Albert T.
Yelp
Recently moving away from Michigan, I did not expect to find pasties in Nevada. A small chain no less! Looking at the menu - this place has some very creative, experimental flavors that a pasty shop in the UP would never dream of baking. With experimentation comes risk - could these pasties actually be good?
Note: I am not a fan of the traditional pasty.
Carne Adovada ($18.50) - I'm not sure I would call this a pasty, given that the kneaded handle isn't on the side of the pasty in this case. Perhaps this is more of a baked empanada? In any case, the crust is superb. It's very even in thickness, with a thin and flaky baked crisp. Great texture and flavor, with the egg wash on top providing a pleasing color and glossiness. The inside is filled with Mexican rice on the bottom, tender but not mushy at all, braised pork, soft and not stringy nor dry, tomato, hatch chile, and plenty of stretchy cheese. The chile gives a very mild spice to the dish. The flavor overall is a little spicy, tangy, salty and savory. The texture of everything is very similar - tender - making the only textural contrast the outer shell. I think the filling is a little on the watery side, with the juices spilling out onto the plate and I don't think it could actually be eaten in the hand like a normal pasty, especially as the crust edge is braided to be on the center of the top. It's thin so it doesn't get too doughy. The pasty as a whole is more than double the price of any pasty in Michigan, and seems to be a little smaller. Still, it's plenty tasty and the crust is excellent. Traditional pasties are made for sustenance, whereas the pasties served at Cornish Pasty Co are made for eating. (4/5)
Scotch Egg ($8.50) - According to the menu, this is a softboiled egg encased in sage sausage and rolled in breadcrumbs. Instead, the egg yolk is almost completely set, and the sausage is completely dried out. There is a thick layer of breading on the exterior that's fried to make a crunchy crust. But the sausage is dry, lean, and spongy in texture. It's uniformly grey in color, perhaps an indication of the absence of spices. The taste is very bland too, like only unsalted pork with egg flavor. There's a reason they serve the dish with a cup of honey mustard. It's desperately needed to add some semblance of flavor and moisture to the dish. The scotch egg is sprinkled with paprika that does nothing but add color. The preparation of this dish is why people make fun of British cuisine. (2/5)
I'm placing a little more emphasis on the pasty over the Scotch Egg (since it's an app), making my rating a 4/5 instead of a 3/5.
The pasties served at Cornish Pasty Co are surprisingly pretty good. They're kind of on the expensive side, but I'd return to try some other flavors.
Bathrooms - Two unisex rooms
