Cornish Pasties

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Firstly let me say that I love America and American cooking. However, carrots in a pasty? It's an outrage of international proportions! If it doesn't have rutabaga, potato, and a little thyme in it...it's just not a pasty. It may still be delicious but it's a meat pie, not a cornish pasty. Carrots...I shudder to think.

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I am actually going to give this 4 stars. I have made these several times for people who are from England and they LOVED Them. the crust was correct, the texture was correct and they stood up hot or cold. very well thought out recipes. While I agree that carrots are not not traditional, it works well with ingredients that people here are used to and available.

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What do you expect from "Elvis Slings Hash"!...like Robert Irvine's "recipe", this is not remotely correct. There are NO carrots in a Cornish Pasty...and this recipe lacks the integral ingredients of Turnips and Thyme!

Save your time and effort....go to your local Albertson's and pick up a box of Hot Pockets!

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Cornwall England is where pasties are from ,not Michigan. What next, writing that you know all about athentic Mexican food bacause you eat it in Bakersfield?

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I totally agree with the previous poster re: the rutebega! Although I'm from Indiana, I've vacationed in the U.P. for the last 30 years. I believe that a lot of the Pasty shops have changed their recipies to accomodate the "FUDGIES". Years ago, they all contained rutebega, but now, it's hard to find one. Carrots totally change the taste. I was fortunate years ago to find an authentic recipe that included the rutebega, and my family Love them. I only wish I could make 6 at a time. I have to make at least two dozen to make sure there are leftovers.

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I thought this was a very good Pasty. I reduced the sugar in the pastry by half but other than that, followed it to a "T". To Jean, I researched over 18 different Pasty recipes and all but one called for Carrots. Perhaps your Grandmother didn't like to include them in her pasties but according to almost every recipe I found on line and in cookbooks, carrots are part of the recipe.

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As a native from Michigan's Upper Peninsula I grew up eating my mom's traditional Cornish pasties (and as a note, the "a" in "pasty" is pronounced like in the word "cat". I enjoy Emeril, but I could not believe he attempted to make these. Although there are variations on this traditional food (due to many pasty shops around, the general filling and crust should remain the same. I would be more than happy to send anyone a more authentic pasty recipe so everyone could experience this great food with a great history, at vintagelove1950@gmail.com

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While I often enjoy Emeril and his shows, this pasty recipe is way off base. My feisty UP Michigan grandmother is smacking him with her rolling pin from her grave.
1. Get a grip, Emeril, on ?pasty? pronunciation: it is not the tawdry word you used.
2. True Cornish pasties do not use carrots (see my grandmother reference it is rutabaga, not those tacky carrots
3. You can select your beef of choice as long as it is not ground
4. And you must add pork to the mix
5. Suet, if available, is a plus
6. Salt: never! Coal miners did not need that in their pasties. Same with the wimpy egg wash.

Emeril: I am not a Yooper (those proud Upper Peninsula folks I suggest you visit that gorgeous region and correct your Cornish Pasty recipe. I live in NY but my Marquette, MI sister?s name is ?.

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Very good. The pastery was very easy to work with, and rolled out nicely. I did have trouble making 6 6in 1/4 in think circles. I ended up, after much trying, with 5 6 in circles that were a bit thinner then 1/4 in. But good over all.