May I get some weigh-in on any recommendations for mass quantity cornish pasty making? Equipment: food processor/mixer/hand, oven type, ingredients: flour type, lard/margarine/butter? Thanks so much!
Cornish Pasty questions
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Here's a site with a traditional Cornish pasty (locals prounce as pahhhstees!) recipe.
Traditionally, pasties are crimped/plaited on the side although many commercially baked pasties baked outside the Duchy of Cornwall atre crimped on the top!
ETA I believe Cornish miners who emigrated to the USA took the tradition of pasties with them. I can't quite recall where but Michigan or Maine or Pennsylvania seem to come to mind
Michigan, Upper Penninsula
The history of pasties in the UP:
And a bunch of recipes, including a large qty recipe used by Michigan Tech Dining Services:
Pasties, smoked fish and thimbleberry and bilberry jams are cottage food industries up there.
I live in Michigan's UP and know all about the Pasty.
The Finnish people brought the pasty here.
It was a quick easy healthy item the miners could take to work each day.
If you were to set up a pasty making facility you'd need:
Large mixer to make the dough.
Assorted knives for cutting, chopping, and slicing
Stovetop for cooking the ingredients and making gravy
The dough, you would have to research. If you are planning on re-thinking that pasty you may want to consider other flours and such, but the main recipe is quite simple and bland. Some Fin's use rutabaga, while others use potatoes, some may use ground beef where others might hand mince beef to add to the filling.
Lard, by far is the best ingredient for the dough. The crust is quite flaky and rich.
Best of luck.
In Ontanogan they credit the Cornish immigrants with the pasty. I've never heard the Finnish adoption part of the story. Very interesting.
I agree - lard is the way to go for this one.
I'm thinking neither for mass quantity. The others are right about lard, and I'm sure for authenticity they elders would have used lard.
All deck ovens are different. Some have plates and some have stones. I think you will have better heat control and consistency with a convection. Recover time should be shorter. With the decks you might be double panning to reduce bottom heat, rotating and things like that. JMHO
PS I'm talking used ovens.
Well I was thing just about the Pasties. If you're thinking pizza down the road then maybe the deck is better for you. Although the stones can have hot spots also. I prefer gas.$$$
I have both.
I wouldn't be so quick to judge convection/gas. If they are taken care of and cleaned properly and the cooks aren't slamming the doors and things are spaced properly you won't run hot and have
crazy hot spots. I run cookies, puff, etc. with no problem. I also have variable fan speed.