The Cornish Pasty!

[Dustydog]

In a moment of boredom😢 watching Greg Wallace at a Cornish Pasty mass production factory.
Unbelievable. Fat - meat ratio is 30/70%.
Worse it is minced. The “meat” content is 15%🤬🤬. May as well go vegetarian 😁

 

[Parksy]

In a moment of boredom😢 watching Greg Wallace at a Cornish Pasty mass production factory.
Unbelievable. Fat - meat ratio is 30/70%.
Worse it is minced. The “meat” content is 15%🤬🤬. May as well go vegetarian 😁

I've never liked them DD.
'Meat'is turned into mince for a reason 🤢

 

[Dustydog]

15% was the shock! All that pastry and lard.

 

[otherclive]

Think I will stick with SPAM. 😂

 

[Gagakev]

In fairness DD, a proper "cornish" pasty has real meat, chunks of steak normally, I like a cornish pasty but dont class Ginsters as a proper cornish pasty and I'm not keen on them.

 

[JezzerB]

Don't really care they're lovely.

 

[Parksy]

15% was the shock! All that pastry and lard.

You know the Fat Club mantra about pastries:
'If it's brown, put it down'

 

[Beehpee]

I’m not a fan of Greg Wallace or Cornish Pasties but I saw the same program, as for Ginsters pasties they obviously make pasties that someone must like because they churn out 180,000 daily, I seem to remember a figure of 120 million Cornish pasties in total are eaten annually.

BP

 

[Cammy]

In fairness DD, a proper "cornish" pasty has real meat, chunks of steak normally, I like a cornish pasty but dont class Ginsters as a proper cornish pasty and I'm not keen on them.

Chunks os steak is a bit optimistic, it is beef skirt a cheap cut of beef.

 

[Beachball]

I never like them DD i would agree 15% meat content is a shock

 

[JezzerB]

I was quite impressed at the quality. No fillers proper beer skirt lots of veg and pastry. I though they were rubbish but changed my mind. I probably have 2 or 3 a year as a treat so no worries 're lard! Same with McDonald's etc. That's the trouble these days people eat these things all the time not just as an odd treat.(and I know some don't think they are treas but change pasty to crisps fish spand chips chinese, chocolate bar).

 

[otherclive]

I was quite impressed at the quality. No fillers proper beer skirt lots of veg and pastry. I though they were rubbish but changed my mind. I probably have 2 or 3 a year as a treat so no worries 're lard! Same with McDonald's etc. That's the trouble these days people eat these things all the time not just as an odd treat.(and I know some don't think they are treas but change pasty to crisps fish spand chips chinese, chocolate bar).

I was impressed when Gregg visited Heinz and two programmes looked at soups and beans. What was surprising was the sheer speed in which vegetables were taken from the fields and then prepared and cooked. Far fresher than anything I could do by going to a supermarket, buying veg then bringing it home to cook. And no additives going in either. Tinned and frozen for me from now on. None of this “ fresh” stuff 🙈

 

[JezzerB]

I like these programmes though Greg is a bit ott!!! Most amaze me at the quality and as you say the soup was amazing . Mind the manufacturers wouldn't let them in if they had doubts or let them see certain things perhaps but don't want to be too cynical the standards and quality controls are heartening????

 

[Guzzilazz]

As you can see from my avatar, I am Cornish and can trace my roots back to 14th Century... Therefore I am an authority on Cornish pasties...

As others have said, the recipe is for cubed beef, potato, swede (VERY important) and onion. To be fair for the only time to Ginsters, they do actually dice their beef BUT... the pieces are about 2mm by 2mm max, and differentiating it from mince is nigh impossible. Additionally, they lace them with way too much pepper, and there is insufficient swede, so that the finished pasty is dry inside. A properly cooked pasty (and there are many specialist shops available on the High Street) is juicy, because the swede and beef release fat and water which forms the gravy.

I still make them to my mother's recipe, although because of the calories it's rare (like once every 3-4 years) and they are much smaller than she would have made (a proper pasty is a complete meal after which you need a sleep, and has to overhang a dinner plate by 2-3" each side).

In my final years at school (we lived very close), we had combined lessons for Physics with the sister girls' school, and with only a 40 minute effective break, I could get home, pick up the pasty (thoroughly wrapped) take it back for the lesson and make everyone's mouth water with the smell...

 

[Buckman]

The first time we went to Cornwall stopped at a bakery and bought what we thought were genuine Cornish pasties. Gave me horrible indigestion. Even the dogs who would eat anything left it.
Years later friends who used to live down there, advised us to go down a back street in St Ives and buy from a bakery in that street. Actually almost across the road from a Lidl store. It was the most brilliant Cornish pasty we have ever had.

 

[Raywood]

I am afraid it only confirmed my opinion of mass produced food which is pretty poor. having said that lard is a standard ingredient in many types of pastry, so that was not surprising. If you can buy locally produced items they will normally be far better, although may not be called Cornish.

 

[otherclive]

I see that now a Scotch egg can be glassed as a Tier 2 substantial meal as long as it’s table service. That must be to allow pubs that don’t normally serve meals to still open up. Guess there will now be a run on Scotch eggs. So what other items can be similarly classed as substantial? A pasty must surely come under that criterion, two spring rolls, BLT sandwich.......... the list is endless. Could it be decided by calorific value, but that might rule out a salad sandwich unless you had Mayo.

 

[JezzerB]

Guzzilazz-if I lived closer I'd be on my way round right now-yours sound amazing and the best ever Cornish pasties we've had have of course always been from small bakeries in Cornwall-first thing I do when we visit. They did explain that the beef has to be in small bits for mass production so they got an even bake-and it is very obvious the difference in quality -the small independent baker' s are second to none imo and to watch them being made it great too. Love them but not too often!

 

[Hutch]

Although we live in Buckinghamshire, in neighbouring , Bedfordshire, they have Clangers.

 

[Beachball]

if we ever get down to cornwall i will go these back streets and buy cornish pasty i always like homemade ones are the best .

 

[Gabsgrandad]

Although we live in Buckinghamshire, in neighbouring , Bedfordshire, they have Clangers.
[/ QUOTE] Nah, don't fancy 'em!