This Cornish Pasty really hits the mark on the high street, offering a real difference to regular cornish pasty recipes.
Tender Beef pieces, trimmed ,diced and marinated in an authentic Madras mix. A popular indian dish replicated in a short crust pastry case! A real favourite of the Cornish Pasties family for soaking up the beer after hitting the nightclubs.
Check out more flavours at Proper Pasty Company
Also known as the Mexican Vegetable Cornish Pasty likened to a meatless chilli con carne…A tempting blend of pepper, onions, kidney beans, potato, garlic chili and ginger. (served in a short crust pastry case)
This exciting combination of vegetables in a kind of meatless chilli con carne provides a great meal for the vegetarian pasty consumer, definitely a favourite amongst the students, they can’t get enough of it!! Take a look and try your favourite of the Cornish Pasties at Proper Pasty Company!
Another favourite amongst the students from the Vegetarian range of Cornish Pasties, the Vegetable Pasty delivers all the nutrients needed in a hand crimped short crust pastry case, even the pasty is absent from any animal fats!
A firm favourite containing potato, onion and swede together with peas, sweet corn, and seasoning. (onshort crust pastry)
Take a look at the full range of Cornish Pasties at Proper Pasty Company…
The Lamb & Mint Cornish Pasties contain hand trimmed tender lamb which is marinated in a rich mint sauce before being hand layered over fresh potato, swede and onion and then blended with a special mint seasoning. This pasty tastes great served with a dollop of mushy peas and a squirt of mint sauce, mmmmm! (on short crust pastry)
This very popular Cornish Pasty is a unique blend of lime pickle, fresh yoghurt, sultanas, mixed spices and mango chutney combined with fresh diced breast of chicken to produce a pleasant tangy taste. (on Flaky pastry)
Another one of our high ranking Cornish Pasties, this one is not as spicy as the name may lead you to believe, it has the same Chicken content as our Chicken Cornish Pasty and is surrounded by a fantastic combination of sweet and sour, very mild and very satisfying.
Visit us at Proper Pasty Company to view the full list of Cornish Pasties…
Our Chicken cornish pasties are packed full of succulent pieces of tender white chicken together with potato, onion, swede, sweet corn and peas mixed together in our special recipe sauce (on Flaky pastry)
Another winner! Chicken, in the main, is the publics meat of choice. Our Chicken cornish pasties are full of Chicken, pure white boneless breast meat combined with potato, swede and succulent sweetcorn and peas. Mixed with our signatyre white sauce, this pasty really is a popular choice for our customers. We’ll be putting together a pasty ranking report based on sales history shortly, details to follow soon…
Visit us at Proper Pasty Company to view our full flavour list!
Diced pieces of prime Forequarter beef, potato, swede
and onion, blended together with a creamy stilton
sauce made from only the finest mature stilton cheese.
These Cornish Pasties are for the cheese connoisseur!
Upon breaking open the short crust pastry case the aroma
of the mature stilton floods out, accompanied by the
delicious fresh vegetable ingredients, locally farmed in
Cornwall.
Our Steak & Ale cornish pasties contain Prime Cornish Steak marinated in Cornish ale and layered over fresh vegetables mixed with a special “malt and hop” seasoning. (on short crust pastry), a popular pasty theme for students. Sticking close to the Cornish produce, this pasty uses a local ale to marinte the prime trimmed steak in, before layering with suede, potato and that special seasoning true to the orgins of the original cornish pasty recipe.
By far the favourite of the Cornish Pasty family, the Traditional Cornish Steak Pasty recipe has evolved through the ages straying only very slightly from original Cornish Pasty recipes.
The Real McCoy, freshly prepared potato, swede and onion, layered with prime Cornish steak and infused with the very secret seasoning!
( encased in short crust pastry). This pasty is normally served in small, medium, large and Giant sizes!…although the Giant Cornish Pasties are not for the faint hearted! Cornish Pasty manufacturers pride themselves on farming the pasty ingredients locally…that is the tradition!
A variety of flavours have evolved since the original Traditonal Cornish Steak pasty (Oggy), more details to follow on the ingredients and flavours…watch this category for more mouthwatering flavours!
The pasty is a traditional symbol of Cornwall. Pasty myths and legends abound, nobody can quite pinpoint when Cornish Pasties originated, but there is evidence of them being made during the reign of Henry VIII.
Over the centuries they became the staple diet of Cornish miners, engineers and blacksmiths, everyone but fishermen, as it was considered bad luck to take a pasty on board a fishing boat. According to superstition, it is the pasty that keeps the devil out of Cornwall.
The wives of the Tin Miners would make a Pasty for their husbands to take to the mine, usually containing leftovers of meals from the week, they would add pepper to disguise the taste of the mixture of different meals. In one end the savoury and in the other the sweet, a two course meal in a pastry case! The crimp would be finished in a knot towards the end of the pasty, this knot would be the only piece of the meal that the Miner would not eat as it was rumoured to keep the Devil away!
It is also rumoured that the pastry case was a protection to the Miner, the case served as a protective pocket for the meat (and sometimes fruit) filling, as the Miners would take arsenic onto their hands when Mining the tin. The arsenic contaminated Pastry case was then discarded…what sacrilege!
Sometimes the Pastry case would bear the initials of the Miner so that the savoury lunch could be eaten and then later the Miner would return to eat the remaining fruit filled case. The initials would either be scored into the case of the Pasty or laid on top with pastry pieces.
The pastry case acts as a small pressure cooker during the ‘bake-off’ this assists in the cooking process containing the heat long after the Pasty is removed from the oven.
To make an authentic pasty, the vegetables, comprising of onions, potatoes and suede (they call it turnip in Cornwall) must be diced. The meat, usually skirt of chuck steak, should be chopped. Baking takes about an hour, during which time the filling steams and it’s flavours blend together. Freshly baked pasties stay warm for up to an hour.
You never talk of a ‘Cornish Pasty’ in Cornwall. It is always “Pasty”, pure and simple.
Today, visitors believe that a trip to Cornwall would not be complete without tasting a Cornish Pasty, Proper Pasty Company are proud to bring a piece of Cornwall to the North of England.
