Sometimes the pasty would have a savoury meat filling at one end and a sweet filling at the other.
As to the merits of Devonshire or Cornish pasties I’ll remain neutral – but as a clue I think my mum’s recipe takes some beating, handed down through generations of Torquay sailmakers…
2lb/800g short crust pastry
2lb/800g beef-’skirt’/chuck steak
8oz/200g potato (peeled and diced)
6oz/150g swede (peeled and diced)
8oz/200g onion (peeled and chopped)
¾ oz/15g fresh thyme
Salt/pepper; 1 beaten egg
Method: cut the meat into small pieces (about the size of your small fingernail).
In a bowl mix together the beef, potatoes, swede, onions, thyme and seasoning and allow to stand for 30 minutes.
Roll out the pastry to a thickness of approx ¼ in/5mm and cut into 6/8 rounds approx 6in/15cm wide.
Divide the filling mixture equally between the pastry rounds, moisten the edges with a little water and either fold the pastry over and crimp the edge, or alternately draw the edges together at the top and crimp.
Make a small hole in the top to allow the steam to escape during cooking.
Place the pasties on to a lightly greased baking tray and cook in a pre-heated oven 350F/180C) for 45 minutes.
Remove from the oven and brush each with the beaten egg, return to the oven and cook for a further 5-10 minutes to allow the glaze to cook until golden.
Cool slightly and enjoy with a glass of cider – what else?