Hello, Mr Cooper! Nice to see another cornish recipe in here. Such a "strong" meal this video brought us, perfect during a work day in the mines and also perfect for recovering patients. Ha ha! The pasties look delicious! Thanks once more!
The first time I had pasties was in Mineral Point Wisconsin. They had a Cornish mining population quite early in the state's history. They are also a histoic food in the Upper Peninsula Muchigan and the Iron Range in Northern Minnesota. All very high mining populations. I make a veriation of these my self, but with potato bread crust...a family recipe from the Upper Peninsula. Thanks for sharing Geoff. 😀
Hi Mary. I shall have to experiment with potato flour crust to see if I can get a sturdier crust. In the 'olden days' they used a barley flour, from what I read, which made them hard enough to drop down a mineshaft without breaking. Not sure I believe that though.
Hi Geoff I didn't know you used bread flour for Cornish pasties. I absolutely love your baking channel, thank you. I'm in Somerset so I will try and think of suggestions for my regional recipe 😊
HI Diane. I used bread flour since it has a higher protein content that plain flour, so will actually be a more robust pastry. I would love some suggestions for regional recipes.
Really good video, clearly presented. Ilike using the insert from a cake tin as a template. Good information on baking at higher temperature,then lowering it.
Good morning Geoff. Well done 💕 cornish pasty. Lovely lunch with Colesllaw. I made these once with a tin of cornbeef. As a project, kids where off School. Quite tasty. Prefer the original.
Hi Geoff, pasties are one of my favorite meals. I lived in the Upper Peninsula of Michigan where you get judgement based on if you top with gravy or ketchup ;-)
Hi Katherine. I hadn't eaten a Cornish pasty for many years until I made these. But I am going to make them again and have one with chips(french fries), so probably ketchup would be most appropriate. I do love a nice thick gravy though.
My word, Geoff, is there nothing you can’t make. Clever old stick, you! I made pasties often many years ago but they never looked as neat as yours! Were the meat chunks cook through? Were they tender? Great video though it would be easier for me to catch a plane and join you for lunch than try them myself. Have a grand day x
Hi Mary. I take exception to the 'old stick' reference. Old I may be, but with my expanding stomach I am not a stick. LOL. The meat was cooked through and quite tender. It depends on the cut of meat used. I will pop one in the freezer for when you get here.
Thanks Geoff. I think I'll try the recipe for our Platinum Celebration party. If I were to make them half size, would I still need to bake them for the same time?
Lovely!!! Nice memories from Colchester, where I used to buy these pasties in a shop near the city center (if you can think of a city center in Colchester :-P ), many years ago, when I was living there. I will try to make them, but in Argentina we don't have swede (or at least is not common, and I wouldn't know where to buy it). Can you think of something that I could replace it with?
HI Alina P. Swede is similar to turnip(nabo?). So if you can find turnip that might be a good replacement. You can also use carrot, though the flavour will be different. But if is fine to use as a substitute.
They look so good! I made Empanadas for my son a couple days ago, they were stuffed with mince, potato, golden raisins and seasonings. Interesting how different cultures developed their own version of hand pies for eating on the go or away from home. Question: Why is carrot not to be used?
HI Swamper60. I am thinking of doing some minced beef empanadas as well. Cornish pasties don't contain carrot. I think historically including carrots was considered an inferior pasty. Or so I have read. But, as I mentioned in the video you can use them, and other veg and they will be good pasties, just not Cornish pasties.
@@geoffsbakingblog Ah ok, I was wondering why it was such a "no-no". Empanadas are amazing, I used pre-made dough this time around, but I usually make the Masa Dough (Ground white corn), I work with a guy who's Mom is from Colombia and that is what they use.
Hope your well, me and the missus have been binge watching you for the last 8 hours or so 🤣 either your content is really good or we have no life..... I'm going to say the content is great.... We found you looking for a Madera cake recipe and just went on from there. I wondered if you could settle a little debate we have been having for us? We have both picked up on an accent creeping in particularly when you pronounce you L's and were both trying to work out where it is your from. Anyway, were both gonna give a few of these a bash and see if we can make them as tasty as yours look. Subscribed and look forward to future videos 👍😁
HI Skatezors. All is good here, thanks very much. I am glad you found the channel and enjoyed watching some videos. As to your question, I was born and raised in the London area. I do have a slight affectation, it seems, with pronouncing the 'L' in words such as milk, or when they are at the end of a word. I tend to over pronounce the 'L' rather than let it bleed into the word.
@@geoffsbakingblog damn I lost that bet then! I thought you had a Welsh twang haha. We're from Wales so thought you may of been from our way. Not your typical London accent haha. Then again I suppose saying Apple's and pears could cause an issue when teaching us to make meat pies 🤣😉
Hi Mary. Thanks very much. The swede is different to turnip, though in Cornwall swede is sometimes called turnip. Swedes are actually Swedish turnips, hence the name. They are larger than turnips and have a yellow flesh(turnips have a white flesh). Swedes also tend to be harder and have a sweeter taste. I have never had turnip greens, but have noted their use in several cookery programs on tv.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I've been waiting for this one. I'm definitely following your recipe for these!
HI Marco. I hope you enjoy them.
Excellent, as always, Geoff. Thanks!
Hi Allen. Thanks. You are most welcome.
Absolutely delicious Recipe. Easy n quick recipe. Well prepared. regular viewer here, have a great day
Hi Swanky Bohemia. Thanks very much. Have a good day yourself too.
Hello, Mr Cooper!
Nice to see another cornish recipe in here. Such a "strong" meal this video brought us, perfect during a work day in the mines and also perfect for recovering patients. Ha ha! The pasties look delicious!
Thanks once more!
Hi Olga. Yes these make a nice hearty meal for those recovering. I hope someone will make some for you.
The first time I had pasties was in Mineral Point Wisconsin. They had a Cornish mining population quite early in the state's history. They are also a histoic food in the Upper Peninsula Muchigan and the Iron Range in Northern Minnesota. All very high mining populations. I make a veriation of these my self, but with potato bread crust...a family recipe from the Upper Peninsula. Thanks for sharing Geoff. 😀
Hi Mary. I shall have to experiment with potato flour crust to see if I can get a sturdier crust. In the 'olden days' they used a barley flour, from what I read, which made them hard enough to drop down a mineshaft without breaking. Not sure I believe that though.
Thanks for the video.
HI Bruce. You are welcome.
Nice one ! Thanks for the video !
Hi Denis V. You are most welcome.
Oh yes! tasty meat and veg parcels! On it! Thank you Perfect treats for another roadtrip!
Hi Julie-joy. Yes these would be great tucked in your pocket when taking a trip.
Hi Geoff I didn't know you used bread flour for Cornish pasties. I absolutely love your baking channel, thank you. I'm in Somerset so I will try and think of suggestions for my regional recipe 😊
HI Diane. I used bread flour since it has a higher protein content that plain flour, so will actually be a more robust pastry. I would love some suggestions for regional recipes.
@@geoffsbakingblog guess it will have to include cider or cheddar 🧀 🍏
@@dianesadler oh yes
Enjoyed your explanation regards the pastry needing to be robust, watching from New Zealand👋
HI Jeff. I hope all is well in New Zealand. Yes the pastry needs to be quite robust as these are really designed to be held in the hand as eaten.
I made your cheese and onion pasties so delicious now I have to make these
Hi Penny. I am glad you enjoyed the cheese and onion one. I hope you like these too.
Really good video, clearly presented. Ilike using the insert from a cake tin as a template. Good information on baking at higher temperature,then lowering it.
HI Charlotte. thanks, I am glad you found it useful.
Brilliant video, Geoff. It was a pasty making video of yours from a few years back that got me subscribed to your channel
HI Graham, thanks very much. I guess it was cheese and onion pasties.
@@geoffsbakingblog- I actually thought it was Cornish pasties but must have been mistaken so I'll go with cheese and onion
Well presented good job
Hi Roy. Thanks.
Great video sir! Thank you
Hi Matt. Thanks very much. You are very welcome.
Good morning Geoff. Well done 💕 cornish pasty. Lovely lunch with Colesllaw. I made these once with a tin of cornbeef. As a project, kids where off School. Quite tasty. Prefer the original.
HI Miss Dream. Thanks very much. I enjoyed them very much. I think the original is hard to beat.
Hi Geoff, pasties are one of my favorite meals. I lived in the Upper Peninsula of Michigan where you get judgement based on if you top with gravy or ketchup ;-)
Hi Katherine. I hadn't eaten a Cornish pasty for many years until I made these. But I am going to make them again and have one with chips(french fries), so probably ketchup would be most appropriate. I do love a nice thick gravy though.
My word, Geoff, is there nothing you can’t make. Clever old stick, you! I made pasties often many years ago but they never looked as neat as yours! Were the meat chunks cook through? Were they tender? Great video though it would be easier for me to catch a plane and join you for lunch than try them myself. Have a grand day x
Hi Mary. I take exception to the 'old stick' reference. Old I may be, but with my expanding stomach I am not a stick. LOL. The meat was cooked through and quite tender. It depends on the cut of meat used. I will pop one in the freezer for when you get here.
Thanks Geoff. I think I'll try the recipe for our Platinum Celebration party. If I were to make them half size, would I still need to bake them for the same time?
Hi Keith. Yes I think the baking time would need to be the same since it will take that time to cook the meat and veg.
Lovely!!! Nice memories from Colchester, where I used to buy these pasties in a shop near the city center (if you can think of a city center in Colchester :-P ), many years ago, when I was living there.
I will try to make them, but in Argentina we don't have swede (or at least is not common, and I wouldn't know where to buy it). Can you think of something that I could replace it with?
HI Alina P. Swede is similar to turnip(nabo?). So if you can find turnip that might be a good replacement. You can also use carrot, though the flavour will be different. But if is fine to use as a substitute.
@@geoffsbakingblog , I will have to use carrot :-(. Turnip is hard to find here , and when yo do, is "organic" and expensive. Shame.
They look so good! I made Empanadas for my son a couple days ago, they were stuffed with mince, potato, golden raisins and seasonings. Interesting how different cultures developed their own version of hand pies for eating on the go or away from home.
Question: Why is carrot not to be used?
HI Swamper60. I am thinking of doing some minced beef empanadas as well. Cornish pasties don't contain carrot. I think historically including carrots was considered an inferior pasty. Or so I have read. But, as I mentioned in the video you can use them, and other veg and they will be good pasties, just not Cornish pasties.
@@geoffsbakingblog Ah ok, I was wondering why it was such a "no-no". Empanadas are amazing, I used pre-made dough this time around, but I usually make the Masa Dough (Ground white corn), I work with a guy who's Mom is from Colombia and that is what they use.
Hi enjoyed your video the flour works out around 17 ounce didn't look that amount when you were mixing it have I got it right thanks
HI Valeire. 500 grams is almost 18 ouncws. 454g is 1lb and roughly 28g to an ounce.
Hope your well, me and the missus have been binge watching you for the last 8 hours or so 🤣 either your content is really good or we have no life..... I'm going to say the content is great....
We found you looking for a Madera cake recipe and just went on from there. I wondered if you could settle a little debate we have been having for us? We have both picked up on an accent creeping in particularly when you pronounce you L's and were both trying to work out where it is your from.
Anyway, were both gonna give a few of these a bash and see if we can make them as tasty as yours look.
Subscribed and look forward to future videos 👍😁
HI Skatezors. All is good here, thanks very much. I am glad you found the channel and enjoyed watching some videos. As to your question, I was born and raised in the London area. I do have a slight affectation, it seems, with pronouncing the 'L' in words such as milk, or when they are at the end of a word. I tend to over pronounce the 'L' rather than let it bleed into the word.
@@geoffsbakingblog damn I lost that bet then! I thought you had a Welsh twang haha. We're from Wales so thought you may of been from our way. Not your typical London accent haha. Then again I suppose saying Apple's and pears could cause an issue when teaching us to make meat pies 🤣😉
@@dingbatentertainment8401 No it isn't a cockney type accent, though I have been known to drop my h's and omit my t's from time to time.
Very good I believe. Except for the turnip which I don't like them. I like the greens very much that come from them though.
Hi Mary. Thanks very much. The swede is different to turnip, though in Cornwall swede is sometimes called turnip. Swedes are actually Swedish turnips, hence the name. They are larger than turnips and have a yellow flesh(turnips have a white flesh). Swedes also tend to be harder and have a sweeter taste. I have never had turnip greens, but have noted their use in several cookery programs on tv.
@@geoffsbakingblog If you like greens such as spinach and or collard greens I think you might like the turnip greens.
@@marymauldin3229 Thanks, I will have to try them some time.
A blob of butter inside would create a gravy