My family is from the U.P., but originally from Cornwall. This was the pasty I grew up on, but without the addition of carrot. For those that think they're dry....well, they aren't supposed to be like a pot pie. I eat it with ketchup, as does the rest of my huge family. We have gotten a little lazy though, and a lot of times make a big pastie pie. Sometimes I'll make my own crust and sometimes I'll just buy an already made crust. Just layer it in the pie shell as the recipe states, dot with a little butter if you wish, cover with the other crust and make a couple slits and bake at 350 for an hour to an hour and a half.
Was this review helpful?
2 users found this review helpful
My family is from the U.P., but originally from Cornwall. This was the pasty I grew up on,...