I live in a suburb of Toronto, Canada, & I am a hobby-baker. There are two middle-aged British brothers whom I know here & they are missing their favorite childhood foods they enjoyed when they were growing up in England. One of the foods is Cornish Pasties, & one of the British brothers told me that his mother, in England, when she was alive, used to love using Delia Smith's recipes. He urged me to look up Delia's recipe for Cornish Pasties, & the recipe turned out to be very similar to what this British fellow had described to me. But I don't know what the ingredient "Mixed Herbs" means in the recipe for Cornish Pasty Pie. Here in Canada, "Mixed Herbs" can mean anything, depending upon where one lives, because in the Maritime Provinces, such as Nova Scotia, "Mixed Herbs" means lots of "Savory" herb with Tarragon & some other herbs. Please tell me what "Mixed Herbs" I have to use in Delia's recipe for Cornish Pasty Pie. I will be making individual Cornish Pasties & not one big pie. Also, would it be a good idea to "slightly cook" the filling before putting it in the pasty? And, one more thing - would it be okay to use raw ground sirloin beef instead of raw sliced beef?
Asked on 9 Mar 2017 by Flibb