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Old 01-23-2007, 01:04 PM   #11
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Yep, raw is the only way to go since the pasties have to bake for about an hour. Cooking the meat first would make the pasty dry and the meat would be overcooked. I've never had a chicken pasty. I guess I'm a purist when it comes to pasties.

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Old 01-23-2007, 01:08 PM   #12
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have had UP pasties as simple as beef onion and potato, and as complex as DQ says with several root veggies...are those ever good!

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Old 01-23-2007, 01:39 PM   #13
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Originally Posted by kitchenelf
Am I the only one that thinks the chicken should be put in cooked? Does it REALLY go in raw?
You are not alone. I would cook the chicken first.
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Old 01-23-2007, 01:54 PM   #14
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ahh lol now i dont know which to do lol, ill try both lol
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Old 01-23-2007, 08:57 PM   #15
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I am with kitchenelf and mish. Always cook the chicken.
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Old 01-24-2007, 03:49 AM   #16
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For pasty purists, you know that originally pasties had a sweet fruity end and a savoury end (which indead has all the root veggies in it with the meat)? I have tried it and did NOT like it, though I thought I would, lol. My guess, thinking of UK bakeries, is that the "traditional" beef pasty is the Cornish pasty, and other fillings are simply pasties. :) I love pasties, and a south west UK (but not Cornwall) does a vegetarian one that is heart cloggingly delicious: mashed potato, cheese and onion.....its wonderful.
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Old 01-27-2007, 06:20 PM   #17
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I love cornish pasties too and found a wonderful store in Manhattan that sells fresh pasties that are delicious!

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