th Birthday! by craig

craig — Fri, 09 Oct 2009 16:10:51 +0000

I always love having a proper pasty just a shame that my local branch in chesterfield shut down and i have to go all the way to sheffield to get them