The Great Cornish Pasty

I need some help! Actually, Dino thinks I need A LOT of help, but that is another post, this is food dilemma.

I am having a little difficulty understanding the great Cornish Pasty.

Don't get me wrong, I am a fan. They are delicious, hearty, healthy and wholesome. They are found in every single village, town and hamlet in Cornwall, at fund raising events, at school fetes, at yacht clubs, at petrol stations, even at weddings. Recipes that have been handed down through countless generations, some recipes so prized, that the family honour is often at stake.

Now my problem is this, why is a FISH pasty so hard to come by? 

I have only seen, and been able to taste, a bought fish pasty, from one place, Padstow (from you know who) and it was divine! In order for me to indulge in this pleasure, I have to make my own... with roasted mackerel or with smoked haddock or with a classic fish pie mix, and I must say, they are simply scrumptious!

I can hear you all screaming "That is NOT a true pasty", I am well aware of the original pasty filling.

According to the young ladies at today's fund raising event in Fowey, the finest traditional pasty has a distinctive ‘D’ shape and is crimped on one side. The pasty is made up of lard, margarine, flour water and salt, finished off with an egg glaze. The filling consists of skirt beef, swede, potato and onion and a light white peppery seasoning, all the ingredients need to be cut using a "chipping/ slicing" method, as all the filling is UNCOOKED, the ingredients needs to be quite thin. Just before sealing, place a knob of butter and some flour. 15 minutes at 200°c and then about an hour at 150°c. Exquisite!

the lovely vivien, sue and ? (sorry)... They are all back July the 12th, do not miss out, absolutely FABULOUS!

Yet, I find so many variations available everywhere: Steak and Stilton, Cheese and Onion, Vegetarian, Mixed Mushrooms, Chicken and Leek, Creamy Corn, even Chilli con Carne and Thai Red Curry and DO NOT get me started with all those sweet pasty ones. All very delicious, I know, as I have tasted them.

So why is a FISH pasty so terribly challenging to find! THAT is the question I am asking my fellow followers.