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Two Course Pastys

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. A half-savoury, half-sweet pasty (similar to the Bedfordshire clanger): was eaten by miners in the 19th Century.

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. An old recipe exists that was eaten by workers in the Copper mines on Parys Mountain, Anglesey.

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. In 2006 the recipe was adapted by the Food Technology Centre, at Coleg Menai, Llangefni.

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. The "two-tone" pasty in thick short crust pastry had a meat and vegetable mix on one side

. and fruit and jam on the other, creating a "meal in one".

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. Attempts to get commercial interest in the two-part pasty failed.

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. The technician who did the research and discovered the recipe claimed that the recipe

. was probably taken to Anglesey by Cornish miners travelling to the area looking for work.

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. These pasties have no significant commercial history and no two-course pasties are commercially

. produced in Cornwall today, but are usually the product of amateur cooks.

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. The sweet and savoury sections are separated by either a pastry divider or a finger of stale bread.

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. The recipe may reflect a desire to make the the pasty a more complete meal.

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. An alternative method is that a small amount of jam was inserted under the crimp

. at one end of the pasty after cooking.

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