This weekend I had the distinct pleasure of eating a hunk of Great Britain in the southwestern U.S. at the Cornish Pasty Co in Tempe, AZ. The meat pasty, in case you didn’t know, involves the filling of a pastry shell with meat, vegetables, cheese and other deliciousness. It supposedly originated in the Cornish tin mines, where the miners kept the warm pastries close to their chest to help them keep warm until lunch time. Frankly, I prefer being served by a kind British pasty wench, and strangely we had an authentic one waiting on us in Tempe.
I sampled both the Shepherd’s Pie and the Bangers & Mash. The pasty itself does not disappoint, not because it contains any unusual flavors, but because all the ingredients taste abundantly fresh. It might look small at first, but it’s heavy – you could sink a toy boat with one of these. The texture is not too unusual -Think of it as a calzone with fluffier bread and a flakier crust. It goes great with the beers on tap. Try a Boddington’s Pub Ale for that authentic pub experience. With plenty of pictures of Cornish coal miners on the walls, you won’t forget the heritage of the hearty pie you’re devouring.