I had a pasty once , and it had peas in with the meat, that's not a pasty is it.
I had a pasty once , and it had peas in with the meat, that's not a pasty is it.
My dad used to go on a pasty making frenzy every once in a while putting all sorts of shit in um, whatever was to hand I think most of the time.
He's dead now but I assure you it wasnt pasty related.
When God said to the both of us "Which one of you wants to be Sugar Ray?" I guess I didnt raise my hand fast enough
Charley Burley
@0james0 You are right mate Ginsters are plain wrong. I don't Know the Dewdney story no, but It would be interesting to find out. Ivor seems the most successful but they have both done all right. I like Hills you know the Friary Mill ones.
Thats really interesting Grey. I am assuming that originally the recipe came over with the Cornish Miners in the 19th century. You are right about gourmet pastys too. The simplicity is what makes them, Good quality beef steak or skirt, Potatoes onions and swede and pastry and your good to go. Your aunt sounds like a great cook and that is a great saying about the pasty in your lunch box.
prefer pies but cheese and onion is nice.
Do not let success go to your head and do not let failure get to your heart.
If you ever come across a book entitled "Copper Camp" (a collection of stories about Butte published in 1943), it is very worth reading if only for the chapter on the pasty, how it is made, what ingredients are proper, and the divine nature of a truly gifted pasty-maker.
I like Friary Mill, but they are quite posh pastys, I like mine more rough and ready. Ivor Dewdneys are my favourite, despite the fact they use the cheapest meat and grubby spuds!
A good new pasty discovery I made recently was a little butchers, at the top of market road in Plympton. Massive pastys, loads of meat and cheap.
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