Hey, I hope you all love my REAL Cornish Pasty Recipe! Have you ever been to Cornwall or the UK? Have you Ever Tried a Pasty? Here is how to Make the Cream: th-cam.com/video/62f9xo9eLUQ/w-d-xo.html
British Cook Times have used turnip. These are delicious. Pretty well have recipe down-pat. Am still at getting clotted cream perfectly perfect. Thank you for your videos, love them and your recipes are wonderful. Still wanting a mug.😉 Kansas City, Missouri!
My grandmother was from Camborne and we visited every Saturday for lunch of Cornish pasty (she always pronounced it “parsties ”!) and used chuck steak and kidneys. She made mine specially without kidney. I still have her handwritten recipe and I’m 75 years old. Going to give it a try as I’m salivating!!
My grandmother was from Redruth, Cornwall She emigated to the USA in 1890, at the age of 16 she lost both of her parents and she supported her 5 siblings playing piano and organ in churches here, she learned piano at the Wesleyan Church in Redruth. Love the hints they were great.
I'm from Cornwall but living in Australia now.....I was taught by my mother who was taught by my gran....we layer our ingredients and crimp on top ....I have passed on the pasty making to my kids and my grandkids 😁
The recipe is a gem. On my first try, using cold pastry ingredients, I thought it wouldn't work in coming together. But, it baked so nicely and firm. Sorry, but I added some garlic powder to my filling the second time I did the recipe. Now, my 9-year old granddaughter makes them at my side. Thanks --- we love them! Geo.
I cooked a rutabaga when I first got married more than 25 years ago. It was covered in wax and I was puzzled, so I boiled it for 2 hours. We ate it anyway. This channel is a real eye-opener. I like it
Hey Gabrielle! Oh wow! It shouldn't have wax on it? The skin needs peeling then boil it for about 30 mins maximum. I'm so pleased you like the channel :D Lots more videos on the way.
Thank you for sharing this with the world! I live in Michigan where Pasties are part of our state heritage thanks to Cornish miners who migrated here, but I've never had a pasty here as good as the ones I loved to eat in Wales! I am planning on making these for my family, I'll let you know how they turn out!
Miners brought this recipe to the mining and smelting towns in Montana, USA. The locals love them. Some serve them dinner style topped with a brown gravy while others love them with a bit of catsup (not traditional) I learned to make these from my grandmother in the 1950's. Because I have a wheat allergy, I now use a fathead dough for mine and make the rest of the families with the traditional dough including lard or beef tallow. Pasties are a family favorite.
Hi! I live in the U.S. I have made Pasties with carrot. But, what I do the night before I cut up my Chuck Roast, and put it into a bowl with the onion, and a tad of garlic, and vegetable oil. I let it marinate 24 hours. Then the next morning I cut up my veggies and put them back in the refrigerator. What I do is I make a DEEP DISH PIE PLATE PASTIES. I cook it a couple hours. Just having a bottom, and a top crust is less time consuming then making individual Pasties. It depends how many I’m cooking for depend how many I make. I don’t get any complaints. I Love them so much I can eat a half by myself in one sitting. I use the same vegetables you use, but here people put in carrots.
Used to eat this every morning when I lived in England. I buy the supermarket ones and heat them up before I go to class. Now I live in France there's no pasty for sale, I'm going to try make some myself.
Love this recipe....am originally from Stoke on Trent ...moved to Camborne in 1969....so lived there until 2015 and learnt how to make a pretty good pasty now....love all Cornish cooking...great video, thank you for sharing...xx
@@britishcook5468 not so much goin up Camborne Hill now Drew, lived in Plymouth since 2015...but aim to go back to live one day....to me Cornwall is home....going back in April for a couple of weeks so looking forward to that very much....do you have a facebook page hun? X Can send pics of my lovely pasties...then you can score me my crimping...😂😂xx
I went to England for 3 weeks to visit my sister in Hyde; I so loved them so much and am making some for the family and my husbands lunches; it's so cold here in Canada and wanted something hardy to warm us up and also to remind me of home. Family is from Coventry. My gram's made these for us when I was small and just love them. Reminds me of home.....
@@britishcook5468 made 15 the other day and they tasted amazing ! Thank you for your tutorial. It was so easy to follow and the results were wonderful. So delicious.
After 3 separate long hop days in Cornwall, well, obviously fell in love with the place, fell in love with Pasties, Cornish tea and clotted cream ice cream. Back in the US, took me forever to figure out that Swede was what we call Rihanna, and every other recipe I saw online included carrots. THANK YOU!!! Saved to my bookmarks
I lived in Cornwall for nearly 49 years ...moved there in 1969 and over those years I learnt to make a good Cornish Pasty...crimping too...love doing that with a good proportion of filling.. One tip I learned from a lovely Cornish lady was to grate my swede/turnip lol which I found it cooked better in the pasty.... yours are great and made me think about making another batch for the freezer...yum yum...well done 😋😋xx
Hi Monnie! Wow! Thanks so much for your kind words and tips. I find grating makes it cook much quicker but that I prefer chunks to strings in texture, I also think it kind of melts all into one when I do that. But other people may prefer that in a Cornish Pasty. That's what I love about doing these videos, all the ideas and interaction. I really appreciate you leaving me a comment. Did you move far away from Cornwall?
BritishCook I moved to Cornwall from Staffordshire....settled well ....thanks for asking.. so who was gonna eat all your lovely pasties?? 😊 PS ...yes it's a Crime to add carrots to a pasty!! No no no !! Lol 😊
Exactly the way my ggg grandmothers made it - they came to Wisconsin in 1832 from Camborne and Illogen. One teeny difference, we add beef suet and make three slash vents and pour in heavy cream half way through the baking. And, eat it with pickled beets!
WOW! Being of part English blood and from "NEW England", I can't wait to try these! I also belong to a local Foodie social group and the lady who heads it up is from the UK and we eat out at different eateries and have international pot luck dinner parties at her home! We're newly started and I hope we have British night at her house at some point! We also have a chain restaurant here called the "British Beer Company" that serves up traditional Brit food and different beers! Food is pretty good so we're really not that far from Merry Old England in spirit! Cheers! Maternal family history of Drew surname goes all the way back to William the Conqueror and is listed in the Doomsday Book he compiled in 1066! Actress Drew Barrymore may also be distantly related but she's from the Irish Drews, her great grandmother was Georgiana Drew also an actress! Family ancestral home was in Devonshire where Devonshire clotted cream was first invented as I'm sure you know! Thanks for sharing~ cheers!
Hello! Thank you so much for telling me your story and history. It sounds lovely over there! I'm so pleased you've found my channel, please feel free to share it with your friends.
I changed phones and havent been able to leave comments to your videos but I finally sorted it out, so now I can say hi. I still LOVE watching you make these pasties. My mother in law taught me how to make them more than 40 yrs ago and this is the recipe she used. Her great grandfather was a stone mason and miner before he left Cornwall
I'm from Penzance and live in Canada, I made Pastys last night. I miss walking down town and getting a Pasty. So I make them in the winter over here. Yours look amazing 😉
Upper Peninsula Michigan USA where traditional pasty's are still made they throw in more lard just before closing. I like the idea of clotted cream. In the UP grocery stores have what I call the Crisco aisle. Whole aisle of different kinds of lard.
The first time I had pasties I was in New York and New York state and a friend of mine was getting married I stayed with her mother-in-law to be who is from England and she made pasty she they were smaller than the ones you’re doing there they were probably more like a hand pie and they were so good and I pretty much ate them for breakfast lunch and dinner and then when I left she gave me a whole box of them to fly home with and then that wonderful woman she made them about every two months and sent me some until she passed so I haven’t had them since then and I’m so glad I found your channel
Hello it’s Roo-ta-Baker but Swede to me. Love,love, love Cornish Pasties very hard to find a good one in Canada. First thing I get, when I come home. Can’t wait to try your recipe Cheers.
Had my first taste of pasty right next to Tintagel, down by the sea at Trebarwith beach (lovely place). We had decided to stop down there to eat our lunch, but when I opened the trunk we realized we had left the cooler at home (dumb, isn't it?). The local strand café (aptly named the Strand Café) had just three pastries left and we jumped on the opportunity. As simple as it may seem, the relief from growing hunger, the gorgeous location and the very tasty fare made this one of the best meals in my life ! Happy to get THE traditional recipe to try and match the pleasure we had. However, swede is really hard to find in Belgium, so I may have to try a substitute...
My Great Grandmother used kidney suite instead of butter and/or lard. Can't find it in California anymore. It made a wonderful flavor. Thanks for the up date.
My husband and I just came back from Cornwall. It is so beautiful out there. It's like walking inside a postcard. We will probably return next year. We missed Cornwall and the pasties so much that we tried making pasties using your video. They turned out delicious except we probably need to practice more on perfecting the dough so it will look like yours. I need to work on crimping the edges better too. Thanks for the recipe.
Lovely! I've just been to Cornwall last month. Absolutely beautiful place and the Cornish pasty has left me with unforgettable impression. I'm even thinking about moving to Cornwall from China when I retire in 35 years. Nice tutorial!
Pasty is a staple of the Upper Peninsula of Michigan. We are called Yooper's and we love the Pasty. We make them just like y'all do except we do not use clotted cream. It sounds wonderful though and next time I make them I will do it your way, my mouth waters at the thought. We eat ours with Ketchup. My husband and kids want gravy with theirs. I told them if we go to Michigan people will stare at them and know immediately they are not from their. These are so easy to make. The hardest part is to peel that swede. Loved your video. Now I want a pasty
Hi Deb, thanks so much for the info. I always find it fascinating to hear. I have heard from people in Texas, people in New England where they have relatives that came from Cornwall and took the humble pasty with them. People do eat them with different things here sometimes too, I don't really. However if I have a cooked pasty that for some reason I froze I do reheat it and pour a bit of gravy on it! Now I want a Pasty too!
My wife and I visited Cornwall last May. I had one at The Eden Project. We loved everything about the area except for how fast people drive on the secondary roads. I as a school buss side swipe a parked car in town because the road is so narrow. The hast at my bed and breakfast said that is common. We hope to return someday but so many fun places to visit and so little time. Oh yes from Oregon in the States.
The roads you talk about have a 60mph limit, locals use thm to avoid the main roads and holiday maker traffic sometimes. They are a little dangerous at times. I am glad you had a nice time at the Eden Project and got to try a Pasty
Love this tutorial! I make these pasties here in California. Last year, I traveled to Calstock and had pasties from Tavistock and Plymouth. My son said he preferred theirs sooner mine so I need to step up my game
Very good information and delicious looking pasties I make them exactly the same way so it's nice to know I'm doing them right and I agree" no carrots "lol oh and yes I've been to Cornwall many times Looe and polperro Truro Newquay I haven't been for several years but hope to come for a visit in the not too distant future and I always buy pasties of course and scones with clotted cream and jam
Hello from USA - I make these (usually about now, in Autumn through winter) and LOVE them! I always give our maintenace man at the library where I work one of his own. I know they can't be called CORNISH pasties, so I just call them pasties. A co-worker from Michigan is familiar with them, but up there their pasties have carrots (!) and peas (!) which is not right. I like to make them in the proper British way with skirt steak, potatoes, onions, and rutabaga (what is known as Swede in the UK). I do use butter and lard - lard is ESSENTIALl in this, all you folks, otherwise it won't taste right - c'mon, this never has been, nor ever will be "diet food"! (Think of all the bacon you eat.)
+phoebecatgirl Hey! So sorry I have not been on here much. Thats a really kind thing to do for people. I love how you try to keep it accurate. Got to love bacon. What other foods do you enjoy?
It was so good to see old Tywardreath and Charlie Harris’s butcher shop where I was a regular customer. I remember he used to make prize winning garlic sausages and they were the best I had ever tasted.
Hi there, quick question please, no yeast for the dough? Because I understand you have to let the dough rest for at least an hour or two! (according to other videos)
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate.
Hi Kevin! Thanks a lot for that if anyone asks I'll let them know what you said. Being honest butchery isn't something I know a lot about, I can trim basic thing, debone simple things ( like a chicken) but that's about it lol. Are you from Cornwall? Really appreciate the helpful knowledge.
Came across this by chance and what a shock to find my old uni housemate making an amazing looking pasty! One thing I really miss since I've moved up to Lincolnshire so might give this a go 👍
I found your channel while looking for a recipe for clotted cream! I’m thrilled I found you. I love your recipes, you delightful and I love the history and stories you tell (i.e. what was said between wives and minors re pasties. 🇬🇧🇺🇸
BritishCook in some parts of the USA do sell them. I've never tried one but it looks like something I wouldn't mind trying the ingredients are easy to find here but I have to say it is looks intimidating but you make it seem easy I'm a little scared in the kitchen not the best cook but I do follow recipes well and your recipes you make it clear so it seems like something I can accomplish
It is pretty simple , just have to follow the steps really, I'm pleased that people can get the ingrdients for a Pasty over there. I'm sure you are quite good at cooking, look at all the videos you watch :D
BritishCook I do enjoy watching the videos more than I do actually cooking I'm okay but there are much better Cooks out there I don't do well without a plan and a menu and ingredients and directions I am not somebody who can do stuff at the spare the moment and just fly off the seat of her pants so to speak
Please could you include the gas temperatures when baking I lived on the Devon Cornwall border for quite a few years and both my children were born in Barnstaple I have had various cornish pasties around Cornwall and shown my visitors how to eat a pasty when you’re out lol Thank you for all your lovely recipes 😊
Hi Vi! I'll try and squeeze it in the info on the next cooking video, sorry about that! Most of my viewers work in F, so that's why I always share that. Ah yea Barnstaple is quite nice! Yea only one way to eat a Cornish Pasty, perhaps I should do a video on that lol! Thanks for your kind words. Hope to speak to you again soon.
Thanks for the vid. I've been wanting to make a true pasty for a very long time. My paternal grandparents were from Penzance and Mousehole. My grandma's recipe has been lost to time. I will definitely be trying my hand at the cornish butter and clot cream also.
I love the fact my mum and nana is Cornish and I’ve spent most of my summers down there in a small village called pendeen most beautiful little village the beaches are amazing but the best part is I get Cornish pasty’s and meat patties made but you can’t beat my nanas pasty’s my mum just can’t get them the same lol
Hey, that coastline looks just exactly like the coastline at Half Moon Bay, California. I lived there many years and I'm always amazed how exactly the same it looks!
I missed those pasties as well as the sea coast. I used to live there for several years with a family whose landlady's father was a retired baker and he used to come over for dinner every Friday and would bring his home cooked pasties. It was so golden brown and firm (but not cruchy like a puff pastry way) on the outside and so juicy inside. I missed those pasties he made which could not be found anywhere anymore these days, not even in Cornwall. I wish I had an interest in cooking and baking duriung that time and had learnt from him then. But sadly I only got interested in cooking only a few years ago. By the way, the landlady and her father always have different opinion about where the crimp should be to distingusih between a Devon Pasty and a Cornish Pasty. One said the Cornish Pasty should be on the top and the other said it should be on the side.
Lovely story. it's often the way, we don't appreciate some things when we are younger. The crimp in Cornwall is normally on the side. So it could be held in an undergound mine. In Devon and in parts of Cornwall very close to it the top crimp was preferred. It's quicker and easier to crimp that way.
We just returned from an epic cornwall vacation! Loved the pasties and cream teas. Just got all the ingredients and am determined to master both dishes....and make my own clotted cream! We cannot find it here in Atlanta, GA. Thank you so much for your very informative videos!
@@britishcook5468 we stayed in Mousehole in a little cottage. We ventured out to Zennon and Gurnards Head, minack theatre, and Penzance. It was our favorite vacation ever!!
Those Cornish Pasties look very yummy. I’ve been to Cornwall a few times and had proper Cornish pasties but never made me own. I quite often buy the Ginsters Cornish Pasties from the supermarket and also the Cornish Pasty Company. I think I would like to try to make them too. If I do will follow this video. Great example of the steps. Enjoyed watching.
Hi Barnabas! Thank you so much, I hope these are a little different from what you can pull out of a packet. Taste wise they should be. Which parts of Cornwall have you been too?
British Cook I’m sure they are much better than the packet ones. I’ve been to Padstow, Newquay, Lands End, whistling sands beach & Loads of other costal beaches. Love Cornwall.
Love them hun...I made some last week but always chip (small) my potatoes.....I like my veg evenly cut up ..and I put a knob or two of butter on top of meat and veg......but OMG your pasties are amazing!!! 😋😋😋xx
You’ve not added salt to the flour as the butter you used was salted. If I were using unsalted butter, how much salt would you suggest I add? Thank you for the authentic recipe. I’m a subscriber now.
Must admit I find it much better now to put all my veg and the meat mixed together in a bowl rather than putting it all on the pastry separately..I also cut my veg in smaller pieces as they all cook much quicker once the pasty is made up for the oven ... Anyway everyone different...Delicious!!!.😋😋😋👍
These DO look lovely. Your pastry looks like mine - very crumbly. Always tastes nice, though. I always put a big knob of butter on top of the filling because I've rarely got clotted cream to hand. Good idea about the flour to thicken the gravy. My crimping is pants but no-one in the family minds. Just as long as it stays sealed while cooking. Oh, I do love Cornish Pasties. I fancy one right now! Lol.
That sounds lovely. To be honest you can just seal the pastry with a fork rather than crimp if need be. My crimping is always messy/chunky no matter how much I do it. I normally put too much filling in. Yep, got to love a Cornish Pasty!
I've been watching a few of these English cooking demos. Good god! Your root vegetables are huge. Are they tender? When we find big ones here, in The States, they're too tough and fibrousy to eat.
I went to Newquay on holiday for a week,and i said I was only going to try one proper Cornish pasty...I ended up having one everyday & even brought back two...trust me once you've had a real homemade cornish pasty...you will will never want to to try another pastyl
You didn't show when you added water 20 minutes to the end of the baking. How much water is added to each pasty? Thanks for the video and I love to watch men cook. ;-)
Hi, I did mention just a tablespoon or so I thought? Perhaps I didn't? Opps!. you dont need to add much, just 10-15ml or a tablespoon. Glad you enjoyed the cooking, any other questions feel free to ask :D
Am a cousin Jack but live in Kenya, first in Nairobi then in Kilifi. In my 39 years here I saw swede once and forgot to remember the season. So it has to be carrot. Turnip is not the same although swede is or was called turnip there. Turnips were called white turnips.
I made one in Colorado, called it a Cornish Pasty, used 10% low grade beef, altered the ingredients and yelled Soggie Soggie Soggie to see if anybody wanted one. Should I expect INTERPOL soon?
In the north east town of Amble we called Rutabaga baygies (how it’s pronounced) I’m in Canada for the last 40 odd years and wonder if that’s why we said baygies but on the others hand think it came from the continent with the Vikings
I've got a query. Surely back in the day beef was a rich mans meat? I always thought that pasties used mutton or lamb because there was a fair bit of shepherding going on and it was more a common mans meat than beef?
Interesting point, did you know Lobster was fed as peasant food to people in Prison? Crazy how things change. I'm honestly not sure, I know that the Protected status lists beef (ideally skirt) as a primary ingredient and to be honest it's not an expensive part of the cow at all. Who know's though is my answer ;) I've made lots more videos since this so come back and check a few of them out.
What happened about the hole in the top? You said that you were going to fill it with something during the baking process but then omitted doing such in the video?
Hey, I hope you all love my REAL Cornish Pasty Recipe! Have you ever been to Cornwall or the UK? Have you Ever Tried a Pasty? Here is how to Make the Cream: th-cam.com/video/62f9xo9eLUQ/w-d-xo.html
British Cook Times have used turnip. These are delicious. Pretty well have recipe down-pat. Am still at getting clotted cream perfectly perfect. Thank you for your videos, love them and your recipes are wonderful. Still wanting a mug.😉 Kansas City, Missouri!
Just came home to the States from England only yesterday! I did have a pasty there. Good eating! Hope to make them soon. Thanks for your video.
I live in Cornwall
You want to slice the veg not cube it. That's the bleddy Cornish way my boy
Debateable ;)
My grandmother was from Camborne and we visited every Saturday for lunch of Cornish pasty (she always pronounced it “parsties ”!) and used chuck steak and kidneys. She made mine specially without kidney. I still have her handwritten recipe and I’m 75 years old. Going to give it a try as I’m salivating!!
My grandmother was from Redruth, Cornwall She emigated to the USA in 1890, at the age of 16 she lost both of her parents and she supported her 5 siblings playing piano and organ in churches here, she learned piano at the Wesleyan Church in Redruth. Love the hints they were great.
Oh wow, what a story, amazing to hear about history! I know Redruth quite well so I'll have a look for it!
I'm from Cornwall but living in Australia now.....I was taught by my mother who was taught by my gran....we layer our ingredients and crimp on top ....I have passed on the pasty making to my kids and my grandkids 😁
The recipe is a gem. On my first try, using cold pastry ingredients, I thought it wouldn't work in coming together. But, it baked so nicely and firm. Sorry, but I added some garlic powder to my filling the second time I did the recipe. Now, my 9-year old granddaughter makes them at my side. Thanks --- we love them! Geo.
Great to hear!
My grandmother Cornish made pastys for my grandfather who worked in the gold mine in Grass Valley California. Thank you for another wonderful memory.
Wow, how cool is that!
Our Minnesota Iron Range miners have loved pasties. Also very much a regional favorite in Upper Peninsula of Michigan.
Great stuff, pop back and check out my new video :D
I cooked a rutabaga when I first got married more than 25 years ago. It was covered in wax and I was puzzled, so I boiled it for 2 hours. We ate it anyway. This channel is a real eye-opener. I like it
Hey Gabrielle! Oh wow! It shouldn't have wax on it? The skin needs peeling then boil it for about 30 mins maximum. I'm so pleased you like the channel :D Lots more videos on the way.
This is the pasty of my childhood in south western Wisconsin. An area settled by Cornish and Welsh Miners.
Thank you for sharing this with the world! I live in Michigan where Pasties are part of our state heritage thanks to Cornish miners who migrated here, but I've never had a pasty here as good as the ones I loved to eat in Wales! I am planning on making these for my family, I'll let you know how they turn out!
Hey, did you try making my Cornish Pasty Recipe? Have a look at my new videos too :D
Miners brought this recipe to the mining and smelting towns in Montana, USA. The locals love them. Some serve them dinner style topped with a brown gravy while others love them with a bit of catsup (not traditional) I learned to make these from my grandmother in the 1950's. Because I have a wheat allergy, I now use a fathead dough for mine and make the rest of the families with the traditional dough including lard or beef tallow. Pasties are a family favorite.
Fantastic Lucille! That's great to hear! Did you know I've got lots more traditional food videos? Come back and see them all
Hi! I live in the U.S. I have made Pasties with carrot. But, what I do the night before I cut up my Chuck Roast, and put it into a bowl with the onion, and a tad of garlic, and vegetable oil. I let it marinate 24 hours. Then the next morning I cut up my veggies and put them back in the refrigerator. What I do is I make a DEEP DISH PIE PLATE PASTIES. I cook it a couple hours. Just having a bottom, and a top crust is less time consuming then making individual Pasties. It depends how many I’m cooking for depend how many I make. I don’t get any complaints. I Love them so much I can eat a half by myself in one sitting. I use the same vegetables you use, but here people put in carrots.
Donna, you are welcome to put anything you want in over there :D Thanks for your recipe ;)
Loved it when you slung carrots away!
Used to eat this every morning when I lived in England. I buy the supermarket ones and heat them up before I go to class. Now I live in France there's no pasty for sale, I'm going to try make some myself.
Love this recipe....am originally from Stoke on Trent ...moved to Camborne in 1969....so lived there until 2015 and learnt how to make a pretty good pasty now....love all Cornish cooking...great video, thank you for sharing...xx
Going Up Cambourne Hill...... :D
Brilliant, I bet you are a top crimper Monnie :D
@@britishcook5468 not so much goin up Camborne Hill now Drew, lived in Plymouth since 2015...but aim to go back to live one day....to me Cornwall is home....going back in April for a couple of weeks so looking forward to that very much....do you have a facebook page hun? X Can send pics of my lovely pasties...then you can score me my crimping...😂😂xx
I've moved away and moved back too :D Have a lovely time in April :D
I've got Instagram or british cook group, just put British Cook into either.
I went to England for 3 weeks to visit my sister in Hyde; I so loved them so much and am making some for the family and my husbands lunches; it's so cold here in Canada and wanted something hardy to warm us up and also to remind me of home. Family is from Coventry. My gram's made these for us when I was small and just love them. Reminds me of home.....
Aww Bless Tracy! So glad you enjoyed the humble Cornish Pasty! And it's touching to know this reminded you of home.
@@britishcook5468 made 15 the other day and they tasted amazing ! Thank you for your tutorial. It was so easy to follow and the results were wonderful. So delicious.
After 3 separate long hop days in Cornwall, well, obviously fell in love with the place, fell in love with Pasties, Cornish tea and clotted cream ice cream. Back in the US, took me forever to figure out that Swede was what we call Rihanna, and every other recipe I saw online included carrots. THANK YOU!!! Saved to my bookmarks
Rhianna, lol. RUTABEGA!!!
I lived in Cornwall for nearly 49 years ...moved there in 1969 and over those years I learnt to make a good Cornish Pasty...crimping too...love doing that with a good proportion of filling.. One tip I learned from a lovely Cornish lady was to grate my swede/turnip lol which I found it cooked better in the pasty.... yours are great and made me think about making another batch for the freezer...yum yum...well done 😋😋xx
Hi Monnie! Wow! Thanks so much for your kind words and tips. I find grating makes it cook much quicker but that I prefer chunks to strings in texture, I also think it kind of melts all into one when I do that. But other people may prefer that in a Cornish Pasty. That's what I love about doing these videos, all the ideas and interaction. I really appreciate you leaving me a comment. Did you move far away from Cornwall?
BritishCook I moved to Cornwall from Staffordshire....settled well ....thanks for asking.. so who was gonna eat all your lovely pasties?? 😊 PS ...yes it's a Crime to add carrots to a pasty!! No no no !! Lol 😊
Ah I see! Well being honest they got eaten by family very quickly lol! Yep Avoid all carrots! Do you miss much about being down here?
BritishCook I moved to Plymouth a year ago...love it here.. so not far away 😊
Plymouth has a lot more to do and going on than Cornwall, Devon isn't a bad place to be ;)
Exactly the way my ggg grandmothers made it - they came to Wisconsin in 1832 from Camborne and Illogen. One teeny difference, we add beef suet and make three slash vents and pour in heavy cream half way through the baking. And, eat it with pickled beets!
Thanks. You improved my cooking. Detroit, Michigan, USA
Welcome Brian
WOW! Being of part English blood and from "NEW England", I can't wait to try these! I also belong to a local Foodie social group and the lady who heads it up is from the UK and we eat out at different eateries and have international pot luck dinner parties at her home! We're newly started and I hope we have British night at her house at some point! We also have a chain restaurant here called the "British Beer Company" that serves up traditional Brit food and different beers! Food is pretty good so we're really not that far from Merry Old England in spirit! Cheers! Maternal family history of Drew surname goes all the way back to William the Conqueror and is listed in the Doomsday Book he compiled in 1066! Actress Drew Barrymore may also be distantly related but she's from the Irish Drews, her great grandmother was Georgiana Drew also an actress! Family ancestral home was in Devonshire where Devonshire clotted cream was first invented as I'm sure you know! Thanks for sharing~ cheers!
Hello! Thank you so much for telling me your story and history. It sounds lovely over there! I'm so pleased you've found my channel, please feel free to share it with your friends.
This is my favourite recipe. I made this and my family enjoyed it very much. Thanks for your delicious recipe!
Thank you very much, lots of new videos :D
I changed phones and havent been able to leave comments to your videos but I finally sorted it out, so now I can say hi. I still LOVE watching you make these pasties. My mother in law taught me how to make them more than 40 yrs ago and this is the recipe she used. Her great grandfather was a stone mason and miner before he left Cornwall
+Sherry Gorman Thats amazing. What lovely history and memories. Thank you so much.
Love my pasties, always passing it on wherever I be, yours also are looking delicious my andsome. I think I will be trying your way next time.
Cheers Buddy :D Let me know how it goes!
I'm from Penzance and live in Canada, I made Pastys last night. I miss walking down town and getting a Pasty. So I make them in the winter over here. Yours look amazing 😉
Upper Peninsula Michigan USA where traditional pasty's are still made they throw in more lard just before closing. I like the idea of clotted cream. In the UP grocery stores have what I call the Crisco aisle. Whole aisle of different kinds of lard.
The first time I had pasties I was in New York and New York state and a friend of mine was getting married I stayed with her mother-in-law to be who is from England and she made pasty she they were smaller than the ones you’re doing there they were probably more like a hand pie and they were so good and I pretty much ate them for breakfast lunch and dinner and then when I left she gave me a whole box of them to fly home with and then that wonderful woman she made them about every two months and sent me some until she passed so I haven’t had them since then and I’m so glad I found your channel
Mmhhhh, yummie. Now i‘m hungry and i want these pasties...NOW!! Thanks for this video incl. your special tipps.
Hey :D You are very welcome, really pleased that you enjoyed them so much!
I always remember a pasty having the crimp on top not folded over, but this looks lovely. Thank you.
+marie Savino Thats how they crimp in Devon. Not cornwall
The crimp is wrong... It has to be folded over to make a thick roll so you can hold it like a handle as the miners would have done.
Just made these pasties last night. Used chuck, though. They were awesome! I’ve been enjoying your videos. Thank you! (From California, USA)
So welcome and really pleased you made some :)
I had the best Cornish pastie from a bakery from Stafford On Avon....out of this world!
Hello it’s Roo-ta-Baker but Swede to me. Love,love, love Cornish Pasties very hard to find a good one in Canada. First thing I get, when I come home. Can’t wait to try your recipe
Cheers.
Had my first taste of pasty right next to Tintagel, down by the sea at Trebarwith beach (lovely place). We had decided to stop down there to eat our lunch, but when I opened the trunk we realized we had left the cooler at home (dumb, isn't it?). The local strand café (aptly named the Strand Café) had just three pastries left and we jumped on the opportunity.
As simple as it may seem, the relief from growing hunger, the gorgeous location and the very tasty fare made this one of the best meals in my life !
Happy to get THE traditional recipe to try and match the pleasure we had. However, swede is really hard to find in Belgium, so I may have to try a substitute...
My Great Grandmother used kidney suite instead of butter and/or lard. Can't find it in California anymore. It made a wonderful flavor. Thanks for the up date.
Welcome :) Suet is still easy to get in the UK. Where are you?
My husband and I just came back from Cornwall. It is so beautiful out there. It's like walking inside a postcard. We will probably return next year. We missed Cornwall and the pasties so much that we tried making pasties using your video. They turned out delicious except we probably need to practice more on perfecting the dough so it will look like yours. I need to work on crimping the edges better too. Thanks for the recipe.
Wow, that's so cool. Really pleased you had a good time! Come back soon.
Lovely! I've just been to Cornwall last month. Absolutely beautiful place and the Cornish pasty has left me with unforgettable impression. I'm even thinking about moving to Cornwall from China when I retire in 35 years. Nice tutorial!
Hey Charlie! Great to chat to you last night. Glad you enjoyed it here.
Pasty is a staple of the Upper Peninsula of Michigan. We are called Yooper's and we love the Pasty. We make them just like y'all do except we do not use clotted cream. It sounds wonderful though and next time I make them I will do it your way, my mouth waters at the thought. We eat ours with Ketchup. My husband and kids want gravy with theirs. I told them if we go to Michigan people will stare at them and know immediately they are not from their. These are so easy to make. The hardest part is to peel that swede. Loved your video. Now I want a pasty
Hi Deb, thanks so much for the info. I always find it fascinating to hear. I have heard from people in Texas, people in New England where they have relatives that came from Cornwall and took the humble pasty with them. People do eat them with different things here sometimes too, I don't really. However if I have a cooked pasty that for some reason I froze I do reheat it and pour a bit of gravy on it! Now I want a Pasty too!
British ex-pat here - just have to say - Americans want to ruin many a delicious dish by putting ketchup on it. Yuck!
Thanks, been backpacking in Australia since November and they don’t do pasty’s like this over here, just made my own, massive help 👌
Awesome! Glad to hear it, which part of Aus are you in?
Plural of pasty is pasties
A dollop of clotted cream ..........yea! Your spot on. Oy oy oy from me! Good gosh they are beautiful. The new quarantine recipe for my British hubby.
Thanks so much, hope you can check out my new video too :)
My wife and I visited Cornwall last May. I had one at The Eden Project. We loved everything about the area except for how fast people drive on the secondary roads. I as a school buss side swipe a parked car in town because the road is so narrow. The hast at my bed and breakfast said that is common. We hope to return someday but so many fun places to visit and so little time. Oh yes from Oregon in the States.
The roads you talk about have a 60mph limit, locals use thm to avoid the main roads and holiday maker traffic sometimes. They are a little dangerous at times. I am glad you had a nice time at the Eden Project and got to try a Pasty
Love this tutorial! I make these pasties here in California. Last year, I traveled to Calstock and had pasties from Tavistock and Plymouth. My son said he preferred theirs sooner mine so I need to step up my game
Very good information and delicious looking pasties I make them exactly the same way so it's nice to know I'm doing them right and I agree" no carrots "lol oh and yes I've been to Cornwall many times Looe and polperro Truro Newquay I haven't been for several years but hope to come for a visit in the not too distant future and I always buy pasties of course and scones with clotted cream and jam
Sounds lovely Gaynor, which is your favourite part?
I have just watched your clotted cream recipe and then I find this one...its made my day
We call it a skirt steak in the US, as well. We use it to make fajitas. Pasties will make a wonderful addition to my repertoire.
I hope they do, please keep in touch :)
They do. I buy it at least once a month. I subscribed. 😊
Sounds Delicious!
hmmmm....might help you to spell better as well...lol
I love your Cornish pasty recipes. I make meat pies pastries, but this is the best recipe I've seen. Will make this soon! Thanks! And delicious!!
Got to love a Cornish Pasty!
Hello from USA - I make these (usually about now, in Autumn through winter) and LOVE them! I always give our maintenace man at the library where I work one of his own. I know they can't be called CORNISH pasties, so I just call them pasties. A co-worker from Michigan is familiar with them, but up there their pasties have carrots (!) and peas (!) which is not right. I like to make them in the proper British way with skirt steak, potatoes, onions, and rutabaga (what is known as Swede in the UK). I do use butter and lard - lard is ESSENTIALl in this, all you
folks, otherwise it won't taste right - c'mon, this never has been, nor ever will be "diet food"! (Think of all the bacon you eat.)
+phoebecatgirl Hey! So sorry I have not been on here much. Thats a really kind thing to do for people. I love how you try to keep it accurate. Got to love bacon. What other foods do you enjoy?
It was so good to see old Tywardreath and Charlie Harris’s butcher shop where I was a regular customer. I remember he used to make prize winning garlic sausages and they were the best I had ever tasted.
Hi there, quick question please, no yeast for the dough? Because I understand you have to let the dough rest for at least an hour or two! (according to other videos)
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate.
Hi Kevin! Thanks a lot for that if anyone asks I'll let them know what you said. Being honest butchery isn't something I know a lot about, I can trim basic thing, debone simple things ( like a chicken) but that's about it lol. Are you from Cornwall? Really appreciate the helpful knowledge.
Came across this by chance and what a shock to find my old uni housemate making an amazing looking pasty! One thing I really miss since I've moved up to Lincolnshire so might give this a go 👍
Hello Mate! Lovely to hear from you. Look me up on Facebook or insta - under the same British cook. Would love to chat.
Hope you are well mate??
How did it go mate? Be nice to chat to you.
I prefer to layer... with butter and seasoning in each layer... it really does make a difference!
I am so in love with your pasty! I make this when we have dinner guests and they’re bowled over!!! Thanks so much 😋
I absolutely love hearing things like this, it makes it all worth it. I've got lots of new videos up, so it'd be really nice to see you back here
I found your channel while looking for a recipe for clotted cream! I’m thrilled I found you. I love your recipes, you delightful and I love the history and stories you tell (i.e. what was said between wives and minors re pasties. 🇬🇧🇺🇸
Hey, thank you so much. If you like the videos be sure to follow me on Instagram- british_cook
Thanks for recipe. My great grandfather was from Cornwall. Always wanted to try them
Welcome buddy! How was it?
This looks so good and your plates are beautiful.
Wow, thanks Nita! Have you seen a Cornish Pasty before? IS it something you would try making? Are the ingredients easy to get in America?
BritishCook in some parts of the USA do sell them. I've never tried one but it looks like something I wouldn't mind trying the ingredients are easy to find here but I have to say it is looks intimidating but you make it seem easy I'm a little scared in the kitchen not the best cook but I do follow recipes well and your recipes you make it clear so it seems like something I can accomplish
It is pretty simple , just have to follow the steps really, I'm pleased that people can get the ingrdients for a Pasty over there. I'm sure you are quite good at cooking, look at all the videos you watch :D
BritishCook I do enjoy watching the videos more than I do actually cooking I'm okay but there are much better Cooks out there I don't do well without a plan and a menu and ingredients and directions I am not somebody who can do stuff at the spare the moment and just fly off the seat of her pants so to speak
I have faith in you Nita! :D
Once again, you have terrific recipes. Always enjoy your recipes. Hope to see more videos!😀👌
Thanks so much! Do you follow me on instagram too? I post there 3x a week
Please could you include the gas temperatures when baking
I lived on the Devon Cornwall border for quite a few years and both my children were born in Barnstaple
I have had various cornish pasties around Cornwall and shown my visitors how to eat a pasty when you’re out lol
Thank you for all your lovely recipes 😊
Hi Vi! I'll try and squeeze it in the info on the next cooking video, sorry about that! Most of my viewers work in F, so that's why I always share that. Ah yea Barnstaple is quite nice! Yea only one way to eat a Cornish Pasty, perhaps I should do a video on that lol! Thanks for your kind words. Hope to speak to you again soon.
Thanks for the vid. I've been wanting to make a true pasty for a very long time. My paternal grandparents were from Penzance and Mousehole. My grandma's recipe has been lost to time. I will definitely be trying my hand at the cornish butter and clot cream also.
How cool is that! Glad you enjoyed it, thank you!
I love the fact my mum and nana is Cornish and I’ve spent most of my summers down there in a small village called pendeen most beautiful little village the beaches are amazing but the best part is I get Cornish pasty’s and meat patties made but you can’t beat my nanas pasty’s my mum just can’t get them the same lol
good one,thanks
Hey. thanks, glad you liked my Cornish Pasty Recipe
This looks amazing yum. I found out I'm 99% British from the Ancestry DNA test so I'm excited to watch your channel thank you
Hey Terrie! That's really cool! Must have been a bit of a shock? I'm not sure I'm even 99% British ;)
Hey, that coastline looks just exactly like the coastline at Half Moon Bay, California. I lived there many years and I'm always amazed how exactly the same it looks!
Very cool!
Lovely style
Thank you Nubia!
I missed those pasties as well as the sea coast. I used to live there for several years with a family whose landlady's father was a retired baker and he used to come over for dinner every Friday and would bring his home cooked pasties. It was so golden brown and firm (but not cruchy like a puff pastry way) on the outside and so juicy inside. I missed those pasties he made which could not be found anywhere anymore these days, not even in Cornwall. I wish I had an interest in cooking and baking duriung that time and had learnt from him then. But sadly I only got interested in cooking only a few years ago.
By the way, the landlady and her father always have different opinion about where the crimp should be to distingusih between a Devon Pasty and a Cornish Pasty. One said the Cornish Pasty should be on the top and the other said it should be on the side.
Lovely story. it's often the way, we don't appreciate some things when we are younger. The crimp in Cornwall is normally on the side. So it could be held in an undergound mine. In Devon and in parts of Cornwall very close to it the top crimp was preferred. It's quicker and easier to crimp that way.
We just returned from an epic cornwall vacation! Loved the pasties and cream teas. Just got all the ingredients and am determined to master both dishes....and make my own clotted cream! We cannot find it here in Atlanta, GA. Thank you so much for your very informative videos!
+Elizabeth Schroder Hey! Thats so cool, did you have a good time? Where did you go?
@@britishcook5468 we stayed in Mousehole in a little cottage. We ventured out to Zennon and Gurnards Head, minack theatre, and Penzance. It was our favorite vacation ever!!
All very pretty places! Glad you had a lovely time :)
Omg....haven’t watched this video yet....looked authentic!
Thanks so much Nikki
Looks brilliant
Hey Chri! Thanks so much! Did you watch any of the other cooking I've done?
Hi There,yes all your Cooking is loverley beter than me, thats for sure Have a grate weekend take care best wishes Chris.
Much appreciated, you too!
really yummy 😋
Thank you very much Mary.
They look so good! Got to try this one!
Hey! Thank you very much buddy! Hope your well, awesome video of Prague! Did you try many Cornish Pasty's when you came down?
BritishCook thanks man! I did indeed, best one I found was in St Ives - huge and full of filling!
Do this, make yours bigger, make them as big as you want. Or make my 6KG pasty. Hahah.
BritishCook Don't tempt me! 😛
DO IT :D
Those Cornish Pasties look very yummy.
I’ve been to Cornwall a few times and had proper Cornish pasties but never made me own. I quite often buy the Ginsters Cornish Pasties from the supermarket and also the Cornish Pasty Company.
I think I would like to try to make them too. If I do will follow this video. Great example of the steps. Enjoyed watching.
Hi Barnabas! Thank you so much, I hope these are a little different from what you can pull out of a packet. Taste wise they should be. Which parts of Cornwall have you been too?
British Cook I’m sure they are much better than the packet ones. I’ve been to Padstow, Newquay, Lands End, whistling sands beach & Loads of other costal beaches. Love Cornwall.
Brilliant! Well it sounds like you might be coming down in the not to distant future :)
British Cook Yes hopefully 😀
How busy is July looking for you?
I was born in Cornwall, but can't make decent short pastry so I buy by mail order from Warrens 🤭👍
Love them hun...I made some last week but always chip (small) my potatoes.....I like my veg evenly cut up ..and I put a knob or two of butter on top of meat and veg......but OMG your pasties are amazing!!! 😋😋😋xx
Hi Monnie, thank you! Hope you are well! I've just uploaded a new video if you want to watch it.
My ancestors from Devon-Gidley’s-I grew up eating them! Yum!
Fantastic Debra!
These look so good!! Can’t wait to try. 😍😭
Thank you :D
You’ve not added salt to the flour as the butter you used was salted. If I were using unsalted butter, how much salt would you suggest I add? Thank you for the authentic recipe. I’m a subscriber now.
Looks delicous!
Thank you! Have you ever seen a real Cornish pasty before? ;)
My mum was taught to do top crimp by her mother
My gran was a farmers wife
Were they from Devon then? Or very near devon?
O n my bucket list is to come to Cornwall and have a pasty.
Try making one at home if you can :)
Must admit I find it much better now to put all my veg and the meat mixed together in a bowl rather than putting it all on the pastry separately..I also cut my veg in smaller pieces as they all cook much quicker once the pasty is made up for the oven ... Anyway everyone different...Delicious!!!.😋😋😋👍
Thanks so much Monnie!
You're welcome 😊
:D
These DO look lovely. Your pastry looks like mine - very crumbly. Always tastes nice, though. I always put a big knob of butter on top of the filling because I've rarely got clotted cream to hand. Good idea about the flour to thicken the gravy. My crimping is pants but no-one in the family minds. Just as long as it stays sealed while cooking. Oh, I do love Cornish Pasties. I fancy one right now! Lol.
That sounds lovely. To be honest you can just seal the pastry with a fork rather than crimp if need be. My crimping is always messy/chunky no matter how much I do it. I normally put too much filling in. Yep, got to love a Cornish Pasty!
This turned out beautifully!
Thanks, I know it may look a bit fiddly but these are so, so easy to make! Got to love a Real Cornish Pasty!
The best Cornish pasties I have ever had were from the Shop in Porthleven unfortunately no longer there when I went last year I was gutted,
great cooking some love and support
Cheers Buddy, really appreciate it!
Great video, didn’t beat around the bush which is one reason I always skip some cooking channels.. crimping needs work, looked tasty none the less.
Thank you very much :)
Wish you showed how to add that water.
I've been watching a few of these English cooking demos. Good god! Your root vegetables are huge. Are they tender? When we find big ones here, in The States, they're too tough and fibrousy to eat.
If you don't have any clotted cream then putting a few pieces of butter on top of the mix will give a similar result.
The best pastie I have tasted was from Philps in Hayle, they keep the meat and veg separate. Is that a tradition of just certain parts of Cornwall?
When was that? I haven't seen a split here for years. Think they still make Pasty's though :)
Ann's Pasties on The Lizard in Cornwall are gorgeous too ....proper tasty they are...definitely recommend..yum!!!😋😋
Yes they are Monnie! I'm getting very hungry! :P
I went to Newquay on holiday for a week,and i said I was only going to try one proper Cornish pasty...I ended up having one everyday & even brought back two...trust me once you've had a real homemade cornish pasty...you will will never want to to try another pastyl
So true Dave! Glad you like them. I've just actually added a new vid you might want to check out :D
You didn't show when you added water 20 minutes to the end of the baking. How much water is added to each pasty? Thanks for the video and I love to watch men cook. ;-)
Hi, I did mention just a tablespoon or so I thought? Perhaps I didn't? Opps!. you dont need to add much, just 10-15ml or a tablespoon. Glad you enjoyed the cooking, any other questions feel free to ask :D
Am a cousin Jack but live in Kenya, first in Nairobi then in Kilifi. In my 39 years here I saw swede once and forgot to remember the season. So it has to be carrot. Turnip is not the same although swede is or was called turnip there. Turnips were called white turnips.
Hey Edward :D Ah. No carrot. No good buddy. Stick more potatoes in it :D
Thank you
Thank you very much for watching it and leaving a comment!
You scared me when I saw you with the carrots. Beautiful Pasty’s thanks for the “right” recipe.
Haha, thank you very much, I have a lot more new videos uploaded if you want to take a look :)
I made one in Colorado, called it a Cornish Pasty, used 10% low grade beef, altered the ingredients and yelled Soggie Soggie Soggie to see if anybody wanted one. Should I expect INTERPOL soon?
Possibly 😉🤣
Ok. I googled, lol. and skirt steak is flank steak in Canada. So that is what I will buy. And plain flour and all purpose flour are the same thing.
Hey, please let me know how it goes:)
In the north east town of Amble we called Rutabaga baygies (how it’s pronounced) I’m in Canada for the last 40 odd years and wonder if that’s why we said baygies but on the others hand think it came from the continent with the Vikings
I'm not sure, most languages use words from different cultures. A lot of British words for example Bungalow are from India
I've got a query. Surely back in the day beef was a rich mans meat? I always thought that pasties used mutton or lamb because there was a fair bit of shepherding going on and it was more a common mans meat than beef?
Interesting point, did you know Lobster was fed as peasant food to people in Prison? Crazy how things change.
I'm honestly not sure, I know that the Protected status lists beef (ideally skirt) as a primary ingredient and to be honest it's not an expensive part of the cow at all. Who know's though is my answer ;) I've made lots more videos since this so come back and check a few of them out.
incrreible cornish empanada superccolosal
Yes.
Haha! You had me with those carrots, mate :) that was brill.
What happened about the hole in the top? You said that you were going to fill it with something during the baking process but then omitted doing such in the video?
In Scotland thats a turnip or neep :) the teeny ones are Sweeds or Swedish Turnips
TURNIPS ARE WHITE WITH GREEN. Jus sayin ;)
thats a Swedish turnip
Sounds like an insult LOL.
everything said in a glasgow accent sounds like a threat :)
Hahah!
i am american and the are incredible
Thank you very much, I love them too!