| COOKING
METHODS
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Hospitality
and Catering |
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| The pasty has a special place in culinary history, tin and copper miners would take pasties as their main meal filled originally with fish but other say one end was filled with a meat and potato filling, the other with a sweet fruit filling generally apple. |
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| The pasty needed to be strong enough to take down the mine and it is said that if dropped down the mine shaft should not break. Today mince beef, potato and onion is the standard filling, pasties can be purchased made from both puff pastry and cold savoury paste. |
| Eaten as a snack food item, the raw minced meat, seasoning and potato are placed in the centre of an 13-16 cm circle of cold savoury paste, one half of the circle of paste is egg washed and when folded the pasty is sealed by folding the outer edge back on it’s self, a traditional way of sealing pasties. |
| Pasties can be made from brioche pastry or puff pastry such as the Russian pasty ‘Coulibiac’, can be fish, meat or vegetable. |
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