Comments for Proper Pasty Company

Comment on Authentic Cornish Pasties…Fact! by Diana

Diana — Wed, 16 Nov 2011 01:08:59 +0000

Do you have any shops in California?

Comment on Pasty Recipe – Proper Pasty Ingredients by lee hodge

lee hodge — Sun, 23 Oct 2011 11:39:41 +0000

right as a true cornish man born and bred in portreath!
pasties are awesome !! but please people if you wanna try one of these true cornish delights keep it simple
beef skirt
swede
potato
salt and pepper
egg to glaze
shortcrust pastry simple !!!!!
no cooking meat first no curry powder no peas or carrots just as above layer the ingredients as follows
‘andful potato
‘andful swede
‘andful onion
‘andful beef
salt & pepper
bake on 190oc for 45 mins then turn off the oveb but leave your oggy in there this will get the juices flowin practice ur crimpin and oggy’s for everyone

Comment on Proper Pasty Catering Van by Emma

Emma — Mon, 10 Oct 2011 08:57:37 +0000

Could you please forward details of your Licensed Operation.

Thanks Emma

Comment on Pasty Recipe – Proper Pasty Ingredients by Claire

Claire — Fri, 05 Aug 2011 10:36:33 +0000

My family use a similar recipe, which has been handed down from mum to daughter for generations, but we add a sprinkle of flour after the layering process which helps to make the gravy.
Also, we bake in a hot oven 220 degrees for about 20 mins then turn the temperature to 160 degrees for another 40 mins. Smaller pasties would need less time, as ours are made using a dinner plate sized pastry.
Thank goodness my mum taught me to make these, as over here in Spain, the English butchers and bakers cant seem to do a decent pasty!!

Comment on Cornish Pasty Trademark by Davey of Cornwall

Davey of Cornwall — Sat, 02 Jul 2011 15:36:22 +0000

Many of these so-called Cornish Pasties are horrible with fillings made up from potato, pepper and scrag ends of meat but owing to the EU ruling the title “Cornish Pasty” has been given protected status. Amazingly one brand of pasties that I don’t like and won’t buy gets trucked all over the UK! Allegedly proper Cornish pasties as cooked for tin miners over a hundred years ago were huge and would give the miner enough energy to work all day. One end would have the savoury course and the other end would be the desert. Now THAT’S what I call a Cornish pasty.

Comment on Pasty Recipe – Proper Pasty Ingredients by Grant of Australia

Grant of Australia — Wed, 29 Jun 2011 06:52:39 +0000

My grandmother used to make these and I recall she used lard, not margarine, which was not available in Australia at the time (this was about 45 years ago). It was a manual, time-consuming process to come up with the real thing. She was born in Cornwall. My ancestors were Cornish coal miners so I am not interested in flaky puff pastry or carrot or mixed herbs. I realise that using these things may produce some tasty results but I just want traditional.

Comment on Cornish Camper Vans by William Gordon

William Gordon — Sat, 11 Jun 2011 21:53:45 +0000

Hey Ho from Orkney! Why is this appearing in the ‘Cornish Camper Van’ Section? Well, Orkney is about as far North from Cornwall as one can get (sorry Shetland, but do keep on reading!)-which has just secured a franchise for PROPER CORNISH PASTIES! (Grand Opening was last night, but unfortunately I couldn’t attend)I also just happen to be the proud owner of a vintage VW Camper! So you se, the two things sorta go together!And yes, of course there’s a third – I just LOVE ‘proper’ Cornish Pasties! Very difficult to track down outside Cornwall/Devon, but the ‘commercial’ version sold via the supermarkets is a fair replacement (well, at least they’re MADE in Cornwall, but obviously ‘suffer in transit’(and probably also from the demands of high production levels demanded by the supermarket bosses)So needless to say, I was ‘over the moon’ when I saw in our local paper that the ‘PROPER’ Cornish pastie was about to introduce itself into our magical islands. Just at the right time too – our tourist season has just started, and another ‘First’ for orkney – the TALL SHIPS will be sailing in here next month!! There’s two outlets for the pasties here also – Stromness – a historic port from the days of the Sailing Clippers, and a lovely old Country House hotel called Woodwick set in a glorious woodland (who said that there are no trees in Orkney?)-presently filled with bluebells – just the setting for a Proper Cornish Pasty picnic! (I shall be there tomorrow in my old campervan of course!)

Comment on Pasty Recipe – Proper Pasty Ingredients by Claire

Claire — Thu, 09 Jun 2011 12:33:35 +0000

Oh and to answer some questions you don’t cook the meat first. and a traditional cornish pasty would never contain peas or carrotts

Comment on Pasty Recipe – Proper Pasty Ingredients by Claire

Claire — Thu, 09 Jun 2011 12:30:50 +0000

I agree that skirt is the traditional prefered meet and that the potatoes should be sliced. Its very northern having diced potatoes in a pasty! My family recepie is over 100 years old and we use dinner plates to make the mens pasty and smaller serving plates for the ladies and side plates for the childrens!

Comment on Cornish Pasty Franchise by Main Reasons For Your Investment Into Cornish Pasty Franchise

Main Reasons For Your Investment Into Cornish Pasty Franchise — Fri, 18 Mar 2011 14:20:28 +0000

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