May 2014, Desert Companion Magazine

953 E. Sahara Ave., 702-862-4538, cornishpastyco.com

Nearly every culture has a version of the savory stuffed pastry: Italy’s calzone, India’s samosa, Russia’s pirozhki and, of course, America’s Hot Pocket. In England’s county of Cornwall, it’s called the pasty (pass-tee). Originally favored by the region’s tin miners, the pasty lives on because it’s so versatile. The Cornish Pasty Co. flaunts that versatility with a menu that spans countries and cuisines: Pasty options include lamb & mint, The Mexican, chicken Alfredo, The Italian, cheesesteak. I recommend their traditional British dish of bangers and mash wrapped in a buttery, flaky dough. The filling is made with house-made sage pork sausage and garlic mashed potatoes, with a side of rich red wine gravy. Complete the meal with British “bachelor chow” of mushy peas or curried potatoes and wash it all down with a creamy ale. Hope you don’t have any plans after that, because you’ll be too happily stuffed to do much else. — Chris Bitonti

Read entire issue online: May 2014 Issue