Originally Posted By: Lestie - ContainerGardens
And so to the specialists! What of the pastry used a la Cornish ... short or puff or doesn't it matter?

To be authentic it should be shortcrust - see the Cornish Pasty Association recipe here www.cornishpastyassociation.co.uk/images/recipe.pdf

It was intended for holding in the hand while eating so pastry needs to be firm enough to hold the weight of fillings even while the crust is being eaten.

Peter F May, Wine Editor
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