Cornish Pasty
Vložit
- čas přidán 20. 06. 2024
- This is How to make a genuine Cornish Pasty at home.
RECIPE
500g Minced Beef
200g Swede Diced
250g White Onion Diced
50g Bread crumbs (dried)
21/2 teaspoons salt
2 teaspoons white pepper
50g Vegetable Oil
ALSO: I forgot to mention in the video you need to add
50g Cold Water
700g Potatoes Diced.
Short Crust Pastry recipe link: mr-pauls-pantry.com/pastry-re...
My Patreon Page: / mr_pauls_pantry
My Website mr-pauls-pantry.com/
My Facebook Page / mrpaulspantry
My PayPal Donate Page: mr-pauls-pantry.com/donations/ - Jak na to + styl
I've been making these pasties for the last three years, they always turn out perfect,and taste beautiful, many thanks,
Thank you for taking time to share your baking skills with the world. 🫓
Those look delicious. I’m definitely going to try these. Thank you.
Please do, I'm sure you'll enjoy them Pat. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Beautiful tutorial. Many thanks
You are welcome Shanta.Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I like that rolling pin a lot. What a great pastry recipe and instructions. I think you can eat these cold like the miners did.
Lovely.
Thank you for the onion tip, I always used the chef method, your method has one less step so is faster and easier.
Thank you, Mr Paul, I adore a pasty and these look wonderful. Thanks also for the useful tips you give, learnt from your many years in the bakery 👍 x
You are very welcome and thank you for watching. Do stay safe x
This recipe makes good sense thanks to your instructions. I have wanted to try to make Cornish pasties but most recipes were missing something. You have a plan for keeping the ingredients moist and tender inside without a lot of messy leaking. Thank you! I plan to make these when the weather is cooler. Texas is having a heat wave, 105 degrees.🌞
Exactly what I've been looking for; I also love how clear and straight forward is your presentation. My husband loves these (his family is from Cornwall-his father's parents)
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you for sharing- they look great👌🏻
You’re welcome Nicola😊. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Your tips are very helpful xx
Glad you think so Chrissie x
Hi Paul, I'm 67 years old spent most of my school holidays with my uncles, aunts and ciousins in cornwall, Port Issak and Bude. Now I was taught about the real cornish Pasty. There were Tin miners, under the ground all day. They needed food. Tin is poisonous the miners would have residue on their hands. The Pasty wa a one shot meal. You held the molded crust on the outside, ate the inside then threw away the contaminated crust. Yes you think that is simple. It was, Simple works. However in a real Cornish Pasty they varied the mix from left to right to give the main course through to the dessert for the Miner. On the left you would get the meat course as you depict. On the right there would be a fruit desert. I was not told what Fruit, but it is obvious, It depended on season, in that climate. Apples preserve all yoear round, Blackberries in season, strawberries in season, Preserved fruits out of season. I would not be surprised if it didn't finish with Marmalade on certain days in the year. NOW cook me a REAL Cornish pasty
Just made these! Best pastry I’ve ever made and by a big margin too. Never getting it right put me off, so I’m really happy I followed this recipe to the letter. The pasties tasted amazing - the white pepper is fantastic. The perfect amount! Many thanks!
Thanks Mr. Paul. It was a fun ride. Bless you good sir
Love your videos Mr Paul. Your recipes are fantastic. I can tell that you are a master pie maker!
Glad you like them Matt. Not sure about Master Pie maker but I have been making them for 60 years so have had a lot of practice. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Wonderful Very clear and gr8 tips and excellent cooking. Thankyou Angie
Thank you Angelica for watching and taking the time to comment, I really do appreciate that.
I must add love the simple idea of using a cake tin as your cutter excelled idea
Beautiful as always. Love the coarseness of the mince and the idea for adding breadcrumbs.
Also thank you for showing how to keep safe using a knife when cutting vegetables.
You are right, too many chefs like to show off their knife skills :)
Thank you for your very kind words Elaine, it's nice to know my videos are appreciated.
I can't tell you how good it was to see your face today!! Particularly your delightful chuckle. Keep that up. Laughter has profound healing benefits!😊I hope your baby steps and little bites of ordinary life continue bring your strength back to having your coffee and musing over what magic to whip up for your Thursday meal. You are so missed but never forgotten...
From Cayambe South America
THANKYOU VERY MUCH for your recipe it is very clear, fantastic
I love it. GRACIAS again
I have been missing Cornish pasties so much in the last couple weeks and decided to have a go at making them myself. I made use of your pastry recipe and incorporated some suggestions you make in the video. Great videos you have here and presentation. I think I will give your Corned Beef Pie a try soon!
Sounds great Mark, thanks for the feedback, it's always welcome. I think you'll love the Corned Beef Pie.
The minced beef (suggestion): Aldi doesn't have a butcher& (my) state regulations won't allow another butcher to process it for you so .. But the thinnest steak & roll it up jellyroll style but make sure a pair of scissors ✂️ will fit around it. Begin slicing off pinwheels from the end of beef jellyroll. When you're done you'll have long, think strips. You can then either continue with the scissors cutting the long strips into short pieces or alternately, lie them all out flat and cut with a knife.. and there you have your minced beef.
From Denmark, Thank you for cornish pasties. They were delisious.
Glad you like them! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Made the pasty taste great keep up the proper old school recipes we love it😋😋
Thank you for watching Miles and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
nice recipe thanks for shairing
Thank you too for watching. Nice to hear from you again. Stay safe
Master Craftsman at work,great video,Ally
Looks good!
Loved your comment about fancy chefs because that is exactly the way I see them. I would much rather follow a down to earth chef such as yourself than any others. Thanks for the recipe and instructions.
Thank you!
Looks delicious! 😋
Thank you 😋
Nice interesting video watched to the end, I certainly picked up a few ideas for my next batch of Cornish pastes I usually make a dozen for the freezer, it’s great to get one from freezer for lunch
many thanks
Thanks Paul. Enjoying your videos. Aussie Bob 😊
Thank you.
I love, I will cook for my son’s birthday.
Sounds good Carmen, I hope he enjoys them, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Mr. Paul, Hello from this Englishman in California - yours is the version of Cornish Pasty I’m preparing today- Sunday February 2022 cheers 🤞
Thank you Sir. I shall be trying this recipe over the weekend, but using chopped skirt of beef.
Sounds great!
Definitely a good idea to add a bit of oil to keep the moisture in and if course the breadcrumbs. Will definitely try that the next time I bake them.
Thank you so much.
You're welcome Helen, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you for some great ideas on how to improve this Pasty that my English Mother use to make. I also like your style of cutting the vegetables. I will add a little carrot for color and because that is the way Mother use to make them.
I have to try and make theses my mother and sister made them with cornbeef you buy in a can turned out fantastic. ❤❤❤
I make this as a burrito filling and they are quick to make for lunch
love cornish pasties, they look really nice
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Ive been lookıng for step by step explanation of the pasty so happy to fınd you Mr Paul just what I was looking for thank you 😇
You're very welcome and thanks for watching my channel.
Just made some like yours but used left over roast beef chopped up but still very pleased with result will share them out tomorrow at work if they all like them will make more for all the extended family for their lunches
That's great Graham, I hope they all approve. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
👍👍👍Thank you for sharing
Thank you too for watching. Nice to know you're following me.
Thanks I've been living out side of England for 15years and thinking of some of the foods I miss and that's pies and paste big thanks Iam going to be looking for some sweeds big thanks great videos
tyvm for your amazing video, try eating them the next day, because I prefer mine cold!
I remember as a child, when we'd go on holiday to Cornwall (Padstow and north coast) pasties always looked like yours does, pleated on top and made with shortcrust pastry. At some point, they began to make these flat turnover shaped ones, pleated onnthe side, using puff pastry. Both delicious tbh :)
Hi Mr. PAUL,
I've made these Sunday morning, I proudly like to share with you all they turned out to my astonishment amazing, we had them for evening meal with Jersey Royal potatoes and some simple salad
Great job Mike and thanks foe the feedback, it's always appreciated.
Looks so tasty...
Thanks a lot. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
just joined your channel matey you know your stuff can't wait to get cooking I'm from Wolverhampton in the west midlands and love your well explained recipes keep up the good work take care all.
Hi Bob, welcome and thank you for watching and for taking the time to comment. I really do appreciate that,
Hi mr Paul I love to watch your cookery channel
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I enjoyed and subscribed!
Welcome aboard! Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hello Mr. Paul interesting video I am very tempted to blanching the vegetables just to start off
You will make the filling too wet they should go in RAW
Interesting thank you i will try that on my next batch
I came across your video, I like cornish pasty, I will try to make it thanks.
Hope you enjoy them Stef. Thanks for watching, if you have any questions do please get back to me.
Thank you
You're welcome Cynthia.
🇬🇧🤤😋 Paul you make it look so easy,
👏🏻😃 Thank you!!
You are so welcome Mamasan Kiley.Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Another beautiful and practical recipe, thanks Paul.
My pleasure David, regards to you both xx
Well I made the pasties and they were so good. I’ve never made them with raw ingredients before but I will from now on.
I’m going to try your egg custard tarts next. I tried making them last week, it was a disaster, I won’t go into detail but I ended up throwing them away. I will follow your recipe to the letter next Tim I make them.
Hi Pat, thank you so much for the feedback I really do appreciate it. Good luck with the Custard Tarts and do please let us know how it went.
You mentioned in your video you have a Cornish pastry machine in the shed? Any chance you could get that out and show us how it all works. im interested in the crimping.
Mashallah looks nice and yummy thanks for sharing! 😍😋👌
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr. Paul, hope you're keeping safe and well, you explained about pulling the pastry apart and it should pull like you shown, if I've slightly got the mixture wrong and it stretching is there anyway to rescue it or is it ruined
Hi Mike, That means you have developed the gluten in the flour, you can still use it but it won't be nice and short, it will be tough.
My grandmother was from Cornwall and she would make the pasties from the leftovers from Sunday roast peas carrots potato and the cut up Sunday roast
Nice to hear, sounds like your Grandmother had some sense. I got a ,mountain of abuse for daring to dice the veg instead of slicing and another load for mincing the meat. Thanks for that Malcom.
First batch done.
Grew up in Northern Wisconsin. We could go to a pasty shop for a pasty. There were more than one . Talking 1950’s.
There is pasty plant in Milwaukee. They are called Reynolds pasties.
For the bread crumbs, are you using fresh crumbled bread, stale bread or the pre-packaged dried type used for breading fried food like Paxo?
Hi, I crumb and dry my leftover bread and use that. We did try buying in commercial bread crumb in the bakery but found it was not as absorbent, possibky because it was ground too fine. Hope this helps. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
They look really tasty and thank you for including the pastry recipe, it’s the difference between a great and ok pasty.
My pleasure 😊
Hi Mr Paul, would you mind telling me why white pepper and not black. tried your custard tarts delicious. Cheers Mike
Hi. This is a great recipe which I would love to try. I would need to freeze some, so should they be frozen raw or cooked.
You can do either, now I'm on my own, I freeze the spare ones raw, thaw overnight in the fridge then bake them off as normal. Hope this helps.
My Cornish in laws, who are from Cornwall, well my mother in law taught me how to cook this delicious food the way she was taught.
Hi Kimmy, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Looks wonderful. Just a question about the water. Does it go with the meat mixture?
Yes it does, sorry. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi thanks for this. Is the pastry the usual 200g flour etc or do you need a bigger batch?
I usually make a 500g flour, 250g fat (50/50 lard and butter or Margarine) batch for this amount of filling. I hope this helps, Thanks for watching, satay safe. x.
I am Cornish by birth and it is so good to see a proper pasty !no carrot in ours,! Thankyou for your videos 😊❤
Great english baker RIP paul
Ogh! My Mam used to make these for us they were superb......not had one since 1995 😩🏴🇿🇦
They are so easy to make Heather and the smell when cooking is divine...you want to try making them like Paul.. I make them but mostly use skirt beef as I lived in Cornwall for over 46 years so learnt a lot from my lovely Cornish friends and am proud of my crimping too...its so worth it...😁👌👌
I want to THANK You Mr Paul for calling the Swede by correct name and NOT TURNIP that’s a different veg now I will make pasty’s from your recipe and amounts as well ,,,, Thank you once again
I am inspired to try this recipe. Thanks for teaching us 😊
Hope you enjoy it. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Be inspired please try them. I made them today and they are gorgeous. Loved them so much another family favourite. Mr Paul you are becoming our family"s Mrs Beaton!
@@belindagordon8847 I'm so pleased you made them and enjoyed them too. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking. I'm not sure about Mrs Beaton though!!! LOL x
Hey Paul, where and when do I add the cold water? Thanks.
After you have mixed in the oil
@@MrPaulsPantry Thanks buddy. 🤗
Hi Mr. PAUL,
I'M going to have a go at your pasties tomorrow, just got two queries, my wife says I've got to pick them with fork, and also can I put carrot in also, we had a family baker's called Wades of Abergele who you very much remind me of, they made wonderful pasties which had carrot in, I didn't want to mess them up your recipe if not to be added.
Thanks again for sharing so many wonderful and inspiring dishes, I whish you could give a little background about your working life along with how you leaned your profession.
Take care.
Mike Jones and family
Abergele, North Wales
Hi Mike, carrots should not really be in a cornish type pasty, some people started putting them in when they couldn't get the swede (turnip). In the bakery we never vented the tops of cornish pasties as the steam kept inside cooked the potato much quicker. If you drop me your email address I'll give you some background I think you'll find interesting. My email is Paul@mr-pauls-pantry.com
Hi Mr. Paul. I'm watching from America. Just subscribed to your channel! I'm loving your videos, and hope to make some of your recipes soon. I wonder if it'd be possible to, when giving measurements and temperatures, adding the measurements in pounds or degrees in farenheights etc. Us silly Americans never learned how to measure in grams or centigrades. It would be such a help, if you could. Anyhow, thanks so much for that, if you can, and thank you for your straight forward, uncomplicated way of showing us such lovely recipes. Also it's good to be told I don't have to feel bad that my knife skills aren't like most chefs like to do. That alone is so liberating! Have a wonderful day!
Thank you for subscribing, As for the measurements, at my age almost 80 I don't have the tome or the energy to start converting things, sorry. But, if you spend $10 on a digital scale you won't have to convert anything either. Thanks for watching.
@@MrPaulsPantry I didn't think of that, thank you! I will see about getting one soon. I sure understand, as I am nearly 71 and don't have the energy I used to have. I'll save your videos of things I want to make, untill I buy a digital scale. Looking forward to watching more from you. Thank you again. Have a lovely day.
Hello Mr Paul..
Love you homemade recipes...
What kind of beef is used??
I have some Beef Brisket would this be suitable for the Cornish Pasty??
Yes, definitely, normally Beef Skirt is used but these days it''s not easy to find
@@MrPaulsPantry
Thankyou...
Keep up the great video....
Love your meals of the week....
I loved the video, please can you show sourdough bread? By the way I am new so I don't know if you have already done it.
Hi there,
Sorry, but I never did make sourdough bread in my bakery in the UK or here in Spain. As I don't particularly like it and living alone it's not something I bake at home either, so I've had no experience with sourdough at all. I do have a white sandwich loaf and bread roll videos on youtube.
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Delish!
Currently with floury hands giving this a go :) I found Swedes in Consum even though I'm also growing some because I've not seen them here in Spain before. So far the recipe is very easy to follow although I may have made then far too large lol oh well, nevermind :) Thank you for the recipe. Will return when they are cooked and I've stuffed my face.
Sounds great Popsicle, I would love to see a photo of them, you can either email it or send via my Facebook page. When I had my bakery here I had to have them sent from the UK. Don't forget, in the future you can freeze them raw, then thaw them in the fridge overnight, egg wash them and bake as normal. That way you won't have to eat them all at once and it's cheaper on clothes too !! Stay Safe
i guess Im randomly asking but does anybody know of a trick to get back into an instagram account..?
I stupidly lost my login password. I love any help you can offer me!
@Colten Troy instablaster =)
@Callan Casen Thanks so much for your reply. I got to the site through google and I'm waiting for the hacking stuff now.
Takes a while so I will get back to you later when my account password hopefully is recovered.
@Callan Casen It worked and I now got access to my account again. I am so happy:D
Thanks so much, you really help me out!
I'm going to make a batch but i have too many for one person. can i freeze? do i freeze before or after cooking? I've made four batches of your shrotbread now. excellent taste...no good for the waistline
Hi there, yes you can freeze the pasties either raw or cooked. I personally prefer to freeze them raw, thaw in fridge overnight then bake off as normal. Thank you also for the shortbread feedback, it's always good to hear. Have a good day.
Hi paul i make a stew then the left over i make pasties or pies much the same but the food is cooked prior but great video thanks
Hi Dave, thanks for watching and taking the time to comment.
I'm watching in America and I'm not familiar with the vegetable Swede but it looks like a rutabaga. Are they the same?
Yes just different names
Is white pepper milder than black pepper? Is that why it's preferred for this recipe?
NO, it has a completely different flavour and is hotter than the black, They are in fact both the same berry. Both black and white peppercorns are berries from the piper nigrum plant. The primary difference between the two is a matter of processing. ... On the other hand, with white peppercorns, the outer layer of the berry is removed either before or after and it is dried so that only the lighter coloured inner seed is left..
thank you for sharing with us of your experience, and delicious recipes!
NO, Thank YOU Kelvin. It really makes my day when people like yourself take the time and trouble to comment, I'm happy to help.
@@MrPaulsPantry the pleasure is always mine. As a matter of fact, thank you for your sharing. I could hardly find such experienced teaching elsewhere!
Mr Paul swede is one root vegetable I can't get in my country can I replace it with turnip?
Hi Dorothy, yes you can. If you're in the US swede is called Rutabaga
SO glad I found this recipe - I live on a Greek island and can't get Swede - but an English friend of mine brought some over. Our local butcher is only too happy to mince any beef I buy from him (have bought mince from the nearest supermarket - 30 miles away - and it's been so fatty!!). Never made pasties with breadcrumbs before so that's a great tip. Also a great tip about the pastry. I'm going to add some diced carrot. QUICK QUESTION -- I would make two BIG pasties as opposed to small ones - would that affect the temperature and timings? Thank you - and I hope your weather in Spain is as beautiful as ours x Have subscribed.
Hi, Thanks for your comment. You may have to cook them a little longer, the best way is to check the internal temperature which should be over 75ºC. Here in Spain we have hot weather warnings, today on my terrace under the vines it's 42ºC, Thanks for subscribing. See more recioes on my website at mr-pauls-pantry.com/
@@MrPaulsPantry Thanks very much -- don't get burned
hi mr paul. my wife is always wary about uncooked meat. can you fry the meat for a minute to seal it first.
If your wife is so fussy she should buy a meat thermometer, the internal temp. for anything with meat in should read 75ºC or above. Frying the meat for a minute is more dangerous than cooking in the oven from raw.
Please praise mr paul he is very good xx
My Cornish grandfather said that when he lived there and in his earlier days once in the USA, the crust was made with suet, or the fat around the kidney. He said it was delicious. I doubt that you can buy suet any longer and I don't think most butchers in the USA know what suet is. In later years, my grandmother and mother made a great crust using old-fashioned Crisco shortening. What you call suede there, we call rutabaga in the USA. Yes, I grew up on pasties, and rutabaga was always included, along with the meat, potatoes, and onion. The meat included in the pasties I grew up on was what we call in the USA, stew meat, or chuck meat. The meat was partial frozen so that my mother and grandmother could more easily slice it thin. Oh gosh, the looks I received as a child in the USA with a pastie in my lunchbox. The other children had a simple sandwich and looked at me with bewilderment, wondering what I was eating. LOl. Pasties are a fave memory of mine and I hope to visit Cornwall one day. My grandfather was born in Redruth.
May I suggest weighing the pastry, then using a tortilla press?
Hi Arthur, Thanks for subscribing and Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you. This was very helpful.
Be careful with vegetable oil!s. Many are not processed in a healthy way. Grass fed/organic butter is very healthy for you.
The heavy thick crimp was to make a sort of handle for the miners to hold on to with their dirty hands down in the mines where they ate their lunch.
c'est un drole de gars , lorsqu 'il loupe son truc , il nous fait croire qu"il a une deuxieme version de sa recette . lol; son grand plaisir est de passer à la tv . difficile de faire comme raymond oliver , indeed !
Je suis désolé Patrik, je ne parle pas français et Google translate n'a aucun sens. J'ai eu des boulangeries au Royaume-Uni et ici en Espagne pendant plus de 60 ans et tout ce que j'essaie de faire, c'est de transmettre mon expérience. La télévision est la seule option disponible car il est très difficile de cuisiner à la radio. Bonne fin de semaine.