When I was little, my family owned a chain of electronic stores. At the main office, which was in a little cluster of shops, two shops down there was a little “deli” in the old style of delis, run by a Greek family who we were friends with..
They would take a Vili’s pasty, slice it open, put cheese in there, and then put it back in the oven for the cheese to melt.
We can get Vili’s here now and when we buy it, we do not mess about. We buy 2 boxes of pasties at a time, 24 pasties in total. They are frozen when we get them and these go into the freezer for later consumption.
I can’t eat them without cheese. I’ve put all kinds of cheese inside there – mozzarella, parmesan, American jack cheddar from Costco, vintage cheese slices, feta, it doesn’t matter what kind of cheese – though the feta was super tangy and took the taste experience up several notches – the Vili’s pasty is king of all pasties.
I hate to break it to you, Adelaidians reading this, but in Sydney they put *peas* and *corn* into pasties. What kind of wickety wack idea is that shiznit? It is wrong on so many levels!
Now, if I could just find a way to get Barnacle Bill’s here.. :)
Is there a difference between pasties and meat pies? I think pasties here, well not “here” but up north, have vegetables and potatoes as well as the meat. I’m assured that meat pies are all meat.
Pasties are usually mostly veg – maybe a tiny bit of meat.
Vilis pasties have swede – rutabaga in the US?, turnips, potatoes, maybe pumpkin.. They are super tasty. :)
I’ve had pasties with peas and corn, they’re just not right somehow. Give me a Vili’s pasty any day! But without cheese.
Do you remember the Dulwich Bakery at all? On the corner of Dulwich Avenue and Stuart Road I think it was, they made really nice curry pies. Now there are several Dulwich Bakery outlets, one in the Unley Shopping Centre; at Malvern; at Pasadena; at Glenelg South; Collinswood. Yummy fruit buns!