A Proper Pasty

If I had to compile a short-list of my favourite foods, I don’t think there’s a lot of competition for what would take first place. It would be freshly baked bread, still warm from the oven, and butter — optionally accompanied by a good, ripe Camembert and some Ardennes pâté, washed down with red wine or Belgian beer (though the bread and butter are definitely the key thing).

Populating the rest of the list would be a bit harder as there are many contenders. One would probably be the Cornish pasty.

I remember watching an item about Cornish pasties many years ago on Blue Peter, and being particularly taken by a detail they mentioned, namely that sometimes pasties were baked with jam at one end (separated from the meat and veg at the other end by an internal pastry wall). The idea was to provide a desert course for the tin miners who would take the pasties down the mine with them to eat for lunch.

This struck me as being a wonderful idea (I was going to describe it as “deliciously simple and simply delicious” but I’m fairly sure I used that wee phrase in one of my previous posts not all that long ago). Sadly, there are (to the best of my knowledge) no commercially available pasties that include a jam end.

I have once or twice, though not for quite a few years, tried making my own pasties and I did have a go at making them with jam at one end. As I recall it worked pretty well. But I don’t really want to have to go to the hassle of baking pasties from scratch just to get a bit of jam in them.

This evening I was microwaving a shop-bought pasty for dinner when I was struck by inspiration. I was making a cup of tea to accompany the pasty and when I opened the fridge to get the milk my eye happened to light upon a jar of raspberry jam. It occurred to me that I could add some jam to the already cooked pasty.

Once I retrieved the pasty from the microwave, I made a small hole at one end of it with a fork and excavated the filling (which tasted very nice even without its pastry wrapping), before putting a spoonful of jam in the newly vacated end.

I then proceeded to eat the pasty from the other end, and very much enjoyed the jam when I got to it. There was a certain amount of mixing between the sweet and savoury but that actually worked quite nicely.

I probably won’t do the same thing every time I have a Cornish pasty from now on but it’s good to know that I can simulate a two-course pasty without having to do all the hard work myself.

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3 Comments

  1. Sounds delicious! The closest thing we have to a pasty here in the U.S. is the turnover, which is typically filled with fruit, but can also be filled with more savory fillings as well, although the Cornish pasty with the sweet *and* savory fillings inside is pretty genius, if you think about it.

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  2. Funnily enough, I was thinking about pasties myself today (specifically the haggis filled ones that I made for yesterday’s church lunch). No jam in those ones though.

    Reply
    • Haggis is another definite contender for my shortlist of favourite foods (in fact, I almost mentioned it in the blog post but didn’t want to postpone talking about pasties for too long). A haggis pasty sounds like a wonderful combination. Perhaps you’d like to make some more of those at the beginning of August. 🙂

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