Ginsters Pasties 2 for £1.24 Coop instore - normal sized pasties! - HotUKDeals
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Not the usual Special Offer sized pasties which are slightly smaller than normal these are the full sized jobbies packed as a pair and sold in the local coop (Long Hanborough) for an incredible £1.24 for the pair!
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7y, 5m agoFound 7 years, 5 months ago
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#1
Voting hot for the deal but may have anyway for your brilliant description! You should work on the shopping channels, lol. :thumbsup:
#2
Revolting.
1 Like #3
I've never been keen on eating "full sized jobbies", or any size to be honest. But this does look like a good price for a nice pair of pasties.
#4
good price, but asda have the 4 pack for £2 at the mo so slightly cheaper if you have an asda near you
#5
If only they didn't contain grizzle they'd be OK.

They should try just a vege one!
#6
Yum - know what I'm having for lunch tomorrow :-D
#7
dancrawley
Yum - know what I'm having for lunch tomorrow :-D


2 full sized jobbies?

heat
#8
dancrawley
Yum - know what I'm having for lunch tomorrow :-D


Do you really know?

My mum worked in the ginsters factory, suffice to say, she don't eat them!
#9
full of gristle, tubes, and nothing that resembled beef or pork...nearly hurled on one of these last week, disgusting...get yerself down to a proper local pasty shop where you can see the premium steak in it (like the one in Dorchester)...
#10
nice, have some heat
#11
Oh man, you are all putting me off my lunch now, and I've not even had breakfast yet...................:roll:
#12
Terrible products - get yourself a real pasty from somewhere like Barnecutts. Steak & stilton, my favourite:thumbsup:
#13
rockpeblar
Terrible products - get yourself a real pasty from somewhere like Barnecutts. Steak & stilton, my favourite:thumbsup:


Look nice - do you reckon they can deliver by tomorrow lunch? It's a long way to Cornwall just to pick up a pasty.................
#14
And the cost, but when you're having caviar for dinner and vintage champagne served by the butler jeeves as he welcomes you home after you afternoon drive in your rolls royce, some of you need to live in the real world, two reasonable good tasting pasties at 1.24, cracking deal, no go away if you want poshukdeals.com
#15
For those that don't like eating animal lips, ears and foreskins then you can always make your own using a quality cut of beef...

400g plain flour
100g butter, chilled and cubed
100g lard, chilled and cubed
Milk or beaten egg, to glaze
1 medium potato, about 150g, peeled and cut into 1cm dice
150g swede, peeled and cut into 1cm dice
450g Aberdeen Angus braising steak, cut into 1cm cubes
1 large onion, finely chopped
Freshly ground white pepper



Make the pastry first. Season the flour and sift into a large bowl. Add the butter and lard and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6-7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a round-bladed knife.

Turn onto a floured work surface and knead gently to bring together then wrap the pastry in clingfilm and chill for at least 30 minutes in the fridge.

Divide the pastry into 4 equal pieces and roll each one out on a lightly floured work surface using short sharp strokes, always rolling in one direction. Give the pastry a quarter-turn, then roll it again to form a round about 20cm in diameter and about as thick as a £1 coin. Cut into a circle using a plate as a guide. Reserve the trimmings to make pastry initials, if you wish.

Divide the ingredients into 4. Arrange half a portion of potato and swede along the centre of a pastry circle. Top with steak then onion, then the rest of the potato and swede. Season each layer with white pepper.

Lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pasty. Add your initials cut from the trimmings. Repeat with the other pastry circles, place on a baking sheet and chill for 30 minutes.

Preheat the oven to 180°C, gas mark 4. Brush the pasties with milk or beaten egg and cook for 1 hour until the pastry is golden and the filling cooked through. Serve hot or cold.
#16
thefatcontroller
If only they didn't contain grizzle they'd be OK.

They should try just a vege one!

Is that 'gristle', or are you just moaning?
#17
funny.onion
For those that don't like eating animal lips, ears and foreskins then you can always make your own using a quality cut of beef...

400g plain flour
100g butter, chilled and cubed
100g lard, chilled and cubed
Milk or beaten egg, to glaze
1 medium potato, about 150g, peeled and cut into 1cm dice
150g swede, peeled and cut into 1cm dice
450g Aberdeen Angus braising steak, cut into 1cm cubes
1 large onion, finely chopped
Freshly ground white pepper



Make the pastry first. Season the flour and sift into a large bowl. Add the butter and lard and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6-7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a round-bladed knife.

Turn onto a floured work surface and knead gently to bring together then wrap the pastry in clingfilm and chill for at least 30 minutes in the fridge.

Divide the pastry into 4 equal pieces and roll each one out on a lightly floured work surface using short sharp strokes, always rolling in one direction. Give the pastry a quarter-turn, then roll it again to form a round about 20cm in diameter and about as thick as a £1 coin. Cut into a circle using a plate as a guide. Reserve the trimmings to make pastry initials, if you wish.

Divide the ingredients into 4. Arrange half a portion of potato and swede along the centre of a pastry circle. Top with steak then onion, then the rest of the potato and swede. Season each layer with white pepper.

Lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pasty. Add your initials cut from the trimmings. Repeat with the other pastry circles, place on a baking sheet and chill for 30 minutes.

Preheat the oven to 180°C, gas mark 4. Brush the pasties with milk or beaten egg and cook for 1 hour until the pastry is golden and the filling cooked through. Serve hot or cold.

Sorry Delia, must have missed the punchline.
#18
add to to the fact, it's dearer, lot more time and may not taste as nice and not instant, ummmm
#19
funny.onion
For those that don't like eating animal lips, ears and foreskins then you can always make your own using a quality cut of beef...

400g plain flour
100g butter, chilled and cubed
100g lard, chilled and cubed
Milk or beaten egg, to glaze
1 medium potato, about 150g, peeled and cut into 1cm dice
150g swede, peeled and cut into 1cm dice
450g Aberdeen Angus braising steak, cut into 1cm cubes
1 large onion, finely chopped
Freshly ground white pepper



Make the pastry first. Season the flour and sift into a large bowl. Add the butter and lard and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6-7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a round-bladed knife.

Turn onto a floured work surface and knead gently to bring together then wrap the pastry in clingfilm and chill for at least 30 minutes in the fridge.

Divide the pastry into 4 equal pieces and roll each one out on a lightly floured work surface using short sharp strokes, always rolling in one direction. Give the pastry a quarter-turn, then roll it again to form a round about 20cm in diameter and about as thick as a £1 coin. Cut into a circle using a plate as a guide. Reserve the trimmings to make pastry initials, if you wish.

Divide the ingredients into 4. Arrange half a portion of potato and swede along the centre of a pastry circle. Top with steak then onion, then the rest of the potato and swede. Season each layer with white pepper.

Lightly brush the edge of the pastry with water then carefully bring up the edges to the centre to cover the filling. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pasty. Add your initials cut from the trimmings. Repeat with the other pastry circles, place on a baking sheet and chill for 30 minutes.

Preheat the oven to 180°C, gas mark 4. Brush the pasties with milk or beaten egg and cook for 1 hour until the pastry is golden and the filling cooked through. Serve hot or cold.


Sorry, I believe the forum you were looking for is over here.................

http://allrecipes.co.uk/

:whistling:
#20
fmgod
And the cost, but when you're having caviar for dinner and vintage champagne served by the butler jeeves as he welcomes you home after you afternoon drive in your rolls royce, some of you need to live in the real world, two reasonable good tasting pasties at 1.24, cracking deal, no go away if you want poshukdeals.com


Give chavsukdeals.com a go, sounds like a place you will be happy :whistling:
1 Like #21
Aplologies for posting a recipe, I sometimes get carried away and talk a load of old ....



http://i183.photobucket.com/albums/x24/choccywoccy/cradockDM_468x452.jpg:oops:
#22
Nice save funny.onion :thumbsup:
#23
Like eating bones dipped in pepper.

Disgusting.
#24
kudos1uk
Give chavsukdeals.com a go, sounds like a place you will be happy :whistling:


Yeah sounds great, except I'm not a chav, ermm
#25
funny.onion
Aplologies for posting a recipe, I sometimes get carried away and talk a load of old ....



http://i183.photobucket.com/albums/x24/choccywoccy/cradockDM_468x452.jpg:oops:


...fanny?
#26
That chicken cake on the left hand side looks tempting :thumbsup:
#27
Does anybody actually eat these things?

They're a bit wrong really.
#28
Have you ever looked at just how many calories there are in these things... it's like 1000 or something!!
#29
A sandwich is not meant to have a shelf life of 6 months.
#30
Its not a sandwitch thats why, its kept refirgirated also because its read cooked meaning the shelf life can be preserved?

Beef always has some fat no matter it its steak or anything. Oh pls sir dont feed me meat thats no precisely cut into finely chopped micro-molecules so i can peck at them. What are we mice or men?

Try the spicey chicken one, nice chunks of chicken in a spicey source with some onion in, absolutely gorgeous.

Why when ppl seem to post food deal thats not made by the political correct idiots, saying all food should be organic, does everyone moan?
#31
Sorry, I enjoy the occasional curry, chinese takeaway or burger as much, if not maybe even more so, than the next person, but in my opinion there's a difference between fast food and crap food and this is crap food.

If you enjoy these then great but just don't be surprised if not everybody agrees with you.
#32
Still not a sandwich though it is?
#33
:)

Technically no, but I was actually referring another Ginster's range of similar delicious petrol station treats.

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