On Sat, 10 Oct 2020 10:39:33 -0600, Graham > wrote:

>On Sat, 10 Oct 2020 10:34:47 -0300, Lucretia Borgia wrote:
>
>> On Sat, 10 Oct 2020 07:56:47 -0400, Gary > wrote:
>>
>>>dsi1 wrote:
>>>>
>>>> Those Brits seem to make their pasty really big - I'll give
>>>> them that. The good news is that you can make better ones
>>>> at home. How awesome is that?
>>>
>>>That's been on my "to do" list for a long time.
>>>In the commercial sense, Hot Pockets are similar but they
>>>really screwed up. Way too much crust for the little bit
>>>of filling, not to mention all the chemical crap they add.
>>>
>>>Similar to buying fried clam strips at a restaurant.
>>>Mainly just clam flavored breading.
>>>
>>>Question: Would puff pastry be good to use for a pasty?
>>>Or is there a good homemade flour recipe?
>>
>> It should be short crust pastry and I used to cheat a bit (as I saw a
>> woman from Cornwall do!) and use the pasty recipe but make it in a pie
>> dish. We all preferred a little less pastry too. I must say, this
>> thread has generated an urge in me to make a pasty again.
>>
>> The point of making individual ones was that traditionally was how
>> they wrapped up a lunchtime meal for farmers, miners, fishermen etc.
>> Meat and two vegs, wrapped up in pastry then a cloth to enfold it all.
>
>The Bedfordshire Clanger had the meat course at one end and the sweet at
>the other.

I saw a Jamie Oliver recently where he endeavoured to promote the
Clanger. Never had one myself.