Now there's an emotive subject. There are as many different ways of making a Cornish Pasty as there are people making them! Should you include swede or turnip or both and which is which anyway! What about carrot and onion, and that most critical of all decisions, whether to crimp along the top or to the side. However you make one, the answer to the question - "Who makes the best pasty?" is always "Mother's are best, nobody can make a pasty quite the same way as Mother".
Here's how one Cornish lady makes her's . . . . just like her mother showed her, well almost the same way.
Prepare a circle of pastry for each pasty
previously prepared mixture of sliced swede (white turnip), sliced potato and cubed skirt meat is divided across the two pastry circles
Final ajustments being made with the addition of slices of potato
Start of the all important crimping
moving from one end . . . .
to the other . . . .
and back again.
One down and one to go.
Two pasties assembled and carefully positioned on greased paper on a baking tray ready for the oven.
Into a pre-heated oven for about an hour
Fresh from the oven, golden brown and piping hot!
Served up ready for the table.
Now that's what I call a proper pasty, big enough to hang off both sides of the plate at the same time. 'Ansome.