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  • November 22, 2017, 08:20:35 PM

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Author Topic: Meat Pies  (Read 28888 times)

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Nuku

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Re: Meat Pies
« Reply #75 on: August 07, 2017, 06:16:57 PM »
The tradition for a Cornish pasty is to put in last nights roast dinner.

Sounds yummy and very practical, though the history of pasties seems to encompass a wide range of traditions over several centuries. Not sure how many of the poor tin miners would've been having many roast dinners back in the day(1700/1800s)?

http://www.historic-uk.com/CultureUK/The-Cornish-Pasty/

http://www.cornishpastyassociation.co.uk/about-the-pasty/history/

It's apparently got a protected status as a regional food product within the EU, with strict specifications on how and where it is made to be considered genuine.

http://www.cornishpastyassociation.co.uk/about-the-pasty/

Has somebody told Michigan's UP (Upper Peninsula) about this?

jayhawk

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Re: Meat Pies
« Reply #76 on: August 11, 2017, 01:34:39 PM »
Reminds me of Bierocks (similar to the Runzas in Nebraska USA):

http://allrecipes.com/recipe/24675/bierocks-german-meat-turnovers/


Nuku

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Re: Meat Pies
« Reply #77 on: August 14, 2017, 05:22:37 PM »
Reminds me of Bierocks (similar to the Runzas in Nebraska USA):

http://allrecipes.com/recipe/24675/bierocks-german-meat-turnovers/

I used to know someone who had lived in Nebraska until she was 14. When her family moved to Florida, she missed runzas terribly. (I believe she said they were a Czech-American dish.)