Bangers & mash - in a pasty?
Published:  18 August, 2009

A ‘bangers & mash’ pasty, complete with onion gravy, is just one of a handful of innovative versions of the ever-popular Cornish pasty to be launched next month.

Cornwall’s Crantock Bakery, has spent weeks refining the bangers & mash recipe, which forms part of its four-strong range of autumn seasonal specials.

Other new flavours, available from 1 September, include two great British favourites: a chicken tikka pasty made with a tikka masala sauce, and a roast chicken pasty, which contains all the ingredients of a full roast dinner – including stuffing and gravy.

Crantock’s new product development manager Becky Hornabrook said: “They say the only thing a Cornishwoman won’t put in a pasty is the Devil, and while our new autumn specials are definitely different, we’ve spent a lot of time making sure they taste devilishly good.

“We’ve used locally-sourced Cornish ingredients wherever possible – from the potato and swede grown on local farms to the herby Cornish sausage in our ‘Bangers & Mash’ pasty. They’re certainly not a traditional Cornish pasty, but they still contain the authentic taste of Cornwall.”

Completing the autumn range is a bacon & brie pasty, made from cooked smoked bacon, potato and brie.




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