Where to buy Cornish pasties

Anybody know if there's anybody selling pasties in the Munch area? The English shop in Hamburg does, but it's a bit far...

No.

Next.

A wodhes kewsel Kernewek?

ny wonn

Make me myself for personal consumption.Short crust pastry.Make em fresh, cook em and then i can freeze em.Do not last very long in this household though.

Can you buy Spätzle in Manchester?

we call them Oggies where I'm from.

Actually you can get lots of German products now in the UK, obviously through Aldi and Lidl. But these are generally the higher quality German exports. Spätzle aint one of them!

Err the complexity of making a pastie and making spaetzle aint the same :-) one is a time honored art the other just involves a cheap tool and basic ingredients...

Wrong comparison I fear...

man I would have given one of my many inbred cornish testicles for a proper cornish pasty when i was in munich, i was reduced to smuggling 5 or so at a time on the plane, I would freeze them as solid as possible for the journey, but travelling from cornwall to stanstead and then over on the plane takes all day and they were always mushy by the other end and only a few would survive. poor little mites...

The Outland, Haidhausen, well they were selling them last time I there, And if you ask very very nicely, they will serve it with baked beans or mushy peas

Technically speaking the pasties served in the Outland are not "Cornish Pasties". If my memory serves me, they are "Bush Tucker Man Pasties", or something of that ilk. However that said, they are quite a good pasty, especially when combined with the nice smooth gravy that the Chef also prepares.

Aren't pasties what strippers put over their nipples?

HAHAHA yea I was thinking the same thing...
at least this version of is actually edible with meat and no silicone...LOL

There's only one thing for it - you're gonna have to make your own!!!

Cornish Pasty Ingredients -Recipe

For the Pastry ( This is for Shortcrust)

* One and a half Cups Plain Flour
* Lard or vegetable fat
* Pinch of salt
* Water

For the pasty filling

* Chuck steak or skirt
* Two Large potatoes
* Half a large swede (turnip as second best)
* One large onion
* lots of Salt and pepper to taste
* Water
* Gravy!

Cornwall Pasty Recipe Method
The Pastry
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

The Cornish Pasty Filling
Finely chop the steak. slice and dice the potato, swede and onion. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.

Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Put a liiiiitle bit of gravy in at the last minute. Make a slit to let out steam. Brush with beaten egg to glaze.

Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasty is cooked when their undersides turn brown and crisp.

Not even gonna think about where you concealed them...

my conjoined twin had them in his bumbag

Do they even have Cornish pasties in McDonald land ?

It's a bugger getting pies and pasties here. But then, even trying to get the king of them all, the "Clark's Pie" is pretty impossible outside of a 10 mile radius of Cardiff. When I moved back to the UK after a 2 year stint in Berlin, pretty much all I ate for the longest time, was pies and pasties. I had a real problem. With the help of friends and family I gradually got better. There is not a day that goes past where I don't think of the glory days though - a Clarky or Steak and Kidney pie, mash and beans (Having beans is abit more depraved than mushy peas I think). A good Cornish or Ginsters Meat and Tatty pastie also worked well with mash and beans. But I digress...

I recall that that the tiny British legion club in Berlin used to sell bangers and pies when they had them. I don't suppose that there is a BL in Munich though. As other people have suggested, it is probably best to make your own. Do not be faint of heart though! Cooking your own can be a great way of experimenting. Try making them as were originally made - meat mixture on one half and say stewed apple (peel and core some eating apples, cut into small cubes, add to hot melted butter. Stir in sugar to taste and maybe a little five spice. Do not let the apple catch on the base of the pan..keep it moving and do let the butter and sugar burn. Ten minutes should do it) on the other. The idea was that tin miners had their dinner and afters in one package. They would eat everything except the bits of pastry they were holding (hence some pasties are in a sort of D shape - you would hold the curved edge) as their fingers would have all sorts of nasty heavy metals and shite on them. The crust would would be hoyed away, or chucked at the guy who thought Wales were gonna get stuffed. But that is another story... :-)

Happy cooking

Taff

Indeed. Premium nest boxes and Antibacterial toilet wipes are on special offer in Aldi UK this week.

Maybe you could start your own Pasty outlet...

This company wll supply you...

You're English and you're posting a recipe with measurements in cups??? WTF??!?

For those wishing to make their own, the general rule of thumb for shortcrust pastry is "half fat to flour". So if you have 500g of fat, you should use 1000g of flour. Better is to use half lard and half margarine/butter (250g of each) then you will have a shorter pastry. Add a little salt and rub these ingredients between your fingers until the whole mixture is like biscuit crumbs. Add cold water a little at a time and mix with a wooden spoon until it all starts to hold together. Bung in the fridge to cool and rest before using. Another tip, especially if you have warm hands, is to run them first under a cold tap then dry them.

I'm sure Worm simply forgot to include the reference and an acknowledgement from where he copied the recipe.

I just use the filo pastry you can get in the supermarket, potato, mince, some seasoning , peas ,breadcrums and an egg. Mix in some gravy, bang it in the oven for 40 minutes and it tastes fine. Authentic , probably not, but it does the job.

Ermmm, what the fuck are grams? For those of a certain age, i understand cups and a quarter of ham etc much better.

yeah, but note I added gravy. their recipe was shit.

I'd like a cup of ham please!