It’s Got To Be A Pasty

What’s your go-to comfort food?

Nothing beats the aroma, taste, warmth and belly filling attributes of a good Cornish Pasty.

Not just any pasty will do. Not for me are those supermarket, factory produced pasties. Typically, they disappoint with their flaky pastry case filled with some kind of tasteless slop.

A true pasty has to be made with shortcrust pastry with a chunky “handle” around the perimeter. The filling should comprise chunky, not minced meat and potato, swede, onion. Other veggies are acceptable. The filling should fill the cavity, “floor to ceiling.” So often, the factory versions are just full of air.

Probably the reason the pasty is dear to my heart is that my mum used to regularly make them. The circle of pastry was dinner plate sized, filling added, then folded. So our dinner would be a pasty that filled half the plate, then additional veggies and gravy.

Also, we holidayed for many years in Cornwall. Highlights of those holidays had to be walking around Mevagissey with a freshly baked Cornish Pasty. Usually followed by clotted cream ice cream, but that’s the subject of a whole new post.

Pure heavenly, peppery scrumptiousness. .