[Full disclosure: I was one of the author's Kickstarter supporters.]
Whether you've grown up with pasties and always loved them, or just read about them in books and lusted after them like I have, this book will help you achieve pasty greatness. With lighthearted humour, the author goes through the history (and even controversies!) of pasties, explaining exactly what makes a pasty 'proper' and Cornish. But not to worry, the book is not a historical treatise, but rather chock-full of recipes and advice on how to make great-tasting and great-looking pasties.
After history, the author discusses the ingredients, pastry crust, and fillings that make up a proper pasty:
- Ingredients: what cut of beef to use, the difference between a swede/rutabaga and a turnip, etc.
- Pastry crust: how to get the dough to behave, how to crimp, and four recipes for the pastry (shortcrust, wholemeal, flakey, and gluten free!).
- Fillings: beef, chicken, pork, vegetarian; British flavours, Mediterranean flavours, more exotic flavours.
The book is quite professional-looking despite being self-published. Due to the effort of self-publication, the author does not provide enormous photographs of every single recipe, but he did take several pictures of cooked and raw pasties, and even provides illustrations when teaching how to crimp. The recipes themselves are typeset well and easy to follow. Of course, that might be because making pasties is not actually that hard or complicated.