The minced beef (suggestion): Aldi doesn't have a butcher& (my) state regulations won't allow another butcher to process it for you so .. But the thinnest steak & roll it up jellyroll style but make sure a pair of scissors ✂️ will fit around it. Begin slicing off pinwheels from the end of beef jellyroll. When you're done you'll have long, think strips. You can then either continue with the scissors cutting the long strips into short pieces or alternately, lie them all out flat and cut with a knife.. and there you have your minced beef.
Beautiful as always. Love the coarseness of the mince and the idea for adding breadcrumbs. Also thank you for showing how to keep safe using a knife when cutting vegetables. You are right, too many chefs like to show off their knife skills :)
This recipe makes good sense thanks to your instructions. I have wanted to try to make Cornish pasties but most recipes were missing something. You have a plan for keeping the ingredients moist and tender inside without a lot of messy leaking. Thank you! I plan to make these when the weather is cooler. Texas is having a heat wave, 105 degrees.🌞
Glad you like them Matt. Not sure about Master Pie maker but I have been making them for 60 years so have had a lot of practice. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Exactly what I've been looking for; I also love how clear and straight forward is your presentation. My husband loves these (his family is from Cornwall-his father's parents)
I have been missing Cornish pasties so much in the last couple weeks and decided to have a go at making them myself. I made use of your pastry recipe and incorporated some suggestions you make in the video. Great videos you have here and presentation. I think I will give your Corned Beef Pie a try soon!
Thank you for some great ideas on how to improve this Pasty that my English Mother use to make. I also like your style of cutting the vegetables. I will add a little carrot for color and because that is the way Mother use to make them.
just joined your channel matey you know your stuff can't wait to get cooking I'm from Wolverhampton in the west midlands and love your well explained recipes keep up the good work take care all.
Thanks I've been living out side of England for 15years and thinking of some of the foods I miss and that's pies and paste big thanks Iam going to be looking for some sweeds big thanks great videos
Nice to hear, sounds like your Grandmother had some sense. I got a ,mountain of abuse for daring to dice the veg instead of slicing and another load for mincing the meat. Thanks for that Malcom.
Hi Mr. PAUL, I've made these Sunday morning, I proudly like to share with you all they turned out to my astonishment amazing, we had them for evening meal with Jersey Royal potatoes and some simple salad
Hi Kimmy, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Glad you like them! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hi Paul, I'm 67 years old spent most of my school holidays with my uncles, aunts and ciousins in cornwall, Port Issak and Bude. Now I was taught about the real cornish Pasty. There were Tin miners, under the ground all day. They needed food. Tin is poisonous the miners would have residue on their hands. The Pasty wa a one shot meal. You held the molded crust on the outside, ate the inside then threw away the contaminated crust. Yes you think that is simple. It was, Simple works. However in a real Cornish Pasty they varied the mix from left to right to give the main course through to the dessert for the Miner. On the left you would get the meat course as you depict. On the right there would be a fruit desert. I was not told what Fruit, but it is obvious, It depended on season, in that climate. Apples preserve all yoear round, Blackberries in season, strawberries in season, Preserved fruits out of season. I would not be surprised if it didn't finish with Marmalade on certain days in the year. NOW cook me a REAL Cornish pasty
Thank you. This was very helpful. Be careful with vegetable oil!s. Many are not processed in a healthy way. Grass fed/organic butter is very healthy for you.
My Cornish grandfather said that when he lived there and in his earlier days once in the USA, the crust was made with suet, or the fat around the kidney. He said it was delicious. I doubt that you can buy suet any longer and I don't think most butchers in the USA know what suet is. In later years, my grandmother and mother made a great crust using old-fashioned Crisco shortening. What you call suede there, we call rutabaga in the USA. Yes, I grew up on pasties, and rutabaga was always included, along with the meat, potatoes, and onion. The meat included in the pasties I grew up on was what we call in the USA, stew meat, or chuck meat. The meat was partial frozen so that my mother and grandmother could more easily slice it thin. Oh gosh, the looks I received as a child in the USA with a pastie in my lunchbox. The other children had a simple sandwich and looked at me with bewilderment, wondering what I was eating. LOl. Pasties are a fave memory of mine and I hope to visit Cornwall one day. My grandfather was born in Redruth.
c'est un drole de gars , lorsqu 'il loupe son truc , il nous fait croire qu"il a une deuxieme version de sa recette . lol; son grand plaisir est de passer à la tv . difficile de faire comme raymond oliver , indeed !
Je suis désolé Patrik, je ne parle pas français et Google translate n'a aucun sens. J'ai eu des boulangeries au Royaume-Uni et ici en Espagne pendant plus de 60 ans et tout ce que j'essaie de faire, c'est de transmettre mon expérience. La télévision est la seule option disponible car il est très difficile de cuisiner à la radio. Bonne fin de semaine.
They are so easy to make Heather and the smell when cooking is divine...you want to try making them like Paul.. I make them but mostly use skirt beef as I lived in Cornwall for over 46 years so learnt a lot from my lovely Cornish friends and am proud of my crimping too...its so worth it...😁👌👌
Hi, There, I totally agree, however I did mention in the video about the meat normally being chopped not minced. As for the skirt, as I'm being watched all around the world there are many people who have never heard of skirt and even in the UK one would be hard pressed to find it in most supermarkets, so by giving an alternative it encourages more people to give it a try. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry no problem for me,,,, Hugh fearnley whittingstall used left over beef stew for the meat filling,,,, not a traditional cornish pasty, but it looked delicious and cooking should be about what pleases you
@@hellohandsome9875 Sorry I seem to have missed this reply, my apologies. I think most regional recipe are a little different because people used what they had to hand at the time.
You are so welcome Mamasan Kiley.Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Swede? 😲 😳 It's a rutabaga! (In the US anyways) And... It's my favorite of favorite root vegetables and just about my favorite vegetable of all 😋! I do one cheat on prepping the rutabaga.*warning at the end* It is so much easier to peel if microwaved for 6-7 minutes, not to the point of cooking through, but to where the skin is softened and wax is melted. ***DO NOT TOUCH WITH BARE HANDS! The outside will be very hot and if there's wax it might stick to your fingers and burn. Let sit for a few minutes until cool enough to handle, then peel and cut as any given recipe calls for.
Hi Mr. PAUL, I'M going to have a go at your pasties tomorrow, just got two queries, my wife says I've got to pick them with fork, and also can I put carrot in also, we had a family baker's called Wades of Abergele who you very much remind me of, they made wonderful pasties which had carrot in, I didn't want to mess them up your recipe if not to be added. Thanks again for sharing so many wonderful and inspiring dishes, I whish you could give a little background about your working life along with how you leaned your profession. Take care. Mike Jones and family Abergele, North Wales
Hi Mike, carrots should not really be in a cornish type pasty, some people started putting them in when they couldn't get the swede (turnip). In the bakery we never vented the tops of cornish pasties as the steam kept inside cooked the potato much quicker. If you drop me your email address I'll give you some background I think you'll find interesting. My email is Paul@mr-pauls-pantry.com
You're welcome Helen, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
SO glad I found this recipe - I live on a Greek island and can't get Swede - but an English friend of mine brought some over. Our local butcher is only too happy to mince any beef I buy from him (have bought mince from the nearest supermarket - 30 miles away - and it's been so fatty!!). Never made pasties with breadcrumbs before so that's a great tip. Also a great tip about the pastry. I'm going to add some diced carrot. QUICK QUESTION -- I would make two BIG pasties as opposed to small ones - would that affect the temperature and timings? Thank you - and I hope your weather in Spain is as beautiful as ours x Have subscribed.
Hi, Thanks for your comment. You may have to cook them a little longer, the best way is to check the internal temperature which should be over 75ºC. Here in Spain we have hot weather warnings, today on my terrace under the vines it's 42ºC, Thanks for subscribing. See more recioes on my website at mr-pauls-pantry.com/
Hi Mr. Paul, hope you're keeping safe and well, you explained about pulling the pastry apart and it should pull like you shown, if I've slightly got the mixture wrong and it stretching is there anyway to rescue it or is it ruined
Hi, I crumb and dry my leftover bread and use that. We did try buying in commercial bread crumb in the bakery but found it was not as absorbent, possibky because it was ground too fine. Hope this helps. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
If your wife is so fussy she should buy a meat thermometer, the internal temp. for anything with meat in should read 75ºC or above. Frying the meat for a minute is more dangerous than cooking in the oven from raw.
Look lovely and delicious but why do you use breadcrumbs....in Cornwall we only use Skirt beef, onion, swede and potato..plenty of salt and pepper and knobs of butter on top mixture the fold over the pastry and crimp then egg wash....xxx
Hope you enjoy it. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Be inspired please try them. I made them today and they are gorgeous. Loved them so much another family favourite. Mr Paul you are becoming our family"s Mrs Beaton!
@@belindagordon8847 I'm so pleased you made them and enjoyed them too. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking. I'm not sure about Mrs Beaton though!!! LOL x
Hi Zee, pepper is really a personal taste, but These pasties should have an after burn in the mouth from the pepper. Try halving the amount then if its not to your liking up it a little.
They can made anywhere in the world, just can't retail them as Cornish Pasty's. I've made them in Spain for many years, but changed the name to West Country Pasty's
I usually make a 500g flour, 250g fat (50/50 lard and butter or Margarine) batch for this amount of filling. I hope this helps, Thanks for watching, satay safe. x.
Hi, YES, traditionally the meat was always chopped, but in the bakery we minced it due to time restrictions. Thanks for watching and also for your comment which I do appreciate.
@@MrPaulsPantry OK. These pasties and meat pies don't exist in Sweden - at least not in 1976 when I first ate them in Bude, Cornwall. Many, many years later I managed to figure out the recipe I had from then on a kitchen towel, cause it was with cups. I don't know why I made it so complicated in my head. Probably because I had never seen or made them. I also discovered they can be made in a pie shape, so I just bought 10 Pillivuyt nr. 2 (13,5 cm i diameter) pie shapes. Those and Apilco have no lead in them. I found them second hand very cheaply. That other man I watched make the dough with hot water and butter melted inside. I will have to try some different ones.
I’m Cornish, never ever minced our meat always used skirt cut up, never ever used breadcrumbs either, so definitely not an authentic Cornish pasty, and my mother was an expert famous for her pasties.
Hi Norman, I only mentioned that in the UK we used rusk as we purchased large quantities for our sausage making. I don't have it on my website but here is the recipe: Rusk 1 lb (450 g) plain/all purpose flour or bread/strong flour pinch of salt 5 tspns (25 ml) baking powder 6½ - 8¾ fl oz (185 - 250 ml) water Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder. Method Preheat oven to 450°F (230°C) Sieve the flour, salt and baking powder together. Mix it to a smooth, pliable dough using only enouigh of the water to do so. Roll out lightly to approximately ½" (12 mm) thick then place on a lightly greased tray. Place in oven on the middle shelf and bake for 10 minutes at 450°F (230°C). Remove from the oven and using the tines of a fork/or a large knife, split in half along its thickness. Place back on tray with the opened faces upwards. Return to oven. Reduce the heat to 375°F (190°C) and bake for a further 10 minutes, or more until it seems dry. Remove from oven and allow to cool a little on a wire rack. Whilst still warm, grind it in a food processor and then dry it further on trays until really dry. Store in airtight container and use as required.
No, it's a different vegetable, The rutabaga or swede differs from the turnip (Brassica rapa) in that it is typically larger and yellow-orange rather than white and is more peppery. In Scotland they call the swede - Turnip. The swede was introduced from Sweden and it was called The Swedish Turnip" and was eventually shortened to just Swede.
@@normanpearson4562 Hi Norman, unfortunately I have no idea what is available where you are. Swede is known by the name Rutabaga in some countries, you could also try Turnip they are very similar. I hope this helps, sorry I can't be more specific. Stay Safe.
@@tryagain.k1821 This recipe should make two pasties but it depends how big you cut the shapes. Hope this helps. Short Pastry (300g) For Savoury Items 200g Plain Flour 100g Fat Ideally it should be half & half Lard & Margarine or butter ½ Teaspoon Salt 60g Cold Water Blend flour and fat until crumbly then add the water and bring together gently, do not over mix.
Some people do put carrot in but shouldn't be in a proper Cornish Pasty. Thanks for watching and for taking the time to comment, I appreciate that. May I wish you a very Merry Festive Season from Spain wherever you are Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Doug, I couldn't care less, I've been baking for 60+ years and the crimp has NEVER affected the taste. Also, as I'm now retired and don't sell to the public anymore I can even call the CORNISH Pasties even though I make them in Spain.
You cannot call it a cornish pasty if you are adding breadcrumbs. The only ingredients in a cornish pasty are Swede, onion, potato, skirt and salt and pepper.
I can call it whatever I like now I'm retired and not selling them to the general public. I made and sold them for 60 years in my bakery and always called them Cornish Pasties.
@@MrPaulsPantry Yes you can call it what you like, however it is still not a cornish pasty, it is a pasty. If you sold pasties with breadcrumbs as cornish pasties then shame on you for duping your customers.
Thank you for adding the small amount of breadcrumbs so they are moist and juice! Very thoughtful of you! ❤ Sweds are almost impossible to find in the US Midwest. Spellcheck doesn’t even have “Sweds” in it’s lexicon. I had to correct it twice😂
You’re lovely Mr. Paul but I’m a Cornish Girl and you are making me weep. You’ve probably made a very tasty pasty but PLEASE don’t call it a “CORNISH PASTY” ….. it is certainly NOT. Come visit me sometime, & I’ll show you a proper job. Xxx
Hi Angela, I heard all the looney's comments before, I've made these for 60 years on my bakery and I'm not about to change and as I no longer sell anything retail I'll still call them Cornish Pasties thank you.
Firstly, I showing ordinary people who don't do a lot of cooking how to make things they enjoy eating. 99.9% of households DO NOT have a knife sharp enough to cut the meat fine enough (blunt knives cause the most accidents in the kitchen) Secondly, this is a copy from the official 'Cornish Pasty Association' of Cornwall FOR THE FILLING 400 g good quality beef skirt, cut into cubes 300 g potato, peeled and diced 150 g swede/turnip*, peeled and diced 150 g onion, peeled and sliced Salt & pepper to taste (2:1 ratio) Beaten egg or milk to glaze Please note, the Veg are diced NOT sliced. As with ALL regional recipes every housewife had their own methods, there is NO one correct way to make a Cornish Pasty, except if it's for sale it MUST be made in Cornwall.
If you are going to teach traditional recipes, please teach them properly. Never mince the meat - it changes them completely and is totally wrong. No breadcrumbs, potato should be sliced, not diced. Layer the sliced potatoes, onion, turnip and then chopped beef - don't mix first. The sliced potato ensures a base for the filling that doesn't ooze out. Season, add butter then crimp. Crimping here is ok but not great and should be on the side, ideally. When cut, this looks nothing like a proper Cornish pasty. English version maybe! We are proud of our pasties made the way they should be. Not all commercial pasties are good, but let's get the homemade ones right!
Well I made the pasties and they were so good. I’ve never made them with raw ingredients before but I will from now on. I’m going to try your egg custard tarts next. I tried making them last week, it was a disaster, I won’t go into detail but I ended up throwing them away. I will follow your recipe to the letter next Tim I make them.
Welcome aboard! Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
I've worked for Ginsters, but that doesn't make me an expert on pasties. I agree that you can put whatever filling in you want and crimp it however you want, but given that the Cornish Pasty has protected status, and some Cornish folk will get very protective (not all, but some) a Cornish pasty is crimped around the side and a Devon pasty is crimped along the top. I repeat, how you want to crimp it is your choice, there is nothing wrong with either way, but there's a bit of rivalry between Devon and Cornwall, and at the end of your video what you referred to as a "genuine Cornish pasty" was a Devon style pasty. I'm not criticising you, I'm not correcting you, all I am trying to do is explain why people might get upset over one little comment.
Thank you for your comment which I do accept as after 60 years of baking both in the UK and here in Spain I've heard it all many times.As with all regional specialities, every family and every bakery each had their own recipes, mostly depending what was available at the time, especially in difficult times such as during the war. We were often told in my bakery a Cornish Pasty MUST have chopped beef and NOT minced, but in the protected status specifications it states chunks or minced beef. That's because two of the main producers who were fighting for registered status always minced their meat. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
You mentioned in your video you have a Cornish pastry machine in the shed? Any chance you could get that out and show us how it all works. im interested in the crimping.
The minced beef (suggestion): Aldi doesn't have a butcher& (my) state regulations won't allow another butcher to process it for you so .. But the thinnest steak & roll it up jellyroll style but make sure a pair of scissors ✂️ will fit around it. Begin slicing off pinwheels from the end of beef jellyroll. When you're done you'll have long, think strips. You can then either continue with the scissors cutting the long strips into short pieces or alternately, lie them all out flat and cut with a knife.. and there you have your minced beef.
Thank you for taking time to share your baking skills with the world. 🫓
Beautiful as always. Love the coarseness of the mince and the idea for adding breadcrumbs.
Also thank you for showing how to keep safe using a knife when cutting vegetables.
You are right, too many chefs like to show off their knife skills :)
Thank you for your very kind words Elaine, it's nice to know my videos are appreciated.
I like that rolling pin a lot. What a great pastry recipe and instructions. I think you can eat these cold like the miners did.
This recipe makes good sense thanks to your instructions. I have wanted to try to make Cornish pasties but most recipes were missing something. You have a plan for keeping the ingredients moist and tender inside without a lot of messy leaking. Thank you! I plan to make these when the weather is cooler. Texas is having a heat wave, 105 degrees.🌞
Love your videos Mr Paul. Your recipes are fantastic. I can tell that you are a master pie maker!
Glad you like them Matt. Not sure about Master Pie maker but I have been making them for 60 years so have had a lot of practice. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I've been making these pasties for the last three years, they always turn out perfect,and taste beautiful, many thanks,
Exactly what I've been looking for; I also love how clear and straight forward is your presentation. My husband loves these (his family is from Cornwall-his father's parents)
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you, Mr Paul, I adore a pasty and these look wonderful. Thanks also for the useful tips you give, learnt from your many years in the bakery 👍 x
You are very welcome and thank you for watching. Do stay safe x
I have been missing Cornish pasties so much in the last couple weeks and decided to have a go at making them myself. I made use of your pastry recipe and incorporated some suggestions you make in the video. Great videos you have here and presentation. I think I will give your Corned Beef Pie a try soon!
Sounds great Mark, thanks for the feedback, it's always welcome. I think you'll love the Corned Beef Pie.
I must add love the simple idea of using a cake tin as your cutter excelled idea
Mr. Paul, Hello from this Englishman in California - yours is the version of Cornish Pasty I’m preparing today- Sunday February 2022 cheers 🤞
Thank you for some great ideas on how to improve this Pasty that my English Mother use to make. I also like your style of cutting the vegetables. I will add a little carrot for color and because that is the way Mother use to make them.
Definitely a good idea to add a bit of oil to keep the moisture in and if course the breadcrumbs. Will definitely try that the next time I bake them.
just joined your channel matey you know your stuff can't wait to get cooking I'm from Wolverhampton in the west midlands and love your well explained recipes keep up the good work take care all.
Hi Bob, welcome and thank you for watching and for taking the time to comment. I really do appreciate that,
I have to try and make theses my mother and sister made them with cornbeef you buy in a can turned out fantastic. ❤❤❤
I am Cornish by birth and it is so good to see a proper pasty !no carrot in ours,! Thankyou for your videos 😊❤
Thanks I've been living out side of England for 15years and thinking of some of the foods I miss and that's pies and paste big thanks Iam going to be looking for some sweeds big thanks great videos
Great english baker RIP paul
Thanks Mr. Paul. It was a fun ride. Bless you good sir
Hi mr Paul I love to watch your cookery channel
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
My grandmother was from Cornwall and she would make the pasties from the leftovers from Sunday roast peas carrots potato and the cut up Sunday roast
Nice to hear, sounds like your Grandmother had some sense. I got a ,mountain of abuse for daring to dice the veg instead of slicing and another load for mincing the meat. Thanks for that Malcom.
Hi Mr. PAUL,
I've made these Sunday morning, I proudly like to share with you all they turned out to my astonishment amazing, we had them for evening meal with Jersey Royal potatoes and some simple salad
Great job Mike and thanks foe the feedback, it's always appreciated.
My Cornish in laws, who are from Cornwall, well my mother in law taught me how to cook this delicious food the way she was taught.
Hi Kimmy, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
From Denmark, Thank you for cornish pasties. They were delisious.
Glad you like them! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Grew up in Northern Wisconsin. We could go to a pasty shop for a pasty. There were more than one . Talking 1950’s.
There is pasty plant in Milwaukee. They are called Reynolds pasties.
From Cayambe South America
THANKYOU VERY MUCH for your recipe it is very clear, fantastic
I love it. GRACIAS again
nice recipe thanks for shairing
Thank you too for watching. Nice to hear from you again. Stay safe
love cornish pasties, they look really nice
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hi Paul, I'm 67 years old spent most of my school holidays with my uncles, aunts and ciousins in cornwall, Port Issak and Bude. Now I was taught about the real cornish Pasty. There were Tin miners, under the ground all day. They needed food. Tin is poisonous the miners would have residue on their hands. The Pasty wa a one shot meal. You held the molded crust on the outside, ate the inside then threw away the contaminated crust. Yes you think that is simple. It was, Simple works. However in a real Cornish Pasty they varied the mix from left to right to give the main course through to the dessert for the Miner. On the left you would get the meat course as you depict. On the right there would be a fruit desert. I was not told what Fruit, but it is obvious, It depended on season, in that climate. Apples preserve all yoear round, Blackberries in season, strawberries in season, Preserved fruits out of season. I would not be surprised if it didn't finish with Marmalade on certain days in the year. NOW cook me a REAL Cornish pasty
Thanks Paul. Enjoying your videos. Aussie Bob 😊
The heavy thick crimp was to make a sort of handle for the miners to hold on to with their dirty hands down in the mines where they ate their lunch.
I make this as a burrito filling and they are quick to make for lunch
I love it!♥️😋🤠
Thank you Sir. I shall be trying this recipe over the weekend, but using chopped skirt of beef.
Sounds great!
🇬🇧🤤😋 Paul you make it look so easy,
Thank you. This was very helpful.
Be careful with vegetable oil!s. Many are not processed in a healthy way. Grass fed/organic butter is very healthy for you.
Brilliant
tyvm for your amazing video, try eating them the next day, because I prefer mine cold!
My Cornish grandfather said that when he lived there and in his earlier days once in the USA, the crust was made with suet, or the fat around the kidney. He said it was delicious. I doubt that you can buy suet any longer and I don't think most butchers in the USA know what suet is. In later years, my grandmother and mother made a great crust using old-fashioned Crisco shortening. What you call suede there, we call rutabaga in the USA. Yes, I grew up on pasties, and rutabaga was always included, along with the meat, potatoes, and onion. The meat included in the pasties I grew up on was what we call in the USA, stew meat, or chuck meat. The meat was partial frozen so that my mother and grandmother could more easily slice it thin. Oh gosh, the looks I received as a child in the USA with a pastie in my lunchbox. The other children had a simple sandwich and looked at me with bewilderment, wondering what I was eating. LOl. Pasties are a fave memory of mine and I hope to visit Cornwall one day. My grandfather was born in Redruth.
Wonderful Very clear and gr8 tips and excellent cooking. Thankyou Angie
Thank you Angelica for watching and taking the time to comment, I really do appreciate that.
Hey Paul, where and when do I add the cold water? Thanks.
After you have mixed in the oil
@@MrPaulsPantry Thanks buddy. 🤗
For those of you who are unfamiliar with British nomenclature Swede is a rutabaga.
c'est un drole de gars , lorsqu 'il loupe son truc , il nous fait croire qu"il a une deuxieme version de sa recette . lol; son grand plaisir est de passer à la tv . difficile de faire comme raymond oliver , indeed !
Je suis désolé Patrik, je ne parle pas français et Google translate n'a aucun sens. J'ai eu des boulangeries au Royaume-Uni et ici en Espagne pendant plus de 60 ans et tout ce que j'essaie de faire, c'est de transmettre mon expérience. La télévision est la seule option disponible car il est très difficile de cuisiner à la radio. Bonne fin de semaine.
Please praise mr paul he is very good xx
Ogh! My Mam used to make these for us they were superb......not had one since 1995 😩🏴🇿🇦
They are so easy to make Heather and the smell when cooking is divine...you want to try making them like Paul.. I make them but mostly use skirt beef as I lived in Cornwall for over 46 years so learnt a lot from my lovely Cornish friends and am proud of my crimping too...its so worth it...😁👌👌
I came across your video, I like cornish pasty, I will try to make it thanks.
Hope you enjoy them Stef. Thanks for watching, if you have any questions do please get back to me.
First batch done.
Thank you for the onion tip, I always used the chef method, your method has one less step so is faster and easier.
Never heard of the meat being minced and traditionally its skirt,, but I agree with dicing the onion, no need at all to do it the "cheffy" way
Hi, There,
I totally agree, however I did mention in the video about the meat normally being chopped not minced. As for the skirt, as I'm being watched all around the world there are many people who have never heard of skirt and even in the UK one would be hard pressed to find it in most supermarkets, so by giving an alternative it encourages more people to give it a try. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry no problem for me,,,, Hugh fearnley whittingstall used left over beef stew for the meat filling,,,, not a traditional cornish pasty, but it looked delicious and cooking should be about what pleases you
@@hellohandsome9875 Sorry I seem to have missed this reply, my apologies. I think most regional recipe are a little different because people used what they had to hand at the time.
@@MrPaulsPantry I totally agree, I don't think there's many recipes I've cooked when I haven't tweaked it a little bit
I grew up with mince, that’s what we call it in Scotland.
👍👍👍Thank you for sharing
Thank you too for watching. Nice to know you're following me.
👏🏻😃 Thank you!!
You are so welcome Mamasan Kiley.Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Please I am new why there is not baking powder in the pastry thank you
You can use whatever pastry you wish all my pastry recipes are on my website at this lionk: mr-pauls-pantry.com/pastry-recipes/
Swede? 😲 😳 It's a rutabaga! (In the US anyways) And... It's my favorite of favorite root vegetables and just about my favorite vegetable of all 😋!
I do one cheat on prepping the rutabaga.*warning at the end* It is so much easier to peel if microwaved for 6-7 minutes, not to the point of cooking through, but to where the skin is softened and wax is melted. ***DO NOT TOUCH WITH BARE HANDS! The outside will be very hot and if there's wax it might stick to your fingers and burn. Let sit for a few minutes until cool enough to handle, then peel and cut as any given recipe calls for.
Hi Mr Paul, would you mind telling me why white pepper and not black. tried your custard tarts delicious. Cheers Mike
I know that you are living in Spain, you are from 🏴
Came to Granada. Spain 25 years ago and opened a bakery, originally from Leeds, in England
@@MrPaulsPantry the Yorkshire
Hi Mr. PAUL,
I'M going to have a go at your pasties tomorrow, just got two queries, my wife says I've got to pick them with fork, and also can I put carrot in also, we had a family baker's called Wades of Abergele who you very much remind me of, they made wonderful pasties which had carrot in, I didn't want to mess them up your recipe if not to be added.
Thanks again for sharing so many wonderful and inspiring dishes, I whish you could give a little background about your working life along with how you leaned your profession.
Take care.
Mike Jones and family
Abergele, North Wales
Hi Mike, carrots should not really be in a cornish type pasty, some people started putting them in when they couldn't get the swede (turnip). In the bakery we never vented the tops of cornish pasties as the steam kept inside cooked the potato much quicker. If you drop me your email address I'll give you some background I think you'll find interesting. My email is Paul@mr-pauls-pantry.com
Thank you so much.
You're welcome Helen, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi paul i make a stew then the left over i make pasties or pies much the same but the food is cooked prior but great video thanks
Hi Dave, thanks for watching and taking the time to comment.
SO glad I found this recipe - I live on a Greek island and can't get Swede - but an English friend of mine brought some over. Our local butcher is only too happy to mince any beef I buy from him (have bought mince from the nearest supermarket - 30 miles away - and it's been so fatty!!). Never made pasties with breadcrumbs before so that's a great tip. Also a great tip about the pastry. I'm going to add some diced carrot. QUICK QUESTION -- I would make two BIG pasties as opposed to small ones - would that affect the temperature and timings? Thank you - and I hope your weather in Spain is as beautiful as ours x Have subscribed.
Hi, Thanks for your comment. You may have to cook them a little longer, the best way is to check the internal temperature which should be over 75ºC. Here in Spain we have hot weather warnings, today on my terrace under the vines it's 42ºC, Thanks for subscribing. See more recioes on my website at mr-pauls-pantry.com/
@@MrPaulsPantry Thanks very much -- don't get burned
Thank you
You're welcome Cynthia.
Hi Mr. Paul, hope you're keeping safe and well, you explained about pulling the pastry apart and it should pull like you shown, if I've slightly got the mixture wrong and it stretching is there anyway to rescue it or is it ruined
Hi Mike, That means you have developed the gluten in the flour, you can still use it but it won't be nice and short, it will be tough.
For the bread crumbs, are you using fresh crumbled bread, stale bread or the pre-packaged dried type used for breading fried food like Paxo?
Hi, I crumb and dry my leftover bread and use that. We did try buying in commercial bread crumb in the bakery but found it was not as absorbent, possibky because it was ground too fine. Hope this helps. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
hi mr paul. my wife is always wary about uncooked meat. can you fry the meat for a minute to seal it first.
If your wife is so fussy she should buy a meat thermometer, the internal temp. for anything with meat in should read 75ºC or above. Frying the meat for a minute is more dangerous than cooking in the oven from raw.
Can you recommend some sharp knives
Sorry, I haven't purchased a new knife for years, good knives should last a lifetime. Unfortunately, mine were purchased years ago in the UK.
@@MrPaulsPantry ok I am in uk if you could recommend a brand as I find I buy them then after a while even after sharpening they’re no good
Hello Mr Paul..
Love you homemade recipes...
What kind of beef is used??
I have some Beef Brisket would this be suitable for the Cornish Pasty??
Yes, definitely, normally Beef Skirt is used but these days it''s not easy to find
@@MrPaulsPantry
Thankyou...
Keep up the great video....
Love your meals of the week....
Look lovely and delicious but why do you use breadcrumbs....in Cornwall we only use Skirt beef, onion, swede and potato..plenty of salt and pepper and knobs of butter on top mixture the fold over the pastry and crimp then egg wash....xxx
Just heard why you put in the breadcrumbs Mr Paul...never thought of that...good one. Thank you for sharing your lovely recipe... 😁😋😋👍👍👍😢
I do explain in the video about the breadcrumb.
I have a recipe for pasties that uses bread dough for the wrap...have you ever tried that?
Hi Deb, no, that's something I've not tried
I am inspired to try this recipe. Thanks for teaching us 😊
Hope you enjoy it. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Be inspired please try them. I made them today and they are gorgeous. Loved them so much another family favourite. Mr Paul you are becoming our family"s Mrs Beaton!
@@belindagordon8847 I'm so pleased you made them and enjoyed them too. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking. I'm not sure about Mrs Beaton though!!! LOL x
arghh only got black pepper, how much should i use?
Hi Zee, pepper is really a personal taste, but These pasties should have an after burn in the mouth from the pepper. Try halving the amount then if its not to your liking up it a little.
@@MrPaulsPantry thanks 😊
But authentic Cornish Pasty’s can’t be made in Spain! 🤔
Oh the joys of the internet, being pedantic is part of the bundle.
They can made anywhere in the world, just can't retail them as Cornish Pasty's. I've made them in Spain for many years, but changed the name to West Country Pasty's
I'm watching in America and I'm not familiar with the vegetable Swede but it looks like a rutabaga. Are they the same?
Yes just different names
I'm assuming a swede is a turnip. Sure looks like one.
Hi thanks for this. Is the pastry the usual 200g flour etc or do you need a bigger batch?
I usually make a 500g flour, 250g fat (50/50 lard and butter or Margarine) batch for this amount of filling. I hope this helps, Thanks for watching, satay safe. x.
Bu with cheddar and onion much better!❤😋🇵🇱🤠
Mr Paul swede is one root vegetable I can't get in my country can I replace it with turnip?
Hi Dorothy, yes you can. If you're in the US swede is called Rutabaga
I prefer with the meat shopped in little pieces. I saw another one fry and cook the meat, but I did it like this with everything raw.
Hi, YES, traditionally the meat was always chopped, but in the bakery we minced it due to time restrictions. Thanks for watching and also for your comment which I do appreciate.
@@MrPaulsPantry OK. These pasties and meat pies don't exist in Sweden - at least not in 1976 when I first ate them in Bude, Cornwall. Many, many years later I managed to figure out the recipe I had from then on a kitchen towel, cause it was with cups. I don't know why I made it so complicated in my head. Probably because I had never seen or made them. I also discovered they can be made in a pie shape, so I just bought 10 Pillivuyt nr. 2 (13,5 cm i diameter) pie shapes. Those and Apilco have no lead in them. I found them second hand very cheaply. That other man I watched make the dough with hot water and butter melted inside. I will have to try some different ones.
I’m Cornish, never ever minced our meat always used skirt cut up, never ever used breadcrumbs either, so definitely not an authentic Cornish pasty, and my mother was an expert famous for her pasties.
Mr Paul you are a good teacher 👌
you mentioned making rusk. could you please steer me to that place in your website
Hi Norman, I only mentioned that in the UK we used rusk as we purchased large quantities for our sausage making. I don't have it on my website but here is the recipe:
Rusk
1 lb (450 g) plain/all purpose flour or bread/strong flour
pinch of salt
5 tspns (25 ml) baking powder
6½ - 8¾ fl oz (185 - 250 ml) water
Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.
Method
Preheat oven to 450°F (230°C)
Sieve the flour, salt and baking powder together.
Mix it to a smooth, pliable dough using only enouigh of the water to do so.
Roll out lightly to approximately ½" (12 mm) thick then place on a lightly greased tray.
Place in oven on the middle shelf and bake for 10 minutes at 450°F (230°C).
Remove from the oven and using the tines of a fork/or a large knife, split in half along its thickness.
Place back on tray with the opened faces upwards.
Return to oven.
Reduce the heat to 375°F (190°C) and bake for a further 10 minutes, or more until it seems dry.
Remove from oven and allow to cool a little on a wire rack.
Whilst still warm, grind it in a food processor and then dry it further on trays until really dry.
Store in airtight container and use as required.
Mr. Paul's Pantry thank you very much
Is the Swede the same as a turnip? I love your recipes.
I’ve kept my flour in a shaker like that for years. It stays in the fridge until I need it.
No, it's a different vegetable, The rutabaga or swede differs from the turnip (Brassica rapa) in that it is typically larger and yellow-orange rather than white and is more peppery. In Scotland they call the swede - Turnip. The swede was introduced from Sweden and it was called The Swedish Turnip" and was eventually shortened to just Swede.
I am in a small town, Barrydale, South Africa. What can I use in place of the Swede.
@@normanpearson4562 Hi Norman, unfortunately I have no idea what is available where you are. Swede is known by the name Rutabaga in some countries, you could also try Turnip they are very similar. I hope this helps, sorry I can't be more specific. Stay Safe.
thank you for sharing with us of your experience, and delicious recipes!
NO, Thank YOU Kelvin. It really makes my day when people like yourself take the time and trouble to comment, I'm happy to help.
@@MrPaulsPantry the pleasure is always mine. As a matter of fact, thank you for your sharing. I could hardly find such experienced teaching elsewhere!
So how much flour and fat for the pastry?
Shortcrust Pastry is always 2 of flour to 1 of fat. (I use half & half lard/butter The link to my pastry recipes is under the video.
@@MrPaulsPantry Thanks for the prompt reply. I still don't know ow much to make. I think 100g of flour etc for two pasties.
@@tryagain.k1821 This recipe should make two pasties but it depends how big you cut the shapes. Hope this helps.
Short Pastry (300g)
For Savoury Items
200g Plain Flour
100g Fat Ideally it should be half & half Lard & Margarine or butter
½ Teaspoon Salt
60g Cold Water
Blend flour and fat until crumbly then add the water and bring together gently, do not over mix.
The way you are crimping them is the way its done in Devon, Cornish ones are flat and crimped round the edge,but they do look good
I thought there was carrot in those I have eaten..must have been swede!?
Some people do put carrot in but shouldn't be in a proper Cornish Pasty.
Thanks for watching and for taking the time to comment, I appreciate that. May I wish you a very Merry Festive Season from Spain wherever you are
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
No carrot in a Cornish Pasty!
Next step is to drown it in tomato sauce 😁
The crimp doesn’t go on top of a Cornish. But on the side !
All the people I have met from Cornwall don’t believe in the crimp on top but it should be on the side
Doug, I couldn't care less, I've been baking for 60+ years and the crimp has NEVER affected the taste. Also, as I'm now retired and don't sell to the public anymore I can even call the CORNISH Pasties even though I make them in Spain.
You don't mince the meat...
All of you talk too much you don’t show enough action that’s the point of doing a video other wise you could write a picture book
No one makes you watch, go somewhere else and don't bother me.
You cannot call it a cornish pasty if you are adding breadcrumbs. The only ingredients in a cornish pasty are Swede, onion, potato, skirt and salt and pepper.
I can call it whatever I like now I'm retired and not selling them to the general public. I made and sold them for 60 years in my bakery and always called them Cornish Pasties.
@@MrPaulsPantry Yes you can call it what you like, however it is still not a cornish pasty, it is a pasty. If you sold pasties with breadcrumbs as cornish pasties then shame on you for duping your customers.
Thank you for adding the small amount of breadcrumbs so they are moist and juice! Very thoughtful of you! ❤ Sweds are almost impossible to find in the US Midwest. Spellcheck doesn’t even have “Sweds” in it’s lexicon. I had to correct it twice😂
You’re lovely Mr. Paul but I’m a Cornish Girl and you are making me weep. You’ve probably made a very tasty pasty but PLEASE don’t call it a “CORNISH PASTY” ….. it is certainly NOT. Come visit me sometime, & I’ll show you a proper job. Xxx
Hi Angela, I heard all the looney's comments before, I've made these for 60 years on my bakery and I'm not about to change and as I no longer sell anything retail I'll still call them Cornish Pasties thank you.
minced beef,authentic?????? NO,FUCK-WIT
No minced meat and sliced, not diced veg.!
Firstly, I showing ordinary people who don't do a lot of cooking how to make things they enjoy eating. 99.9% of households DO NOT have a knife sharp enough to cut the meat fine enough (blunt knives cause the most accidents in the kitchen)
Secondly, this is a copy from the official 'Cornish Pasty Association' of Cornwall
FOR THE FILLING
400 g good quality beef skirt, cut into cubes
300 g potato, peeled and diced
150 g swede/turnip*, peeled and diced
150 g onion, peeled and sliced
Salt & pepper to taste (2:1 ratio)
Beaten egg or milk to glaze
Please note, the Veg are diced NOT sliced.
As with ALL regional recipes every housewife had their own methods, there is NO one correct way to make a Cornish Pasty, except if it's for sale it MUST be made in Cornwall.
If you are going to teach traditional recipes, please teach them properly. Never mince the meat - it changes them completely and is totally wrong. No breadcrumbs, potato should be sliced, not diced. Layer the sliced potatoes, onion, turnip and then chopped beef - don't mix first. The sliced potato ensures a base for the filling that doesn't ooze out. Season, add butter then crimp. Crimping here is ok but not great and should be on the side, ideally. When cut, this looks nothing like a proper Cornish pasty. English version maybe! We are proud of our pasties made the way they should be. Not all commercial pasties are good, but let's get the homemade ones right!
Your tips are very helpful xx
Glad you think so Chrissie x
Well I made the pasties and they were so good. I’ve never made them with raw ingredients before but I will from now on.
I’m going to try your egg custard tarts next. I tried making them last week, it was a disaster, I won’t go into detail but I ended up throwing them away. I will follow your recipe to the letter next Tim I make them.
Hi Pat, thank you so much for the feedback I really do appreciate it. Good luck with the Custard Tarts and do please let us know how it went.
I enjoyed and subscribed!
Welcome aboard! Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
I've worked for Ginsters, but that doesn't make me an expert on pasties. I agree that you can put whatever filling in you want and crimp it however you want, but given that the Cornish Pasty has protected status, and some Cornish folk will get very protective (not all, but some) a Cornish pasty is crimped around the side and a Devon pasty is crimped along the top.
I repeat, how you want to crimp it is your choice, there is nothing wrong with either way, but there's a bit of rivalry between Devon and Cornwall, and at the end of your video what you referred to as a "genuine Cornish pasty" was a Devon style pasty. I'm not criticising you, I'm not correcting you, all I am trying to do is explain why people might get upset over one little comment.
Thank you for your comment which I do accept as after 60 years of baking both in the UK and here in Spain I've heard it all many times.As with all regional specialities, every family and every bakery each had their own recipes, mostly depending what was available at the time, especially in difficult times such as during the war.
We were often told in my bakery a Cornish Pasty MUST have chopped beef and NOT minced, but in the protected status specifications it states chunks or minced beef. That's because two of the main producers who were fighting for registered status always minced their meat.
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Ginsters is not a proper Cornish pasty
You mentioned in your video you have a Cornish pastry machine in the shed? Any chance you could get that out and show us how it all works. im interested in the crimping.