Cornish Pasties hold a special place in our hearts from holidays past to the present day.
There has been some argument as to what is a Genuine Cornish Pasty to such an extent that the name has been protected. (LINK)
Just because it’s called a pasty, doesn’t necessarily mean it’s a Cornish one. It all comes down to shape and ingredient content as my link shows.
I am not going to get into commercial politics, but if anyone ever wants someone to sample theirs, we’re available so pass them over and we promise to give our unbiased opinion.
When camping in Cornwall, we discovered several bakeries selling these pastries and would often have one for breakfast fresh from the oven. Add to that a meringue (with fresh fruit and fresh cream) to follow, and we were set up for the day.
Whenever we were on holiday, breakfast was never traditional fare (unless we were in B&B), if it was a cold morning we’d have something hot, if it was hot, we’d have ice cream.
There is a bakers here that sell pasties. They are not advertised as Cornish as the fillings vary, but they are freshly made on the premises, and provide us with a filling meal at a reasonable cost.
Six days of the week, there are sample trays on the counter of the ‘pasty of the week’, a new recipe bread or cake. It’s worth going in for a nibble as well as our coffee!
The pasties are marked at £2.95 each, and coffees are £1.95.
However, their take away specials (every day) are any pasty for £1.50 and any coffee for a pound. Very conveniently, there are two benches immediately outside and this is where we people watch from if we are ‘dining out’.
Today, our usual pasty of choice was still in the oven, so we selected alternatives to go with our coffees.
By the time the lattes were ready though, so were the giant steak pasties, so I asked if it would be OK to have two of those rather than the cheese and onion and chicken supreme we’d originally chosen.
We drank our coffee outside, but the pasties were so hot, we brought them home where I cooked some new potatoes and a tin of beans to go with them.
I’ve made pasties with the traditional recipe and shortcrust pastry. They were OK but not a patch on the ones we could buy.
However, in years gone by, my odds and sods pie from Sunday or Christmas dinner leftovers always went down well with the family. Add extra veg, pickled onions and crusty bread alongside and everyone had a full tummy for practically nothing as the ingredients had already been paid for!