Discussion
Barnecutts is always the first choice.
However, if you want something different (especially if you want them at home) Prima Bakeries in Scorrier do all sorts from chicken & chorizo, Bombay potato to chilli beef and more. Only thing is that they only sell the frozen ones in packs of 4, so take a decent size coolbox and buy ice blocks.
However, if you want something different (especially if you want them at home) Prima Bakeries in Scorrier do all sorts from chicken & chorizo, Bombay potato to chilli beef and more. Only thing is that they only sell the frozen ones in packs of 4, so take a decent size coolbox and buy ice blocks.
Ig kre all thr above as I haven't read it. Rowes utter crap. Warrens too - baby fingers
Padstow ones are rank every shop bar the choughs, but they taste nice but after an hour you will regret it.
Barnecutts are OK, Philps slightly better, Ann's pasties better, but gear farm best of all but pita to source for those upcounty.
Also avoid cornish oven at all costs.
Padstow ones are rank every shop bar the choughs, but they taste nice but after an hour you will regret it.
Barnecutts are OK, Philps slightly better, Ann's pasties better, but gear farm best of all but pita to source for those upcounty.
Also avoid cornish oven at all costs.
Edited by theplayingmantis on Tuesday 7th May 17:55
Deckert said:
Mary's pasties are my favourite and in particular the ones from Mevagissey
Yep, Mary’s are pretty good. But a bought pasty is nothing like a proper homemade one. And if you are putting decent ingredients into a pasty, you’re going to need to charge £7-8 if you want to make a profit.theplayingmantis said:
MXRod said:
Tesco in Wadebridge have a Rowes concessions and they sell frozen uncooked pasties ,at around half the price of cooked
Can get rowes crap in canary wharf tesco, at least used to. May as well eat a ginsters!Obviously it’s a matter of taste and preference , But having sampled CORNISH pasties for well over 70 years ,I think I know what I am talking about , In my view Philps and Rowes are the ones to go to for consistency of filling and taste .all others are inconsistent with sparse filling or soggy pastry
The only other alternative is DIY with Rick Stein’s recipe
sean ie3 said:
Looking for a Heston Blumenthal recipe for the humble but respected pasty.
Why?A traditional pasty has a few simple ingredients - beef skirt, onion, potato and swede/turnip in a shortcrust pastry. Once you move significantly away from that you’re no longer talking about a pasty, it’s just a pie in a funny shaped pastry container.
Sport_Turismo_GTS said:
sean ie3 said:
Looking for a Heston Blumenthal recipe for the humble but respected pasty.
Why?A traditional pasty has a few simple ingredients - beef skirt, onion, potato and swede/turnip in a shortcrust pastry. Once you move significantly away from that you’re no longer talking about a pasty, it’s just a pie in a funny shaped pastry container.
https://cornishpastyassociation.co.uk/about-the-pa...
Sport_Turismo_GTS said:
Why?
A traditional pasty has a few simple ingredients - beef skirt, onion, potato and swede/turnip in a shortcrust pastry. Once you move significantly away from that you’re no longer talking about a pasty, it’s just a pie in a funny shaped pastry container.
Don't forget the pepper!A traditional pasty has a few simple ingredients - beef skirt, onion, potato and swede/turnip in a shortcrust pastry. Once you move significantly away from that you’re no longer talking about a pasty, it’s just a pie in a funny shaped pastry container.
MXRod said:
Rubbish
Obviously it’s a matter of taste and preference , But having sampled CORNISH pasties for well over 70 years ,I think I know what I am talking about , In my view Philps and Rowes are the ones to go to for consistency of filling and taste .all others are inconsistent with sparse filling or soggy pastry
The only other alternative is DIY with Rick Stein’s recipe
I find rowes mush and poor pastry! Obviously it’s a matter of taste and preference , But having sampled CORNISH pasties for well over 70 years ,I think I know what I am talking about , In my view Philps and Rowes are the ones to go to for consistency of filling and taste .all others are inconsistent with sparse filling or soggy pastry
The only other alternative is DIY with Rick Stein’s recipe
But then we all think we have the prettiest wife at home as a once great man said!
Have you actually tried gear farm or Ann's?
mickk said:
Sport_Turismo_GTS said:
Why?
A traditional pasty has a few simple ingredients - beef skirt, onion, potato and swede/turnip in a shortcrust pastry. Once you move significantly away from that you’re no longer talking about a pasty, it’s just a pie in a funny shaped pastry container.
Don't forget the pepper!A traditional pasty has a few simple ingredients - beef skirt, onion, potato and swede/turnip in a shortcrust pastry. Once you move significantly away from that you’re no longer talking about a pasty, it’s just a pie in a funny shaped pastry container.
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