Cornish Pasty
Lunch @ "The Cornish Bakery (Salisbury)".
For anyone from Singapore, this is an extra large "Ang Moh-style" Curry Pok minus the curry. (grin)
A pasty is a British baked pastry, traditionally associated with Cornwall, South West England but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking. The traditional Cornish pasty, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. The origins of the pasty are unclear, although a cooking show I saw once referred to them as food of Cornish miners who will packed these for lunches and used the tougher crimped side as "handles" which they will discard after, having touched these edges with dirty hands.
Compared to the traditional curry puffs (aka Curry Poks) in Singapore, the Cornish Pasty is easily 3-4X bigger. So yes, they can be very filling to eat one on its own. But growing up with Curry Poks, I couldn't help but find the filling "mild and lacklustre" as it was dependent on the taste of the earthy vegetable against the aromatic curry, potato, egg and chicken meat combo of the Curry Poks. I would probably reverse the sizes of the 2 if I am to prepare them both: Pump up the Curry Pok and pimp down the Cornish Pasty. (Hahaha!)
Cornish Pasty
Lunch @ "The Cornish Bakery (Salisbury)".
For anyone from Singapore, this is an extra large "Ang Moh-style" Curry Pok minus the curry. (grin)
A pasty is a British baked pastry, traditionally associated with Cornwall, South West England but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking. The traditional Cornish pasty, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. The origins of the pasty are unclear, although a cooking show I saw once referred to them as food of Cornish miners who will packed these for lunches and used the tougher crimped side as "handles" which they will discard after, having touched these edges with dirty hands.
Compared to the traditional curry puffs (aka Curry Poks) in Singapore, the Cornish Pasty is easily 3-4X bigger. So yes, they can be very filling to eat one on its own. But growing up with Curry Poks, I couldn't help but find the filling "mild and lacklustre" as it was dependent on the taste of the earthy vegetable against the aromatic curry, potato, egg and chicken meat combo of the Curry Poks. I would probably reverse the sizes of the 2 if I am to prepare them both: Pump up the Curry Pok and pimp down the Cornish Pasty. (Hahaha!)