April 11, 2008 6:34 AM Subscribe
How do I get my pastry for Cornish pasties to have the consistency of a good shop-bought pasty?
posted by popkinson to Food & Drink (6 answers total) 7 users marked this as a favorite
Now I'm Cornish myself, so I feel pretty ashamed asking this question to a group of people who, in the main, are neither wreckers nor tinners, but here we go...
If you've ever eaten a pasty made at a good Cornish bakery, you'll know the consistency of the pastry, but I'll try to describe it nevertheless. It's quite thin (probably around 3mm) yet has a high degree of resilience - it needs that so that it can be carried around in the pocket of one's donkey-jacket. The texture is slightly chewy, distinctly layered, and holds the rest of the ingredients together well. There's nothing crumbly or flaky about it. If anything the consistency is almost like the crust of a calzone.
My mother (a strong advocate of the "it's not a pasty if it isn't wrapped in shortcrust" school) says it's just a variety of shortcrust. But I'm not convinced as I haven't been able to replicate it.
So... do we have any expert pastry- (or better still, pasty-) technicians willing to offer some tips?