Comments on: English Pasty Recipe

By: Sue

Sue — Sat, 21 Nov 2009 18:01:20 +0000

I love pasties. I’m English and lived in Cornwall, where Cornish pasties are made. There are many types of pasties, but to be called “Cornish” then they need to be made with specific ingredients and in a particular way.

Here’s a genuine cornish pasty recipe I use when I’ve visitors coming: http://hubpages.com/hub/Genuine-Cornish-Pasty-Recipe

You have a great website. Thanks!

By: Stayseasuz

Stayseasuz — Fri, 30 Oct 2009 09:14:14 +0000

This recipe is fantastic! I’ve made these before and your recipe is absolutely straight on. I would add that using beef dripping or diced rendered suet instead of vegetable lard is very delicious- for 4 cups of flour I would use 6 ounces of beef dripping. Looking forward to checking out your other recipes. I, too, am from Michigan and now live in England. Today I am thinking of making calzones using a pasty crust instead of pizza dough- can’t see why it won’t work!

By: christine

christine — Sat, 29 Aug 2009 22:02:52 +0000

I grew up in the Upper Peninsula and pasties were a frequent meal, but I never associated it with Finnish roots. There are also many who came from Cornwall, England (including my great great grandfather) and I just thought that’s where it came from. Thanks for the recipe!

By: Linda

Linda — Mon, 29 Jun 2009 00:38:56 +0000

I just found this post…and I intend to make the recipe. I always figured anyone who talks about what awful food they have in England (Scotland, Wales, Ireland etc) either have never been there, or were there in the ’40s, during the war.
I love what British chefs are doing. Oh, you can find some awful over cooked veggies, but not in the better restaurants and pubs.

By: Anonymous

Anonymous — Tue, 24 Apr 2007 01:58:00 +0000

I was born in Cornwall. In its pure form the only gravy involved in a pasty comes naturally as the steak steams within the pastry. Also the only fillings in a ‘Cornish’ pasty are steak, potato, turnip, salt and pepper. I’d definately recommend a try of the real thing – preferably eaten somewhere beautiful and by the sea.

By: Allen of EOL

Allen of EOL — Tue, 24 Apr 2007 01:43:00 +0000

LOL, Deborah — last night I was at Cost Plus World Market and noticed they carry Spotted Dick in a can! :-)

By: Deborah Dowd

Deborah Dowd — Tue, 24 Apr 2007 00:44:00 +0000

I am so glad you made pasties and not spotted dick. I have enough trouble when my kids lookover my shoulder when I am accessing food porn watch!

By: Sam

Sam — Sun, 15 Apr 2007 19:00:00 +0000

thank you for your pasty entry. It’s good to see how English food has settled and become its own thing in the US. The English gravy,for example, is always brown, never white.

thanks for helping me to prove to the world that English food is not a reason to laugh!

By: Clare

Clare — Thu, 12 Apr 2007 00:31:00 +0000

Wow!!! I love me some meat pies, lemme tell ya. It’s pastry, it’s meat – what’s not to love?

By: ramblog

ramblog — Wed, 11 Apr 2007 06:23:00 +0000

do you eat the stuff you make afterwards? I live closeby, you can always invite me over to share if you have any extra :-)