Taking the opportunity of the Christmas break to use the internet in a more casual way than normally I came across "your" page on the greatest food on earth.

As a Cornishman who is the son of a Cornishman etc...etc ( I am still working on the generations) I would like to concentrate on the filling of the pasty. There are as many recipes as there are individuals in the County of Cornwall but the traditional filling would consist of:

Diced lean Beef (the favourite cut is known as "skirt" in Cornwall and there is no reason to think it is not that in the States.

Potato -- sliced finely ( this I cannot do so I settle for diced potato)

Turnip -- sliced finely ( again I find this a problem). To avoid confusion because it differs between Cornwall, England and Scotland a turnip to a Cornishman is a bulbas yellowish root vegatable.

Onion -- Quantities depend on the individual taste but are to be wrapped in a pastry flexible enough not to tear when folded.

Your examples are interesting and some very close..but I wanted to clear up any mis-understandings.

Back to the pasties page

URL: http://tonywesley.com/pastie7.html