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Old 03-10-2012, 11:15 AM   #61
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Originally Posted by Gravy Queen View Post
Princess Fi, do you warm your pot first and then let it mash proper?
Loose tea leaves, Warmed pot, tea service, tray...the works. Crumpets and lemon curd. I can also do a respectable Japanese Tea service, too! I have a house full of teapots and cups...and teas. I even have Shrek drinking tea out of a proper tea cup.
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Old 03-10-2012, 11:20 AM   #62
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Excellent. I'm impressed !
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Old 03-10-2012, 11:22 AM   #63
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Excellent. I'm impressed !
I was indoctrinated early
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Old 03-10-2012, 11:37 AM   #64
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Is that what the Welsh strippers wear?
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Old 03-10-2012, 11:59 AM   #65
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Is that what the Welsh strippers wear?
Yes, they are made of bronze
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Old 03-10-2012, 09:43 PM   #66
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A little Googling eventually led me to a website called The Cornish Pasty Association. On it, you can find the "official" pasty recipe. I had to try it.

I think my first pasty attempt came out pretty good. The hardest part is the crimping, but I found a You Tube video that shows you how to do it. Don't you just love the internet?

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Old 03-10-2012, 09:49 PM   #67
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And now I must (politely) demand that you post the video. My crimping always looks like it was done by someone with arthritis and two broken thumbs.
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Old 03-10-2012, 09:54 PM   #68
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A little Googling eventually led me to a website called The Cornish Pasty Association. On it, you can find the "official" pasty recipe. I had to try it.

I think my first pasty attempt came out pretty good. The hardest part is the crimping, but I found a You Tube video that shows you how to do it. Don't you just love the internet?

My Internet connection is not good enough to support video. Let me guess how they did it. Roll the crust under to get a uniform but plain bead, then use a small knife to slice diagonally at short intervals, which will expand as shown in the image.

And of course the whole was brushed with butter.
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Old 03-10-2012, 11:18 PM   #69
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Quote:
Originally Posted by Steve Kroll View Post
A little Googling eventually led me to a website called The Cornish Pasty Association. On it, you can find the "official" pasty recipe. I had to try it.

I think my first pasty attempt came out pretty good. The hardest part is the crimping, but I found a You Tube video that shows you how to do it. Don't you just love the internet?

That doesn't look like something I could drop down a mine shaft.

Instead, it looks like something I would eat with great joy.

Seeeeeeya; Chief Longwind of the North
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Old 03-10-2012, 11:28 PM   #70
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Quote:
Originally Posted by Steve Kroll View Post
A little Googling eventually led me to a website called The Cornish Pasty Association. On it, you can find the "official" pasty recipe. I had to try it.

I think my first pasty attempt came out pretty good. The hardest part is the crimping, but I found a You Tube video that shows you how to do it. Don't you just love the internet?

WOW! That's amazing Steve, really good! I found that site you was talking about afterwards Even so I don't think I'd get my crimping to come out quite as good as you! I will practise next time to try and get it to look like that and post some photos and you can have a laugh:)

Thanks for sharing and so nice to see that you got inspired by the original post
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Cornish Pasties [B][CENTER]Cornish Pasties.[/CENTER][/B] [B]Ingredients[/B] 250g Plain flour 125g butter pinch salt Iced water Beef skirt steak Potatoes Onion Salt & pepper egg butter First make the pastry. Start by freezing the butter and putting the water in the freezer until it starts to form ice. Sieve the flower into a bowl and add a pinch of salt. Grate the frozen butter into the flour and bring it together roughly but gently with a fork, add the iced water a bit at a time until the dough leaves the sides of the bowl and starts to come together. Make it into a ball and cover in cling film and let to rest in the fridge for thirty minutes or so. Prepare the filling. Chop the onion finely, peel and cube the potato chop the beef into small pieces and dredge in seasoned flour. Remove the pastry from the fridge and divide into four, roll out on a floured surface into a round disc the size of a tea plate. Place the potato cubes in the middle and top with a sprinkle of salt and pepper, place the onion on top and again another sprinkle of salt and pepper, place the meat on top then cut a few fine slivers of butter and lay this on top of the meat. Brush the edges of the pastry with egg wash and bring together and crimp with your fingers. Place on a baking tray and coat the outside with generous amounts of egg wash to get a nice golden colour. Place into the oven on 180c for approx 45 minutes or until nice and golden brown, place on a wire rack and leave to cool slightly. Enjoy:chef: 3 stars 1 reviews
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