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The Cornish Pasty Traditionally the Cornish pasty was the ideal 'meal-in-one' for miners, farm workers and quarrymen -- conveniently packaged and robust enough to be still in one piece by 'croust' or 'crib' time, as meal breaks are known here. True 'pasty paste' is shortcrust with less fat than usual. A mix of chuck steak, potatoes, turnip, and onion is the traditional filling, though vegetable, egg, and bacon or even apple pasties, were just as common. The crimped crest of the pasty was often a work of art and a sign of its maker. Initials were marked on one corner of pasties and eaten last, so some could be left for later. Many Cornish bakers till produce good versions.
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| 2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |