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nDiced potato
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nSalt and pepper
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nAll of those uncooked ingredients must be put into the uncooked pastry (pie crust or puff pastry), which is then sealed by being crimped. (According to the Cornish Pasty Association, if it isn’t crimped, it isn’t a Cornish pasty!) The pastry can be glazed with egg or milk or both, and then the pasty should be slowly baked.
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nIn a way, a pasty is a bit like Polish pierogies and Italian raviolis.
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nFor Pasty Day, in the U.K., there is a crimping contest to crown the world’s fastest crimper. Mr. and Mrs. Pasty (pictured here) have been walking, cycling, and rowing all over the county of Cornwall to rouse interest in pasties, and I guess this pair sings, as well! Finally, there will be some pasty giveaways surprising and rewarding emergency and rescue crews who have done wonderful things this past year. (U.K. citizens nominated deserving crews, apparently.)
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nHere is a traditional pasty recipe.
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nApparently some variations of the traditional “innards” IS allowed. Check out the cheese and bacon, lamb and mint, and pork and apple pasties:
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nThere are also variations of crimping techniques:
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nCornwall looks lovely!
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nPeasants’ Day in Myanmar
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nPlan ahead:
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nApril holidays
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