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My Cornish Pasty


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I thought I would share my Cornish pasty making efforts with you.

Turnip, swede, onion and potato very finely sliced. Plenty of salt and pepper

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Finely sliced beef skirt, skirt is the traditional beef used in Cornish pasties and gives of a tasty juice when cooked in the pasty.

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All the mixture assembled ready for the pastry.

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Bought the shortcrust pastry from the local deli shop i hate making pastry.

Pasties assembled ready for the oven – 220 degrees for 40 minutes then down to 170 for a further 20 minutes.

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Crimping not my strong point but working on it.

Friday making more - big competition, 60 entries, these hot little beauties are my practise attempt.

Appearing through the steam of a freshly cooked cornish pasty.........

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John

I topped crimped one of the pasties to see the difference in top and side crimping. I found the top crimping easier though side is the traditional method. I looked at a couple of videos on side crimping this afternoon and will give it another go using some spare bits of pastry.

As an aside i noticed from your posts that you have spent quite a time in the manchester area, from what year did you start dining there and did you ever visit a restaurant on Bridge St called "Truffles"?

David

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David

Thanks for that. I occasionally make a pasty and always top crimp - hdant realised side was traditional.

I've lived all my 58 years around the Manchester area. Can't recall a Truffles, I'm afraid. What sort of era are we looking at? I worked in the city centre from 1966 - 1980 but, after that, had quite a few years when I rarely visited.

Good luck with the competition.

John

John Hartley

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