Years ago I watched programme on the evolution of the Cornish pasty. It was a humble sarnie, a full meal carried by the farming folk of Cornwall. As the British empire grew, this local hand-pie made its way to the Caribbean, to Asia, and down under. All areas have a version of the original Cornish pasty.
So, I had to have one at the Cornish Bakery in Bath. They hand-build their pasties,and it shows. The rustic crust is both flaky and soft, owing to the fat content and steaming during baking. Later in Canterbury, I had a Kentish pasty, and look forward on my return to finding a hot and tasty Jamaican Beef Patty to complete the set:
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