Cooking with Tallyrand
A pasty by any other name .....
A lot has been discussed about the good ole pasty of late, from taxes to who makes the best. But it is not taxing to make the best ones at home.
Pop on over to my articles area for my favourite recipe (my mother's of course) but with a little twist of mine own - pasty rolls! And lets get back to home made tiddy oggies (=[:-D
Or how about posting your favourite pasty tidbit? Childhood memory? Interesting fact?
I prefer to use beef skirt with swede, I cut the beef into cubes and cook for 30mins in pan with onion and swede then add diced potato for a further 10mins before putting it in pastry 
Hi Brazilnut
welcome aboard! :-D
works for me :-) but my late mum always used mince as it was cheapest (being of the war rationing age)
(=[:-D
I have used mince before, but beef skirt like everything never used to be so expensive, it was my gran that taught me, and like she said you can bulk it out with the veg! and I was born at the end of the war so rationing was still around when I was a child. We had roast meats in small quanties with suet pudding to fill you up, more often than yorkshires. I still do mince beef cobbler
I agree about the pastry as very important - a good filling can be spoiled by the pastry. I always buy pasties cold because keeping them in heated cases causes them to become greasy.
I will have a go using skirt which is my favourite - ideal for steak and kidney pie or pudding and for the Massaman curry that I made yesterday
Skirt & shin, ahhhh both great cuts of beef, so full of flavour. Both long forgotten by many, especially the professional industry where they seem to concentrate on the tender cuts (for faster cooking) As for S&K pudding or pie, beef cobbler and massaman curry .... now your talking!! and don't get me started on braised oxtail (he says drooling) I will have post my recipes for them all, later in the year when warming comfort foods are needed (=|:-D
