The Stockport pasty!
We’ve done it after trying loads of recipes, we’ve finally come up trumps. We’ve just used the tradional Cornish recipe, only we’ve baked ours in a flaky pastry which according to my source at ‘The St Ives bakery’ is perfectly acceptable even in Cornwall!
All we’ve put in our Stockport pasty is dry aged Cheshire beef skirt, diced potato, swede, onion, fresh rosemary, and parsley. Then we wrap it in flaky pastry, crimp it the Cornish way, and bake it. Nice, and simple!
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