... a kid'll eat ivy too; wouldn't you?

I love London. As the days of my London residency dwindled, I tried to see the places, people, and things I would miss the most. This resulted in some extravagantly long Tube rides for (what some would deem as) trivial moments. Nearly every day of my last week I walked through Trafalgar Square (still my most favorite place in all of England), stopped for proper tea somewhere (complete with digestives!), and rode the Tube to London Bridge.
I didn't wish to see London Bridge.
(Thrilling, I know. PS - If this isn't what you imagined it to be, perhaps you were confusing London Bridge with Tower Bridge... it's a common mistake)


I went for the Tube food. Just outside the station there is a stand for West Cornwall Pasties.

I bought my first pasty (pronounced past-ie) on my way out home one evening. I had but a few pounds on me, and it was a cheap, easy looking lunch. We had been to a show, and didn't want to have to stop somewhere. My two friends and I each bought a different kind, and they were equally delicious. As Thanksgiving rolled around, they featured a pasty for the displaced Americans: turkey, gravy, stuffing, veggies, and cranberries. Delicious.

I could carry on about each pasty I tried and how delicious they were (and believe me, I remember each one...), but know that when Dan and I visited, this was what I wanted for my birthday. This, and proper tea.

When I made lamb and Guinness stew a few nights ago, all I could think about is how we don't tend to bring stew for lunch. BUT what if I thickened the stew into gravy, drained some, and made a basic dough...

...

...

PASTIES!

If you have any sort of left-overs that would be delicious wrapped in a flakey crust, please try this:

1 2/3 cups all-purpose flour
8 tablespoons (1 stick) butter, chilled, cut into chunks
2 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 cup ICE water

Filling of choice.

In a food processor, pulse first 4 ingredients together to make a crumby dough.
Gradually add water until dough forms in large chunks.

Turn dough out on to plastic wrap. Flatten into a 1 inch thick square and refrigerate for 30 minutes - 1 day.

Preheat oven to 400 degrees.

Roll dough out into a large rectangle on a floured surface. Cut dough into 4 rectangles or circles (depending on how fancy you want your pasties to be) and place filling on one side, leaving a 1/2 inch margin around the edges.
Fold dough in half, crimp edges with a fork, and cut 2 - 3 vent holes in the top.

Glaze with milk. Bake for 20-25 minutes, or until golden brown.
(I was so excited, I forgot the glaze. They tasted fine, and I drank the milk I left out to glaze them with. All is good.)


Cheers!


(After such a dinner, have a nice cup of tea. Pasties also make great "grab and go" food.)

Check out the West Cornwall Pasty Company: http://www.westcornwallpasty.co.uk/