Pies! Pies! Who wants my delicious pies? (and for a pie who said that famous line?) Word reaches Biglorryblog that Ginsters, the premier pasty maker "....has come up with its latest recipe for success in the shape of a new fleet of Euro-5 Mercedes Sprinters." It seems that the pasty producer is to take delivery of a further 25 Sprinter 313CDI chassis cabs powered by the all-new 129hp 2.1-litre, OM651 four-pot, common rail, turbodiesel. And as well as being cleaner, the latest Euro 5 Sprinters are smoother, quieter and more powerful, and significantly cheaper to run. as the 313CDI is 15% more fuel-efficient than the old 311CDI it replaces---which equates to an extra 4.5 miles per gallon. while CO2 emissions are cut by 13% and power and torque are up by 10%. Yes, yes yes but the real question is do you put carrot, swede or potato in a pasty? That's the REAL question! What thinkest thou?
"Yes, yes yes but the real question is do you put carrot, swede or potato in a pasty? That's the REAL question! What thinkest thou?"
None of those, Brian. Kumara is the right answer.
As I remember a mixture of swede and chuck steak was put into a traditional pasty, but in one half only, the other half was filled with jam so that the pasty contained a main course and a sweet.
The crimped edge around half the pasty was supposed to be left as an offering to the 'Tommy Knockers' (little people who were supposed to live in the tin mine), but this was probably due to the arsenic ore that often occurs with the tin ore, meaning that the miner would not want to eat any part of the pasty that he had been holding.
Dave, I seem to recall a similar savoury/sweet concoction of minced beef in one end and jam in the other in a suet pudding roll--known as a 'Bedfordshire Clanger' and enjoyed in that County...perhaps 12-speed can shed some light from Dunstable...?