I have watched many ways to make this and by far your method is so superior to any other method. You are a great teacher .I am a retired Teacher and you are one of the best TEACHER I have had the pleasure to teach me how to make this !
You are really good at this because there is zero waffle, you give really clear and concise information , the training was so good its all stored in my head now ❤❤❤❤❤
Thank you. Yes, Traditional is made up of the same ingredients & seasoning. There is no other way!! Some do add a little clotted cream or a dab of butter in addition. I've yet to experiment with this. Let me know how you get on with making them!
For 18 months or so my wife and I have been following a chap who styles himself as the Bald Foodie Guy, who reviews a lot of convenience and processed foods. The more he has reviewed the likes of Ginster’s pasties and Pukka pies, the more I have searched out folks like John Kirkwood and Mr. Paul’s Pantry to learn how to make my own, with better ingredients, and often cheaper. This looks like a great recipe, with a comprehensive and well presented guide. Liked, saved and subscribed. Got no swede but just picked some turnips and will be making these tonight.
Thank you for your kind comments. I agree that home made food tastes so much better and is cheaper as long as you have the time to shop and bake. Let me know how you got on with making your pasties.
@@HelensHouseAndGarden They were superb, in fact I froze a couple and we’re having those tonight. Time is no longer an issue, I did my 40 years on the treadmill but have finished with that now. Will definitely be making more soon.
Great stuff! I find that they freeze really well. I freeze mine before I bake them. Once they are cooked they don't hang around for long!!!! Great to have the time to do things like this. I'm working on it so I can record and post more videos. Thanks for letting me know how you got on.@@Canalcoholic
My family came from Cornwall in the 1890s (I think) and mined in the US, Upper Peninsula of Michigan before later settled in Ishpeming. My grandma taught me how to make pasties ❤️ my grandpa told me that they wrapped hot pasties made that morning in a towel, stuck them in their jacket / cover all to keep warm so early in the morning, and they were warmed by body heat until lunch! Also sometimes they reheated by placing on a shovel over coals. He drove horse teams when he was too young to mine, worked for loggers... Then mined copper. Life in Marquette, back then...my grandmother loved to tell me stories like how they lived in a log cabin and couldn't afford glass windows, so had waxed paper, and laughed recalling snow coming in! Your video Made me cry over missing her and her pasties, too! ❤️ I love these and made them for decades. It was always my requested birthday dinner. When my grandma was very ill with cancer, I made pasties for her...bitter sweet memories. Thank you for this video. Ps I don't remember the laying out right and starting in a corner to crimp! I will do that way next time. I do remember the egg wash finish. Thank you, again, for this. My birthday is this Friday, 1/29, I will absolutely make pasties!
Happy Birthday for tomorrow Lisa. Wishing you a lovely birthday! Wow that's a great piece of family history. I'd never heard of waxed paper instead of glass. I can see how that would work - except in snow! We are really very lucky with much better insulated houses these days. Sounds like you have lovely treasured memories of spending time with your Grandma plus she taught you how to bake - thats great. Thank you for your kind comments and sharing tales of Grandma with me and some history. I do very much appreciate that. Crimping is very much an individual thing. Everyone does it differently. I'm improving all the time. The corner tuck does get you going nicely. I say as long as it's functional then the style will follow later. Enjoy your pasties tomorrow.
Loved your story thank you for sharing, part of my family were also from Cornwall, my mum was taught by her grandmother who learnt from her mother and so on, I learnt a lot from my mum and miss her dearly too, he pasties and pork pies were always a treat for my sister and I as kids, as a boy growing up in the 70’s and 80’s in Australia it wasn’t exactly the most manly thing according to my dad and others, but I am thankful that I paid attention and learnt a lot d kept all my mums hand written recipes, I still to this day use her recipes and my kids love them, I always remind them they have their grandma to thank for them, and now my oldest daughter who’s only 18 bugs me to hand down her recipes, thank you again for sharing your story
@@blueenglishstaffybreeder6956 Thank you for sharing your story as well. I think it's really important to have skills like cooking, so well done you for sticking with it when it wasn't very fashionable for men to cook/bake. Now Australia is exporting programs like Masterchef and mostly the famous chefs are men. It's lovely to have handed down family recipes and glad to hear your daughter is interested in continuing your family tradition.
Many Thanks for the great tutorial. I have frozen my Pasties . When do i take it out of the freezer to bake? And for how Long do i bake the frozen Pasties. Many Thanks
Thank you. I bake mine from frozen but don't do it often as they usually get eaten straight away! lol. Cooking time will vary as ovens are different and so are freezer temperatures but ball park time would be about 55 mins give or take. Oven temp for cooking from frozen is slightly higher 375F or 190C. When they start to smell delicious is a good indicator. Also you can use a cooks thermometer for fully check on them and should be 160F or 71C. Please let me know how you get on with them. Here's a link for the thermometer that I now use in the kitchen. It helps ensure that food is the correct cooking temperature for safety and also so you don't ruin it by over cooking. amzn.to/48BTPJw
The cuts of meat names vary from country to country. If you ask your butcher and tell them what you are going to make they will be able to recommend the right cut of beef I am sure. Please let me know what the cut is called in Australia as it may be useful for people reading through the comments!
Possibly one of the best Cornish pastie recipes I've seen..simple clear instructions and they look delicious..just wondering if I need to put a vent hole in the top to let the steam out..as I noticed you didn't
Thank you for your lovely compliment. These bake beautifully and don't require a vent hole as they will dry out whilst baking if you put one in. Please let me know if you try the recipe and how you get on.
@@neesargon3497 Yes some people do like to add some butter or a dab of clotted cream. I don't do either as I've never had a dry filling with this recipe. The pasties are always lovely and moist inside without a soggy bottom. That way you can save the butter and clotted cream for jam and cream scones :D
the lions club at my town has a pasty sale every 3 months, the pastys are made fresh day of the sale so they deliver them they are warm, $6 for a pasty
Tip no.1 For consistent pastry approx. 3mm, 1/8th inch thick, lay bamboo barbecue skewers on your work surface and roll down until your pin touches. Tip no.2 Saucepan lids make excellent pastry cutters. I find 18cm or 20cm to be ideal. Made another batch today, cooked 3, froze 5.
Those looks delicious. I always put a knob of butter on top of the filling for extra succulence. What are the best alternatives for beef skirt, would you suggest? So hard to find it these days, unless you have a good local butcher.
Thank you. I must try adding a knob of butter next time I make these. Yes beef skirt is hard to find in the supermarkets in UK but some still have it. You could try Bavette, Flank steak. Flat iron steak, Denver steak or Hanger steak. Let me know what you try and how you get on.
Complete success - thanks to your excellent guide! We cannot get swede here in Austria, but celeriac made a good substitute. The pasty pastry turned out light and delightful. I was worried about the meat texture, so put the heat down to 160 after the first 20 mins. Thank You!
Thank you and you are most welcome! I'm really pleased that your pasty turned out well. I can imagine how celeriac would make a good substitute as long as you like the flavour as it is quite strong. I like celeriac and potato mash. If you do manage to get hold of swede give it a go as well. I wonder if you may find them in somewhere like Lidl or Hofer?
@@HelensHouseAndGarden Thanks! Friends have also suggested Lidl, or maybe Merkur (now renamed Billa Plus). We will keep looking as I am sure that another pasty cooking session will come soon. I had never eaten celeriac before moving to Austria, such an ugly veggie! We sometimes eat them cut into slices, floured, egged and breadcrumbed before frying - it makes a tasty vegetable schnitzel.
@@rogersharp7104 Thank you. Great recipe suggestion for celaric. I will have to try that. Not many people I know like celariac so I don't cook them very often. They are in stock locally so I will try this :D
@@RJanke65 For me that wouldn't work as the flavours would clash too much. That said if you wanted to try why not. Let me know if you do and what you think of the flavours.
Have made many pasties and your recipe is lovely.....always put all my meat and veg.in a bowl and mix with salt and pepper...before putting filling in the pastry, but always add a knob of butter on top mixture before closing, just for a bit of gravy as the Cornish say...thanks for the pastry recipe I shall do that next time...😁👍Merry Christmas my lovely and Happy 2021!! XxxX
Thank you & wishing you and yours a Merry Christmas and Happy 2021 too. Yes some people add a knob of butter and others a dab of clotted cream . I've yet to try the clotted cream. I never seem to have it available when I make pasties. That's going on the To do list 2021 xxx
@@HelensHouseAndGarden haha always the knob of butter for me, and I love my brown sauce on the side ha ha. ..it's delicious..😄😄😋😋 your pasties look amazin!g!!
I've been looking for a pasty recipe and now I've found yours, I will give these a try over the weekend for sure, being a single guy, I'd like to know if these freeze, cooked or uncooked?.... Can't manage 6 in one go to eat ...
Hi Chris! Yes absolutely you can freeze them. You can do either. Personally I would make them and then freeze before cooking. Don't add any egg/milk wash to them. Put them on a baking tray on top of some baking paper. Then put the whole tray in the freezer for 12 hrs. Once they are frozen you can then wrap them and put them into a freezer bag or box etc. Like most things they are best used within 6 months so pop a date on them when you bag them up. Hope that helps. Feel free to ask any more questions. Please let me know ho you get on.
@@HelensHouseAndGarden well well well, these reminded me of camping 20 odd years ago near Newquay with the daughter when she was little, absolutely gorgeous, I had the daughter round and she wants me to make her a batch, she too loved them. Nice one Helen!!!!
@@Woody4796 Thank you thats lovely to hear. Great parenting right there! Cornwall is wonderful. So pleased you and your daughter enjoyed the pasties. You obviously did a great job of making them. If you like quiche I will be making a video very soon...
@@meldahspeight8525 Certainly pasties that are generally sold today I'd say on average are quite small. Traditionally they came in whatever size the miner needed to take enough food down the mine to sustain him. If you check out some of the photos of miners back in the day you can see that pasties were on the larger size.
@@HelensHouseAndGarden Quite small is not sufficient if your down the mines shop bought pasties in Cornwall are tea plate size l had a look at the bakers making them in Hayle Cornwall.
@@meldahspeight8525 Shop bought, you can get a whole range of sizes from cocktail size, small, medium, large and extra large including those made and sold in Hayle. Be free make your pasty to whatever size you desire, need or can afford. Beef skirt prices are going up fast currently!
Greetings from Ohio. I've recently become a huge English foodie but have yet to make my own dish. I would like my first to be this beautiful cornish pasty. You make it look so easy.
Hello Ohio! That's great. I love food from all around the world too. I'm really pleased that you are going to try the Cornish Pasty. I hope you will enjoy it. Give the recipe a go it is really easy. The hardest bit is to fold the pasty but remember it doesn't need to look perfect for it to be tasty. As long as you seal the pastry so the ingredients do not bubble out when it cooks - then it's job done! Let me know how you get on :D
@@HelensHouseAndGarden Greetings. Just a quick update. My son and I made these last night and they were absolutely phenomenal. I was not expecting the punch of flavor these things have. A deep, rich flavor for sure. And very filling. I couldn't find rutabaga so I used turnips instead. You was right about the dough, it was pretty challenging. It is definitely a learned and practiced skill. After baking the pasty it was a bit crumbly, almost like a pie crust. But the flavor was amazing. I also noticed your recipe called for bread flour. I used all purpose flour. Thank you so much for the recipe and the straight forward video. Without it I would have never tried making these. I look forward to making these again.
@@rogerroger5585 Fantastic! I am so pleased that you gave the recipe a go and enjoyed the result. I agree that the flavour does pack a punch. Don't worry about the crimping of the pasty, each time you do it you will get better and better and you will get quicker making them as well. Yes do try the pastry with bread flour as it will make a difference and it won't be as crumbly. Thank you for letting me know how you got on with the recipe. How lovely to make them with your son. I love cooking with friends and family, sharing a meal and good conversation.
@@kernow62 Thank you for that information. I did not know that. That's quite fascinating. I'll have to do some research on Akron for some potential future visits. God bless.
Quite interesting I have cooked these for 50 years as my wife is not Cornish and I use my Grandma’s recipe which I asked her for when she was very elderly she was farmer’s wife and she cooked these every Saturday lunch time for most of her adult life so my recipe is over a hundred years old and what I found interesting is that your quantities are almost the same the only difference is margarine in the pastry and lard not butter other than that the quantities for the same but that would only make two of her pasty’s they are large dinner plate size which I make still today
Thank you for letting me know about your Grandma and also your love of making Cornish Pasties. The recipe for traditional ingredients has always been the same. Interesting that the quantities are almost the same. Sadly I don't have a handed down recipe. I worked out my ingredient measurements to get a good balance and fill the pasty how I like it. Interesting to remember how long ago margarine was invented. I'll admit to eating two of my Cornish pasties for dinner but half would be 3! They must look amazing at that size. I'm trying to find out if there is any truth in the Cornish Pastie being filled half with traditional filling and the other half filled with something sweet. I've heard that this was how miners had their pasties filled so they had a full meal at work. Some say it's true and others say it is not. Do you have any knowledge?
@@HelensHouseAndGarden My Grandmother came from st Minver not far from Wade bridge the parents came from Wales my family is old Cornish mostly farmers and miners And it’s true that pasties especially for miners had fruit in one end with the bridge in between I remember my grandmother telling me the story perfectly true. Hope you find this interesting our farmhouse as a boy was adjacent to the road and one morning when the gangs of hedge cutters which was half dozen one knocked on the farmhouse door my mother opened it and I stood behind her legs probably about 4-5 years old and the gangleader had pasties in cotton flower sacks asking my mother would she pop them in the oven to warm them up for lunch one of my earliest recollections. Nice of you to comment.
@@michaelhocking9037 Aha so it is true about the savoury/sweet Cornish Pastie. Thank you for letting me know. What a great childhood memory. It's lovely that people were happy to help the workers get a hot meal during a hard days work. A cotton flour sack was a very handy item as a lunch box. You can still get them but they are very expensive to buy now. Back in the day, the local bakery used to use their ovens to bake villagers bread. Everyone would put an individual mark on their bread using a knife to cut the top of the dough. Then the bread could easily be identified to whom it belonged. The marking tradition is kept especially in artisan bakeries with their own cuts. It also can help make different types of crust and they use a bakers razor to do it.
I haven't used that amount of lard and butter before but I will try that next time. Everything else is like my Mum's recipe, but I always have to have them with lots of salad cream.
Yes give it a go and let me know what you think. It gives the pastry a lovely texture. I love salad cream but have never tried it with a Cornish Pastie. I always have brown sauce. I'll try salad cream next time. Thanks for the idea :D
Hi Helen, having lived in Plymouth with my wife many years ago when I was serving in the navy, we are both lovers of good Oggies. I've been making them for a few years now (basically your recipe) and although I can great tasting oggies my problem is my pastry is always far to stiff no matter what I do. Have you any ideas why this would be? One of the things I do differently from the original recipe is use Trex instead of lard. Would be nice to get your views. I'm a newcomer to your site but I think your videos are really good and very informative.😀
Oooh yes Oggies - the Welsh Pastie! I think that if you swap using Trex for Lard you will make a much better pastry. Lard has a much higher saturated fat content which you often need for making a light pastry. Give it a go and let me know. how you get on. Thank you for your lovely comments about my videos. I'll be posting new ones soon!
@@HelensHouseAndGarden Many thanks for the reply, my wife convinced me years ago to use Trex instead of lard as her mum swore by it and said it was healthier than lard so, I'm going to make my next pasties using lard without telling her to see the end result. I'll let you know how I get on, will maybe be in a few weeks as I don't tend to make Oggies to regularly for obvious reasons.👍😀
@@syd4444 Most welcome. Trex has its place however it doesn't make the best pastry in my opinion. Your wife is correct that it has less saturated fat than lard. However as with everything and especially diet - and I use diet meaning everything we eat on a daily basis - it's all about the correct balance with the individual's requirement. We need saturated fat in our diet as it is essential for metabolism but we don't need lots of it. Men should eat no more than 30g of saturated fat per day and women 20g. So you just need to factor that into what you eat. Variety is key and making sure that you eat a good range and variety of food selection throughout the week to cover all the fats, vitamins and minerals etc that the body needs. So the occasional meal containing a higher fat foods isn't a bad thing in itself. Just don't overdo it. You'll find that processed food that is low in fat will most often have a high sugar and or salt content. One thing to watch out for if not cooking from scratch - low fat isn't necessarily healthy per se. It's about reading labels and knowing what the daily requirements are. I'm going to be working out the nutrient breakdown for my recipes and will post the label in my videos and Facebook page (where I often post a photo and give a recipe) in the future. Yes please let me know how you get on when you next make Oggies and drop me a photo of them on my social media channels. I always love to see what other people are cooking :D
Thanks for the great instructional video. I liked the relaxed pace and handy tips. I have two questions. A) How much swede did you add to the 300g potatoes and 150g onions? B) Can you confirm that you baked at 200C for all 45 mins? (Other cooks have given them a hot 200C blast for 15 mins, and then longer at 170C or so. I hope that I can get tender enough meat, as I live in Austria and have not worked out the local name for beef skirt! I guess some fat in the meat is needed to get good flavour.
Hi Roger. Thank you for your lovely comments. A) I add 150g of suede. I don't get too worried if the potato, onions or swede are not bang on those weights so a little either way works just fine. B) Yes in my oven I bake them 200C for the 45 mins and it works perfectly. However everyones ovens can vary a little so you may need to adjust it slightly to suit your oven if required but bake for the full time on the one temperature setting. Beef skirt is sometimes called "plate" There are lots of different names for cuts of meat and vary from country to country. The cut you are looking for is the meat that surrounds the ribs. If you explain this to your butcher they should be able to let you know what that cut is called in Austria. Please let me know too. Let me know how you get on with the recipe when you try it out!
@@HelensHouseAndGarden Thanks for your speedy reply. An Internet search says Beef skirt is called Bauchlappen in German, but here in Austria there are often different local words for food items, (e.g. Cauliflower is Karfiol here and Blumenkohl in DE) - I will consult my local butcher!
@@rogersharp7104 No problem. Yes, language is interesting! Even in English different areas and countries call the same produce a different name. Spring Onions/Scallions, Corriander/Cillantro and in UK there are what seems like endless names for a bread roll. Cob, bab, batch, bridie, stotty, morning roll, bun etc etc. Let me know if your butcher can help out. I've found that cuts of meat also vary around the world too but a butcher should be able to help out. :D
@@johnhofman354 Oh gosh that is so easy to do! Once they start to brown they will do so very fast. I always set a timer even if I want something to bake for just another 2 minutes. Don't let that put you off. Ive burnt things and not got recipes quite right as have even the best chefs. Keep going!
@@johnhofman354 If the swede and potato were about the same oversoftness I'd say that was down to them being over baked. Sounds like you got it all right but just a bit too long in the oven. Give it another try.
Thank you. I made the recipe as per the ingredients exactly as listed in the description. Pastry: 500g Strong/Bread Flour 120g Lard cubed 125g Salted Butter cubed 1 teaspoon of Salt 175 ml cold water
This is such an excellent tutorial. I subscribed. I would like to make these for my four littles, ages 6 and 4, so I don’t think they could eat the big ones, and while they could share of course, I think they’d rather have one of their own each. If I make them smaller, would they still cook through before the pastry burned? Is there an adjustment for time and temperature if you make a smaller version? Also, I had heard that suet was a good fat for the dough and I have the opportunity to get some from a butcher shop nearby. Would it be okay to substitute it for the lard? Or would it substitute for both the lard and butter? Sorry, I know that’s a lot of questions. Thank you again.
Thank you! Absolutely you can make them smaller. They would be too big for young children and of course they would want their own one each ! lol. Adjust the cooking time a little bit. They would cook through the same. You will smell them when they are ready. When they have turned golden brown and smell good. Check they are piping hot inside and they will be good to go. Make sure they have cooled sufficiently before you let your little ones loose on them. Pasties take a while to cool especially for young mouths. Cook on the same temp but they will need less time. Suet and lard are interchangeable as they are very similar. So just substitute the lard for suet. I hope that answers your questions. Ask if you need to know anything else. Please let me know how you get on.
@@HelensHouseAndGarden I made these yesterday and they were delicious! I’m not usually a huge rutabaga (swede or turnip elsewhere, I guess) fan, but it was very good in these. I did make the smaller size for my kiddos, and it only needed about 5 min less. I was a little worried they wouldn’t like the onion, but one of my daughters said, “I didn’t get any onion in mine.” I chuckled (because there was definitely onion in hers) and said, “oh, well, you got lucky then.” 😂 I cooked the little ones at 400 F (about 200 C) for 20 min, and then turned it down to 350 F and cooked them for about 15 min more. The bigger ones were 20 min for the second half, Being a nervous Nelly, I checked the internal temp and it was 208-209 degrees, so I knew they were at least food safe. The rutabaga was not as soft in the little ones as the big ones, but wasn’t hard either. The rest of the innards were quite well cooked on both. Altogether a success, though they did take quite a long time for me to make, so we ate rather late. Next time I’ll have to start them earlier in the day.
Thank you. Yes, they are traditionally big! You can eat them hot or cold and are delicious either way. They can also be reheated one time after being cooked and cooled. Let me know how you get on if you try making these.
Indeed some put a knob of butter, some put a blob of clotted cream in the middle and some don't do either. It just depends on where in Cornwall you come from. Same with the crimp - some do it on the side and others up the middle and it's generally a rolling crimp. I'm not very good at a rolling crimp! That's as close as I get at it right now lol. However, as long as the crimp is functional and works that's a win. The aesthetics can improve with practice from there. Do you have any tips for getting a better rolling crimp?
@@HelensHouseAndGarden The rolling crimp is just so easy start at the end fold it over then press down with 2 fingers and fold comes out so perfect and professional.
@@meldahspeight8525 I'm a West Country girl born "just up the road" in Devon. My information comes from research, being in the area, speaking with Cornish people and pasty makers, documented history on Cornish Pasties etc. If you look through the comments on this video you will see that traditionally there is a little variety within the theme just like any traditional handed down recipe. So yes absolutely some do add a blob of clotted cream to their pasty.
@@meldahspeight8525 Great you find it easy to do the perfect and professional crimp. I really don't! lol. Let me know if you do a video so I can watch and learn your easy technique. Every day's a school day :D
I love Cornish pasties. In the USA they are available pre-cooked in roadside stands and small stores in the upper peninsula of Michagan and far northern Wisconsin. By the way, your American viewers might not recognize the name "swede"; it is known as rutabaga on this side of the pond. Well we do recognize the word "Swede", but would wonder why you are dicing up someone from Sweden.
Great to hear you love Cornish pasties and people are making them in USA. Have you tried making them? Let me know how you get on or if you have any questions. You make a good point about vegetable names being called different things in different countries. I'll try and mention dual names in future. In UK few people would recognise "Rutabaga" and yes it can get confusing. I promise no Swedish people were used in these pasties just Rutabaga! lol.
Hello you have beautiful hair, but when we worked in a bakery or kitchen we always had to tie our hair and also wear a hairnet . Hate to have a stray hair in the food. Loved the recipe.
Hi Chris, Thank you. I absolutely agree that anyone who works in the retail food environment should tie long hair and wear a hairnet etc. The cooking/baking videos I make here on TH-cam are just me, cooking for myself, in my home kitchen.
Oh no! Great you gave them a go and they look lovely. Could you describe more what happened? Did it happen to all of them? Was it all in the same place on the pasty? Sometimes if pastry is too dry it will crack, if it has been rolled too thin or pressed to hard around the filling can tear it.
I have never tried it. I would imagine that more butter would possibly make the pastry too crumbly. Maybe try oil? Not sure. If you do let me know how you get on.
Hi Andy. Thanks for your comment. A traditional Cornish pasty is about the ingredients, D shape and crimp. The ingredients can be mixed or layered and they can be sliced/cubed or even rough chopped. Historically each family would have their own way of cutting and mixing the ingredients. Differing amounts of ratio of each and how they put the filling together - layering or mixing. Also the crimp varied slightly from person to person but it is always on the side and not at the top. Sometimes a bakers mark or initial of the person it was baked for would be applied to the top. These recipes were rarely written down but handed down verbally through the family. Some Cornish families would also add a knob of butter on top of the ingredients and a dab of flour before sealing them or clotted cream to make more gravy inside the pasty. So yes you can make a traditional pasty as you have mentioned and also the way I have demonstrated. Whichever way you choose Cornish Pasties are delicious.
@@HelensHouseAndGarden thanks for the reply. I realise my message came across a bit terse but not my intention. I'm cornish and still live here now. I'm just picking up some fresh mackerel from Mousehole as I right this in the carpark. I'm afraid my tact isn't my strongest trait. Slicing and layering is how my great grand parents did it. Im 52 now and thats how we do it. But I agree, its different from village to village
@@AndyMan-mr1hy No problem at all :D It's good to know all the local differences and indeed the history of food in general. I find it all very interesting so thank you for letting me know how you and your great grandparents make pasties. I'm from Devon so another local point of difference is Jam or Clotted Cream first on the scone lol. Ahhh fresh Mackerel - fantastic! I'm sure you will enjoy those.
Andy, you are correct, the turnip and potato are chipped, we did potato, turnip meat, onion, potato and we tended to put a bit of meat around the edge near the crimp.
I don't really want be rude but sorry this the second tube post on how to make a cornish pasty but these are doing more thing wrong than right and l find it very amusing and yes lam cornish and my wife makes them just one of her would make your eyes water 😂😊
Not rude at all. You are entitled to your opinion. I am confused as to why you think this is incorrect? This is a traditional recipe and technique. Perhaps you would let me know and what amuses you so much? Cornish pasty making does vary from area to area and families have their own handed down recipes which can differ very slightly. The Cornish Pasty originates from Devon - where I am from - but that's a tale for another TH-cam video. I’m sure your wife makes delicious pasties. Homemade is so much better although food that makes your eyes water? I'd much rather any food made my mouth water. 😁 I really look forward to your reply.
Thank you. I am not the best at crimping and certainly need more practice. This is how I get it done and it keeps the filling inside and the pasty sealed for baking. Happy to hear of any tips on doing it better so I can improve. For anyone starting to try just do your best and as long as the contents stay inside the pasty when it's baked, then it's a win and you will get better each time you do it.
I've never added butter or a dab of clotted cream to my pasties. My concern is that it will make the pastry soggy, although I know some people make them this way. Thanks for the reminder. I must give it a go and see what I think. Have you ever tried a dab of clotted cream instead of butter in yours?
What does putting the pastry in the fridge actually do , why can't you use it straight away if your ready for it ....does the pastry not work unless it sits in the fridge for a while..really?
Hi, Great question. You can use it straight away however it will be better if you let it rest. When you add fats to flour it softens as you mix it. By chilling it and resting it these fats have time to firm up again and make the pastry more flakey. The gluten bonds that are formed by mixing have a chance to relax and make a softer pastry. There's a lot of science behind this process beyond what I am able to explain. However, I've tested this using pastry with and without resting it and it is so much better when rested. Hope that helps to explain a little.
Absolutely add a sauce if you like it. If I have sauce with pasties, I prefer HP Brown sauce as it adds a tang to the taste rather than sweetness. Enjoy with whatever sauce you prefer!
This is absolutely a traditional Cornish pasty recipe. Your Great Grandfather is also right that some people also made with a sweet end containing apple or a combination of fruits and often spices that the cook had available. Did he say what he liked in the sweet end?
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I have watched many ways to make this and by far your method is so superior to any other method. You are a great teacher .I am a retired Teacher and you are one of the best TEACHER I have had the pleasure to teach me how to make this !
Thank you so much for your lovely compliments, much appreciated.
You are really good at this because there is zero waffle, you give really clear and concise information , the training was so good its all stored in my head now ❤❤❤❤❤
Thank you for your lovely comment. Please let me know how you get on when you try this recipe.
Proper jod Helen. 👍❤
Thank you!
I'm so so glad this us the exact same recipe as the Cornwall association for traditional authentic pasties. Thank you. I'm making this exactly
Thank you. Yes, Traditional is made up of the same ingredients & seasoning. There is no other way!! Some do add a little clotted cream or a dab of butter in addition. I've yet to experiment with this. Let me know how you get on with making them!
Best looking pasties I’ve ever Sean thank you.
Thank you, much appreciated!
For 18 months or so my wife and I have been following a chap who styles himself as the Bald Foodie Guy, who reviews a lot of convenience and processed foods. The more he has reviewed the likes of Ginster’s pasties and Pukka pies, the more I have searched out folks like John Kirkwood and Mr. Paul’s Pantry to learn how to make my own, with better ingredients, and often cheaper. This looks like a great recipe, with a comprehensive and well presented guide. Liked, saved and subscribed. Got no swede but just picked some turnips and will be making these tonight.
Thank you for your kind comments. I agree that home made food tastes so much better and is cheaper as long as you have the time to shop and bake. Let me know how you got on with making your pasties.
@@HelensHouseAndGarden They were superb, in fact I froze a couple and we’re having those tonight. Time is no longer an issue, I did my 40 years on the treadmill but have finished with that now. Will definitely be making more soon.
Great stuff! I find that they freeze really well. I freeze mine before I bake them. Once they are cooked they don't hang around for long!!!! Great to have the time to do things like this. I'm working on it so I can record and post more videos. Thanks for letting me know how you got on.@@Canalcoholic
My family came from Cornwall in the 1890s (I think) and mined in the US, Upper Peninsula of Michigan before later settled in Ishpeming. My grandma taught me how to make pasties ❤️ my grandpa told me that they wrapped hot pasties made that morning in a towel, stuck them in their jacket / cover all to keep warm so early in the morning, and they were warmed by body heat until lunch! Also sometimes they reheated by placing on a shovel over coals. He drove horse teams when he was too young to mine, worked for loggers... Then mined copper. Life in Marquette, back then...my grandmother loved to tell me stories like how they lived in a log cabin and couldn't afford glass windows, so had waxed paper, and laughed recalling snow coming in! Your video Made me cry over missing her and her pasties, too! ❤️ I love these and made them for decades. It was always my requested birthday dinner. When my grandma was very ill with cancer, I made pasties for her...bitter sweet memories. Thank you for this video.
Ps I don't remember the laying out right and starting in a corner to crimp! I will do that way next time. I do remember the egg wash finish. Thank you, again, for this.
My birthday is this Friday, 1/29, I will absolutely make pasties!
Happy Birthday for tomorrow Lisa. Wishing you a lovely birthday! Wow that's a great piece of family history. I'd never heard of waxed paper instead of glass. I can see how that would work - except in snow! We are really very lucky with much better insulated houses these days. Sounds like you have lovely treasured memories of spending time with your Grandma plus she taught you how to bake - thats great. Thank you for your kind comments and sharing tales of Grandma with me and some history. I do very much appreciate that. Crimping is very much an individual thing. Everyone does it differently. I'm improving all the time. The corner tuck does get you going nicely. I say as long as it's functional then the style will follow later. Enjoy your pasties tomorrow.
@@HelensHouseAndGarden thank YOU so much! A great birthday gift
@@lisalisa20907 Happy Birthday, Have a lovely day x
Loved your story thank you for sharing, part of my family were also from Cornwall, my mum was taught by her grandmother who learnt from her mother and so on, I learnt a lot from my mum and miss her dearly too, he pasties and pork pies were always a treat for my sister and I as kids, as a boy growing up in the 70’s and 80’s in Australia it wasn’t exactly the most manly thing according to my dad and others, but I am thankful that I paid attention and learnt a lot d kept all my mums hand written recipes, I still to this day use her recipes and my kids love them, I always remind them they have their grandma to thank for them, and now my oldest daughter who’s only 18 bugs me to hand down her recipes, thank you again for sharing your story
@@blueenglishstaffybreeder6956 Thank you for sharing your story as well. I think it's really important to have skills like cooking, so well done you for sticking with it when it wasn't very fashionable for men to cook/bake. Now Australia is exporting programs like Masterchef and mostly the famous chefs are men. It's lovely to have handed down family recipes and glad to hear your daughter is interested in continuing your family tradition.
I’m gonna make these for my son and my dad and I will have the veggie ones on your other video. Thank you 😊
Fab! Let me know how you get on!
Love this. Can’t wait to try it out. Thank you
Thank you!
Many Thanks for the great tutorial. I have frozen my Pasties . When do i take it out of the freezer to bake? And for how Long do i bake the frozen Pasties. Many Thanks
Thank you. I bake mine from frozen but don't do it often as they usually get eaten straight away! lol. Cooking time will vary as ovens are different and so are freezer temperatures but ball park time would be about 55 mins give or take. Oven temp for cooking from frozen is slightly higher 375F or 190C. When they start to smell delicious is a good indicator. Also you can use a cooks thermometer for fully check on them and should be 160F or 71C. Please let me know how you get on with them. Here's a link for the thermometer that I now use in the kitchen. It helps ensure that food is the correct cooking temperature for safety and also so you don't ruin it by over cooking. amzn.to/48BTPJw
We don't have beef skirt at our butcher's in Sydney Australia . I've been told beef go and is similar but more tender.
The cuts of meat names vary from country to country. If you ask your butcher and tell them what you are going to make they will be able to recommend the right cut of beef I am sure. Please let me know what the cut is called in Australia as it may be useful for people reading through the comments!
Great video thank you.
Thank you for your support.
Possibly one of the best Cornish pastie recipes I've seen..simple clear instructions and they look delicious..just wondering if I need to put a vent hole in the top to let the steam out..as I noticed you didn't
Thank you for your lovely compliment. These bake beautifully and don't require a vent hole as they will dry out whilst baking if you put one in. Please let me know if you try the recipe and how you get on.
Jane Lloyd ....I always put a smal knob of butter on top of the filling, before I start crimping. It ensures that the filling doesn't dry out.
@@neesargon3497 Yes some people do like to add some butter or a dab of clotted cream. I don't do either as I've never had a dry filling with this recipe. The pasties are always lovely and moist inside without a soggy bottom. That way you can save the butter and clotted cream for jam and cream scones :D
the lions club at my town has a pasty sale every 3 months, the pastys are made fresh day of the sale so they deliver them they are warm, $6 for a pasty
That sounds great. Can't beat a fresh pasty with a bit of community spirit thrown in too!
Excellent cooking tutorial! Super delicious cornish pasty...
Thank you :D
Tip no.1
For consistent pastry approx. 3mm, 1/8th inch thick, lay bamboo barbecue skewers on your work surface and roll down until your pin touches.
Tip no.2
Saucepan lids make excellent pastry cutters. I find 18cm or 20cm to be ideal.
Made another batch today, cooked 3, froze 5.
Great tips, thank you! Yes freezing works well for these. Ideal when you are short of time to cook for a tasty meal.
Those looks delicious. I always put a knob of butter on top of the filling for extra succulence. What are the best alternatives for beef skirt, would you suggest? So hard to find it these days, unless you have a good local butcher.
Thank you. I must try adding a knob of butter next time I make these. Yes beef skirt is hard to find in the supermarkets in UK but some still have it. You could try Bavette, Flank steak.
Flat iron steak, Denver steak or Hanger steak. Let me know what you try and how you get on.
Complete success - thanks to your excellent guide! We cannot get swede here in Austria, but celeriac made a good substitute. The pasty pastry turned out light and delightful. I was worried about the meat texture, so put the heat down to 160 after the first 20 mins.
Thank You!
Thank you and you are most welcome! I'm really pleased that your pasty turned out well. I can imagine how celeriac would make a good substitute as long as you like the flavour as it is quite strong. I like celeriac and potato mash. If you do manage to get hold of swede give it a go as well. I wonder if you may find them in somewhere like Lidl or Hofer?
@@HelensHouseAndGarden Thanks! Friends have also suggested Lidl, or maybe Merkur (now renamed Billa Plus). We will keep looking as I am sure that another pasty cooking session will come soon.
I had never eaten celeriac before moving to Austria, such an ugly veggie! We sometimes eat them cut into slices, floured, egged and breadcrumbed before frying - it makes a tasty vegetable schnitzel.
@@rogersharp7104 Thank you. Great recipe suggestion for celaric. I will have to try that. Not many people I know like celariac so I don't cook them very often. They are in stock locally so I will try this :D
What about parsnips as a substitute for the rutabagas?
@@RJanke65 For me that wouldn't work as the flavours would clash too much. That said if you wanted to try why not. Let me know if you do and what you think of the flavours.
Looks delicious. Also very well presented ,simple to understand cooking advice and instruction.
Thank you! Let me know if you give the recipe a try and how you get on.
I made these! I love them!
Really good cold the next day
YAY! Really pleased you like these. I agree they are also tasty cold next day.
This video feels so much like the old youtube before content farmers and corporate BS. Liked + subscribed.
Thank you for your support :D
I like the teacher
Thank you.
Have made many pasties and your recipe is lovely.....always put all my meat and veg.in a bowl and mix with salt and pepper...before putting filling in the pastry, but always add a knob of butter on top mixture before closing, just for a bit of gravy as the Cornish say...thanks for the pastry recipe I shall do that next time...😁👍Merry Christmas my lovely and Happy 2021!! XxxX
Thank you & wishing you and yours a Merry Christmas and Happy 2021 too. Yes some people add a knob of butter and others a dab of clotted cream . I've yet to try the clotted cream. I never seem to have it available when I make pasties. That's going on the To do list 2021 xxx
@@HelensHouseAndGarden haha always the knob of butter for me, and I love my brown sauce on the side ha ha. ..it's delicious..😄😄😋😋 your pasties look amazin!g!!
@@kernowfairy Ooooooh yes I'm a brown sauce girl too. Gotta be HP :D
Thank you for sharing. Just what I need to set me on the right course. My husband loves home made pasties.
Thank you. Hope you enjoy the recipe! Let me know how you get on with making them.
I've been looking for a pasty recipe and now I've found yours, I will give these a try over the weekend for sure, being a single guy, I'd like to know if these freeze, cooked or uncooked?.... Can't manage 6 in one go to eat ...
Hi Chris! Yes absolutely you can freeze them. You can do either. Personally I would make them and then freeze before cooking. Don't add any egg/milk wash to them. Put them on a baking tray on top of some baking paper. Then put the whole tray in the freezer for 12 hrs. Once they are frozen you can then wrap them and put them into a freezer bag or box etc. Like most things they are best used within 6 months so pop a date on them when you bag them up. Hope that helps. Feel free to ask any more questions. Please let me know ho you get on.
@@HelensHouseAndGarden Wow Helen, thank you for the super fast reply, I could be making these tomorrow now.... I will let you know how they turn out
@@Woody4796 You're welcome. I'll look forward to your update!
@@HelensHouseAndGarden well well well, these reminded me of camping 20 odd years ago near Newquay with the daughter when she was little, absolutely gorgeous, I had the daughter round and she wants me to make her a batch, she too loved them. Nice one Helen!!!!
@@Woody4796 Thank you thats lovely to hear. Great parenting right there! Cornwall is wonderful. So pleased you and your daughter enjoyed the pasties. You obviously did a great job of making them. If you like quiche I will be making a video very soon...
Using an inverted plate is the right size for a pasty.
Yes a lot of people use an inverted plate to size a pasty. Just choose the one that suits whatever size pasty you want to make.
@@HelensHouseAndGarden pasties are usually the size of a tea plate even if they are sold in shops.
@@meldahspeight8525 Certainly pasties that are generally sold today I'd say on average are quite small. Traditionally they came in whatever size the miner needed to take enough food down the mine to sustain him. If you check out some of the photos of miners back in the day you can see that pasties were on the larger size.
@@HelensHouseAndGarden Quite small is not sufficient if your down the mines shop bought pasties in Cornwall are tea plate size l had a look at the bakers making them in Hayle Cornwall.
@@meldahspeight8525 Shop bought, you can get a whole range of sizes from cocktail size, small, medium, large and extra large including those made and sold in Hayle. Be free make your pasty to whatever size you desire, need or can afford. Beef skirt prices are going up fast currently!
Amazing recipe
Thank you :D
Excellent video. I shall be doing these soon. Thank you.
Thank you. Let me know how you get on 😀
@@HelensHouseAndGarden Will do.
@@lew832 Cool. Look forward to hearing from you.
Greetings from Ohio. I've recently become a huge English foodie but have yet to make my own dish. I would like my first to be this beautiful cornish pasty. You make it look so easy.
Hello Ohio! That's great. I love food from all around the world too. I'm really pleased that you are going to try the Cornish Pasty. I hope you will enjoy it. Give the recipe a go it is really easy. The hardest bit is to fold the pasty but remember it doesn't need to look perfect for it to be tasty. As long as you seal the pastry so the ingredients do not bubble out when it cooks - then it's job done! Let me know how you get on :D
@@HelensHouseAndGarden Greetings. Just a quick update. My son and I made these last night and they were absolutely phenomenal. I was not expecting the punch of flavor these things have. A deep, rich flavor for sure. And very filling. I couldn't find rutabaga so I used turnips instead. You was right about the dough, it was pretty challenging. It is definitely a learned and practiced skill. After baking the pasty it was a bit crumbly, almost like a pie crust. But the flavor was amazing. I also noticed your recipe called for bread flour. I used all purpose flour. Thank you so much for the recipe and the straight forward video. Without it I would have never tried making these. I look forward to making these again.
@@rogerroger5585 Fantastic! I am so pleased that you gave the recipe a go and enjoyed the result. I agree that the flavour does pack a punch. Don't worry about the crimping of the pasty, each time you do it you will get better and better and you will get quicker making them as well. Yes do try the pastry with bread flour as it will make a difference and it won't be as crumbly. Thank you for letting me know how you got on with the recipe. How lovely to make them with your son. I love cooking with friends and family, sharing a meal and good conversation.
Roger Roger, Ohio was the destination of many Cornish people Akron in particular!
@@kernow62 Thank you for that information. I did not know that. That's quite fascinating. I'll have to do some research on Akron for some potential future visits. God bless.
Quite interesting I have cooked these for 50 years as my wife is not Cornish and I use my Grandma’s recipe which I asked her for when she was very elderly she was farmer’s wife and she cooked these every Saturday lunch time for most of her adult life so my recipe is over a hundred years old and what I found interesting is that your quantities are almost the same the only difference is margarine in the pastry and lard not butter other than that the quantities for the same but that would only make two of her pasty’s they are large dinner plate size which I make still today
Thank you for letting me know about your Grandma and also your love of making Cornish Pasties. The recipe for traditional ingredients has always been the same. Interesting that the quantities are almost the same. Sadly I don't have a handed down recipe. I worked out my ingredient measurements to get a good balance and fill the pasty how I like it. Interesting to remember how long ago margarine was invented. I'll admit to eating two of my Cornish pasties for dinner but half would be 3! They must look amazing at that size. I'm trying to find out if there is any truth in the Cornish Pastie being filled half with traditional filling and the other half filled with something sweet. I've heard that this was how miners had their pasties filled so they had a full meal at work. Some say it's true and others say it is not. Do you have any knowledge?
@@HelensHouseAndGarden My Grandmother came from st Minver not far from Wade bridge the parents came from Wales my family is old Cornish mostly farmers and miners And it’s true that pasties especially for miners had fruit in one end with the bridge in between I remember my grandmother telling me the story perfectly true. Hope you find this interesting our farmhouse as a boy was adjacent to the road and one morning when the gangs of hedge cutters which was half dozen one knocked on the farmhouse door my mother opened it and I stood behind her legs probably about 4-5 years old and the gangleader had pasties in cotton flower sacks asking my mother would she pop them in the oven to warm them up for lunch one of my earliest recollections. Nice of you to comment.
@@michaelhocking9037 Aha so it is true about the savoury/sweet Cornish Pastie. Thank you for letting me know. What a great childhood memory. It's lovely that people were happy to help the workers get a hot meal during a hard days work. A cotton flour sack was a very handy item as a lunch box. You can still get them but they are very expensive to buy now. Back in the day, the local bakery used to use their ovens to bake villagers bread. Everyone would put an individual mark on their bread using a knife to cut the top of the dough. Then the bread could easily be identified to whom it belonged. The marking tradition is kept especially in artisan bakeries with their own cuts. It also can help make different types of crust and they use a bakers razor to do it.
I haven't used that amount of lard and butter before but I will try that next time. Everything else is like my Mum's recipe, but I always have to have them with lots of salad cream.
Yes give it a go and let me know what you think. It gives the pastry a lovely texture. I love salad cream but have never tried it with a Cornish Pastie. I always have brown sauce. I'll try salad cream next time. Thanks for the idea :D
In Ecuador there is not rutabaga . What can I use instead ?Thank you very much and regards
Hi Serio, Thank you. Do you have turnips? I think they would be the closest substitute for flavour and cooking.
Hi Helen, having lived in Plymouth with my wife many years ago when I was serving in the navy, we are both lovers of good Oggies. I've been making them for a few years now (basically your recipe) and although I can great tasting oggies my problem is my pastry is always far to stiff no matter what I do. Have you any ideas why this would be? One of the things I do differently from the original recipe is use Trex instead of lard. Would be nice to get your views. I'm a newcomer to your site but I think your videos are really good and very informative.😀
Oooh yes Oggies - the Welsh Pastie! I think that if you swap using Trex for Lard you will make a much better pastry. Lard has a much higher saturated fat content which you often need for making a light pastry. Give it a go and let me know. how you get on. Thank you for your lovely comments about my videos. I'll be posting new ones soon!
@@HelensHouseAndGarden Many thanks for the reply, my wife convinced me years ago to use Trex instead of lard as her mum swore by it and said it was healthier than lard so, I'm going to make my next pasties using lard without telling her to see the end result. I'll let you know how I get on, will maybe be in a few weeks as I don't tend to make Oggies to regularly for obvious reasons.👍😀
@@syd4444 Most welcome. Trex has its place however it doesn't make the best pastry in my opinion. Your wife is correct that it has less saturated fat than lard. However as with everything and especially diet - and I use diet meaning everything we eat on a daily basis - it's all about the correct balance with the individual's requirement. We need saturated fat in our diet as it is essential for metabolism but we don't need lots of it. Men should eat no more than 30g of saturated fat per day and women 20g. So you just need to factor that into what you eat. Variety is key and making sure that you eat a good range and variety of food selection throughout the week to cover all the fats, vitamins and minerals etc that the body needs. So the occasional meal containing a higher fat foods isn't a bad thing in itself. Just don't overdo it. You'll find that processed food that is low in fat will most often have a high sugar and or salt content. One thing to watch out for if not cooking from scratch - low fat isn't necessarily healthy per se. It's about reading labels and knowing what the daily requirements are. I'm going to be working out the nutrient breakdown for my recipes and will post the label in my videos and Facebook page (where I often post a photo and give a recipe) in the future. Yes please let me know how you get on when you next make Oggies and drop me a photo of them on my social media channels. I always love to see what other people are cooking :D
@@HelensHouseAndGarden Many thanks again Helen.
Is sweet she called it. What up here in Michigan call rutabaga ?
Hi, Yes in U.K. we call it Swede/Swedish Turnip and across the pond its called Rutabaga.
Thanks for the great instructional video. I liked the relaxed pace and handy tips.
I have two questions.
A) How much swede did you add to the 300g potatoes and 150g onions?
B) Can you confirm that you baked at 200C for all 45 mins? (Other cooks have given them a hot 200C blast for 15 mins, and then longer at 170C or so.
I hope that I can get tender enough meat, as I live in Austria and have not worked out the local name for beef skirt! I guess some fat in the meat is needed to get good flavour.
Hi Roger. Thank you for your lovely comments. A) I add 150g of suede. I don't get too worried if the potato, onions or swede are not bang on those weights so a little either way works just fine. B) Yes in my oven I bake them 200C for the 45 mins and it works perfectly. However everyones ovens can vary a little so you may need to adjust it slightly to suit your oven if required but bake for the full time on the one temperature setting. Beef skirt is sometimes called "plate" There are lots of different names for cuts of meat and vary from country to country. The cut you are looking for is the meat that surrounds the ribs. If you explain this to your butcher they should be able to let you know what that cut is called in Austria. Please let me know too. Let me know how you get on with the recipe when you try it out!
@@HelensHouseAndGarden Thanks for your speedy reply. An Internet search says Beef skirt is called Bauchlappen in German, but here in Austria there are often different local words for food items, (e.g. Cauliflower is Karfiol here and Blumenkohl in DE) - I will consult my local butcher!
@@rogersharp7104 No problem. Yes, language is interesting! Even in English different areas and countries call the same produce a different name. Spring Onions/Scallions, Corriander/Cillantro and in UK there are what seems like endless names for a bread roll. Cob, bab, batch, bridie, stotty, morning roll, bun etc etc. Let me know if your butcher can help out. I've found that cuts of meat also vary around the world too but a butcher should be able to help out. :D
Looks good.
Thank you. Give the recipe a try and let me know what you think.
@@HelensHouseAndGarden I over cooked mine, They were not browning so I baked them to long :(
The sweede was abit soft as were the potatoes
@@johnhofman354 Oh gosh that is so easy to do! Once they start to brown they will do so very fast. I always set a timer even if I want something to bake for just another 2 minutes. Don't let that put you off. Ive burnt things and not got recipes quite right as have even the best chefs. Keep going!
@@johnhofman354 If the swede and potato were about the same oversoftness I'd say that was down to them being over baked. Sounds like you got it all right but just a bit too long in the oven. Give it another try.
Hello, many thanks for the demonstration. Please can you tell me how much pastry you used for the demonstration?It looks to be more than 500g
Thank you. I made the recipe as per the ingredients exactly as listed in the description.
Pastry:
500g Strong/Bread Flour
120g Lard cubed
125g Salted Butter cubed
1 teaspoon of Salt
175 ml cold water
Dont fold over the end to achieve the cornish crimp its so easy that way hope you find it useful.
Thank you for that tip!
This is such an excellent tutorial. I subscribed. I would like to make these for my four littles, ages 6 and 4, so I don’t think they could eat the big ones, and while they could share of course, I think they’d rather have one of their own each. If I make them smaller, would they still cook through before the pastry burned? Is there an adjustment for time and temperature if you make a smaller version? Also, I had heard that suet was a good fat for the dough and I have the opportunity to get some from a butcher shop nearby. Would it be okay to substitute it for the lard? Or would it substitute for both the lard and butter? Sorry, I know that’s a lot of questions. Thank you again.
Thank you! Absolutely you can make them smaller. They would be too big for young children and of course they would want their own one each ! lol. Adjust the cooking time a little bit. They would cook through the same. You will smell them when they are ready. When they have turned golden brown and smell good. Check they are piping hot inside and they will be good to go. Make sure they have cooled sufficiently before you let your little ones loose on them. Pasties take a while to cool especially for young mouths. Cook on the same temp but they will need less time. Suet and lard are interchangeable as they are very similar. So just substitute the lard for suet. I hope that answers your questions. Ask if you need to know anything else. Please let me know how you get on.
@@HelensHouseAndGarden I made these yesterday and they were delicious! I’m not usually a huge rutabaga (swede or turnip elsewhere, I guess) fan, but it was very good in these. I did make the smaller size for my kiddos, and it only needed about 5 min less. I was a little worried they wouldn’t like the onion, but one of my daughters said, “I didn’t get any onion in mine.” I chuckled (because there was definitely onion in hers) and said, “oh, well, you got lucky then.” 😂 I cooked the little ones at 400 F (about 200 C) for 20 min, and then turned it down to 350 F and cooked them for about 15 min more. The bigger ones were 20 min for the second half, Being a nervous Nelly, I checked the internal temp and it was 208-209 degrees, so I knew they were at least food safe. The rutabaga was not as soft in the little ones as the big ones, but wasn’t hard either. The rest of the innards were quite well cooked on both.
Altogether a success, though they did take quite a long time for me to make, so we ate rather late. Next time I’ll have to start them earlier in the day.
One of those is enough for two people! Beautiful!. Would these be good eaten cold?
Thank you. Yes, they are traditionally big! You can eat them hot or cold and are delicious either way. They can also be reheated one time after being cooked and cooled. Let me know how you get on if you try making these.
The cornish put knobs of butter in the pasty and they do a rolling crimp.
Indeed some put a knob of butter, some put a blob of clotted cream in the middle and some don't do either. It just depends on where in Cornwall you come from. Same with the crimp - some do it on the side and others up the middle and it's generally a rolling crimp. I'm not very good at a rolling crimp! That's as close as I get at it right now lol. However, as long as the crimp is functional and works that's a win. The aesthetics can improve with practice from there. Do you have any tips for getting a better rolling crimp?
@@HelensHouseAndGarden certainly not in Cornwall do they put cream in a pasty l used to live there not sure where you got that information from.
@@HelensHouseAndGarden The rolling crimp is just so easy start at the end fold it over then press down with 2 fingers and fold comes out so perfect and professional.
@@meldahspeight8525 I'm a West Country girl born "just up the road" in Devon. My information comes from research, being in the area, speaking with Cornish people and pasty makers, documented history on Cornish Pasties etc. If you look through the comments on this video you will see that traditionally there is a little variety within the theme just like any traditional handed down recipe. So yes absolutely some do add a blob of clotted cream to their pasty.
@@meldahspeight8525 Great you find it easy to do the perfect and professional crimp. I really don't! lol. Let me know if you do a video so I can watch and learn your easy technique. Every day's a school day :D
How much swede and cooking time and temperate is needed.
The recipe is posted below the video. 180g suede. Bake for 45 mins at 200C. Let me know how you get on.
I love Cornish pasties. In the USA they are available pre-cooked in roadside stands and small stores in the upper peninsula of Michagan and far northern Wisconsin. By the way, your American viewers might not recognize the name "swede"; it is known as rutabaga on this side of the pond. Well we do recognize the word "Swede", but would wonder why you are dicing up someone from Sweden.
Great to hear you love Cornish pasties and people are making them in USA. Have you tried making them? Let me know how you get on or if you have any questions. You make a good point about vegetable names being called different things in different countries. I'll try and mention dual names in future. In UK few people would recognise "Rutabaga" and yes it can get confusing. I promise no Swedish people were used in these pasties just Rutabaga! lol.
in cornwall its called a turnip
@@galetonkin3260 Yes that's right swedes are called turnips in Cornwall :D
Waxy potato is also key, according to my late beloved gram
@@lisalisa20907 Yes I agree waxy potatoes really do make the dish!
Should be strong flour. But otherwise, this is pretty traditional. Well done. 👍
Thank you.
What is strong flour
Hello you have beautiful hair, but when we worked in a bakery or kitchen we always had to tie our hair and also wear a hairnet . Hate to have a stray hair in the food. Loved the recipe.
Hi Chris, Thank you. I absolutely agree that anyone who works in the retail food environment should tie long hair and wear a hairnet etc. The cooking/baking videos I make here on TH-cam are just me, cooking for myself, in my home kitchen.
My pasties cracked in half ,what did I do wrong .but they looked lovely
Oh no! Great you gave them a go and they look lovely. Could you describe more what happened? Did it happen to all of them? Was it all in the same place on the pasty? Sometimes if pastry is too dry it will crack, if it has been rolled too thin or pressed to hard around the filling can tear it.
i keep the skin on all fresh vegetables
Yes I often do this too depends on what I am cooking. Sometimes Suede skin can be a bit tough.
Does the recipe work if the lard is replaced by more butter, or maybe some oil?
I have never tried it. I would imagine that more butter would possibly make the pastry too crumbly. Maybe try oil? Not sure. If you do let me know how you get on.
How many grams of Swede? Thank you.
Hi, I use 180g of Swede. If you expand the description it contains the recipe. Hope that helps. Let me know how you get on when you make them!
Excellent video, clear directions and ingredients list and fun to watch.
@@DanPaul-z2b Thank you, much appreciated, and pleased you found it useful. 😊
This recipe just POPS!? (LOL)
There is so much popping going on in this video, what did we expect?! ;-))
Thanks
What kind of lard do you use? Non-hydrogenated organic pork lard I assume?
Oh good! Thanks!
Standard pork lard that you can get hold of in any shop. As always check the labels as some products are made with hydrogenated fats. Hope that helps.
Traditional pasties you don't mix the ingredients. You layer them. Plus the vegetables should be sliced not cubed.
Hi Andy. Thanks for your comment. A traditional Cornish pasty is about the ingredients, D shape and crimp. The ingredients can be mixed or layered and they can be sliced/cubed or even rough chopped. Historically each family would have their own way of cutting and mixing the ingredients. Differing amounts of ratio of each and how they put the filling together - layering or mixing. Also the crimp varied slightly from person to person but it is always on the side and not at the top. Sometimes a bakers mark or initial of the person it was baked for would be applied to the top. These recipes were rarely written down but handed down verbally through the family. Some Cornish families would also add a knob of butter on top of the ingredients and a dab of flour before sealing them or clotted cream to make more gravy inside the pasty. So yes you can make a traditional pasty as you have mentioned and also the way I have demonstrated. Whichever way you choose Cornish Pasties are delicious.
@@HelensHouseAndGarden thanks for the reply. I realise my message came across a bit terse but not my intention.
I'm cornish and still live here now.
I'm just picking up some fresh mackerel from Mousehole as I right this in the carpark.
I'm afraid my tact isn't my strongest trait.
Slicing and layering is how my great grand parents did it. Im 52 now and thats how we do it. But I agree, its different from village to village
@@AndyMan-mr1hy No problem at all :D It's good to know all the local differences and indeed the history of food in general. I find it all very interesting so thank you for letting me know how you and your great grandparents make pasties. I'm from Devon so another local point of difference is Jam or Clotted Cream first on the scone lol. Ahhh fresh Mackerel - fantastic! I'm sure you will enjoy those.
Andy, you are correct, the turnip and potato are chipped, we did potato, turnip meat, onion, potato and we tended to put a bit of meat around the edge near the crimp.
I don't really want be rude but sorry this the second tube post on how to make a cornish pasty but these are doing more thing wrong than right and l find it very amusing and yes lam cornish and my wife makes them just one of her would make your eyes water 😂😊
Not rude at all. You are entitled to your opinion. I am confused as to why you think this is incorrect? This is a traditional recipe and technique. Perhaps you would let me know and what amuses you so much? Cornish pasty making does vary from area to area and families have their own handed down recipes which can differ very slightly. The Cornish Pasty originates from Devon - where I am from - but that's a tale for another TH-cam video. I’m sure your wife makes delicious pasties. Homemade is so much better although food that makes your eyes water? I'd much rather any food made my mouth water. 😁 I really look forward to your reply.
Good video but the way the crimping was done is a bit weird!
Thank you. I am not the best at crimping and certainly need more practice. This is how I get it done and it keeps the filling inside and the pasty sealed for baking. Happy to hear of any tips on doing it better so I can improve. For anyone starting to try just do your best and as long as the contents stay inside the pasty when it's baked, then it's a win and you will get better each time you do it.
@@HelensHouseAndGarden I want my crimps to look pretty!
@@harrybond007 How do you do yours?
@@HelensHouseAndGarden With my fingers
Over use of the verb “pop”.
Haha Indeed - guess it just kept popping out!
That's the worst crimp I have ever seen.
🤣I make no claims to making a decent crimp! Go on let's see how you do yours so I can learn.
"It all goes down the same 'ole!" as my old Dad used to say.
@@supergran1000 Indeed it does 😊
You forgot to put a know of butter on top of the filling before folding the pastry that is the proper way to do a pasty.
I've never added butter or a dab of clotted cream to my pasties. My concern is that it will make the pastry soggy, although I know some people make them this way. Thanks for the reminder. I must give it a go and see what I think. Have you ever tried a dab of clotted cream instead of butter in yours?
What does putting the pastry in the fridge actually do , why can't you use it straight away if your ready for it ....does the pastry not work unless it sits in the fridge for a while..really?
Hi, Great question. You can use it straight away however it will be better if you let it rest. When you add fats to flour it softens as you mix it. By chilling it and resting it these fats have time to firm up again and make the pastry more flakey. The gluten bonds that are formed by mixing have a chance to relax and make a softer pastry. There's a lot of science behind this process beyond what I am able to explain. However, I've tested this using pastry with and without resting it and it is so much better when rested. Hope that helps to explain a little.
Where’s the Heinz ketchup? Mmmmmmmm 👍🏆
Absolutely add a sauce if you like it. If I have sauce with pasties, I prefer HP Brown sauce as it adds a tang to the taste rather than sweetness. Enjoy with whatever sauce you prefer!
IMO, too much butter makes the crust too crumbly. Best half and half with lard or shortening.
Totally agree. If you check my recipe I use 125g butter and 120g lard/shortening which I think makes a really great pastry.
Definitely NOT a Cornish pasty, no sweets one end, Great Grandfather came from Cornwall and he would be laughing his guts out at all substitutes.
This is absolutely a traditional Cornish pasty recipe. Your Great Grandfather is also right that some people also made with a sweet end containing apple or a combination of fruits and often spices that the cook had available. Did he say what he liked in the sweet end?