Comments 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

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!!

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.

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

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!

By: Mark Kestle

Mark Kestle — Fri, 14 Jan 2011 19:28:31 +0000

Get on folks . I am born and bred in Wadebridge , but due to the lack of work some years ago . I now live in Hampshire .
You try gettin a bleddy decent Oggy up here !! Impossible .
Thank goodness for my Family in Bridge , who occaisioally bring some up .Or I stock up when down that way .
Dear wife is hamshire bred , has not quite got the knack .
So end up doing them myself when supplies have run out .
Hopefully after reading and seeing this site , she will be inspired to have another go .
Cheers .
Mark

By: Scott Keeble

Scott Keeble — Tue, 28 Dec 2010 19:04:16 +0000

Help. I keep looking for the nutritional information ie calorific value etc but keep returning to this page??

By: Davids Bergquist

Davids Bergquist — Sun, 28 Nov 2010 04:45:56 +0000

For my pasties, which I learned to make from my grandma who learned from the miner wives on the Iron Range in Minnesota.
Mostly consists of a pastry dough, CUT beef, shaved frozen suet–this is important to keep the pasties moist.

Use potatoes, rutebega, onion, carrots if you like, finely diced. Mix together with the beef and roll into the crust.
Bake @350 for about an hour. Eat. Enjoy.

I like mine dotted with butter when they are done.

By: Jane

Jane — Sun, 17 Oct 2010 16:23:49 +0000

I think the layering of the meat and veg sounds great. I am making it tomorrow. Just one thing – do I cook the meat first?
Thanks.

By: Jane

Jane — Sun, 17 Oct 2010 16:20:34 +0000

I would like to know if I have to cook my Pasty meat first.
The layering sounds good. I am trying this out tomorrow.
Thanks
Jane