Creative Pies and More: Cornish Pasty Co.

​By: Bob Gourley
 
Since I grew up in Southern California I was not aware of pasties. They just weren’t a part of the dining scene there. After a trip to Michigan last summer I was exposed to some great meat pies. My wife and I had driven past Cornish Pasty Co. on Charleston many times on our way to the Smith Center. But we didn’t stop in until last week. 

​According to their menu, pasties have been around since the 13th century. The pies were baked by wives and mothers of miners who would take them into the shafts. Different fillings were used and that continues to be the case today.
    
The atmosphere of the Vegas restaurant reminds one of a pub in the rural lands of Britain or Scotland. There is a pool table in the back and TV’s for viewing the latest sporting events.
 
The menu has a terrific assortment of meat pies and it took me a long time to determine just what to order. I mean who would have thought you could travel to just about every part of the world with one of their selections?
    
They offer a list of appetizers and soups if you wish. We had contemplated ordering a starter but weren’t sure if it would be too much food with the pie. If you decide to indulge there are Scotch Eggs that feature hardboiled versions wrapped in house pork, sage sausage and breadcrumbs with a choice of honey mustard, HP or brown sauce.
 
Chicken liver pate and Cornish meatballs are also available. Some soup choices include Cream of Leek, a trio of mushroom, walnut and spinach mixed together plus spicy red pepper chicken with black beans.
    
Both of us decided not to get an opener. Instead I decided on Shepherd’s Pie that was a mix of ground minted lamb combined with peas, carrots, grilled onion, mashed potato and cheddar cheese. Sitting on the side was a cup of red wine gravy.
 
The flaky crust was surprisingly light and the inside ingredients blended nicely. Even though I didn’t think I would finish it every bite slid down the throat nicely.
   
Other pies to consider include the Cubano with house pulled Mojo pork, ham, Swiss cheese, dill pickles and yellow mustard. A spicy mustard cream sauce is a lively dip. Cajun Chicken will you take to the Southern states with a spicy breast, bacon, ham and Swiss. Chipotle sauce also sits on the plate.
    
There is a large vegan section with picks like Balsamic Portobello with a marinated mushroom, fresh mozzarella, roasted red peppers, spinach and fresh basil with marinara sauce. My wife’s choice was The Greek with a Mediterranean list of ingredients like spinach, fresh mozzarella, feta, sun-dried tomatoes, kalamata olives, artichokes and garlic with a choice of two sauces.
    
Since we were pressed for time we passed on dessert but we are looking forward to indulging next time. Banoffee Pie has graham cracker crust layered with house made caramel and fresh whipped cream topped with sliced bananas.
    
If you want to order a pasty to go you can get a partially cooked one to finish at home. Not a bad idea for a quick meal.
    
Cornish Pasty Col, 10 E. Charleston Blvd., Las Vegas. (702) 862-4538. www.cornishpasty.com.