Below are some photos of meat pies, made benefit of my friend Brad Preznant's recipe, now living in New Zealand. With access to a reservoir of holiday-left goose and duck fat, I whipped up a batch. My first pasty was with chorizo, chicken and potatoes, and the...
Looking through the weathered pages of my The New International Confectioner book recently, my eyes fell on a recipe for Cornish pasty. The origins and history are interesting, as being a basic dish of British miners, they included specific fillings that...
