Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email firstname.lastname@example.org.
55: The Oggie from Cornish Pasty Co.
The Cornish pasty (PASS-tee) comes from Cornwall, England, where miners would munch on these savory turnovers featuring a short-crust pastry enfolding a filling of hearty goodness baked by their wives or mothers. And since their hands would often be covered in arsenic from the mine, they'd toss the "handle," or thick, crimped edge along the crust, when they were done.
Thankfully, no tossing of crusts is necessary when ordering one up at the Cornish Pasty Co., the restaurant of tasty eats and brews with locations in Tempe and Mesa. And even though there's over 35 kinds of pasties to choose from, call us traditional, but we're sticking wtih The Oggie -- the, um, traditional pasty.
Inside a crazy-good, thick crust packed with chunks of tender steak, potatoes, onion, and rutabaga, the Oggie is a hearty meal of warm, comforting goodness complete with a side of red wine gravy. Did we mention the crust is crazy-good? It is.
This pasty packs a punch, and perfect with a cold American craft beer or a UK or Belgian classic.
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