Blast from the pasty
Happy Thanksgiving! On Serious Eats:
Cooking with Kids: Cornish Pasties
Why pasties? My wife, Laurie, traces her roots to Penzance, Cornwall—known for its pirates and pasties. And pasties are very much in the spirit of Thanksgiving: comforting, starchy, nap-inducing.
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Comment by Matt Wright
Blimey I love pasties. HP sauce is just fantastic with them I have to say :D The original and best cornish pasties are never made with ground beef (mince as we call it in England), but chunks of steak. So legend has it, they were originally the food of mine workers, who would take pasties down the mine. They didn’t eat the pastry (that was to protect the filling), which is crazy if you ask me!
You can obviously make a ton of different varietes, but my favorite has always been steak and stilton.
Mmmmmm, making me hungry.
Posted on November 25, 2007 at 7:19 pm
Comment by mamster
Stilton sounds great. I always use cubed rib-eye steak for pasties. It seems like an unfair thing to do to a steak, but I haven’t found any other cut to work as well.
Posted on November 26, 2007 at 12:57 pm