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How To make True Cornish Pasties
3/4 c Butter, unsalted; cold
6 T Shortening; chilled
3 c Flour, bread
1/2 ts Salt
1/3 c ;Water, ice (about)
3 Lamb kidneys
1/2 lb Steak, fat free
2 md Potato
1 md Onion
1 lg Carrot
1 Garlic clove
2 T Parsley; chopped (opt)
3/4 ts Salt
1/4 ts Nutmeg
1/4 ts Pepper, black
1 lg Egg; beaten
Cut fat into the flour with a pastry blender or 2 knives or an electric mixer until the mixture is blended and forms lumps the size of peas. Rub mixture between your fingers until you have a fine grained texture. Add just enough ice water to make it stick together and quickly knead it into a smooth and shiny ball. Speed is important. Cover and refrigerate for 60 minutes before rolling out. Halve the kidneys and remove film and fatty core. Dice the kidneys and steak very fine. Peel and chop the vegetables equally as fine. Mix well in a bowl with parsley and spices. Preheat the oven to 375 degrees F. Roll out the unsweetened pastry to a thickness of 1/8 inch and cut into 3-inch rounds with a cookie cutter. Put a spoonful of the meat mixture in the center of the rounds. Paint the edges lightly with water. Cover with the remaining rounds, pinching the edges together very firmly. Prick well with a fork. Place on a baking sheet and paint with the egg. Bake 30 minutes.
How To make True Cornish Pasties's Videos
Cornish Pasties
Traditional British comfort food this week with these delicious Cornish Pasties. Chunks of tender beef and vegetables in the crumbliest pastry case. The perfect snack food. No wonder over 120 million pasties are made and sold each year in the UK. Here is my recipe. Hope you enjoy. Leave a message below and if you haven't subscribed to my channel yet then please do :)
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How to make CORNISH PASTIES | Traditional Pasty Recipe
The one where Matt risks the ire of the Cornish by showing you how to make a traditional Cornish Pasty except it's not a Traditional Cornish Pasty because it's not made in Cornwall OH GOD PLEASE DON'T COME FOR ME CORNISH PASTY POLICE.
Recipe starts at 2:55
Recipe:
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Ingredients
For the pastry:
500g Strong White Bread Flour
125g Unsalted Butter
125g Lard
1½ tsp Salt
175ml Cold Water
1 egg, to glaze
For the filling:
400g Beef (Preferably Beef Skirt)
300g Potato, peeled and diced
150g Swede, peeled and dice
150g Onion, diced
Salt & Pepper, to season
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All music courtesy of Kevin MacLeod and is licensed under a Creative Commons Attribution licence (
Cornish Pasty | Hugh Fearnley-Whittingstall
Use your leftovers to great effect. Put your stew in a pasty for a tasty lunch!
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British Cook - Cornish Pasty Recipe - REAL Locals Baking Recipe TOP SECRET
British Cook - Cornish Pasty Recipe - REAL Locals Baking Recipe TOP SECRET. In this episode of British Cook I show you my SECRET Cornish Pasty Recipe, this baking recipe is something you will love! Being born in Cornwall and having lived here most of my adult life the Cornish Pasty is something I love, adore and I am very passionate about. A Devon Pasty just isn't the same! This easy pasty recipe is exactly how a local Cornish lad - me makes his secret Pasty recipe, a real Cornish Pasty Recipe so if your searching for #Pasty #CornishPastyweek or #pastysmile your in the right place. No need to buy a pasty by post, just make one yourself, it's so tasty, easy and simple. In this video I also show you how to make pasty pastry, something people often struggle to do in a few quick and easy steps you can make this real Cornish Pasty Recipe. Take a look at how beautiful it is in Cornwall, join me at Bedruthan Steps and then as I pop to my local Cornish Butcher in Tywardreath linked to Dauphine Du Maurier to make this skirt pasty recipe. Imagine you are here in Cornwall, breathing that fresh Cornish Air, smelling a delicious Cornish Pasty. From me - BritishCook, enjoy! .#BritishCook #BritishFood #Pasty
Homemade Cornish Pasties = A True British Classic!
I am going to show you how to make the most AMAZING homemade Cornish pasty, a true British classic!
NOTE: I don't know why I said coal in the video, ???? I meant tin miners sorry folks. Didn't mean to offend anyone. I think I might have been tired (and probably a little nervous) when recording it..
My Cornish pasties have tender peppery chunks of beef mixed with melt-in-your-mouth vegetables, all wrapped up in buttery golden pastry. The Cornish Pasty is one of the most famous foods to come out of the south of England, and I can completely understand why the Cornish folk have so much pride in this tasty hand-held meal.
Full recipe including hints and tips here:
Ingredients for the Cornish pasties:
Pastry:
450 g (3 2/3 cups) plain (all purpose) flour. plus a couple of tbsp extra for rolling out the pastry and sprinkling on the tray later
2 tsp baking powder
1 tsp salt
125 g (1/2 cup + 1 tsp) unsalted butter chopped
2 egg yolks
125 ml (1/2 cup) cold water
Pasty Filling:
450 g (1 lb) potato peeled and finely diced
150 g (1/3 lb) swede/rutagaba peeled and finely diced
150 g (1/3 lb) onion peeled and finely chopped
300 g (2/3 lb) thin sliced skirt steak or sirloin finely chopped
1 tsp salt
1 tsp ground black pepper
3 tbsp butter diced
1 egg beaten
#ComfortFood #BritishClassic #Baking
How Traditional Cornish Pasties Are Made | Regional Eats
Made with a golden pastry enveloping a tender beef and vegetable filling, Cornish pasties have humble origins. Originated as a portable lunch for workers and notably miners, everything in a pasty — from the pastry dough to its fillings — is made to withstand a journey underground without falling apart.
For more, visit:
MORE REGIONAL EATS VIDEOS:
How English Bacon Is Made | Regional Eats
How Cornish Cheese Is Made Using A 400-Year-Old Recipe | Regional Eats
How Traditional Cumberland Sausages Are Made In England | Regional Eats
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#CornishPasties #RegionalEats #FoodInsider
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How Traditional Cornish Pasties Are Made | Regional Eats