A Simple Cornish Pasty Recipe | British food
In the video today we will be making the classic Cornish pasty. The ultimate meat pie! This is classic British food and the perfect all in one meal. In this video we will not only make a traditional Cornish pasty but also a savoury/sweet Cornish pasty and my favourite to eat, one side you have your main meal of meat and vegetables and the other side a delicious apple pie for dessert. It’s not only simple to make but delicious and the perfect snack to take on a picnic. Thanks for watching I hope you enjoy this video.
* I would like to say that I have heard since making this video someone has pointed out to me that making half and half is only a recent thing and was not common practice or is there evidence of this in the Cornish Pasty museum. I had learned differently but will always try and share facts about what I cook.
Ingredients
Shortcrust Pastry
*Half fat to flour and then add water just until the pastry comes together also a pinch of salt but the measurements I used today to make two pasties is below.
200g Flour
100g (cold butter)
Pinch of salt
Cold Water 60-80ml (ish)
Flour for rolling out pastry
I don’t measure these ingredients
1 Beef steak (skirt steak is used in traditional Cornish pasty)(1 steak/with marbling for 2 pasties)
½ Swede
½ White Onion
Salt
Black pepper
2-3 Potatoes
½tbs Butter
1tbs Flour to sprinkle inside
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#Cornishpasty
#Britishcomfortfood
#homemadecornishpasty
The Cornish Pasty....A proper Ansom pasty indeed
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The Cornish pasty is one of the nations best loved dishes, and rightly so. The Cornish pasty has a long and deep history, and has served the county of Cornwall for decades. The Original Cornish pasty is said to have been a creation by the wives of tin miners, as a means to provide them with a portable warm meal. The outer pastry casing was used as a sort of biodegradable lunch box, that contained the meat and veggies. The miners would then eats the pasty from the middle, leaving the hard edges crust behind. The crimped crust would act as a handle, so the miners wouldn't get their arsenic coated fingers all over their beloved pasty.
Now what makes a great Cornish pasty, is the ingredients you put in. You must use fresh vegetables and meat, a good home made pastry also makes all the difference I can tell you. Also, for it to be called a real Cornish pasty, it must only contain turnip - which is known as swede or rutabaga to those outside of Cornwall - potato, onion, beef skirt, salt and pepper. The ingredients must be assembled raw, and it must be shaped into a D shape and be crimped. Everything else is pretty ambiguous.
You wouldn't think that such few ingredients could produce such a wonderful meal, but it does. It is a meal in itself, and contains everything you need all in one neat, delicious parcel. I top my meat with a knob of butter, which helps produce a small amount of gravy, but you can use clotted cream as well. The way in which you prepare the veg is also a hotly debated topic, but again it will vary from person to person. You can slice the veg and layer it all before adding the meat, or you can dice it, and mix everything together with the meat.
#cornishpasty #pasty #cornwall
It really is a delicious thing to eat providing you make it right.
To make my Cornish Pasty you will need:
►500g of strong white bread flour
►125g of unsalted butter
►125g of lard or vegetable shortening
►1 tsp of salt
►About 170ml of cold water
For the filling
►450g of beef skirt
►400g of diced potato (firm waxy variety)
►200g of diced Swede (Turnip in Cornish, rutabaga in parts of America)
►1 medium diced white onion
►Roughly 1/2 tsp of ground white pepper
►Roughly 1/2 tsp of ground black pepper
►Thin slices of butter for the top of the filling
►1-2 Beaten eggs
Something to cut the pastry discs with, around 23cm in diameter.
Music by Joakim Karud
Cornish pasty recipe - World Pasty Champion
Watch Gillian Francis - Amateur World Pasty Champion 2018 - make a Cornish pasty according to the official recipe from the Cornish Pasty Association.
Celebrate the Cornish pasty at the Eden Project's World Pasty Championship, held annually on the Saturday before St Piran's Day (5 March). At the event, amateur and professional bakers from around the world battle it out to create the ultimate baked delicacy. There's also a great line-up of live music and comedy.
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How to make a proper Traditional Cornish Pasty Cousin Jacks Pasty Co
Learn how to make a proper Traditional Cornish Pasty in this short film made at the home of the handmade Cornish Pasty in Australia, Cousin Jacks Pasty Co. in Bondi Junction, Sydney.
Alright Pasty lovers, dont forget to check out this other video by the Cousin Jacks guys:
Cornish Pasties Recipe From 1899 Cottage Cookery - Old Cookbook Show
The bullies. The name-callers. The people who feel the need to threaten over a simple recipe for a meat pie. A MEAT PIE!!! Have once again ruined the comment section - I don't want to read and moderate the comments anymore; so they are shut off.
I'm tired - so tired of the pundits arguing about 'Authentic' and basing their claims on 'what they've heard' rather than on actual historical research through cookbooks. While it's true this recipe isn't from Cornwall, it is fairly representative of recipes in Cornish cookbooks from this time period and earlier. Those of you arguing about how 'Cornish Pasty' are now protected by law; well that's fairly recent (2011) and was fought for by a group of commercial bakers trying to protect their financial interests in the EU and not the actual historical recipe. Yes these are small - but they represent what and how much working class and lower people ate in this time period. Excess is a fairly recent phenomenon.
Cornish Pasties Recipe From 1899 Cottage Cookery - Glen And Friends Old Cookbook Show
In this episode of the Old Cookbook Show, we're cooking up some Cornish pasties from a 1899 cottage cookery book!
This recipe for Cornish Pasties (meat pies) is from a working class cookbook published in 1899.
Cornish Pasties.
1 Oz. Raw Meat.
1 Oz. Raw Potato.
1/2 Teasp. Raw Onion.
1 Saltsp. SALT
¼ Saltsp. Pepper.
¼ Lb. Flour.
¼ Teasp. Salt.
¼ Teasp. Baking Powder.
1 ½ Ozs. fat
Water
Cut the meat and potato into small dice; chop the onion up very finely, add the pepper and salt, sprinkle with water, mix all well together; rub the flour to avoid lumps; mix flour, salt, and baking powder.
If necessary. soften the fat by workIng it with a knife; rub fat into flour with the tips of the fingers;
make into a stiff paste with water; flour board and pin; divide paste in four, and roll it into four rounds; put a quarter of the mixture on to each round; wet edges; join on top and form a frill; prick the pasties; bake in a moderate oven from half an hour to three-quarters of an hour.
NOTE.-Any mixture of meat or vegetables mav be used for these; pork, onion, and sage being a favourite combination.
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Simple recipe from Jus-Rol to make the perfect Cornish Pasty at home!
These Cornish pasties are a great snack and can be eaten hot or cold, either way is delicious! With a crunchy outside and vegetable and meat filled inside, these pasties are the ultimate comfort food!
Check out more baking tips and tricks here: