The problem is he implies they are 'traditional' recipes. I don't understand why he doesn't just do a proper ;-) Cornish Pasty recipe. It's not difficult. BTW...I love his humour.
This IS NOT traditional Cornish but just a PASTIE. I am yet to see ANY AMERICAN even place any European country on a map correctly so this ERROR doesn't surprise me. The REAL DEAL has apple at one end. That's the ACTUAL Cornish pastie. Not this thing. And yes I have Cornish miners in my ancestors.
I'm confused - how does your pie protect a tin miner from poisoning compared to the traditional Cornish Pasty shape? And please, don't call that filling traditional either - it's not.
Once again Food Wishes behaves irresponsibly by failing to indicate that this recipe is not for a true Cornish pasty. A Cornish pasty is a protected-status food and features specific ingredients. First, it doesn't have turnips; although the Cornish use what they call "turnips," these are in fact rutabagas (or Swedes, or neeps). Also, and this should be obvious, there's no cayenne in a Cornish pasty. Food Wishes, it is really such heavy lifting on your part to be straightforward about exactly what you're making and what you're not making? I think you can do better than this.
My Finnish grandfather immigrated here in 1906 at the age of 16 by himself. I guess 16 were considered men back then. He worked in the copper mines of Wisconsin. The many Finns who worked there took this pastry down into the mines with them. They called it pasty. My Finnish mom fixed this delicious meat pie for us my whole childhood. My friends clamored to be invited to supper when we were having pasty for supper. It’s delicious!
@@redraymondreddington853 Imagine a tunnel but verticle with many horizontal branches of tunnels, they are used for mining or extraction of materials like coal. Ever played dig dug?
Looks to be a very tasty variation of a pasty. I am Cornish and loved the fact that you added in about the crust. My dad was a born and bred Cornish man and also a chef. He taught us that traditionally pasties had beef (skirt), turnip, potato and onion at one end of the pasty with a fruit filling such as apple in the last third of the pasty. The crimped crust was for the miner's grubby hands to hold the pasty and younger members of the family who were also working at the mines would have the grubby crust to eat. Today, these traditional pasties are very expensive to make but are delicious, especially without the grubby coal dirt crust lol. Hopefully my comment to you(Food Wishes) won't cause another outbreak of nasty arguing as that is not my intention and I enjoyed the video and the witty quips you put in the commentary.
joanna yeo. That would be a bit of sweet dessert in the last 1/3. They thought of everything. Plus, I bet that bit of apple, oozing juice with the meat, wz delicious.
Brings back so many childhood happy memories of Newquay in Cornwall. Mum used to give us, me and sister a shilling for a Cornish Pasty and milk. We would play down in the harbor all day until Mum rang a school bell from the cliff top @ 73 Fore st calling us home for dinner. I've lived in Asia Pacific, mostly Sydney for sixty years but still remember the taste of a warm Cornish Pasty.
***** It's just the generally accepted word combination. French instead of Franceish, German instead of Germanish, Indian....Indianish. Just the globally recognised way of shortening the words.
***** Methinks it's because the natives of England came from a Germanic race called Angles. So, English comes from Angle-ish and England comes from Angle-land.
I made this with my nephew and we had so much fun. We followed the recipe but substitute turnips for carrots. It turned out absolutely wonderful. My English husband was so proud of our results!! I love your cooking channel, Chef John!!!! Thank You!!!
A relative of the Cornish Pasty, from the north of England, is the Bedfordshire Clanger. Also originally made for manual workers (generally farm labourers) to take for lunch, it differs from the pasty in a couple of ways (eg traditionally it was made with suet pastry). The main difference, and what makes the clanger that extra bit special, is that it is double ended. At one end it would have meat and at the other - separated by a little pastry barrier - would be a sweet filling (fruit or preserves). Genius. Dinner and dessert in on handy package! Go on, chef, give it a go!
Thank you for showing the cream at the end! For years and years we have been eating ours with a splash of cold whole milk and people thought we were nuts, but it’s delicious. It helps cool it down. We would put ours in a bowl and break it up a bit, add a nice sprinkling of salt and a little pepper and then the milk. So good. My mother would make them for my grandfather and he would practically tear up eating them. Thank you Chef John for this recipe. Seems like I’ll be making these and remembering my dear Gampy and treating my mother to a wonderful meal down memory lane.
Outstanding and authentic take on the classic Cornish Pastie. Spot on and never forget that little bit of butter on top of the filling before you fold over your pastry; it makes the world of difference to the finished product. For vegans out there you can leave out the meat, add carrot and replace the lard with, ah, what the heck, I've never met a Cornish vegan!
I am very sick at the moment and watching your vids with your beautifully friendly voice is very comforting Cornish pasty very favourite of my English culture. Love turnip. Love the mining history behind it's creation. God bless you Chef. Robyn
I made these for dinner tonight and they were A HIT, even though I forgot to add the slabs of butter on top of the filling. Absolutely delicious. A definite keeper recipe. Thank you, Chef John! :)
Its 6.20 am here in the UK and my mouth is watering .. I havent had a cornish pasty in years :( I am diabetic so its a no go, all I have is videos like this to saliva over lol. These look like heaven to me!
blabhblaja Lol, I ask, why do we do this to ourselves and watch these videos?! Its eye, mind and stomach torture! This banana isnt working at all whilst watching this video :S Greetings from England xx
The last time I made pasties I added a splash of worcestershire (Lee and Perrins) and a dusting of Coleman's mustard powder - that really took it up a notch. I also used "rough puff", but I'll use this crust recipe next time. As always - thank you Chef John
I'm from Cornwall so this excited me! And in terms of authenticity... You got it pretty spot on! Except our crusts are usually a bit thicker, like a pastry plait. Otherwise it looks pretty accurate! As us Cornish would say, 'Proper job! Bleddy ansem!'
I'm from Michigan and we make pasties here. It's a remnant from the copper mines in the upper peninsula and the Cornish Immigrants who brought them from their homeland. I love them. Delicious. Thank you Cornwall.
Im in Minnesota and a club that Im a member of (The Owls Club in Duluth) makes them twice a year to sell so we can pay our taxes LoL. Pastys are everywhere up here too, they were a food that the Iron miners used to take into the mines.
wow....i came to watch " how to make clotted cream" and ended up watching 20 videos of your other channel... such lovely dishes... I'm gonna be getting busy in the kitchen soon.. thank you!
Food Wishes is just about the only cooking channel that hasn't gotten boring or strangely well-lit and fake in time - this I realized as I found myself laughing loudly at butter cubes falling into a bowl. Thank you Chef John!
I grew up eating pasties in Montana. There were a lot of miners in nearby Butte, MT and yes, they did use them as lunch just like he said. We normally would drown them in brown gravy when we ate them at home, although some would actually put ketchup on them.
Chef John, you are HANDS DOWN the most entertaining and informative chef I have EVER had the pleasure of watching. I hope somehow you attain all the success you so obviously deserve. Keep rockin my brother.
I made these for supper last night and they were great. I'm no culinary wiz by any means, let alone watch cooking tutorials on line. I appreciate your quality video and your humor. I laughed out loud and it was an easy to follow recipe. Thanks for taking the time to post it. Cheers Cappie
Fun fact: I live in Butte, MT; a town known for Irish and English immigrants mining up tons and tons of copper. It's about exactly what you'd expect a town like that to be; we love beer, church, and fighting. The pasty is something of a traditional delicacy here. I friggin' _love_ them. The savory meat and potato surrounded by that delicate, flaky crust... That's the stuff of love. Even better when it's drowning in a good brown onion gravy. By the way, Chef John, guess what recipe I think you should do next?
In the UP ,upper peninsula Michigan, where the still have pasty shops. Where you put butter on the inside they add more lard. Designed for the miners, a pasty can still be warm hours later stored in a lunch box. The sturdy crust was used to hold the pasty as to not get whatever ore dust they are mining on the food and the crust was discarded. A substantial meal for the working man.
Yes John, I am guilty as hell and only found this recipe 2 days ago. I made it for my Mom, who just happens to be from Boscastle in Cornwall, and she absolutely loved this Cornish Pasty. Thank you so very much for your time and effort in preparing and sharing your recipes, which are so so appreciated!
Just pulled these out of the oven. the recipe from the link below and the instruction you give made it very hard to get it wrong. they smell amazing and look just like yours. Thank you very much for this video.
It's Cornish because we are Cornish. People who live in England are not Englandish. They are English. Same with Cornwall. We are Cornish, not cornwallish.
Your recipes are all so easy to follow. so far I did two of your recipes, "the lasagna n chicken roast" and the tested superb. And today was just doing this one, its in the oven gat my fingers crossed hope it'll come out superb too. #thankschef
Coming from Michigan, I *know* about pasties. When tin mining started to go south in Cornwall in the 1840s, many miners emigrated to the U.P. and took work in the iron and copper mines. Pasties came with them and since then have become an iconic regional dish and something of an obsession... Yoopers take their pasties very seriously. There are festivals and you can't go a quarter mile along U.S. 2 without seeing a pasty shop. Having sampled more than a few over the decades, of varying quality, I have to say yours look really good... thanks for sharing!
Whenever I watch these videos, I normally encounter at least two (2) things: 1. Some good info on cooking, & 2. Corny jokes. In this case, I guess that technically they are Cornish jokes.
Do you take request? Can you please do a video on how to make Jamaican beef patties? I would love to make them for my brother. He loves them and ask me to make some but they must be authentic as possible. You would think he was Jamaican born and raised. Thank you in advance.
This is a yummy meal. I made the crust yesterday and let it sit in the refrigerator. I used my left over poutine steak gravy. I added mushrooms to my poutine with chopped potatoes carrots and peas. It was very good thank you for all of your great recipes.
Where I come from we have the Bedfordshire clanger. similar to the Cornish pasty but shaped differently and made with suet pastry. One end is savoury and the other end sweet.
Another great idea, if you can get it, is ground lamb. Just brown it beforehand, and it tastes incredible! I make mine with peas, carrots and potatoes. It won't be a proper cornish pasty, but it'll sure be delicious.
badjujuwan I've only drank palm wine once as a child. I highly doubt that I would find it here. I've found Malt here but I've never heard about ginger beer. Thanks for the recipe
LN2233 You're right about palm wine. If I'm not mistaken, old palm wine tends to taste a bit too assertive. Ginger beer is a Caribbean beverage - it's light and refreshing. I'm not a fan of cokes and other sodas as they're too sweet for me. Ginger beer gives a nice kick - African/Spanish markets have this as well as Whole Foods.
I legit cried laughing at the bit about the lard and butter! :'D I love cooking with organic, grass-fed butter and organic leaf lard, they're some of the cleanest, healthiest, and tastiest fats you can use! The partially-hydrogenated, shelf-stable, shit-in-a-can from the grocery store deserves its bad reputation of course, but it's a shame that it's tainted lard as a whole.
I had to make these as nowhere where I live does them right (carrots, peas and even talk of corned beef all of which are sacriligious by the way). and I'm so glad they worked! Thank you!
Charles Linzie Oh! I thought it was a reference to Panic! at the Disco's "Miss Jackson" and was super surprised. And now that I think of it, that was probably a reference to Janet's song too...
This actually sounds delish! And you're right, waiting IS less painful than 3rd degree burns. Especially on the roof of your mouth. Your voice makes me smile.
I would love to improvise a vegetarian version of this, but is there any substitute for the lard? Just more butter, or would something else be more appropriate?
drk321 You're sounding a bit silly to me. I'm simply interested in the technique. Just looks like a kind of big baked pierogi to me. Cooking is about experimenting, and tailoring things to your tastes. It's not like I would be commercializing it as a "Genuine Vegetarian Cornish Pasty". Everyone's always so adamant about traditional cooking, like changing something up is blasphemy. Btw, if you see some nice looking recipe that involves tofu, I doubt any vegetarian would flame you for using chicken bits for your personal tastes or anything like that.
FleurPillager Yes, of course. There are some ingredients that are just irreplaceable in cooking. That's why I just wanted to hear peoples' opinions on any potential substitutes. I feel like there's probably ways of making at least a similar crust, even if it's not completely the same. Otherwise I suppose I'll just pass it up. As I've said it looked like a very interesting technique to me, cooking everything from scratch while in the dough.
I had just made pasties yesterday, but I used a different recipe for the crust, actually a pie crust recipe, then prepped the veggies and meat the day before to marinate (separately of course). I've also prepped the potatoes (minus the turnips) in cold water overnight in fridge. I've added carrot and celery to mine tho. I've made these with my late grandmother, but she used rutabaga in hers which wasn't to bad. I've used Italian dressing and Italian seasoning for the veggies, then cut-up beef stew meat, also marinated in Italian dressing, Garlic powder and Smokehouse Maple Seasonings. That's it. I freeze mine for future meals. Thank you John for the tip on the crust.
That's because things including people are called cornish as their from Cornwall. In fact cornish ice cream is one of the best forms of ice cream you can get in the UK. The first real cornish pastie I had, i.e. in Cornwall was cheese and onion. I still have never had a better pastie. So soft and flaky, almost like thin filo. Also well done on the research, the crust was the bit the miners held on they could not eat that bit due to the coal on it. It was like a handle. Keep inspiring us with your wonderful food, I've not seen a recipe I don't like yet! (Ive seen also all your videos in a month! Big fan! I have so much respect for a real chef!)
I'm a "Cornwallishman" born 'n raised .... and 'cepting t'crimping (mind you .... the excuse makes perfect sense) this is as good a recipe as ever my Anty May told of ..... Ansome job !!
My own pasty recipe comes from my great-aunt who came to New Zealand from Cornwall just before WWII to care for my Dad as his mother had just died. The recipe: Short pastry. Equal volumes of diced topside steak, onion, and potato, seasoned generously with salt and white pepper. Substituted ingredients still follow the same proportions so the onion can be wholly or partially substituted with parsley, and the potato with parsnip and or swede. 40 mins on a floured tray centre of oven at 175c. My mother joined at the top leaving a breathing/watering hole in the centre which she added water to during the cooking to keep the meat moist. I have varied the recipe from Mum’s strict meat/onion/potato to try parsnip, swede and parsley as well. I use the edge join technique with fork holes for venting as shown here. Through Cornwall, New Zealand, and elsewhere I have never had a pasty as nice as Mum’s. I usually halve the cooked pasty and add as much pepper and salt as I can bear or cut slices and slip between buttered and seasoned white bread. I keep eating them until they make me ill. Best food in the world.
The proto-patty for us Jamaicans. Definitely thicker and more hardy than ours tho. This looks delicious! (but you know what would make it more delicious? *cheese* )
Just no. The cornish pasty has a unique and wonderful flavour with the turnips, beef and lots of black pepper. It is light and fresh tasting. Never spoil it with cheese
🙌 best pie crust recipe, Thankyou Chef John!! (I didn't end up using for Cornish pastries, rather opted for gourmet mini pies without prebaking the pastry, adding in roasted veggies and mornay sauce😋🤤) the pastry was crispy and held it shape well with no shrinkage! 👍👍
Check out the recipe: www.allrecipes.com/Recipe/240701/Chef-Johns-Cornish-Pasty/
The problem is he implies they are 'traditional' recipes. I don't understand why he doesn't just do a proper ;-) Cornish Pasty recipe. It's not difficult.
BTW...I love his humour.
This IS NOT traditional Cornish but just a PASTIE. I am yet to see ANY AMERICAN even place any European country on a map correctly so this ERROR doesn't surprise me. The REAL DEAL has apple at one end. That's the ACTUAL Cornish pastie. Not this thing. And yes I have Cornish miners in my ancestors.
I'm confused - how does your pie protect a tin miner from poisoning compared to the traditional Cornish Pasty shape? And please, don't call that filling traditional either - it's not.
@@Britonbear do you think the half meat and potatoe and half jam would have been better ?
I LOVE Chef Jon's recipes.....And Tasting History.
"Don't worry... we're also going to add butter."
I died.
I just had to pause the video while laughing at him saying that so I didn't miss the rest HAHAHA!
LOL..I know..
thefloatingrock me too!
thefloatingrock that was quite funny
Once again Food Wishes behaves irresponsibly by failing to indicate that this recipe is not for a true Cornish pasty. A Cornish pasty is a protected-status food and features specific ingredients. First, it doesn't have turnips; although the Cornish use what they call "turnips," these are in fact rutabagas (or Swedes, or neeps). Also, and this should be obvious, there's no cayenne in a Cornish pasty.
Food Wishes, it is really such heavy lifting on your part to be straightforward about exactly what you're making and what you're not making? I think you can do better than this.
I was really worried about all that lard until you added the butter... phew.
Gotta make sure it stays healthy!
Gotta love Chef John Logic.
Don't forget to pour in the cold cream while eating it too.
Chef John humour, you gotta love it!
***** Canadians spell it "humour" too :) And "colour," "favour," "labour," "honour," etc.
I'm Japanese but I have been making Pasties off and on for 3 decades. I love them and so do my family.
My Finnish grandfather immigrated here in 1906 at the age of 16 by himself. I guess 16 were considered men back then. He worked in the copper mines of Wisconsin. The many Finns who worked there took this pastry down into the mines with them. They called it pasty. My Finnish mom fixed this delicious meat pie for us my whole childhood. My friends clamored to be invited to supper when we were having pasty for supper. It’s delicious!
Like Cornish Pasties
@@susanguerinai6507 I think so.
wait! my Finnish great grandfather came to USA is 1906. Are you my cousin?
@@johnpabst6101 I made a typo. Grandfather Maki came to the US in 1900.
@@deborahchapman222 aw, poo. I guess I won't lend you $$. :)
My favorite TH-cam Chef. I adore his dry humor and wet wit. Clear concise instructions that always get me great results.
You have the most elegant, cleanest, creative, most classy food channels ever with a splash of pure humor! Thank you Chef John!!!
"I've been asked to stop visiting the local mine shafts." Dude's completely mental. Thanks John!
Please what is a mineshaft ?
@@redraymondreddington853 Imagine a tunnel but verticle with many horizontal branches of tunnels, they are used for mining or extraction of materials like coal. Ever played dig dug?
You figured that out now?
Looks to be a very tasty variation of a pasty. I am Cornish and loved the fact that you added in about the crust. My dad was a born and bred Cornish man and also a chef. He taught us that traditionally pasties had beef (skirt), turnip, potato and onion at one end of the pasty with a fruit filling such as apple in the last third of the pasty. The crimped crust was for the miner's grubby hands to hold the pasty and younger members of the family who were also working at the mines would have the grubby crust to eat. Today, these traditional pasties are very expensive to make but are delicious, especially without the grubby coal dirt crust lol. Hopefully my comment to you(Food Wishes) won't cause another outbreak of nasty arguing as that is not my intention and I enjoyed the video and the witty quips you put in the commentary.
kl story. im from devon and love cornish pasties
Yeah
Pasties are addictive.
my mom makes the best pasties. We are from South Dakota. we have miners too. She serves hers with beef gravy.
joanna yeo. That would be a bit of sweet dessert in the last 1/3. They thought of everything. Plus, I bet that bit of apple, oozing juice with the meat, wz delicious.
Brings back so many childhood happy memories of Newquay in Cornwall. Mum used to give us, me and sister a shilling for a Cornish Pasty and milk. We would play down in the harbor all day until Mum rang a school bell from the cliff top @ 73 Fore st calling us home for dinner. I've lived in Asia Pacific, mostly Sydney for sixty years but still remember the taste of a warm Cornish Pasty.
💖❤️ sounds blissful xx
Newquay is so nice. I go down there every 3 or 4 years. The pasties round there are ace.
“Until it gets annoying to stir”. Best explanation ever.
It's the same reason we say English rather than Englandish.
that just creates a new question... why English instead of Englandish?
***** im going to guess angles and land of the angles = english and england
***** It's just the generally accepted word combination.
French instead of Franceish, German instead of Germanish, Indian....Indianish.
Just the globally recognised way of shortening the words.
Seems like he was trying to reference Cornwallis, maybe not but just a guess.
***** Methinks it's because the natives of England came from a Germanic race called Angles. So, English comes from Angle-ish and England comes from Angle-land.
"you are the Mrs Jackson if you're nasty, of your Cornish pasty😃" lmao
I loved the reference
Best line eva!
Amazing that Chef John listens to Panic! At the Disco 😁
@@cphang6863 damn this from 4 years ago? Lmao so much change since then
I tuned in specifically to hear one of chef's "You are the _ of your _" lines, but never thought I'd hear Janet Jackson lyrics!
Beautiful looking Cornish pastie. I like the thinner edge too.
I made this with my nephew and we had so much fun. We followed the recipe but substitute turnips for carrots. It turned out absolutely wonderful. My English husband was so proud of our results!! I love your cooking channel, Chef John!!!! Thank You!!!
"Don't worry, we're also going to add butter!" hahaha
Suzy me iiiikk
A relative of the Cornish Pasty, from the north of England, is the Bedfordshire Clanger. Also originally made for manual workers (generally farm labourers) to take for lunch, it differs from the pasty in a couple of ways (eg traditionally it was made with suet pastry). The main difference, and what makes the clanger that extra bit special, is that it is double ended. At one end it would have meat and at the other - separated by a little pastry barrier - would be a sweet filling (fruit or preserves). Genius. Dinner and dessert in on handy package! Go on, chef, give it a go!
@@georgeb7332 sounds wonderful
Thank you for showing the cream at the end! For years and years we have been eating ours with a splash of cold whole milk and people thought we were nuts, but it’s delicious. It helps cool it down. We would put ours in a bowl and break it up a bit, add a nice sprinkling of salt and a little pepper and then the milk. So good.
My mother would make them for my grandfather and he would practically tear up eating them.
Thank you Chef John for this recipe. Seems like I’ll be making these and remembering my dear Gampy and treating my mother to a wonderful meal down memory lane.
I don't know if that "that's how I roll" with the pizza cutter was intentional.
With him I can assure you- it was 😉
Oh, it was.
And I don't know if your question is serious!
I've been wondering the same thing... But it probably was intended lol
I was waiting for the "bad-ump-ching" - and it didn't come!
Outstanding and authentic take on the classic Cornish Pastie. Spot on and never forget that little bit of butter on top of the filling before you fold over your pastry; it makes the world of difference to the finished product. For vegans out there you can leave out the meat, add carrot and replace the lard with, ah, what the heck, I've never met a Cornish vegan!
I am very sick at the moment and watching your vids with your beautifully friendly voice is very comforting
Cornish pasty very favourite of my English culture. Love turnip. Love the mining history behind it's creation.
God bless you Chef.
Robyn
Be feeling better. Hugs.
I made these for dinner tonight and they were A HIT, even though I forgot to add the slabs of butter on top of the filling. Absolutely delicious. A definite keeper recipe. Thank you, Chef John! :)
For anyone who doesn't know, when he says not sprockets, He means hot pockets.
Parental Advisory. Explicit Content. 😂😂😂😂😂😂 Gaffigan!!!
I lived on Hot Pockets and Top Ramen for many a lean month...................:)
Thank you!! I was looking in the comments for specially this.
Its 6.20 am here in the UK and my mouth is watering .. I havent had a cornish pasty in years :( I am diabetic so its a no go, all I have is videos like this to saliva over lol. These look like heaven to me!
3:27 am in Argentina and same here! Lol
blabhblaja Lol, I ask, why do we do this to ourselves and watch these videos?! Its eye, mind and stomach torture! This banana isnt working at all whilst watching this video :S Greetings from England xx
my parents grew up in the UP, every time i go back we have to have a pasty. thanks for helping me make my own at home now.
I love your tutorial and your comments and of course your advice,hints and more.
Greetings from Ireland.
The last time I made pasties I added a splash of worcestershire (Lee and Perrins) and a dusting of Coleman's mustard powder - that really took it up a notch. I also used "rough puff", but I'll use this crust recipe next time. As always - thank you Chef John
I'm from Cornwall so this excited me! And in terms of authenticity... You got it pretty spot on! Except our crusts are usually a bit thicker, like a pastry plait. Otherwise it looks pretty accurate! As us Cornish would say, 'Proper job! Bleddy ansem!'
I'm from Michigan and we make pasties here. It's a remnant from the copper mines in the upper peninsula and the Cornish Immigrants who brought them from their homeland. I love them. Delicious. Thank you Cornwall.
Im in Minnesota and a club that Im a member of (The Owls Club in Duluth) makes them twice a year to sell so we can pay our taxes LoL. Pastys are everywhere up here too, they were a food that the Iron miners used to take into the mines.
John Silverman
I love Minnesota. Ely is cool
Totally unrelated, but MAN I love your hair color!
Bramble Bee Oh thank you :3
Can you read me bed time stories
+Phanic! At The Twenty Øne Honeymoons hhhhhhhhhhh
Cornish Pasty died so others could live. Never forget his sacrifice.
#AllPiesMatter
Kvlt Ov Freki #AllPiesMatter
Omg! Ikr!
I love the voice and way of speaking of this guy! Fun to listen to.
I never normally eat pasties unless I am in Cornwall. But I will make these and eat them in my garden in Oxfordshire.
wow....i came to watch " how to make clotted cream" and ended up watching 20 videos of your other channel... such lovely dishes... I'm gonna be getting busy in the kitchen soon.. thank you!
Food Wishes is just about the only cooking channel that hasn't gotten boring or strangely well-lit and fake in time - this I realized as I found myself laughing loudly at butter cubes falling into a bowl. Thank you Chef John!
I've been using this recipe many times. It's fantastic. If you use parmagiano regiano in the crust becomes amazing.
Even if I don't watch every one of your videos. You are a superb human culinary instrument. I love you.
I grew up eating pasties in Montana. There were a lot of miners in nearby Butte, MT and yes, they did use them as lunch just like he said. We normally would drown them in brown gravy when we ate them at home, although some would actually put ketchup on them.
The Upper Peninsula ( da U.P., eh?) in Michigan is known for it's pasties. Lots of copper mines up there, plenty of Brits emigrated to work there.
I like this dude! He's got a cool vibe.
Chef John, you are HANDS DOWN the most entertaining and informative chef I have EVER had the pleasure of watching. I hope somehow you attain all the success you so obviously deserve. Keep rockin my brother.
My mom was from Butte, MT. I grew up loving these.
I made these for supper last night and they were great. I'm no culinary wiz by any means, let alone watch cooking tutorials on line. I appreciate your quality video and your humor. I laughed out loud and it was an easy to follow recipe. Thanks for taking the time to post it. Cheers Cappie
Fun fact: I live in Butte, MT; a town known for Irish and English immigrants mining up tons and tons of copper. It's about exactly what you'd expect a town like that to be; we love beer, church, and fighting.
The pasty is something of a traditional delicacy here. I friggin' _love_ them. The savory meat and potato surrounded by that delicate, flaky crust... That's the stuff of love. Even better when it's drowning in a good brown onion gravy.
By the way, Chef John, guess what recipe I think you should do next?
good brown onion gravy, thats the stuff
“I’ve been asked to stop going to the mines....” ! He just cracks me up! Even at 3 am when I can’t sleep!
But don't worry, we're also gonna add butter.. HAHAHA your sarcasm is humorous and yes, definitely taste over health 😎
Haye
So simple...so delicious...I used to take one to work with me on night duty as a police officer in London,great with a mug of tea.
In the UP ,upper peninsula Michigan, where the still have pasty shops. Where you put butter on the inside they add more lard. Designed for the miners, a pasty can still be warm hours later stored in a lunch box. The sturdy crust was used to hold the pasty as to not get whatever ore dust they are mining on the food and the crust was discarded. A substantial meal for the working man.
Yes John, I am guilty as hell and only found this recipe 2 days ago. I made it for my Mom, who just happens to be from Boscastle in Cornwall, and she absolutely loved this Cornish Pasty. Thank you so very much for your time and effort in preparing and sharing your recipes, which are so so appreciated!
lmao... he said We gonna add lard... I know people are all health conscious don't worry we ate also gonna add butter... he is so funny to me.
@Michael Persico Yes, the health police have much to answer for.
Chef John could do a whole series on varieties of meat pies across the world. They're pretty much universal.
My Finnish mom made a Pastie “cobbler”. It looked like a large peach cobbler but was made with Pastie ingredients. It was amazingly delicious!
@@deborahchapman222 I am all about hand-pies. All food should be delivered as hand-pies.
Oh I love you...."I've been asked to stop visiting the mine shafts". You brighten my day every time I watch one of your videos
Just pulled these out of the oven. the recipe from the link below and the instruction you give made it very hard to get it wrong. they smell amazing and look just like yours. Thank you very much for this video.
Go in for the full frontal! hahahahaha I love this guy!!
It's Cornish because we are Cornish. People who live in England are not Englandish. They are English. Same with Cornwall. We are Cornish, not cornwallish.
+Natasha Finch Same as the way French people aren't 'Francish'.
+Natasha Finch - I think he was just teasing a bit, but thanks for the explanation.
+Natasha Finch Aren't Cornish people English?
+Peter Harris No, but they are part of the United Kingdom.
+Daisy Matild French people are Frankisch if you are German!
Your recipes are all so easy to follow. so far I did two of your recipes, "the lasagna n chicken roast" and the tested superb. And today was just doing this one, its in the oven gat my fingers crossed hope it'll come out superb too. #thankschef
Love the cream idea and the lard and the singing at the end
Coming from Michigan, I *know* about pasties. When tin mining started to go south in Cornwall in the 1840s, many miners emigrated to the U.P. and took work in the iron and copper mines. Pasties came with them and since then have become an iconic regional dish and something of an obsession... Yoopers take their pasties very seriously. There are festivals and you can't go a quarter mile along U.S. 2 without seeing a pasty shop. Having sampled more than a few over the decades, of varying quality, I have to say yours look really good... thanks for sharing!
Whenever I watch these videos, I normally encounter at least two (2) things:
1. Some good info on cooking, &
2. Corny jokes. In this case, I guess that technically they are Cornish jokes.
I agree, he's a cornball as well ~ heheheheh
🤣
Come on people your being Cornish
Major Dad jokes
Do you take request? Can you please do a video on how to make Jamaican beef patties? I would love to make them for my brother. He loves them and ask me to make some but they must be authentic as possible. You would think he was Jamaican born and raised. Thank you in advance.
"But don't worry, we're also gonna add butter" oh Gods, I wish I could tap the like button 100 times for that.
This is a yummy meal. I made the crust yesterday and let it sit in the refrigerator. I used my left over poutine steak gravy. I added mushrooms to my poutine with chopped potatoes carrots and peas. It was very good thank you for all of your great recipes.
Where I come from we have the Bedfordshire clanger. similar to the Cornish pasty but shaped differently and made with suet pastry. One end is savoury and the other end sweet.
Hmmm I remember eating these as a kid in Nigeria and I haven't eaten one in over 5 years. Could you switch out the beef for chicken?
Yes
Another great idea, if you can get it, is ground lamb. Just brown it beforehand, and it tastes incredible! I make mine with peas, carrots and potatoes. It won't be a proper cornish pasty, but it'll sure be delicious.
badjujuwan yes I also miss suya. I eat American may pie, but it doesn't compare to ours.
badjujuwan I've only drank palm wine once as a child. I highly doubt that I would find it here. I've found Malt here but I've never heard about ginger beer.
Thanks for the recipe
LN2233
You're right about palm wine. If I'm not mistaken, old palm wine tends to taste a bit too assertive. Ginger beer is a Caribbean beverage - it's light and refreshing. I'm not a fan of cokes and other sodas as they're too sweet for me. Ginger beer gives a nice kick - African/Spanish markets have this as well as Whole Foods.
I’m losing count as to how many times I’ve watched this!
I legit cried laughing at the bit about the lard and butter! :'D
I love cooking with organic, grass-fed butter and organic leaf lard, they're some of the cleanest, healthiest, and tastiest fats you can use! The partially-hydrogenated, shelf-stable, shit-in-a-can from the grocery store deserves its bad reputation of course, but it's a shame that it's tainted lard as a whole.
So good and the filling is a perfect balance of flavors. We will add these to the regular rotation for sure.
I had to make these as nowhere where I live does them right (carrots, peas and even talk of corned beef all of which are sacriligious by the way). and I'm so glad they worked! Thank you!
I love your sense of humor. "Don't worry, we are also gonna add butter."
Love the expression, " don't worry for all you health conscience people, we are adding butter". Classic. Lol.
the Ms. Janet if you're nasty of your Cornish Pasty!! hahaha o man chef you killed me with that one.. i bet so many people won't get it
Explain?
I assuming it is a reference to the Janet Jackson song "Nasty".
Charles Linzie Oh! I thought it was a reference to Panic! at the Disco's "Miss Jackson" and was super surprised. And now that I think of it, that was probably a reference to Janet's song too...
Could be P!ATD's Miss Jackson.
Lyrics. Miss Jackson (x3) Are you nasty?
Amber Adair Which is a reference to the Janent *Jackson* song.
I used this technique to make tourtiere pasties for a Christmas roadtrip once and they were amazing
I made these last night after watching your video 3 days ago. Absolutely perfect!
‘I was asked to stop visiting mine shafts.” Oh John, you stud.
"I've been asked to stop visiting the local mineshafts." This dude is the best!
You're the best!!! Love u chef!!!
It makes me happy to see people from other countries enjoying my country’s food
There are a lot of Morons in the U.P. of Michigan who think that Pasties are from Finland. I correct them every chance I can get.
This actually sounds delish! And you're right, waiting IS less painful than 3rd degree burns. Especially on the roof of your mouth. Your voice makes me smile.
These are so damned delicious! I make them on the regular for the family now. Thank you, Chef John!
Is icewater something special or just really cold water?
Just really cold water
It comes out of an animal that looks like a cow though is purple, they live in Bolivia.
Food Wishes You should have made up a mythical creature ice water comes from.
i dont get it. was this a stupid question? as someone whos not from america the only recipes ive ever heard icewater are american.
Henrik Devold Not a stupid question. Just expected his humor haha sorry!
I would love to improvise a vegetarian version of this, but is there any substitute for the lard? Just more butter, or would something else be more appropriate?
Vegetable shortening is probably the next-best thing.
drk321
You're sounding a bit silly to me. I'm simply interested in the technique. Just looks like a kind of big baked pierogi to me.
Cooking is about experimenting, and tailoring things to your tastes. It's not like I would be commercializing it as a "Genuine Vegetarian Cornish Pasty". Everyone's always so adamant about traditional cooking, like changing something up is blasphemy.
Btw, if you see some nice looking recipe that involves tofu, I doubt any vegetarian would flame you for using chicken bits for your personal tastes or anything like that.
Shilag
I see your point but, seriously a lard crust is about 10X more delicious. Just try it. Flakiness and richness abounds.
FleurPillager
Yes, of course. There are some ingredients that are just irreplaceable in cooking. That's why I just wanted to hear peoples' opinions on any potential substitutes. I feel like there's probably ways of making at least a similar crust, even if it's not completely the same.
Otherwise I suppose I'll just pass it up. As I've said it looked like a very interesting technique to me, cooking everything from scratch while in the dough.
That's being vegan, not vegetarian.
I had just made pasties yesterday, but I used a different recipe for the crust, actually a pie crust recipe, then prepped the veggies and meat the day before to marinate (separately of course). I've also prepped the potatoes (minus the turnips) in cold water overnight in fridge. I've added carrot and celery to mine tho. I've made these with my late grandmother, but she used rutabaga in hers which wasn't to bad. I've used Italian dressing and Italian seasoning for the veggies, then cut-up beef stew meat, also marinated in Italian dressing, Garlic powder and Smokehouse Maple Seasonings. That's it. I freeze mine for future meals. Thank you John for the tip on the crust.
I love lard crust. Nice and tasty too. Thank you I've been looking for this recipe.
That's because things including people are called cornish as their from Cornwall. In fact cornish ice cream is one of the best forms of ice cream you can get in the UK. The first real cornish pastie I had, i.e. in Cornwall was cheese and onion. I still have never had a better pastie. So soft and flaky, almost like thin filo. Also well done on the research, the crust was the bit the miners held on they could not eat that bit due to the coal on it. It was like a handle. Keep inspiring us with your wonderful food, I've not seen a recipe I don't like yet! (Ive seen also all your videos in a month! Big fan! I have so much respect for a real chef!)
I'm a "Cornwallishman" born 'n raised .... and 'cepting t'crimping (mind you .... the excuse makes perfect sense) this is as good a recipe as ever my Anty May told of .....
Ansome job !!
You forgot to put half a kilo of pepper in there, like all my local Pasty shops do!
never a dull moment on any of foodwishes videos great way to teach new and exciting recipes thank you for being yourself and keep on cooking xoxo
It's called a Cornish Pasty because it originated in the UK county of Cornwall. It was taken down the Cornish tin mines by the miners for their lunch.
"I've been asked to stop visiting my local mine shafts" lmao. Subscribing.
That was surprisingly accurate, and looks lovely. Well done!
jamaican patties next please
kumbackquatsta YASSSS
I made them yesterday, thank you for recipe. Although, they are enormous, next time I will divide the dough into six.
My own pasty recipe comes from my great-aunt who came to New Zealand from Cornwall just before WWII to care for my Dad as his mother had just died.
The recipe:
Short pastry.
Equal volumes of diced topside steak, onion, and potato, seasoned generously with salt and white pepper.
Substituted ingredients still follow the same proportions so the onion can be wholly or partially substituted with parsley, and the potato with parsnip and or swede.
40 mins on a floured tray centre of oven at 175c.
My mother joined at the top leaving a breathing/watering hole in the centre which she added water to during the cooking to keep the meat moist.
I have varied the recipe from Mum’s strict meat/onion/potato to try parsnip, swede and parsley as well. I use the edge join technique with fork holes for venting as shown here.
Through Cornwall, New Zealand, and elsewhere I have never had a pasty as nice as Mum’s.
I usually halve the cooked pasty and add as much pepper and salt as I can bear or cut slices and slip between buttered and seasoned white bread.
I keep eating them until they make me ill. Best food in the world.
"375 Culinary Pet Peeves" would be an amazing blog post.
"You're the Miss Jackson, if you're nasty, of your Cornish pasty."
... *wheezes* BRENDON URIE
The proto-patty for us Jamaicans. Definitely thicker and more hardy than ours tho. This looks delicious! (but you know what would make it more delicious? *cheese* )
Just no. The cornish pasty has a unique and wonderful flavour with the turnips, beef and lots of black pepper. It is light and fresh tasting. Never spoil it with cheese
In the Upper Midwest, it is rutabaga, not turnip. Still slightly bitter tasting.
Is that why you call them patties instead of pies? I love them when they're not too spicy. I get them at 7-11.
The humour in your videos is exceptional. Even if I wasn't into cooking (which I certainly am!) it would be enough to watch more and more.
The best Cornish pastie I've ever had was exactly the same as this meat and veg pastor, but with blue cheese too. Mmm. Yum!
"I know youre watching your diet, but don't worry, we're also adding butter" hilarious
I'd love it if you did a video on your 300+ culinary pet peeves!
Can you substitute lard for some other form of shortening? I'm not particularly health conscious... but lard grosses me out.
Garrett Ivy just do more butter instead of lard
Crisco
Yours are the best recipes to watch. Funny and to the point. Thank you!
🙌 best pie crust recipe, Thankyou Chef John!! (I didn't end up using for Cornish pastries, rather opted for gourmet mini pies without prebaking the pastry, adding in roasted veggies and mornay sauce😋🤤) the pastry was crispy and held it shape well with no shrinkage! 👍👍