What purpose does the crust serve? Why not just eat the filling?
so you can hold it
>>8700148
It's flaky, buttery, and adds carbs to the dish.
>>8700148
people enjoy eating it
>>8700201
>>8700153
Lol carbs.
saveages...
>>8700201
I just learned something on /ck/, and about my favourite pasty as well.
>>8700150
The main thing mined in Cornwall, the place that really popularised the pasty, was tin. Tin mining involves arsenic, so the crimp was used as a handle so there would be no arsenic in their food. If I remember, there used to be pasties that had the traditional beef, carrot, parsnip and swede in one side, and apple in the other, so it was a two course meal.
>>8700201
Do you precook the filling, or does all the grease from the meat just get absorbed by everything?
>>8700438
No, the filling must slowly cook encased in its pastry womb to allow the proper pasty flavour to gestate. Also use plenty black pepper.
I save the crusts in the freezer until I have enough fora big batch of pasty stock
>>8700673
Thanks, but also:
>Also use plenty black pepper.
nope!
>>8700153
>flakey, buttery
Nope.
>>8700201
>coal mining
>Cornwall
Nope.