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!
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.
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...
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.
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.🌞
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.
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 :)
My mom from Atlantic Mines, Michigan always minced her meat with the meat grinder.. potato and onion, and only her pastie would have rutabaga.. Homemade pastry, it was the best.. I make them but I use refrigerator pie crust, never developed a knack for making a crust,lol….
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
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.
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 :)
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/
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
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/
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/
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)
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
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/
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/
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!
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 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
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.
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/
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.
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 .
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.
A crimp on the top is how a devon pasty is made in cornwall it is criped on the side.dont mince the meet it should be skirt beef add butter in the pasty to keep it moist.no bread crumbs in a pasty
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 .
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.
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.
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/
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/
I’m Cornish, never ever minced our meat always used skirt cut up, never ever used breadcrumbs either, so definitely not an authentic Cornish pasty, and my mother was an expert famous for her pasties.
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
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...😁👌👌
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.
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.
Don't tell that the lunatics in Cornwall Ian, they have a heart attack if you crimp one on top instead of the side. Thanks for taking the time to comment, I do appreciate that.
Hi, There, I totally agree, however I did mention in the video about the meat normally being chopped not minced. As for the skirt, as I'm being watched all around the world there are many people who have never heard of skirt and even in the UK one would be hard pressed to find it in most supermarkets, so by giving an alternative it encourages more people to give it a try. 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/
@@MrPaulsPantry no problem for me,,,, Hugh fearnley whittingstall used left over beef stew for the meat filling,,,, not a traditional cornish pasty, but it looked delicious and cooking should be about what pleases you
@@hellohandsome9875 Sorry I seem to have missed this reply, my apologies. I think most regional recipe are a little different because people used what they had to hand at the time.
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/
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/
Quick tip if you tile your vids with the item you are cooking ie ( scottish shortbread )you will get more hits/watchers, I notice some of your vids have vague titles so they wont come up in search results so easily. cheers.
@@MrPaulsPantry Sorry typo I meant title/name your videos precisely as you have with your ( scottish shortbread ) vid. That's probably why it has so many views, as more people search for ( scottish shortbread ) ie your video ( Using my long lost secret ingredient ) if for example you titled/named it ( Roast potatoes Using my long lost secret ingredient) you will get more views as more people search for ( roast potatoes) I hope this makes sense. also vids over ten minutes will help build your channel, good luck.
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/
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
Swede? 😲 😳 It's a rutabaga! (In the US anyways) And... It's my favorite of favorite root vegetables and just about my favorite vegetable of all 😋! I do one cheat on prepping the rutabaga.*warning at the end* It is so much easier to peel if microwaved for 6-7 minutes, not to the point of cooking through, but to where the skin is softened and wax is melted. ***DO NOT TOUCH WITH BARE HANDS! The outside will be very hot and if there's wax it might stick to your fingers and burn. Let sit for a few minutes until cool enough to handle, then peel and cut as any given recipe calls for.
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/
Yes Janet, in fact the traditional method in Cornwall is to chop the meat small with a knife, most traditionalists frown on mincing the meat. Thanks for watching, have a good week.
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 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
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.
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!
@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.
![NLE Choppa - Or What ft. 41 (Orchestra Mix) [Official Music Video]](http://i.ytimg.com/vi/biOFASEgSOM/mqdefault.jpg)
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!
Thank you for taking time to share your baking skills with the world. 🫓
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.
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.
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...
I must add love the simple idea of using a cake tin as your cutter excelled idea
I've been making these pasties for the last three years, they always turn out perfect,and taste beautiful, many thanks,
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.
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.🌞
I have to try and make theses my mother and sister made them with cornbeef you buy in a can turned out fantastic. ❤❤❤
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.
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.
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.
My mom from Atlantic Mines, Michigan always minced her meat with the meat grinder.. potato and onion, and only her pastie would have rutabaga.. Homemade pastry, it was the best.. I make them but I use refrigerator pie crust, never developed a knack for making a crust,lol….
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
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.
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 :)
Mr. Paul, Hello from this Englishman in California - yours is the version of Cornish Pasty I’m preparing today- Sunday February 2022 cheers 🤞
Thanks Mr. Paul. It was a fun ride. Bless you good sir
Thank you for the onion tip, I always used the chef method, your method has one less step so is faster and easier.
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/
Master Craftsman at work,great video,Ally
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
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/
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/
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/
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 make this as a burrito filling and they are quick to make for lunch
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 am Cornish by birth and it is so good to see a proper pasty !no carrot in ours,! Thankyou for your videos 😊❤
Your tips are very helpful xx
Glad you think so Chrissie x
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
Thank you Sir. I shall be trying this recipe over the weekend, but using chopped skirt of beef.
Sounds great!
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/
nice recipe thanks for shairing
Thank you too for watching. Nice to hear from you again. Stay safe
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/
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.
Great english baker RIP paul
Thanks Paul. Enjoying your videos. Aussie Bob 😊
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,
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
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.
From Cayambe South America
THANKYOU VERY MUCH for your recipe it is very clear, fantastic
I love it. GRACIAS again
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.
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.
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.
tyvm for your amazing video, try eating them the next day, because I prefer mine cold!
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/
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.
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.
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 .
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.
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.
A crimp on the top is how a devon pasty is made in cornwall it is criped on the side.dont mince the meet it should be skirt beef add butter in the pasty to keep it moist.no bread crumbs in a pasty
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 .
I love it!♥️😋🤠
For those of you who are unfamiliar with British nomenclature Swede is a rutabaga.
🇬🇧🤤😋 Paul you make it look so easy,
Brilliant
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/
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.
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.
Also arsenic on their hands
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.
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/
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/
Another beautiful and practical recipe, thanks Paul.
My pleasure David, regards to you both xx
Please praise mr paul he is very good xx
I’m Cornish, never ever minced our meat always used skirt cut up, never ever used breadcrumbs either, so definitely not an authentic Cornish pasty, and my mother was an expert famous for her pasties.
Yes girl my mum once cooked them . The only time I had one just like mums was on holiday in NZ
Minced? 😮
Mr Paul does say this isn't the traditional recipe
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.
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
We call them in my neck of the woods a Bedfordshire Clanger.
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...😁👌👌
Thank you!
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.
First batch done.
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.
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.
Looks good!
Actually pasties appear in a Devonshire cook book long before Cornwall adopted them.
Don't tell that the lunatics in Cornwall Ian, they have a heart attack if you crimp one on top instead of the side. Thanks for taking the time to comment, I do appreciate that.
Thank you
You're welcome Cynthia.
Can you add carrots and celery?
Never heard of the meat being minced and traditionally its skirt,, but I agree with dicing the onion, no need at all to do it the "cheffy" way
Hi, There,
I totally agree, however I did mention in the video about the meat normally being chopped not minced. As for the skirt, as I'm being watched all around the world there are many people who have never heard of skirt and even in the UK one would be hard pressed to find it in most supermarkets, so by giving an alternative it encourages more people to give it a try. 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/
@@MrPaulsPantry no problem for me,,,, Hugh fearnley whittingstall used left over beef stew for the meat filling,,,, not a traditional cornish pasty, but it looked delicious and cooking should be about what pleases you
@@hellohandsome9875 Sorry I seem to have missed this reply, my apologies. I think most regional recipe are a little different because people used what they had to hand at the time.
@@MrPaulsPantry I totally agree, I don't think there's many recipes I've cooked when I haven't tweaked it a little bit
I grew up with mince, that’s what we call it in Scotland.
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/
Lovely.
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....
Hi Mr Paul, would you mind telling me why white pepper and not black. tried your custard tarts delicious. Cheers Mike
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/
👍👍👍Thank you for sharing
Thank you too for watching. Nice to know you're following me.
Looks delicious! 😋
Thank you 😋
Quick tip if you tile your vids with the item you are cooking ie ( scottish shortbread )you will get more hits/watchers, I notice some of your vids have vague titles so they wont come up in search results so easily. cheers.
Hi Graham, not sure what you mean with " tile your vids with the item you are cooking ie ( scottish shortbread ) If possible please email me.
@@MrPaulsPantry Sorry typo I meant title/name your videos precisely as you have with your ( scottish shortbread ) vid. That's probably why it has so many views, as more people search for ( scottish shortbread ) ie your video ( Using my long lost secret ingredient ) if for example you titled/named it ( Roast potatoes Using my long lost secret ingredient) you will get more views as more people search for ( roast potatoes) I hope this makes sense. also vids over ten minutes will help build your channel, good luck.
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/
👏🏻😃 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
Hey Paul, where and when do I add the cold water? Thanks.
After you have mixed in the oil
@@MrPaulsPantry Thanks buddy. 🤗
Swede? 😲 😳 It's a rutabaga! (In the US anyways) And... It's my favorite of favorite root vegetables and just about my favorite vegetable of all 😋!
I do one cheat on prepping the rutabaga.*warning at the end* It is so much easier to peel if microwaved for 6-7 minutes, not to the point of cooking through, but to where the skin is softened and wax is melted. ***DO NOT TOUCH WITH BARE HANDS! The outside will be very hot and if there's wax it might stick to your fingers and burn. Let sit for a few minutes until cool enough to handle, then peel and cut as any given recipe calls for.
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/
If you don’t go to a butchers and you don’t have a mincing machine, can you just do really small dicing of the meat??
Yes Janet, in fact the traditional method in Cornwall is to chop the meat small with a knife, most traditionalists frown on mincing the meat. Thanks for watching, have a good week.
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.
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
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. 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.
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!