Pasties [Hardcover]

'It was said that the devil would never dare to cross the River Tamar into Cornwall for fear of ending up as a filling in a Cornish pasty.' Cornish folklore)

2008/Mabecron Books/Hardback
Measuring in at approximately 13 cm x 20 cm, this neat little book was smaller than I expected but is a great addition to my culinary library shelf!

A simple Cornish blue and white mug and a plated pasty with silhouette building outlines in the distance decorate the front dust-jacket cover, the latter continuing on to the back.....which is completed by a rather large seagull in pecking mode!
Durable hardboard covers open to 96 quality shiny pages and that other major talent Lindsey offers her readers is quickly revealed (apart from her excellent cookery skills) - her flair for writing and her unique ability to transport us all off to the seaside in Cornwall, as did her other Cornish title The Fish Store!

A simple back cover endorsement from Rick Stein:

* 'Lindsey Bareham's recipes always have me scribbling a shopping list.'

From the dust-jacket front cover inner flap:

'Over the years I've always made pasties, particularly for picnics, but when I return to Cornwall, which I do often, I rarely make them. That's because when you are in the southwest Peninsula, Cornish pasties are on sale every day of the year. If you are lucky, they will be home made by the owner of a seaside café or a specialist bakery...........Much as I love the classic pasty filled with potatoes, onion and steak, I am increasingly inspired by Spanish empanadas, with their exotic, lively fillings. This little book is my take on Cornish pasties and I hope you will find it inspiring. After all, you don't have to be Cornish to love pasties and you don't have to be Cornish to make them.'

Passionate introductory sections open this sweet little book, which include a short history and the recipe for an authentic Cornish pasty (pronounced 'pa-sty'), the filling, how to seal it, how to cook it, even how to eat it!:-

'A pasty is a 'meal-on-the-hoof', the ultimate convenience meal to clutch hot between two hands.........'

Then follow 10 'signature' recipes, including Lindsey's own and:

* The Lizard Pasty Shop Cornish Pasty
* Jane Grigson's Cornish Pasty
* AWT's Cornish Pasty
* Dan Leopard's Steak, Swede and Mustard Pasties
* Betty's Wartime Corned Beef Pasty

Preceded by an LB warning:- 'The devil is in the detail'! - I was amazed how many slight variations there are on this humble little Cornish dish but a recipe should appeal to everyone, in my opinion, and, in anticipation, the last 5 pages of the book are there for you to record your very own favourite Cornish pasty recipes!

The publication is interspersed with cute little colour & black and white illustrations which are accompanied by a handful of full-page colour plates.

The various chapters nonchalantly follow on from one another:

* Hither and Yon (pg 34-47)
* Cheats' Pasties (pg 48-61)
* Family Pasties and Pasty Pies (pg 62-77)
* Pudding Pasties (pg 78-85)
* Pasty Pastry (pg 88-91) which usefully includes food processor short crust

each with a list of the recipes which follow, on the opening page. Interesting and informative quotes and historical notes are also included, along with a short section about 'Pasty Making Equipment'.

Each recipe is well laid out with the title, a short note (if applicable), the number of servings, the list of ingredients and an easy-to-follow method.

Other recipes include:

* Forfar Bridies
* Priddy Oggy
* Beef Empanadas
* Brazilian Prawn Empadinhas
* Rick Stein's Crab with Leek and Saffron Pasties
* Sausage and Apple Pasties
* Beetroot, Lemon and Tomato Pasty Pie with Feta
* Medieval Salmon
* Venison and Mushroom Pasty Pie
* Lamb and Apricot Moroccan Pasty Pie
* Rhubarb and Clotted Cream Pasty Pie with Saffron
* Cornish Splits
* Dutch Apple Pasties

and with Christmas in mind:

* Mincemeat with Fresh Cranberries

My favourites, to date, are:

'Ploughman's Pasty', from page 54, which more than lives up to its note:

'Potatoes, onion, cheese and chutney has never tasted so good'!

&
'Plum with Almond Cream' - truly 'pudding heaven'!

With her strong Cornish associations Lindsey Bareham is well qualified to take on the thorny subject of the authentic Cornish pasty. She sets out her stall in a charming introduction and a point-by-point definition of what constitutes a traditional pasty( The Filling, Cooked or Raw Ingredients, The Ridged Seal, How to Eat a Pasty etc).Then follow a selection of recipes for the Classic Cornish Pasty from various culinary authorities such as Jane Grigson, Mark Hix, Marguerite Patten among others, not forgetting her own rendition- The Fish Store Cornish Pasty.

The book then follows the pasty theme to other places with a similar pasty-shaped, offering: Forfar Bridies, Pork Empanadas from Tucuman, and Bedfordshire Clanger and so forth. Cheats' Pasties,with ready-made pastry and delectable fillings provide lots of inspiration, Spicy Chickpea and Potato, Ploughman's Pasty and Mushy Peas and Smoked Bacon are some that have tempted me. Rounded off with Pudding Pasties, Blackberry and Apple, Frozen Raspberries and Custard and Mincemeat with Fresh Cranberries makes this a very satisfying little book.

Finally, I must mention the charming jacket and cover of this book, on the front a pasty and a mug of tea and on the back jacket a seagull and the cover under the jacket is a delicate blue patterned all over with miniature pasties. I have seldom seen such a beautifully presented cookbook. It is just the sort of book I would love to be given as a present.

Tried recipes from this book following an article in the Sunday Mail's YOU Magazine. The pastry recipes are wonderful. Sinful because of the lard content but try it for a melt in the mouth sensation. Wonderful. Can't wait to get the book and get baking.