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Psssst - pastytastic!

Blog: Pasty Muncher
Posted by: Kim Mutton Wednesday 1st August 2007, 3:01pm
Last edited 01/08/2007 3:01pm by Kim Mutton

When routine bites hard and ambitions are low - keep the faith, you never know....!

Eureka!! - Enough Mumbling at last A pasty to Shout About.

Zipping down the A388 from Launceston to Plymouth a small sign "pasty shop" drew my attention.

Screeching to a halt I spun the Bentley round and returned driving through a farm gate to the Bakers Hutt. Aoother sign directed us "IN" to an agricultural outbuilding but then an immense waft of fresh baked pasties overwhelmed us.

A tremendous assortment of fillings were on offer and the chap behind the counter was right to boast that they were ALL available either ready heated or cold.

I, of course, opted for a straightforward Cornish pasty. But this - as the gastropornographers on Marks and Sparks adverts say - was no ordinary Cornish pasty - this was a Bakers Hatt Pasty Shop Pasty!

Perfectly cooked silky-smooth filling with skirt of beef in red wine, infused with rosemary & thyme, succulent slivers of swede ingeniously paired with a rich and unctuous gratin of turnip and sage - slow cooked for 10 hours.

Encased in delectable flakey pastry with an understated hand crimped crust I munched away in trance like bliss - the cooking is ‘sublime’, the ‘top-quality ingredients prepared with refined simplicity’: a truly memorable pasty.

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