@ Cubster, Pinched across the top you say for a pasty?, hmmm now that is a new discussion altogether some say the side crimp is the 'proper' way. You'll be putting your jam on first for a cream tea next...oh sorry THAT is the cornish way. Historically speaking the pasty was invented in Devon as the earliest mention of it comes from there. I wouldn't tell that to any one from Cornwall though...
westwaller wrote:@ Cubster, Pinched across the top you say for a pasty
Niet tovarich, it must be pinched across the top for a traditional Cornish pasty. Other regional pasties are no doubt available (and edible) in various configurations, yet to be a true Cornish pasty it has to have a top crimp.
And a sister-wife.
"You're a big man, but you're in bad shape. With me, it's a full time job." – Lt. Bromhead to Prince Dabulamanzi before the Battle of Rorke's Drift.
Doesn't it depend on where you are or what you're doing? Meat and 'tatie pie with red cabbage is fantastic on a cold, crisp Bonfire Night; a Burbushes' Beef Growler from Tebay/Westmoreland M6 services hits the spot after a hard mountain bike ride, and a fresh, straight-from-the-oven apple pie or rhubarb crumble with cream can't be beaten - for smell as well as taste! A Cornish pastie tastes far better on the beach at Newquay than it does on the mean streets of Lancashire ... And a pie and a pint is terrific - though I'll forgo the mushy peas please, Carvel ... nearly as bad as specknoedel!