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The Pastie Rater
- Thread starter chicoazul
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Reidy's Bottle Of Grecian
The Unobstructed View
asda have started selling Greenhalgh's pasties.
had a lancashire pastie today that was 60p on a whoops, i had it cold as well and it was a revelation, plenty of filling, pastry was good and not too much dry flakey stuff that leaves you needing a 90p can to wash it down. all they need to do now is start selling the student chilli slice.
had a lancashire pastie today that was 60p on a whoops, i had it cold as well and it was a revelation, plenty of filling, pastry was good and not too much dry flakey stuff that leaves you needing a 90p can to wash it down. all they need to do now is start selling the student chilli slice.
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Pasties on the whoops are one of mother natures little gifts to humankind.
Reidy's Bottle Of Grecian
The Unobstructed View
bigger than average too, but normal price is steep accordin' to her that knows, double the price of pukka and hollands she said, they dont do pasties i said, the pies she said, this aint no pie i said, no but that is in the fridge she said, go and earn some money she also said.
Inspiration for a thread that.
A crap thread like.
A crap thread like.
Reidy's Bottle Of Grecian
The Unobstructed View
mrs reidy has just shouted down that there are 2 of these in the top of the fridge, i shall have one cold and settle down for the wire.
I had a Lidl pastie today and i must admit, it was pretty tasty. At around £1.39 for three, they have a very generous filling leaving no gaps in between the pastry but there is a lack of meat which is a slight drawback. Best results are to bung them in the oven.
Value = 3 out of 5
Taste = 4 out of 5
Value = 3 out of 5
Taste = 4 out of 5
Dont get a pastie from Lime Street station then mate. They are close on £3.00 there, daylight robbery.
Pasty barm?
Are you from Wigan?
Greenalghs chicken pastys are an A for me. Haven't had a better one (chicken that is).
Reidy's Bottle Of Grecian
The Unobstructed View
this is also wrong........
Fish 'n' chips - in a pasty!
March 04, 2007
IT is a fast food fan's dream. Fish, chips and mushy peas - all inside a pasty.
The amalgam of two of Britain's favourite finger food meals will be launched across the country tomorrow.
The fusion of flavours of the big selling culinary classics was created in Cornwall.
And it is being launched on St Piran's Day - a celebration of the county's saint.
As pasty lovers know, the usual ingredients of the centuries-old traditional snack is meat and vegetables.
But the Proper Cornish Food Company (PCFC) - based in the county at Bodmin - decided it was time for a change for this St Piran's Day.
Steak
"The traditional steak pasty is the original and will always be the nation's favourite.
"But we thought it would be great to find out what new take on fillings today's pasty fans might invent," said PCFC's commercial director Jane Flowerdew.
"Cornish pasties date back to the 1100s and have always been incredibly versatile.
"Flavours varied from the famous steak, potato, onion and swede to just about anything that was available."
Proper Cornish launched a competition to find a new combination - with the 1,200 entries whittled down to a short list judged by a panel headed by top chef Michael Caines.
The winning fish, chips and mushy peas combination was dreamed up by Carl Farrell, from Dartmouth, Devon.
His culinary vision won out over goats cheese and sweet potato and the red onion, West Country pork and Cornish cider combination.
"Fish and chips is a national institution - so I wondered what it would be like in a pasty," said Mr Farrell, who admits to being a keen cook.
"I have tried the finished product and it it very nice and light - they have got it absolutely right, it tastes very good.
"The competition was a wonderful idea of getting people interested in food and thinking about how different flavours work together," said Mr Farrell, a 47-year-old environmental consultant.
'Perfect twist'
Mr Farrell, whose recipe has won him a day at Rick Stein's cookery school in Cornwall, said his combination was "a perfect twist on two great gastronomic institutions".
The public can get their hands on the new snack at 22 Pasty Presto bakery cafe shops across the country tomorrow.
Tradition has it that pasties were created as a convenient way for Cornish tin miners to take their lunch below ground.
If the "fishty" seems a little exotic, just look at what other fillings were suggested by competition entrants for the new snack:
:: Octopus, squid and baked beans
:: Haggis, potato and turnip
:: Jelly and ice-cream
:: Peach salsa with sour cream and cheese
:: Lamb, mint and redcurrant
:: Brie and cranberry
:: Kangaroo and macadamia nuts.
:: English Breakfast.
:: Feta with roasted Mediterranean vegetables.
:: Oriental duck.
some horrors listed there, but some that dont seem too bad, the feta one is replicated on every greek interisland ferry and in every bakery.
jelly and ice cream ffs
Reidy's Bottle Of Grecian
The Unobstructed View
"Pheasant and Venison are often thought of as expensive but our specialised production methods mean that we can produce our game pasties at a price that offers outstanding value.
[FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular]We have modified the traditional Cornish pasty recipe with prime pheasant and venison meat to create an entirely new and exciting culinary experience. The result is a delicious fast food snack, ideal for picnics or days out."[/FONT] [FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular]"A very good friend of mine, who trained in Switzerland, then worked at the Savoy has revamped all my products, introduced new ingredients. I am indebted to him."
Visit Tealby Tea Rooms, Tealby, Lincolnshire
"Home of Poacher's Game Pasties"
Click here to visit the website.[/FONT]
they do mail order but well dear.
Reidy's Bottle Of Grecian
The Unobstructed View
Moldovan Cabbage Pastie Recipe
Ingredients
250g pastry
1/2 cabbage, shredded
200g mushrooms, sliced
1 onion, chopped
oil for frying
salt and freshly-ground black pepper
Cabbage Pastie Preparation:
Method:
Heat the oil in a pan and use to fry the onion for 8 minutes, until soft. Add the mushrooms and cabbage and fry for about 10 minutes more. Season to taste then take off the heat.
Roll out the pastry into a long oblong. Use the cabbage mixture to cover one half of the pastry then fold the other half over the top. Crimp the edges to seal then cut a few stem holes in the top. Transfer to a baking tray then brush the top with egg wash.
Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry is golden
if we end up playing there in europe the return journey will be a right blazin saddles affair.
Ingredients
250g pastry
1/2 cabbage, shredded
200g mushrooms, sliced
1 onion, chopped
oil for frying
salt and freshly-ground black pepper
Cabbage Pastie Preparation:
Method:
Heat the oil in a pan and use to fry the onion for 8 minutes, until soft. Add the mushrooms and cabbage and fry for about 10 minutes more. Season to taste then take off the heat.
Roll out the pastry into a long oblong. Use the cabbage mixture to cover one half of the pastry then fold the other half over the top. Crimp the edges to seal then cut a few stem holes in the top. Transfer to a baking tray then brush the top with egg wash.
Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry is golden
if we end up playing there in europe the return journey will be a right blazin saddles affair.
Reidy's Bottle Of Grecian
The Unobstructed View
when in spain "empanadillas" are little tuna pasties and delicioumondous. sweet chilli sauce as a condiment suffices.
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