Oggies Cornish Parsties

#1
started with the basics of :- shed load of skirt beef. Swede. Onion. Potato. Shortbread pastry. Salt. Pepper. Butter. milk.
pasty1.jpg
Rolled out the pastry as best you can after a couple of lagers
pasty2.jpg
Placed the nasties on the pastry
pasty5.jpg
Added the milk around the edges of the pastry for the crimping
pasty7.jpg
Crimping the edges together is a bitch
pasty6.jpg
Ready for baking @ 180 for about an hour
pasty8.jpg
Fackin hell they didnt fall apart
pasty9.jpg
Perfect with a Czech home brewed lager
pasty10.jpg
Proper Job
 
#4
shortbread or shortcrust pastry??
 

Ravers

LE
Kit Reviewer
Book Reviewer
#5
I fondly recall refuelling in Plymouth after a 9 month deployment. The oggy boat came out to the buoy and delivered 280 pasties for the crew.

First British scran we'd had in 9 months.

Of course as a Portsmouth based ship we'd have all preferred kebabs but it was the thought that counted.


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jarrod248

LE
Gallery Guru
#7
Ha Ha yeah you are right, think i will stick with the curries
My Thai friend asked me to take him pasties the last time I visited Bangkok. I bought some very decent ones but unfortunately they weren't to his taste. 'They aren't from Gregg's'!
No wonder Asians are getting fatter.
 
#8
Good effort, though served with Czech home brewed lager, tut tut.
 
#9
**** all Cornish about 'em these days, made and packed by Poles to ye olde-commercially- viable recipe. Ivor Dewdney in Plymouth (england) makes the best ones.
 
#10
**** all Cornish about 'em these days, made and packed by Poles to ye olde-commercially- viable recipe. Ivor Dewdney in Plymouth (england) makes the best ones.
Diverted the Tamar around Marsh Mills, have they?
 
#11
Errrmmmmm shortcrust


That's what i thought I take it you put shortbread just to check who was paying attention
 

maguire

LE
Book Reviewer
#13
You're killing me. I can't get a decent pastie for love nor money in Alberta. That's all I'm going to eat, along with some decent fish and chips, when I'm back for a visit next month.


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if you're near kingston, try the polish bakery/cake shop opposite O'Neills pub - they do the best pasties in there I've had for a while.

as a guilty pleasure mind, a pair of microwaved Holland's pasties, slathered in salt and pepper and a liberal covering of HP sauce is always good.
 
#16
I always fry off my swede and spud first to make them softer. Not living in the UK anymore I have made it a mission of mine to master cooking the basic British comfort food as none of these heathens around here know how to. I have mastered the Oggie, Scotch Egg, Sausage Roll and Mulligatawny soup.

I am working on the Chicken and mushroom Pie and am at a complete loss for Faggots or Haggis.
 

Joker62

ADC
Book Reviewer
#17
#18
Yep, not a pretty sight for pasties, tend to stuff to much in them and not leave enough pastry for the crimping
 

Ravers

LE
Kit Reviewer
Book Reviewer
#20
This will sound gay as **** but some years back I was putting a vegetarian bird to the sword. As such I got quite good at making meat free scran.

I did pasties with fried butternut squash, watercress, sesame seeds and **** loads of mature cheddar.

They were rather good.

Of course now I've fucked her off, meat goes in everything I cook.


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