Hi everyone, a regular Cornish Pasty recipe and in the second part of the video , I show you a half/half (original and apple pie) Cornish pasty. I hope you enjoy this recipe.
I grew up eating my grandmother's pasties. These were brought over to Michigan from Cornwall over 100 years ago with miners who emigrated to the US to mine copper in the upper peninsula of MI. My grandfather was a copper miner and would take these down to the mines for lunch.
Lovely to see someone make an actual *CORNISH PASTIE* by working the contents in layers; Skirt Steak, Neaps, onion and Tatties. I hate it when those who start off making what is ostensibly a Cornish Pastie, and then mixing all the ingredients up before securing the pocket. I learned my skill in making Cornish Pasties from a Cornish baker. You cannot beat the difference. Thank you for your authentic recipe. I am going to have to get down and star making my own Cornish Pasties which I haven't done for ages. Many thanks Auntie A's Kitchen!
Really appreciate this, but I can not take the credit my Grandmother taught me and I now make them the same ever since. I hope you have a great week, thanks for saying Hi. Amanda
Thanks so much, for the lovely comment. Only just seen it so sorry for the delay getting back to you. Have a wonderful week and if you have any requests let me know.
The rolling pin trick is so smart!! Your crimping techniques is so pretty too! I would love to eat one of these and love the history too. The savory/sweet one is genius! That a fun whole meal in one!
wow this pastry definitely looks amazing. Never heard of this but I do love meat pies so I know I'd love this. Thanks for sharing, definitely looks comforting and I love the filling and the outside of the pastry!
Hi Amanda! Oh my these look so delicious!! The pastry dough looked so flakey. Love the tip about the rolling pin . I bet your grandma was an amazing cook. I loved the history of the miners meal❤️. So neat how one side was sweet and one savory!!
Hello, I am new here. Wow...Looks very tasty. The texture must be very soft on the tongue, nice sharing. I really enjoy watching your video. Greetings from Germany. Hope to see you soon.
I have never made these but let me ask my mum if she has a recipe ha ha . I like a challenge making new recipes. Have a wonderful weekend. Thanks for watching and I will see what I can do for you.
@@Amandafusion1 omgosh thank you for replying I’m star struck!! 😱 There are brands like Jacobs Cornish Wafer although I think they have been discontinued, I adore these savoury biscuits though and wish I could make them so really hope you can help make some dreams come true 😄
No knead ( sorry could not help myself for the twist in words😜) to be star struck , I am just a home cook who loves sharing recipes from back home. So if I can I will help.
Hi there, you could use any root vegetable you have there. Try different veg you have and see what works for you. I hope this helps , let me know what works, have a wonderful week. God Bless Amanda
Thank you for your tips. I was always taught this way , but will try smaller next time. The potatoes look big but the thin slices do cook well. Have a wonderful weekend and hope to see you in another video:)
Shortcrust pastry? Should be strong flour and lard to make rough crust pastry. And you should knead it to strengthen the dough. Your pastry looks strange when baked. You need triple the amount of pepper you used. I like the rolling pin tip though. Please don’t cut holes in the top. The ingredients need to steam in the pastry case.
Thanks for watching and for your comments, I currently live in a place where finding lard to use is difficult but lard does bring a different dimension , I agree. You are right about the holes not just for the steaming but it meant that when they carried the Cornish pasty into the mines they had a sealed pocket of deliciousness, I just make them the way my family does. Have a great week and hope to see you in another video:)
Ha ha So many foods are similar but with different names, I also love the flavours in an empanada. Thanks for watching igaciofiloni7826. Have a wonderful week. Hope to see you in another video:)
I hear you , I made this when living in South Korea. And could only sometimes get the ingredients, but you could adapt and use turnip:) I don't know what veg you get in Indonesia but appreciate you watching.
We typically only use swede or turnip for the taste/sweetness but if you would like to add a few carrots then this will also work. I don't think original recipes included carrots but I am sure they were put in if that was the only vegetable to hand. Thank you for your comment and for watching , have a wonderful week.
Hi everyone, a regular Cornish Pasty recipe and in the second part of the video , I show you a half/half (original and apple pie) Cornish pasty. I hope you enjoy this recipe.
Love the rolling pin tip. I always end up over filling everything I do. Ha
Cool, Thanks for watching, have a wonderful weekend.
I grew up eating my grandmother's pasties. These were brought over to Michigan from Cornwall over 100 years ago with miners who emigrated to the US to mine copper in the upper peninsula of MI. My grandfather was a copper miner and would take these down to the mines for lunch.
Love the History and origins behind food, Thank you for watching.
Lovely to see someone make an actual *CORNISH PASTIE* by working the contents in layers; Skirt Steak, Neaps, onion and Tatties. I hate it when those who start off making what is ostensibly a Cornish Pastie, and then mixing all the ingredients up before securing the pocket. I learned my skill in making Cornish Pasties from a Cornish baker. You cannot beat the difference. Thank you for your authentic recipe. I am going to have to get down and star making my own Cornish Pasties which I haven't done for ages. Many thanks Auntie A's Kitchen!
Really appreciate this, but I can not take the credit my Grandmother taught me and I now make them the same ever since. I hope you have a great week, thanks for saying Hi. Amanda
Better than Darren the Royal. Love your voice too as it blends in and gives the feeling of a Cornish warm kitchen. Thanks Aunty A. Javed , Sydney, OZ
Thanks so much, for the lovely comment. Only just seen it so sorry for the delay getting back to you. Have a wonderful week and if you have any requests let me know.
The rolling pin trick is so smart!! Your crimping techniques is so pretty too! I would love to eat one of these and love the history too. The savory/sweet one is genius! That a fun whole meal in one!
I have made several of these over the years so you get better with practice:)
Nice presentation
Thank you for saying Hi!:)
oh my I need to make this
Enjoy:)
wow this pastry definitely looks amazing. Never heard of this but I do love meat pies so I know I'd love this. Thanks for sharing, definitely looks comforting and I love the filling and the outside of the pastry!
Thanks for watching Anadi
Hi Amanda! Oh my these look so delicious!! The pastry dough looked so flakey. Love the tip about the rolling pin . I bet your grandma was an amazing cook. I loved the history of the miners meal❤️. So neat how one side was sweet and one savory!!
Thanks Karen, sorry for the delay, exams now finished:) I hope you had a wonderful thanksgiving:) God Bless. A
This looks yummy!! Thank you so much for sharing! 🤤🙌🏽🥰
Thanks Nae for watching, when is your next video?
@@Amandafusion1 My new video should be out early next week, or before that! 🥰🥰 & You’re welcome!
Fantastic recipe, looks really delicious! I wanna try it too ~ 🤗
Thankyou Simple to make, enjoy:)
What a beautiful sharing.. I have seen the most beautiful video ever❤️❤️❤️❤️🌹🌹👌👌👌
Oh ! thanks so much for watching , I really appreciate:) Have a good week.
Hello Amanda, ☺️ .. oh my these look delicious... Have a wonderful day 🤗
You too sis x
Very delicious food
Thank you so much, have a great week.
Looks amazing
Thank you so much for watching:)
Wow these pastry pie look so amazing. Very delicious 🤩👍🏼
Thank you . Have a great week:)
It's a Pasty a Cornish Pasty not a pastry pie.
Wow so yummy 👍
Thank you so much:)
I would love to try these.
Where do you live?
@@Amandafusion1 Incheon. I am going to purchase an oven for this Christmas just for these pasties 😀
Hello, I am new here. Wow...Looks very tasty. The texture must be very soft on the tongue, nice sharing. I really enjoy watching your video. Greetings from Germany. Hope to see you soon.
Guten Tag! Hey there, thanks for watching. I look forward to meeting you one day. God Bless Amanda
Perfeito 😍😍😍
Thank you for your kind words:)
New here!those look amazing!😊👍❤🙏
Thank you so much.
Half lard and half butter for a traditional Cornish pastie pastry.
Thanks, this is great advice, thank you for sharing. You are right but I had no lard so I just use butter. Have a wonderful weekend.
Good
Thank you so much for watching:) I really appreciate. Have a wonderful week God Bless A
Ooooo, I love meat pies!
You and me, Have a great week.
I'm really glad you use Butter in your Pastry and not that plastic Margarine rubbish...
ha ha , I absolutely hate margarine:) so no worries. thanks for saying Hi:)
Please do Cornish wafers appreciate your videos
I have never made these but let me ask my mum if she has a recipe ha ha . I like a challenge making new recipes. Have a wonderful weekend. Thanks for watching and I will see what I can do for you.
@@Amandafusion1 omgosh thank you for replying I’m star struck!! 😱 There are brands like Jacobs Cornish Wafer although I think they have been discontinued, I adore these savoury biscuits though and wish I could make them so really hope you can help make some dreams come true 😄
No knead ( sorry could not help myself for the twist in words😜) to be star struck , I am just a home cook who loves sharing recipes from back home. So if I can I will help.
Here Sis
Praying for you. God is Bigger!
Where did you get German turnip in South Korea? I live in Seoul and I don’t know where to buy it. I only found Korean swede and kohlrabi.
I would have found it in Homeplus. They did not always stock it so when they did I would grad it and make these.
Thanks a lot👍👍
What,can I use instead of swede or turnips. We don't have any of those in the Caribbean
Hi there, you could use any root vegetable you have there. Try different veg you have and see what works for you. I hope this helps , let me know what works, have a wonderful week. God Bless Amanda
Going well until you cubed the Turnip and sliced the potato to big.
It all has to be the same size to cook evenly.
But very good crimping.
Thank you for your tips. I was always taught this way , but will try smaller next time. The potatoes look big but the thin slices do cook well. Have a wonderful weekend and hope to see you in another video:)
I live in Ecuador ; no swede / turnips available.
What can I use instead ?
Hi there, parsnips are also good. I hope this helps. Thanks for watching. Have a great week.
Thank you very much
Shortcrust pastry? Should be strong flour and lard to make rough crust pastry. And you should knead it to strengthen the dough. Your pastry looks strange when baked. You need triple the amount of pepper you used. I like the rolling pin tip though. Please don’t cut holes in the top. The ingredients need to steam in the pastry case.
Thanks for watching and for your comments, I currently live in a place where finding lard to use is difficult but lard does bring a different dimension , I agree. You are right about the holes not just for the steaming but it meant that when they carried the Cornish pasty into the mines they had a sealed pocket of deliciousness, I just make them the way my family does. Have a great week and hope to see you in another video:)
fool of me, all my life think that the empanada was an argentina local food
Ha ha So many foods are similar but with different names, I also love the flavours in an empanada. Thanks for watching igaciofiloni7826. Have a wonderful week. Hope to see you in another video:)
South korea !!!! . . . Lol . . . M.A.S.H. . . not the potato variety thou ! . . .
Loved living in South Korea ...now in Germany. Ha ha MASH never watched it though ha ha ! Thanks for watching, I hope you have a great week.
Swede should be sliced not diced
oh thank you. This is how my family does it but thank you I will try this next time I make them:)
No use showing this recipe in Indonesia. SWEDE is impossible to find. A real pasty can be impossible to make. Thks
I hear you , I made this when living in South Korea. And could only sometimes get the ingredients, but you could adapt and use turnip:) I don't know what veg you get in Indonesia but appreciate you watching.
You forgot the diced carrot
We typically only use swede or turnip for the taste/sweetness but if you would like to add a few carrots then this will also work. I don't think original recipes included carrots but I am sure they were put in if that was the only vegetable to hand. Thank you for your comment and for watching , have a wonderful week.