Great recipe! Watching this makes me upset that I eat keto, and now live in Australia! :) If I can correct you - not coal dust. Cornish miners dug tin, lead and silver - no coal.
@@Kitchensanctuary No worries - I did read the litany of corrections in the earlier threads - man, they were on to it! All that said - that is a fantastic recipe for the pasties. I miss the UK, Cornwall and pasties! Have you tried making your pastry with lard? It might sound off, but trust me - fantastic! (PS - I used to work South Crofty mine in Redruth Cornwall may years ago!)
My great grandfather from Cornwall, came to Iron Mountain, Michigan back in the 1800s he helped build the Cornish Pump which pumped out water for the iron mine. He and many other immigrants brought pasties for lunch at the iron mine. Still to this day locals love pasties.
I'm in Minnesota, where the tin miners came here from Cornwall, to work in the coal mines, they passed on the wonderful tradition from home. Now they have festivals in northern Minnesota and they make 100's of these. Your recipe is exactly what they make, even the rutabaga. Wonderful video.😉
Hi, Susan. I'm from Minnesota. Most of my family lives north of Brainerd, so they knew about these festivals. I attended every other season or so until I moved to NYC in 1986. Cheers!
@@Bootmahoy88 how is New York treating ya? I love northern Minnesota, that's where we used to have a family cabin, my siblings voted to sell. Sad time. But now my husband and I go camping in the area around ely. Beautiful country.
@@susanpremo8068 Yes, that is beautiful country. A few family members still have cabins in Crosslake. I visited them in 2019. It was nice. I live in the Bronx. I came to New York to go to school in 1986 at NYU. I'm an actor. Never left. I love it. Selling the cabin must've been hard. I can relate.
I made these yesterday, followed the guide completely, the food came out perfectly. It’s been a very long time since I had these when I was younger in Britain, and I’m so impressed with the authenticity. Great work, thank you for sharing.
i've been making them for 50 years-what is all this rubbish with eggs,butter,egg wash and a plate as a template???? the crimping stops them from splitting open'so what's with the egg wash??? these are NOT "authentic" "genuine" or "traditional" this is:- 8 oz flour,4 oz of stork marg. (half fat to flour) pinch of salt,water---That is genuine,traditional,etc You idiots are so smug... secondly, potato then turnip,then onion lastly,the beef..why layer them??? the beef "juice" drips down which mixes with the onion and "cuddles" the turnip and pots.aka the gravy.. if done your way (mixing everything up) like Ginsters muck,then it ends up being tastless....try finding a video showing how Ginsters make their shite- "(ginsters,an authentic cornish name Not!!!!) they then "munge" the mix up,to give a bland,tasteless- (apart from the half a ton of salt/pepper) -baby food texture... next, they pump the mix through a mr whippy type of nozzle which splats onto the pastry (GREG WALLACE-INSIDE THE FACTORY-- you're welcome)....the miners had them in a "croust bag",the crust holds it together and nothing to do with the urban myth of throwing it away due to it being contaminated with coal dust,arsenic,lead etc. (which is prolific in the air in any case)...what did you think,that they held a pasty in one hand then climbed down 4000+ feet of ladders???they were carried then eaten out of the croust bag...if anything,the crust or part of it was to feed the rats which if they ran off,you followed them....a symbiotic agreement-a rodent can detect a collapse earlier than we can,way before us.......
Thank you, fantastic, clear, simple instructions, the whole family enjoyed these. And a Cornishman friend, who was staying for lunch, patted me on the head (I’m nearly 60) and said “they were good.” It was the peppery smell upon cutting open that was best. Simple ingredients, no twists or extra herbs. I used supermarket Pastry and turned the excess mix into a casserole. Thank you for the lesson in crimping.❤️
Here in Mexico, in the regions where the Brits mined silver, the Cornish pasties have become part of the local food staple. There they're called "pastes". Here or in Cornwall, delicious! The oldest football team is also from that region.
My Geordie dad who moved to the U.S 20 years ago has been reminiscing about cornish pasties for a while now. Im gonna make your recipe and it’ll hopefully make him happy! I also like that you made small cuts, since my dad lost his taste and smell, so he gets enjoyment out of texture. Thank you!
Actually, we have them in Southern California in Los Alamitos! It's a place called "Pasty Kitchen" and it is located at 3641 Katella Ave, Los Alamitos, CA 90720. According to their website, it was founded in 1963. I first found out about them about 20 years ago when my grandma moved to that area and I started working near there also. Check it out, it's delicious!
Brilliant - perfect demo. That's how you do it, all the information needed to make a real super Pasty. Lovely to watch and instant nostalgia for Cornish Holidays and stuffing oneself with a hot pasty after a session surfing on the North Coast - sheer heaven.
My Mum and Dad live in St Austell Cornwall from 1977-1998,we visited from Derbyshire and always brought back pasties to freeze and have for dinner at a later date ....will make your recipe and reminisce of happy times xx
Thank you for adding the “Yanks” measures for cooking! Lol I married a Londoner and we line in the USA and I love making things from home for him … but then I have to calculate , convert, 🤦🏻♀️… so it’s was great hearing how much and especially the oven setting!! I’m totally going to make these:) 😍🙏🏻
@@Kitchensanctuary You nearly got it correct, Traditionally the ingredients were not mixed together but place in layers. Many people forget the Butter on top. The Cornish mines were Tin Mines not coal. The crimp would have been 3 times the size you have. It was because they held the Pasty by the crimp and ate the middle part of the Pasty. This was because you get Arsenic in Tin Mines (Not in Coal Mines). As the Cornish Tin Mines closed the miners went over seas for work and they still made the Pasties on the journey but reduced the size of the crimp and carried on making them like that when they actually worked in the Coal Mines. Good looking Pasty though and they may have rolled the Pastry out a bit thicker as it had to survive the journey to work, Then down the Mine Shaft then to the face of the mine where the Ore was extracted. It was also said they discarded the crimp to feed the Knockers (Cornish Tin Mine Fairies.
@@makeyourself1988 Thanks for the feedback. I miss the UK and one of the things I miss is these Cornish pasties! I was supposed to fly there last month but then Covid-19 happened. I also miss the tuna panini sold at the cornish pasty shop in Bath.
I want to make this for Christmas !!!!!!!! I studied abroad in London and learned all about the food culture and want to bring this gem of an entree to my family and friends
I grew up in the upper peninsula of Michigan. We make pasties there too. They're seved in the restaurants and at our homes. I love pasties. The iron miners used to bring them in their pockets to eat later while in the mines. Some would put them in their helmet and warm them with their candle that was in the frint of the helmet. Traditional pasties here have potatoes, beef, turnips, onions and some with carrots . We eat them with ketchup or gravy. Very good! The people in the UP have a Norwegian or swedish background. I'm not sure who made the first pasty but I'm glad they brought the idea to Michigan!
Thank you so much. I love Cornish pasties but have never made them. I have wanted to make them for some time. Your video gives me the courage. Thanks again.
Thank you for this recipe, my hubby loves cornish pasties so i will ignore the negative comments and try this recipe for myself. Comments made here by others regarding what the miners did with the crust is not important to me, it's the recipe that is so i thank you again
I've never been a fan of Cornish Pastie until recently. The ones I have had in the past have not been homemade and the filling was just an annoymous lump of things but recently I have seem videos such as this which makes them enticing enough to try. Many Thanks.
I've been eating them this way for almost 60 years. God bless you for not ruining them by adding carrots. Here's a tip. Chop up some extra potato/onion/rutabaga for the next day. They make the best fried breakfast potatoes you've ever had.
From Northern Wi. It was iron ore mines there. Pasty shops going back to the 40’s. Our family still make them today with a little variation on ingredients. Yours look great! We found frozen ones made in Milwaukee in our grocery store. Reynolds
Brilliant recipe! I only had beef mince in the fridge but couldn’t wait to try cooking these delicious looking pasties. They turned out fantastic and beautifully juicy. For those curious about how I made mine using BEEF MINCE, here you go: • Keep all other ingredients and quantities the same, replace beef skirt with 5% fat beef mince in the (same quantity as noted in the recipe). • Add 1tbs cornflour. This will absorb the excess juices from the fat. • Add 1tsp garlic powder. • Combine mix with the finely cut veg. I kneaded it at this stage to ensure all the diced veg was incorporated evenly into the mince. • Cut an extra 1-2 steam vents/ slits at the top of your pasty (total 3-4 steam vents). How many depends on the size of your pasty. The KEY is NOT to pre-cook the mince. It will turn out far more flavourful this way. Cook for the approx 35-45mins. If you’re unsure, longer it better or use a meat thermometer. Let rest for 10 mins and enjoy! :)
I haven't made the pasties yet, but I DID make the pastry to use in a beef and veg pie. It is a great pastry: easy to make, easy to work with and delicious!
What can I say, Thank you so much dear, for showing me how to make Cornish Pasties in the simplest way. For years I have been wondering and buying these from the supermarkets. Never again... My ones came as are real miner's sized pasties... er... er.. about 8-9 inches long! but tasted fab with chunks of smoked bacon inside... Thank you so much Thumbs up and subscribed. Best of luck.
My Cornish aunty Lil from Penzance used to make us all a pasty to take to the beach for lunch, they were the best I've ever eaten and these look a lot like hers. I will try this recipe....thank you x
I had never heard the pronunciation of 'pasty' before. I had been pronouncing it with a long 'a' rhyming with 'tasty'. I'm from Louisiana. Nice, easy to follow directions. Thank you.
I just returned from London, we had these in Lynmouth Devon and I absolutely loved it, asked my sister to make it at home too. I’m gonna make it trying your way
What a fabulous looking pasty! When it was opened it looked like heaven. One of the best on TH-cam. Might I suggest that bread flour is best - makes stretchy pastry and needs no eggs. I wish we had smelly vision!
This is a very wary well done video clear with an explanation that is just excellent. By the time you got them out of the oven. My mouth was watering. Thank you for a great video👌🏽🇦🇺
I just made my very first pastries! The recipe is quite easy to be followed, the pastry was amazing (especially since I am not very good with making doughs 😅) and Cornish Pastries turned out very delicious & scrumptious! Thank you very kindly for the recipe and the video! Blessed be! 🥰🙏🏻💖
You are so welcome! That's exactly what we did, but then got them out of the freezer 48 hours later and ate them...... Chris is a sucker for a Cornish Pasty ha ha ha
Nice! I grew up in Butte, MT (USA) - a copper mining town - and Pasties were a really big thing due to the number of miners from Cornwall, England. In the mines, they would refer to them as "Letters from 'Ome". Recipe is spot on from what I remember, except instead of rutabaga, we used carrots. In the pastry, beef suet was the shortening - Ah, the good old days! Also, people here in the US tend to call them paYsties - Wrong, Wrong, Wrong! Thank you for this.
the oven temp is in step 5 of the recipe linked in the description, for those unaware. 5. Preheat your oven to 180C/350F. Take two large baking trays and sprinkle them with some flour.
I had pasties for the first time in northern Michigan a few years ago. They were so delicious! My mom and I tried your recipe tonight. They are in the oven now! I hope they come out good 🤞🏼
My grandmother always made them with meat on the top. The juices would then dribble down to infuse more flavour to the veg. Best eaten outdoors wrapped in a brown paper bag... ah, the memories. 😊
Excellent ... I'll be on this at the weekend. Just an FYI thing ... you're correct about the crust, but it was Cornish tin miners - and also, they used to have a huge one with savoury in one half and a pudding in the other half. Yours look delicious and I'll be making some to bring to work next week :)
Looks delicious. Went to Cornwall for friends' wedding, and. while there, had a pasty. Blimey they take their pasties seriously in Cornwall. Was informed under no circumstances would our dinner be microwaved. Best damn thing I had eaten in years.
As a Cornish boy I was all set to go "full keyboard warrior" on this but other than the mix up in coal and tin mines,the recipe is accurate. Exactly how my nan told me to make them. Same measurements even. The only other thing my nan told me to do was boil up the left over veg and meat into a stew while the pasties are cooking and then when they come out, use a syringe to add a bit of the stew gravy into the pasty while it cools. Cool them under a clean tea towel for 20 mins and go to town in them. I can see South Crofty out my bedroom window and there would have been many boys happy with that for crouse, thats for sure.
Your recipes and presentation are simple and to the point, no faffing around. Have you a cookbook I can buy? Really enjoy these video’s and will be trying many I’m sure. Thank you.
To my pasties I make a thick onion gravy which is a very tasty combination. Memories of rock climbing on Cornish sea cliffs and mead and a pasty in the pub after!
good looking pasties but cornwall did not have coal mine they had tin and copper . the miners threw the crust away because of the arsenic on their hands
@@jamfirst3156 From what I read about miners they were hard grafters, so they'd be starving come lunchtime and probably wouldn't do too much fannying about
The miners back in those days would not know what arsenic was the same as asbestos until recently no one knew that it was dangerous. As some people have said, they used to throw the crust down the pit to ward off evil spirts. I am from the South West.
From Bodmin, Cornwall, grew up on pasties, just eaten one for lunch! I eat a variation of veggie pasties being vegetarian, loads of veggie options. The old term was 'tiddy oggy', meaning potato pie or pasty.
We make these in Australia, we had Cornish miners here too, my Mums side of the family came from Cornwall in the early 1800s to Australia but they were farmers and very tall people not short
The World's only Pasty Museum is in Mexico. In the 1800's British miners brought pasties and football to Mexico. Cornwall miners dug for silver in Mexico. Pachuca is the oldest football team in Latin America and we owe it to Cornwall.
I visited my boyfriend last month in Manchester for my birthday holiday last month, during our road trip he got Cornish pasty, also had them in Edinburgh and I totally love them, sadly we don’t have those here in California, in Mexico we have something like that, but little different, after watching this clip I’m more hungry and I have to wait to return to UK, but I’ll try to make them 🤤🤤🤤🤤🤤
Hi just want to say thank you for sharing your lovely recipes x I am loving them and am binge watching all the recipes. Love how you just get straight on with it and don't mess about xxxx thanks again x please keep them coming xxx
nice recipe. VERY pleased to see there were no carrots involved. A true cornish pasty as you have here, is potatoes, onions, swede and beef, salt and lots of pepper, Personally i slice my beef and veg, rather than cubing. Its just the way i was shown by a cornishwoman and ive always done it that way. I find they cook quicker and more evenly with the contents sliced.
I am a born cornish girl.. you are right about the miners (tin/copper) holding the crust part.. (my grandfather was a miner at geevor tin mine aged 14)...but did you also know that one side was meat/swede/potatoes/onion and the other side would be fill with apple they would put pastry down through the middle to stop the juices from running into each other..... thank you for getting the pastie mix right as a lot of cooks add sweetcorn carrot when this isn't the way a real cornish pastie is made.. 😉👌👍 ohhhhh and we never ever pour gravy over a pastie.. its either brown or red sauce...
The baking powder and egg yolks were new to me in pastry dough. Alas, I'm supposed to avoid sodium, egg yolks, and fat -- oh, and fiber-shy carbs 😥 But some day I'm going to blow it all and try this! Hubby and I LOVE a good pasty!
Funny you should mention the coal miners, we did exactly that in Carlow, Ireland when we worked the open pit coal mine. Holding the pastie by the braided edge and eating it like a burger then tossing the crust to the birds as yes it really was covered in coal dust from our hands. No matter where you go some things never change :)
Come to think of it, I haven't eaten a pasty since the 50's, when a kid growing up in a small town in Northland in NZ; when you had a choice: pasty or pie. Here, the pasty has largely fallen out of favour to the ubiquitous pie but I remember the filling was more compact and not swimming around in gravy. It had a mild savoury taste. In our North Island - hopefully, being careful not to offend - it is non-existent; but some bakeries in the South Island may still make them - they're more traditionally-minded down there. Thank you Miss, for this. I do dabble at times in a bit of cookery; we'll see.
enjoyed that you are eating one at the end. i am looking at making one on my channel in the next month and doing home work. as many of my motorcycle subscribers are from Europe, i have kept hearing about these on the go sandwiches and want to make one for me here in the states. thanks!
I like how you give a little history of cornish pasties, I'm more of a chicken and mushroom pie or steak & kidney pie kinda gal, but it's 100% more appealing to eat cornish pasties, when you home make it. Great channel by the way, just subscribed!
Great recipe!
Watching this makes me upset that I eat keto, and now live in Australia! :)
If I can correct you - not coal dust. Cornish miners dug tin, lead and silver - no coal.
You are correct, I don't know why I said coal in the video, 😟 I think I might have been tired (and probably a little nervous) when recording it..
@@Kitchensanctuary No worries - I did read the litany of corrections in the earlier threads - man, they were on to it!
All that said - that is a fantastic recipe for the pasties. I miss the UK, Cornwall and pasties!
Have you tried making your pastry with lard?
It might sound off, but trust me - fantastic!
(PS - I used to work South Crofty mine in Redruth Cornwall may years ago!)
@@johnx9318 wanka
@RTZ Why?
@RTZ Lots of things. But not how to ruin a pasty.
My great grandfather from Cornwall, came to Iron Mountain, Michigan back in the 1800s he helped build the Cornish Pump which pumped out water for the iron mine. He and many other immigrants brought pasties for lunch at the iron mine. Still to this day locals love pasties.
I'm in Minnesota, where the tin miners came here from Cornwall, to work in the coal mines, they passed on the wonderful tradition from home. Now they have festivals in northern Minnesota and they make 100's of these. Your recipe is exactly what they make, even the rutabaga. Wonderful video.😉
Thanks Susan, glad you enjoyed it :)
Hi, Susan. I'm from Minnesota. Most of my family lives north of Brainerd, so they knew about these festivals. I attended every other season or so until I moved to NYC in 1986. Cheers!
@@Bootmahoy88 how is New York treating ya? I love northern Minnesota, that's where we used to have a family cabin, my siblings voted to sell. Sad time. But now my husband and I go camping in the area around ely. Beautiful country.
@@susanpremo8068 Yes, that is beautiful country. A few family members still have cabins in Crosslake. I visited them in 2019. It was nice. I live in the Bronx. I came to New York to go to school in 1986 at NYU. I'm an actor. Never left. I love it. Selling the cabin must've been hard. I can relate.
Scrumptious
I made these yesterday, followed the guide completely, the food came out perfectly. It’s been a very long time since I had these when I was younger in Britain, and I’m so impressed with the authenticity. Great work, thank you for sharing.
What temp did you use ?
i've been making them for 50 years-what is all this rubbish with eggs,butter,egg wash and a plate as a template???? the crimping stops them from splitting open'so what's with the egg wash??? these are NOT "authentic" "genuine" or "traditional" this is:- 8 oz flour,4 oz of stork marg. (half fat to flour) pinch of salt,water---That is genuine,traditional,etc You idiots are so smug... secondly, potato then turnip,then onion lastly,the beef..why layer them??? the beef "juice" drips down which mixes with the onion and "cuddles" the turnip and pots.aka the gravy.. if done your way (mixing everything up) like Ginsters muck,then it ends up being tastless....try finding a video showing how Ginsters make their shite- "(ginsters,an authentic cornish name Not!!!!) they then "munge" the mix up,to give a bland,tasteless- (apart from the half a ton of salt/pepper) -baby food texture... next, they pump the mix through a mr whippy type of nozzle which splats onto the pastry (GREG WALLACE-INSIDE THE FACTORY-- you're welcome)....the miners had them in a "croust bag",the crust holds it together and nothing to do with the urban myth of throwing it away due to it being contaminated with coal dust,arsenic,lead etc. (which is prolific in the air in any case)...what did you think,that they held a pasty in one hand then climbed down 4000+ feet of ladders???they were carried then eaten out of the croust bag...if anything,the crust or part of it was to feed the rats which if they ran off,you followed them....a symbiotic agreement-a rodent can detect a collapse earlier than we can,way before us.......
@@ronburden7236 thoroughly enjoyed an authentic voice.
@@ronburden7236Geez man, calm down. No need to be mean. The video was great, although wherever you are, I imagine your pasties are excellent.
I love your presentation. Friendly, informative and most of all . . . quick and to the point. In other words; no nonsense. Thank you!
Exactly!
I was fortunate enough to live in England as a teenager and my mom learned how to make these. They are just wonderful. Thank you.
Thank you, fantastic, clear, simple instructions, the whole family enjoyed these. And a Cornishman friend, who was staying for lunch, patted me on the head (I’m nearly 60) and said “they were good.” It was the peppery smell upon cutting open that was best. Simple ingredients, no twists or extra herbs. I used supermarket Pastry and turned the excess mix into a casserole. Thank you for the lesson in crimping.❤️
Wonderful!
Here in Mexico, in the regions where the Brits mined silver, the Cornish pasties have become part of the local food staple. There they're called "pastes". Here or in Cornwall, delicious! The oldest football team is also from that region.
empanadas?
My Geordie dad who moved to the U.S 20 years ago has been reminiscing about cornish pasties for a while now. Im gonna make your recipe and it’ll hopefully make him happy! I also like that you made small cuts, since my dad lost his taste and smell, so he gets enjoyment out of texture. Thank you!
Haway the lads!
American here. Just made these for xmas. They're in the oven as I type this. Thank you for the inspiration!
No one in Southern California knows what these are, and I'd really like to bring them here! Your recipe looks amazing, thanks!
Actually, we have them in Southern California in Los Alamitos! It's a place called "Pasty Kitchen" and it is located at 3641 Katella Ave, Los Alamitos, CA 90720. According to their website, it was founded in 1963. I first found out about them about 20 years ago when my grandma moved to that area and I started working near there also. Check it out, it's delicious!
Brilliant - perfect demo. That's how you do it, all the information needed to make a real super Pasty. Lovely to watch and instant nostalgia for Cornish Holidays and stuffing oneself with a hot pasty after a session surfing on the North Coast - sheer heaven.
Glad you enjoyed it!
My Mum and Dad live in St Austell Cornwall from 1977-1998,we visited from Derbyshire and always brought back pasties to freeze and have for dinner at a later date ....will make your recipe and reminisce of happy times xx
Thank you for adding the “Yanks” measures for cooking! Lol I married a Londoner and we line in the USA and I love making things from home for him … but then I have to calculate , convert, 🤦🏻♀️… so it’s was great hearing how much and especially the oven setting!! I’m totally going to make these:) 😍🙏🏻
Just made them... they are currently in the oven finishing off.. they smell amazing (and I’m from Cornwall)!!! Can not wait to try them.
Hope you enjoy
Kitchen Sanctuary they are so good. Thank you :)
@@Kitchensanctuary You nearly got it correct, Traditionally the ingredients were not mixed together but place in layers. Many people forget the Butter on top. The Cornish mines were Tin Mines not coal. The crimp would have been 3 times the size you have. It was because they held the Pasty by the crimp and ate the middle part of the Pasty. This was because you get Arsenic in Tin Mines (Not in Coal Mines). As the Cornish Tin Mines closed the miners went over seas for work and they still made the Pasties on the journey but reduced the size of the crimp and carried on making them like that when they actually worked in the Coal Mines. Good looking Pasty though and they may have rolled the Pastry out a bit thicker as it had to survive the journey to work, Then down the Mine Shaft then to the face of the mine where the Ore was extracted. It was also said they discarded the crimp to feed the Knockers (Cornish Tin Mine Fairies.
@@makeyourself1988 Thanks for the feedback. I miss the UK and one of the things I miss is these Cornish pasties! I was supposed to fly there last month but then Covid-19 happened. I also miss the tuna panini sold at the cornish pasty shop in Bath.
Glad to see a fellow Cornishman here, Mark!
My Granny made these but added pork and veal. God bless the Cornish for coming up with these !
I want to make this for Christmas !!!!!!!! I studied abroad in London and learned all about the food culture and want to bring this gem of an entree to my family and friends
Your recipe and instructions are the best I have seen. Thank you for sharing.
I grew up in the upper peninsula of Michigan. We make pasties there too. They're seved in the restaurants and at our homes. I love pasties. The iron miners used to bring them in their pockets to eat later while in the mines. Some would put them in their helmet and warm them with their candle that was in the frint of the helmet. Traditional pasties here have potatoes, beef, turnips, onions and some with carrots . We eat them with ketchup or gravy. Very good! The people in the UP have a Norwegian or swedish background. I'm not sure who made the first pasty but I'm glad they brought the idea to Michigan!
Thank you so much. I love Cornish pasties but have never made them. I have wanted to make them for some time. Your video gives me the courage. Thanks again.
Thank you for this recipe, my hubby loves cornish pasties so i will ignore the negative comments and try this recipe for myself. Comments made here by others regarding what the miners did with the crust is not important to me, it's the recipe that is so i thank you again
This was so well presented, simple clear instructions and a great result... They look delicious, thanks so much. Greetings from Ireland 🍀🇮🇪😊
Thank you so much 😊
I just love cornish pasties. Watching your video made my mouth water, I know how savory & delicious they are!
Just got done watching like 10 videos on pasties and you have the best dough recipe, thanks!
I've never been a fan of Cornish Pastie until recently. The ones I have had in the past have not been homemade and the filling was just an annoymous lump of things but recently I have seem videos such as this which makes them enticing enough to try. Many Thanks.
Thanks James, glad you enjoyed the video :)
My grandmother, who grew up in Cornwall, used to make pasties - we loved them. Thank you, for posting this recipe.
Excellent. I made them today following your instructions and they are lovely.
Wonderful!
I've been eating them this way for almost 60 years. God bless you for not ruining them by adding carrots. Here's a tip. Chop up some extra potato/onion/rutabaga for the next day. They make the best fried breakfast potatoes you've ever had.
nowt wrong with carrot. i just remove the 'cornish' from the name.
@@dave101t Yup. Norwegian pasties at that point.
From Northern Wi. It was iron ore mines there. Pasty shops going back to the 40’s. Our family still make them today with a little variation on ingredients. Yours look great! We found frozen ones made in Milwaukee in our grocery store. Reynolds
Omg I made these cornish pasties this morning they are so delicious I will be making these again it's a winner thank you
I used to live in Butte Montana (lot of Irish miner used to work there). Making these tonight for hubby. Thanks for the recipe.
Brilliant recipe! I only had beef mince in the fridge but couldn’t wait to try cooking these delicious looking pasties. They turned out fantastic and beautifully juicy. For those curious about how I made mine using BEEF MINCE, here you go:
• Keep all other ingredients and quantities the same, replace beef skirt with 5% fat beef mince in the (same quantity as noted in the recipe).
• Add 1tbs cornflour. This will absorb the excess juices from the fat.
• Add 1tsp garlic powder.
• Combine mix with the finely cut veg. I kneaded it at this stage to ensure all the diced veg was incorporated evenly into the mince.
• Cut an extra 1-2 steam vents/ slits at the top of your pasty (total 3-4 steam vents). How many depends on the size of your pasty.
The KEY is NOT to pre-cook the mince. It will turn out far more flavourful this way.
Cook for the approx 35-45mins. If you’re unsure, longer it better or use a meat thermometer. Let rest for 10 mins and enjoy! :)
such a wonderful cook i love following your cooking sessions
I haven't made the pasties yet, but I DID make the pastry to use in a beef and veg pie. It is a great pastry: easy to make, easy to work with and delicious!
Yay thank you, glad you liked the pastry :)
What can I say, Thank you so much dear, for showing me how to make Cornish Pasties in the simplest way. For years I have been wondering and buying these from the supermarkets. Never again... My ones came as are real miner's sized pasties... er... er.. about 8-9 inches long! but tasted fab with chunks of smoked bacon inside... Thank you so much Thumbs up and subscribed. Best of luck.
My Cornish aunty Lil from Penzance used to make us all a pasty to take to the beach for lunch, they were the best I've ever eaten and these look a lot like hers.
I will try this recipe....thank you x
I had never heard the pronunciation of 'pasty' before. I had been pronouncing it with a long 'a' rhyming with 'tasty'. I'm from Louisiana. Nice, easy to follow directions. Thank you.
A "pastie" (rhymes with tasty) is a nipple cover that strippers and daring-but-restrained women wear when they go bra-less! Lol
I just returned from London, we had these in Lynmouth Devon and I absolutely loved it, asked my sister to make it at home too.
I’m gonna make it trying your way
What a fabulous looking pasty! When it was opened it looked like heaven. One of the best on TH-cam. Might I suggest that bread flour is best - makes stretchy pastry and needs no eggs. I wish we had smelly vision!
The egg adds to the flavour profile in the pastry.
Best video on making cornish pastys I've found on TH-cam! New cornish subscriber gained 🙂
Yay! Thank you!
This is a very wary well done video clear with an explanation that is just excellent. By the time you got them out of the oven. My mouth was watering. Thank you for a great video👌🏽🇦🇺
Top notch!! I had my first Cornish pasty as a teen far from home TOTAL COMFORT♡ Thank you for your no fuss tutorials
Thanks for the redipe! Turned out so delicious🎉
Thank you so much for this delicious recipe. I made 3 yesterday and can't wait to make them again.
You make crimping look so easy! Beautiful pasties! Thank you!
They look great. From Australia's little Cornwall in South Australia.
Superb, I’m Scottish but living in Indonesia now, I’m gona make these today after watching this. I’m gona try chicken ne veg and chicken curry ones, 🤞
I just made my very first pastries! The recipe is quite easy to be followed, the pastry was amazing (especially since I am not very good with making doughs 😅) and Cornish Pastries turned out very delicious & scrumptious!
Thank you very kindly for the recipe and the video! Blessed be! 🥰🙏🏻💖
Excellent.....a good winter project.
That looks great! Eat a couple freeze a couple. Thank you for giving the US measurements!
You are so welcome! That's exactly what we did, but then got them out of the freezer 48 hours later and ate them...... Chris is a sucker for a Cornish Pasty ha ha ha
I haven't had a cornish pasty since I moved back to Kenya from the UK 13 years ago! Definitely going to give this recipe a go.
I do love a good cornish pasty, and those look great.
Nice!
I grew up in Butte, MT (USA) - a copper mining town - and Pasties were a really big thing due to the number of miners from Cornwall, England. In the mines, they would refer to them as "Letters from 'Ome".
Recipe is spot on from what I remember, except instead of rutabaga, we used carrots. In the pastry, beef suet was the shortening - Ah, the good old days!
Also, people here in the US tend to call them paYsties - Wrong, Wrong, Wrong!
Thank you for this.
You are correct about the crust and the miners. Also Pasties would carry them close to the body as to keep them warm for eating.... great vid btw
the oven temp is in step 5 of the recipe linked in the description, for those unaware.
5. Preheat your oven to 180C/350F. Take two large baking trays and sprinkle them with some flour.
Thank you for always sharing and it really helps that u list the ingredients as this helps novice bakers like me. I just love your channel.
I had pasties for the first time in northern Michigan a few years ago. They were so delicious! My mom and I tried your recipe tonight. They are in the oven now! I hope they come out good 🤞🏼
Sounds great I hope you enjoy them!
So !! How did they turn out 🤷🏻♂️
My grandmother always made them with meat on the top. The juices would then dribble down to infuse more flavour to the veg. Best eaten outdoors wrapped in a brown paper bag... ah, the memories. 😊
And they are perfect only if the heat takes that thin sliver from roof of the mouth !!!!!!
I love you and thank you for doing the conversion from metric. I can't wait to see what else you have to show us "yanks".
These were outstanding! What a delicious recipe!
Absolutely superb foolproof and tasty recipe
Excellent ... I'll be on this at the weekend. Just an FYI thing ... you're correct about the crust, but it was Cornish tin miners - and also, they used to have a huge one with savoury in one half and a pudding in the other half. Yours look delicious and I'll be making some to bring to work next week :)
The Bedfordshire Clanger was made with sweet filling at one end and savory at the other. Made by wives for their agricultural worker husbands.
Calling it now. 1 million subs by the end of this year.
Good luck!
Looks delicious. Went to Cornwall for friends' wedding, and. while there, had a pasty. Blimey they take their pasties seriously in Cornwall. Was informed under no circumstances would our dinner be microwaved. Best damn thing I had eaten in years.
As a Cornish boy I was all set to go "full keyboard warrior" on this but other than the mix up in coal and tin mines,the recipe is accurate. Exactly how my nan told me to make them. Same measurements even. The only other thing my nan told me to do was boil up the left over veg and meat into a stew while the pasties are cooking and then when they come out, use a syringe to add a bit of the stew gravy into the pasty while it cools. Cool them under a clean tea towel for 20 mins and go to town in them.
I can see South Crofty out my bedroom window and there would have been many boys happy with that for crouse, thats for sure.
I made it accordingly to the video instructions! It was perfect 👌!!
Great job!
Your recipes and presentation are simple and to the point, no faffing around. Have you a cookbook I can buy?
Really enjoy these video’s and will be trying many I’m sure. Thank you.
This is such an excellently presented recipe! Thank you, they were delicious!!
To my pasties I make a thick onion gravy which is a very tasty combination. Memories of rock climbing on Cornish sea cliffs and mead and a pasty in the pub after!
A drizzle of gravy inside the pasty?
good looking pasties but cornwall did not have coal mine they had tin and copper . the miners threw the crust away because of the arsenic on their hands
Just the bit of crust or bread that they held.
@@jamfirst3156 From what I read about miners they were hard grafters, so they'd be starving come lunchtime and probably wouldn't do too much fannying about
@@jamfirst3156 Thanks for that, I bow to your Superior knowledge
The miners back in those days would not know what arsenic was the same as asbestos until recently no one knew that it was dangerous. As some people have said, they used to throw the crust down the pit to ward off evil spirts. I am from the South West.
Not that I have any expertise, but it's hard to believe that butter or eggs would be used for a crust destined to be thrown away.
Nice to see it made that doesn't use 2 cups of shortening! Will try this one.
From Bodmin, Cornwall, grew up on pasties, just eaten one for lunch! I eat a variation of veggie pasties being vegetarian, loads of veggie options. The old term was 'tiddy oggy', meaning potato pie or pasty.
We make these in Australia, we had Cornish miners here too, my Mums side of the family came from Cornwall in the early 1800s to Australia but they were farmers and very tall people not short
They look Stupendously Scrumptious 😋
The World's only Pasty Museum is in Mexico. In the 1800's British miners brought pasties and football to Mexico. Cornwall miners dug for silver in Mexico. Pachuca is the oldest football team in Latin America and we owe it to Cornwall.
Right, I’m gonna give this a go next Saturday!!! Wish me luck!!
I visited my boyfriend last month in Manchester for my birthday holiday last month, during our road trip he got Cornish pasty, also had them in Edinburgh and I totally love them, sadly we don’t have those here in California, in Mexico we have something like that, but little different, after watching this clip I’m more hungry and I have to wait to return to UK, but I’ll try to make them 🤤🤤🤤🤤🤤
In South Australia many Cornish came to work in the tin mines passing on the tradition of these amazing pasties
In South Australia at Moonta, Wallaroo and Burra they mined copper, not tin.
WiFi Wombat you’re right idk what I was thinking
Love your presentation so easy step by step xxx👍👍🏴
Hi just want to say thank you for sharing your lovely recipes x I am loving them and am binge watching all the recipes. Love how you just get straight on with it and don't mess about xxxx thanks again x please keep them coming xxx
These look GREAT! I will definitely try them --presentation quick precise and easy - Thanks!
Thank you for the recipe. Came out perfect!
nice recipe. VERY pleased to see there were no carrots involved. A true cornish pasty as you have here, is potatoes, onions, swede and beef, salt and lots of pepper, Personally i slice my beef and veg, rather than cubing. Its just the way i was shown by a cornishwoman and ive always done it that way. I find they cook quicker and more evenly with the contents sliced.
Good I made some yesterday and they are great, so handy to have in the freezer
Great video with straight to the point instruction. Pasties look great will try the recipe. Just subscribed. Thank you
Tis food from our ancestors, plenty of tin & copper miners enjoyed a good pasty. No coal mines though. Proper job.
These Cornish Pasties are as good as the ones we had in Cornwall while we lived in that beautiful area of England.
I just cooked it for the first time and it come out very perfect! Thank you!
I am a born cornish girl.. you are right about the miners (tin/copper) holding the crust part.. (my grandfather was a miner at geevor tin mine aged 14)...but did you also know that one side was meat/swede/potatoes/onion and the other side would be fill with apple they would put pastry down through the middle to stop the juices from running into each other..... thank you for getting the pastie mix right as a lot of cooks add sweetcorn carrot when this isn't the way a real cornish pastie is made.. 😉👌👍 ohhhhh and we never ever pour gravy over a pastie.. its either brown or red sauce...
They look so good , gonna follow this recipe 👌
Hope you enjoy
Wow this was soooo satisfying to watch!! I’ve been really getting into pasty making lately 🙊🙊
Your Video, recipe, presentation is all so LOVELY as your Lovely British Accent.
Regards from Sunny California.......
These came out amazing! Thank you for the amazing dough recipe! It’s the best I’ve come across so far
The baking powder and egg yolks were new to me in pastry dough. Alas, I'm supposed to avoid sodium, egg yolks, and fat -- oh, and fiber-shy carbs 😥 But some day I'm going to blow it all and try this! Hubby and I LOVE a good pasty!
Funny you should mention the coal miners, we did exactly that in Carlow, Ireland when we worked the open pit coal mine. Holding the pastie by the braided edge and eating it like a burger then tossing the crust to the birds as yes it really was covered in coal dust from our hands. No matter where you go some things never change :)
Looks so very nice Thank you for sharing.😮
Come to think of it, I haven't eaten a pasty since the 50's, when a kid growing up in a small town in Northland in NZ; when you had a choice: pasty or pie. Here, the pasty has largely fallen out of favour to the ubiquitous pie but I remember the filling was more compact and not swimming around in gravy. It had a mild savoury taste. In our North Island - hopefully, being careful not to offend - it is non-existent; but some bakeries in the South Island may still make them - they're more traditionally-minded down there. Thank you Miss, for this. I do dabble at times in a bit of cookery; we'll see.
enjoyed that you are eating one at the end. i am looking at making one on my channel in the next month and doing home work. as many of my motorcycle subscribers are from Europe, i have kept hearing about these on the go sandwiches and want to make one for me here in the states. thanks!
Wow very different recipe I’m used to !! But yes it’s a classic of my hometown!
Just made these today and they were super.
I like how you give a little history of cornish pasties, I'm more of a chicken and mushroom pie or steak & kidney pie kinda gal, but it's 100% more appealing to eat cornish pasties, when you home make it. Great channel by the way, just subscribed!