I expect riots in Cornwall!!

[dales]

वानर मस् तिष् क

[Gob]

McDonald's is in the soup with Westcountry bakers after telling American tourists that a British "pastie" is a "meat pie".

The fast-foot giant defines "pastie" as "meat pie" in a McDonald's visitor guide to "useful" English words.

Pasty makers in Devon and Cornwall say the definition takes the biscuit.

Mark Muncey, chairman of the Cornish Pasty Association, said defining a pasty as a "meat pie" was "incredible".

"The two are distinctly different," he added.

"However, we are confident that many visitors to the Olympics will have enjoyed a real pasty during their visit and been able to make the distinction for themselves."

A manager at Ivor Dewdney Pasties, in Plymouth, said the description was comical. Director Phil Abbott said: "I'm sure people will find it very funny to hear a pasty described as a 'meat pie'.

"A pasty isn't a meat pie. A meat pie is a meat pie. A pasty is wrapped in pastry. A pie has crust. And a pasty contains a lot more than meat. McDonald's should know better – and they should know how to spell 'pasty'. It's like calling a Big Mac a beef sandwich."

He added: "If American tourists want a meat pie when they're in England, they should simply ask for a meat pie."

McDonald's, a sponsor of the Olympics, defines "pastie" in a list of "Useful Words for Visiting London" on the cover of its commemorative London 2012 reporter's notebook.

A McDonald's spokesman did not respond to a request for comment.

[The Hen]

Maybe they don't get the variety of nipple coverings in the US vs the UK.

[MajGenl.Meade]

The fast-foot giant

... in the mouth I guess.

Of course McDonald's should know the difference between one of Mrs. Miggin's tasty meat pies and the mystery meat and other toxic waste that goes into a pasty.

But I am a bit puzzled by the difference between "crust" and "pastry". I have always used pastry dough to make either pie crusts or pastry. Am I making some fundamental error?

Meade

[Big RR]

As i recall, a pastry dough contains a leavening agent (like baking powder) while a pie crust does not, but I'm not entirely sure.

[Guinevere]

I have never in my life seen a recipe for pastry dough that includes leavening.

[oldr_n_wsr]

Am I making some fundamental error?

Of course you are.

[Big RR]

Guin--I'm not a baker by any means, but I do recall making pastry doughs including baking powder (which is a leavening agent as I understand it); these doughs were used in making things like sticky buns and some danishes. I don't know of any containing yeast, but I always thought that was the difference between cakes/muffins, pastries and breads. Pie crusts I have made generally contain shortening or butter to puff them up and make them flaky, but I don't think of that as a leavening agent. I have no doubt, however, that many pastry doughs like those used in strudel or turnovers might not contain any leavening but be more like the pie crusts.

[Guinevere]

Pastry as in cinnamon rolls, yes, you use baking powder or baking soda as leavening. Pastry as in what wraps a pasty, no leavning. It's a version of pie crust (which has hundreds of varieties, but no leavening).

[Big RR]

Well, I can't argue with that--I'.ve only had a pasty a few times and it seemed to be wrapped in a pie crust--not a muffin or cinnamon roll type pastry. Which is why I think Mr. Abbott is being a bit disingenuous (unless the pasties he serves are different than the usual type. I wonder if there is really a difference between a pasty from Cornwall and a a meat pie (like the ones sung about in Sweeney Todd--"More meat pies, more meat pies...").

edited to add: OK, I know those meat pies contained the remains of unfortunate customers of Sweeney, but I think you know what I mean.

[Gob]

Here's the best Cornish pasty maker's recipe.

Pasty pastry, for four eight-inch pasties

450g 1lb strong white flour (large pinch salt optional)
100g 4oz margarine (Echo or similar hard variety)
110g 4oz lard
175ml 1/3pt water

Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard and rub into flour. Grate or slice the rest of the fats into the mixture and stir with a knife. Pour all the water in and stir until absorbed. Knead a little and leave at least 30 minutes in the fridge before using.
Pastry can be made the day before, wrapped in polythene and stored in the fridge overnight. Pastry freezes well, but remember to take it out the night before you need it. Do not refreeze.

http://www.annspasties.co.uk/cornish/pasty-recipe/

[Big RR]

Well, I guess no leavening then, so I'm not sure what distinction Abbott was drawing between pastry and pie crust.

[Scooter]

I have no knowledge of pasty making, but I am guessing that the shell would need to be less delicate than a pie crust so that it would not crumble when being eaten with the hands. I don't believe that most meat pies would stand up to being lifted out of whatever dish/tin they are cooked in and held in the hands while being eaten.

[The Hen]

Then you should come to Australia for your pie fix.



Eating a pie in anything other than your hands is an offense worthy of the "boot".

[Gob]

I beg to disagree....

[Scooter]

Pureed peas?

[Gob]

Mushy peas!

[dales]

Oh, dear God.

[Scooter]

[The Hen]

Gob, the pie floater is a figment of historical writing.