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All stories →The pasty we chose to make here
The pastry stays as close to tradition as we can, but the filling is not trying to be a classic Cornish pasty. In testing, the simpler beef, potato and pepper profile did not connect strongly enough with local tasters. We changed it to beef bourguignon: deeper, richer and, quite simply, more successful here.
A very Gay Baker Sausage Roll
Kris has been making sausage rolls for gatherings and barbecues for years. The Gay Baker version takes some of its inspiration from Ginger Pig and many visits to Borough Market. It includes blue cheese and a thin layer of our sweet rocoto on the pastry before the meat is added. In the oven that layer caramelises, leaving a small sweet note that makes it recognisable.