Japanese Guy tries CORNISH PASTY for the first time

His handmade Cornish pasty produced flaky, crisp pastry, a major improvement over his earlier hard, biscuit-like apple-pie crust. He attributes success to cold butter left in lumps, ice-cold water, and gentle folding; overworked pastry caused his previous failure. He found the minced-pork filling char-siu-like, preferred beef and carrots, and expected his girlfriend to return quickly to Thai food.

After an improvised apple-pie failure, experimentation becomes a successful, technique-based cooking breakthrough.