Oh I do like these.
When they emerged from the oven, the fanfare I imagined was a brass band playing tiddley-om-pom-pom!
Then I imagined them providing the perfect snack on a windswept sand-duned beach on a wet Welsh November afternoon.
Inside the egg-glazed shells of traditional cornish pasty pastry is a spicy filling of curried chickpeas and prawns. Sunflower seeds provide the finishing touch.
Broad Street Baker 