Hello humans

I'm a real brit and been in Swiss for 3 years now

My friend just showed me porn by showing me that he is eating a cornish pasty

https://www.google.com/search?hl=en&...=1788&bih=1201

Anybody know a really good ... easiesh to make recipe for making some home made mine meat cornish pasties?

So desperate right now I'm nearly wet

Are you looking for a recipe for a Cornish pasty (pastry, meat, onions, swede and potato) or a mince pie (pastry and mincemeat - as in the link)?

Cornish Pasty please

The best most amazing recipe, even if it's difficult - got a girl to help me now too phew

This is a pretty good recipe for a traditional Cornish pasty. The only thing I would change would be to dice the potato rather than slice it (but I am a Cornish purist!!)

Nic, are you a prophet?

Some say so, holli, some say so ...

Prophet of Cornish Pasty's

Totally has to be diced.

Purist you say? I spent the summer in Padstow and was most disturbed to see chocolate and banana pasties.

Pad-Stein really doesn't belong to Cornwall any longer.

best pasties are in Looe.
( IMHO )

Yuk. Grynch is right. (Well, mostly. The second best pasties being from Looe; the best being from my my mother's oven!!)

OK, necro-post....

Having scoffed a pasty brought back from the land of tin by a friend, I feel the need to make one now (or get the wife to...). What's the equivalent of chuck or skirt steak in French (from the recipe above)?

Onglet or Bavette might be closest, to 'skirt', at any rate, but honestly I'd probably use something I know to be relatively tender, like 'steak a trancher' or just 'bisteck'. Avoid 'bourgignon', which is generally more akin to 'stewing steak' and needs much longer cooking to get tender...

<fx:looks at recipe>

Actually, finely chopped like that it's not going to need that much cooking anyway, so any old meat should be fine. Something with a little fat, perhaps, and not best filet or rump which may disintegrate.

IMHO, the meat in a pasty shouldn't be too finely chopped, 1/2 to 1 inch cubes should be about right.

Usually I'm your biggest fan PaddyG, but thanks for nothing this time! Now I am sat at my desk salivating over mere thought of a pasty!

Mmm, Christmas 2011 was spent binging on many of Sarah's tasty pasties...

Do you need it to pull apart in strips when it's cooked for a long time, like brisket? If so you can ask for bouilli. Otherwise, bavette de flanchet should work.

Typo corrected. Don't want anyone to go asking for milk urns.

Nope - Totnes (yes I know it is in Devon )

Now Mia I would never dream or correcting someone's French unless absolutely necessary - especially as yours is excellent
but 'bouille' is a popular word for face, as in 'il a une bonne bouille' (it is actually the word for a milk urn) = he has a friendly face

From the butcher's you would buy 'bouilli' - a type of beef brisket for pot roast. Hope you don't mind

I don't mind you correct my typo. I make plenty in English so why not in French too. I did know it ended with an "i".

But I'd hardly say my French was excellent. It's hit rock bottom. It can only go up though. (I hope.... )

So had a first attempt at pasties yesterday and if I say so myself, they were bloody good .
Used pre-packaged "viande emincée" from coop (~500 g), firm spuds and a root vegetable whose name in French escapes me for now, but was similar to turnip, but milder in taste. Used pre-rolled tart pastry also from Coop.
Just cubed the veggies and 2 medium onions (didn't weigh anything, just used 3 largeish spuds and half the turnip thingy). Mixed it with the meat (all of it) and a dose of salt a ground black pepper, could have done with more of the latter to be honest. Cut the pastry into circles using a large side plate as template, raw filing in the centre, brushed the edges with beaten egg and folded over the pastry. Made a mess of the crimping, but meh.
Followed the above BBC recipe for cooking instructions and they came out golden and delish.
This made 5 pasties and I have enough filling left over for maybe a couple more.

Alors viens pratiquer avec moi ! (so come practice with me)
OK, let's up the stakes with a subjunctive for good measure, lol : Il faudra que tu viennes pratiquer avec moi (same ... difference)