Natnats Posted October 23, 2011 Share Posted October 23, 2011 Anywhere in Sydney you can get a decent Cornish pasty? It's one thing we'll miss from home!!! Link to comment Share on other sites More sharing options...
Guest Posted October 23, 2011 Share Posted October 23, 2011 No clue but they are really simple to make in bulk and freeze if you wanted to give it a try. If you want the proper traditional Cornish its beef, potato onion and swede with salt and pepper. Pastry wise they tend to use a shortcrust these days. Then if you want to be really particular it'll be the right shape and crimped along the side. Loads of good recipes online and how to make tips Link to comment Share on other sites More sharing options...
Natnats Posted October 23, 2011 Author Share Posted October 23, 2011 Thanks! Know how to make them being a good Cornish girl - just wondered if there was anywhere in the Sydney area that made then! Link to comment Share on other sites More sharing options...
boganbear Posted October 23, 2011 Share Posted October 23, 2011 lol. I've not had a decent Cornish pasty since I've been here so I've learned to make them myself and I think I've done a 'proper job' on em. I use puff pastry which works well and the best meat to get is beef skirt. I haven't got around to making clotted cream but it seems easy enough. Link to comment Share on other sites More sharing options...
Natnats Posted October 23, 2011 Author Share Posted October 23, 2011 Beef skirt is definitely the best cut! Clotted cream is supposed to be quite easy but you can't beat Roddas! Link to comment Share on other sites More sharing options...
benj1980 Posted December 20, 2011 Share Posted December 20, 2011 There has been a big dispute (I say big, big in Kernow) over the use of Cornish Pasty name. Officially now you won't be able to get a Cornish Pasty as it has to be made/baked in Cornwall! Is there such thing as the Australian Pasty?!! Link to comment Share on other sites More sharing options...
Guest Posted December 20, 2011 Share Posted December 20, 2011 There has been a big dispute (I say big, big in Kernow) over the use of Cornish Pasty name. Officially now you won't be able to get a Cornish Pasty as it has to be made/baked in Cornwall! Is there such thing as the Australian Pasty?!! Not quite right in my understanding. That ruling is only valid in the EU/Europe and has been put in place for no end of foods. Italian cured meats, French and English cheeses, pork pies and more. It can't be applied in Aus, it's an EU ruling. Link to comment Share on other sites More sharing options...
benj1980 Posted December 20, 2011 Share Posted December 20, 2011 Yep I stand corrected!! It is an EU ruling although I know the Cornish Pasty Association have caused a stink about it in other countries including Australia. There was a fair bit of press on the topic in Cornwall before I moved to Wiltshire 18 months ago. MillieMolly the Cornish Pasty Association have a recipe on their site!! http://www.cornishpastyassociation.co.uk/pgi.html Link to comment Share on other sites More sharing options...
Guest anitaw Posted December 20, 2011 Share Posted December 20, 2011 Anywhere in Sydney you can get a decent Cornish pasty? It's one thing we'll miss from home!!! You could try David Jones food department in CBD. They had Scottish mince pies and black pudding last week but to be honest.....looked like they had been frozen for months !!!!! Learn the trade, you could make a fortune out here ! There are so many Brits wanting traditional UK food. Only place I know in OZ who sells British food is Bob's The Butcher in Vic. :daydreaming: Link to comment Share on other sites More sharing options...
boganbear Posted December 20, 2011 Share Posted December 20, 2011 My recipe is quite easy. Buy puff pastry - don't bother making it as its too much hassle. You can cut out the pasty shape using a plate but as the pastry sheets are square I just fold them in half so there is no waste. You need potato, swede and onion and beef skirt. THATS ALL - NO CARROT! Cut the skirt into 1cm cubes. Finely slice the onion and slice the potato and swede like thick crisps then cut it into smaller chunks "chipping". I mix the whole lot together in a bowl with lots of pepper then put on your pastry. Pack as much as you can in as it does reduce in size, add small knobs of butter to keep it moist, fold over and crimp the edges. This takes some practice but fold it over with little twists. Brush with milk. Bake in the centre of an oven on a greased tray at 200 degrees for 10 mins then 180 degrees for 30 mins. Mine always come out perfectly Link to comment Share on other sites More sharing options...
RichardP Posted April 4, 2012 Share Posted April 4, 2012 Agree with almost everything above except the puff pastry (IMHO). I think a home made shortcrust is easy and so much better texture..... Put 70g lard & 70g butter with 100ml of water & 100ml of milk in a pan and boil. Measure 425g plain flour in a bowl, tspn salt and 2 egg yolks in a well then add the liquid. Mix. Chill for a bit then roll out to dinner plate size about 3 or 4mm thick. Stuff with highly seasoned filling and crimp as described. Then glaze with salted egg yolk wash. Handsome ! Link to comment Share on other sites More sharing options...
GilraenH Posted April 4, 2012 Share Posted April 4, 2012 Eaten cold without Tax or Hot with...............:rolleyes: Thank you for all the lovely recipes, I am really hungry now!!! :biggrin: Link to comment Share on other sites More sharing options...
Guest Relocate Northern Beaches Posted April 4, 2012 Share Posted April 4, 2012 Not going to be terribly helpful to you but in Adelaide there is a version of a Pasty as LOTS of cornish migrants came to the area many moons ago to work in mines...you see lots of Cornish Names in the telephone directory. So maybe you could look on line Secondly my Mum who lives in penzance has a hard time making them here in Sydney. She usually makes a whole batch and we freeze them then we have a little piece of Cornwall and Mum when she goes back from visiting us. If its warm she can't get pastry right as it goes soft so she either gets up very early when its cooler or she runs into trouble. Link to comment Share on other sites More sharing options...
Ellie 2 Posted April 5, 2012 Share Posted April 5, 2012 There is an English butcher in Ettalong, Central Coast. The Scots fare he sells isn't good, never tried anything else. There is a Scots butcher in Maroubra, Hills Butcher. They have an online store and there is a fellow who sells at Castle Hill markets. His haggis and white pudding are great. Link to comment Share on other sites More sharing options...
MACDONALDO67 Posted April 5, 2012 Share Posted April 5, 2012 In the UK we are taxed on them now. :laugh: Don't come back whatever you do. :twitcy: Link to comment Share on other sites More sharing options...
yorkiegirl Posted April 5, 2012 Share Posted April 5, 2012 In the UK we are taxed on them now. :laugh: Don't come back whatever you do. :twitcy: Ha, the Australian government beat the UK to that, GST on hot/takeaway food here too :frown: Link to comment Share on other sites More sharing options...
MACDONALDO67 Posted April 5, 2012 Share Posted April 5, 2012 Ha, the Australian government beat the UK to that, GST on hot/takeaway food here too :frown: Ha so Britain trying to be like Australia without the weather and climate? :biglaugh: Link to comment Share on other sites More sharing options...
GlobeTrotta Posted April 5, 2012 Share Posted April 5, 2012 Not quite right in my understanding. That ruling is only valid in the EU/Europe and has been put in place for no end of foods. Italian cured meats, French and English cheeses, pork pies and more. It can't be applied in Aus, it's an EU ruling. Thats the last straw for me...im heading home to start a revolution to get out of feckn Europe..thats them bloody Frenchies...started with champagne...a cornish pasty is as much a style as in form as it is in origin...its been that way since they were invented for miners....why do we always cow tow to Europe stand up to em...Ive had it I really have...I am a lover of Europe but the politics give me a serious headache...and the British role over...where has our fighting spirit gone...stand up to em...if the French can say only champagne can be from champagne...the rest is sparkling wine...please...get a life...its a feckn cornish pasty next it will be french fries...:arghh: and these idiots get paid to make these rules... Link to comment Share on other sites More sharing options...
Guest littlesarah Posted April 5, 2012 Share Posted April 5, 2012 I just think it's amusing that anyone would to enforce the EU ruling in Australia, given the logistical difficulties of transporting a meat-based item to the other side of the world for a fairly small target market! Aussies will never give up their pie-love (and nor would I want them to)... Link to comment Share on other sites More sharing options...
annagilda Posted April 5, 2012 Share Posted April 5, 2012 Gonna have to hone my pasty making skills before I get out there, I have been practicing. I eat at least 3 a week! However, I am going to be controversial here and state that Devonian pasties are the way forward! Haha :happy_face_mummy_go Link to comment Share on other sites More sharing options...
spottydog Posted April 6, 2012 Share Posted April 6, 2012 If you're in Sydney the Gourmet Grocer in Balmain often has pasty's on a Friday and Saturday. They're quite pricey but quite large and handmade by a local who comes from Cornwall Link to comment Share on other sites More sharing options...
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