should i buy a cornish pastie?

Question

Im going to the shop in a minuite and wondering if i should try and buy a cornish pastie. im normally fussy about what i eat but thought i might let my hair down..

Answer 1

Why not - a little of what you fancy does you good and if that's what you fancy go ahead and buy one and most of all enjoy.

Answer 2

Most commercial Cornish pasties are very fatty and therefore not good for you, but there is a brand made in Cornwall and known as Ginsters which seems better than the rest. The best Cornish pasties are the ones you make yourself.

Answer 3

i guess so..but why not snack on some jam butties? or a grog of guinness and irish soda bread with apricot chutney? i would love a cornish pastie right about now

Answer 4

Stargazy Pie factors: Serves 8. factors. One 8" (200mm) shallow pie dish. 6 to eight pilchard or the like 2 eggs. 3 rashers 1st Baron Beaverbrook. a million lemon. One medium sized onion. Salt and pepper to season, (sea salt for greater desirable authencity). Parsley and tarragon for flavouring. Prep: intestine, sparkling and bone the fish, leaving on the heads and tails. (you may locate the flesh is so clean you could pull the spine loose without a knife) Take the onion. Finely chop. Chop into squares the 1st Baron Beaverbrook. cut back the lemon in 0.5; set 2 slices from to a minimum of one ingredient for adornment. Squeeze and keep the juice. Finely grind the rind. Boil till mushy, no longer difficult 2 loose-variety eggs. cut back into small dices. the two mixture and roll adequate factors to make approx. 500g of shortcrust or flaky pasty. in case you dont have the endurance purchase some waiting arranged frozen pasty from the your interior sight food market. cut back the thawed pasty combination into 2 halves. Roll one 0.5 all the way down to thickness sufficient to cover the backside of your pie dish. cut back off the overlapped edges. Coat the sting with the two milk or water to be certain the pasty lid will stick. the two then: heavily place your pilchards, into the backside of the dish arranging them, like the spokes of a wheel, around the sting of your dish. place the blended chopped onion, eggs and 1st Baron Beaverbrook in the gaps between the fish. some recipes advise stuffing the with 0.5 the finely chopped combination, yet given the small intestine of the pilchard is it well worth attempting to accomplish that? upload the lemon juice and canopy collectively with your pasty lid pressing down around the fish to seal the pie, trim the perimeters of overlapping pasty and crimping the perimeters in real Cornish form. Or (and we detect this greater real) place all your chopped factors, alongside with seasoning into the dish. cover with pasty lid, trim the perimeters of overlapping pasty, crimp as above, then heavily cut back slits into the pasty, carry open with blade of a knife, and gently push the entire fish into the slots, leaving merely the heads or tails exhibiting. upload the lemon juice and then seal the slits. Coat the now achieved pie with a overwhelmed egg. Cooking your Pie: place in the midst of a pre-hearted oven gas mark 6, 200 c for around half-hour, till golden brown. For bigger pies greater time may well be needed earlier it is cooked.

Answer 5

Cornish pastie only if it's veg ..not with meat..lol

Answer 6

OH argh !! my lovely , tis a proper job , ave two and put one by for thar breafast as well. Dont be listening to them misery food police . tell em to go and eat them turnips themselves if they wan to !! and dont forget some nice scrumpy cider to wash it down with , Oh argh!

Answer 7

I think cheese and onion pasties are far nicer

Answer 8

Let the good times roll, dude!

Answer 9

Yes!

Answer 10

Go for a pork pie if you are feeling reckless