Just Cooking
Master Chef
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Oh geeze... Did I miss another fun one??
Please remember to REPORT posts that you take exception to. This allows DC to show their best side to all members, new and old.
Don't worry chaps. You aren't on your own. I'm English and had to look it up! It's a regional thing. The Bedfordshire clanger has savoury in one end and sweet in the other, in common with other types of "snap" . ("Snap" being a regional nickname for a workman's packed lunch).
Thank you. Once again we all learn something new. A new name for what we all pretty well know as a Pastie. Just a different way of making it.
I don't believe a pasty has savory on one side and sweet on the other.
I have no idea on how they are made. All I know is that they are what the miners took down to the mines and they had a large crust to hold them so that the coal dust wouldn't get into their food.
Thank you. Once again we all learn something new. A new name for what we all pretty well know as a Pastie. Just a different way of making it.
I have no idea on how they are made. All I know is that they are what the miners took down to the mines and they had a large crust to hold them so that the coal dust wouldn't get into their food.
I once watch a food show that was from England. I lost interest and changed the channel. The man was making Pasties. Something I knew I would never make. None of my family has ever been a worker in the mines. But Poo's family on his father's side has been. Poo's great grandfather on his father's side owned a coal mine in KY.
So where did you get this from?
According to the website you posted, the official recipe for Cornish pasty does not have a sweet side. I did find this on Wikipedia: "A part-savoury, part-sweet pasty (similar to the*Bedfordshire clanger) was eaten by miners in the 19th century, in the copper mines on*Parys Mountain,*Anglesey. The technician who did the research and discovered the recipe claimed that the recipe was probably taken to Anglesey by Cornish miners travelling to the area looking for work.*No two-course pasties are commercially produced in Cornwall today, but are usually the product of amateur cooks."Here is a recipe I posted for pasties, if anyone is interested...
http://www.discusscooking.com/forums/f21/cornish-pasties-ala-steve-78441.html
I converted the official Cornish Pasty recipe to American measurements. It's about as authentic recipe as you can get. And, believe it or not, there is an official Cornish Pasty Association that has PGI (protected geographical indication) status in the EU. Who knows what will happen with that after Brexit is complete. [emoji38]
Whoever mentioned the savory in one end and sweet in the other... that's absolutely correct. It was designed to be an all-in-one meal. Lead miners' wives would also use some of the dough to put their husband's initials on the pastry, so they would be able to identify their lunches.
According to the website you posted, the official recipe for Cornish pasty does not have a sweet side. I did find this on Wikipedia: "A part-savoury, part-sweet pasty (similar to the*Bedfordshire clanger) was eaten by miners in the 19th century, in the copper mines on*Parys Mountain,*Anglesey. The technician who did the research and discovered the recipe claimed that the recipe was probably taken to Anglesey by Cornish miners travelling to the area looking for work.*No two-course pasties are commercially produced in Cornwall today, but are usually the product of amateur cooks."
https://en.m.wikipedia.org/wiki/Pasty
Pasties are actually pretty darn good. They would certainly hit the spot on lunch break working a physically hard job. Not terribly hard to make, either. I cheated, and used store bought pastry dough.
CD