|Look at 'em, all golden and lovely!|
I made them exactly how I describe in the Cornish Pasty blog post here and didn't even tinker about with the ingredients.
Oh! I'm fibbing. I did change one thing, which was when putting the filling in each pastry circle, I decided to put half the steak mince on the bottom, then the vegetables, then the other half of the steak mince on the top. I felt that would give a better distribution of meat to vegetable, which is exactly what happened. So I'm pleased with that.
|Three lines cut into the top - traditional R us.|
I'm also pleased that, this time, I was well enough to eat one! Again, I served them just simply with some baked beans. They are so huge that they really don't need anything more than that - and I did, in fact, consider not having baked beans but keeping the tomato ketchup bottle close by, which would certainly have worked.
|You can even see the pepper!|
Never mind your shop bought pasties, these pasties truly are the best I have tasted since my ex-fiance's Mum made some, around ooooh, some 34 years ago now. Now that's not bad going, I'd say!