Award-winning Corned beef Pasties How to Recipe Demo at Bakery
HTML-код
- Опубликовано: 1 авг 2024
- Corned beef Pasties How to Recipe Demonstration at Bakery
Makes 8 x 17cm round discs
Pastry Recipe Ingredients:
White Flour 454g
Water 114g
White Shorting 114g
Butter 114g
Salt large pinch Method:
1. Sieve flour into a bowl
2. Add the salt, butter, shorting into the flour
3. Now work the fat into the flour, now making a nice fine crumb
5. Now make a well in the middle
7. Add in the water into the flour
8. Now mix lightly into a pastry, not bread dough
9. Now finish on the table
10. Now shape pastry into a ball
11. Now that’s done rest the pastry in the fridge for 12 hours
Corned Beef Pasties Filling Recipe Ingredients:
Onions chopped 100g
Potatoes peeled and cut up 500g
Corned Beef tin 340g
Pinch of salt and pepper
1 egg beaten
100ml semi-skimmed milk
1 tbsp butter
Method:
1. Preheat the oven to 380 f - 420 f / 220c - 230c
2. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well
3. Add in cold milk and butter in a small pan, then pour over the potatoes. Then mash potatoes using an electric hand whisk or potato masher. Now Season with pepper and a pinch of salt.
4. Drain your potatoes, and use the hot water for your chopped Onions blanch off for about 5 min in the boiling water and then drain off
5. Now start adding onions to your mash potatoes and then the corned beef,
6. Now you give it a good mix up in the bowl and let it cool down for about hour , now that's your filling ready
7. Now it's time for using the pastry, divide the pastry into 8 pieces or about 113g each
8. Now mould up into rough round balls, and roll out with a rolling pin to about 17cm round, thickness is about 3 mm - 4 mm
9. You can cut out the rounds with a 17cm cutter or a cake tin, and then just cut round with a cooking knife
10. Now just egg wash the outer round of the pastry
11. Now for the filling
12. Just fold over to seal first, then, Pull up to the centre, now Looks like an upright pasty
13. Now lay the pasty on its side and fold pastry over your thumb
14 Just remember to just fold over your thumb
15. Now tray them up and egg wash the tops, and just put an hole in the tops
16. Now you need to rest them for 1 hour
17. Now ready for baking
18. Bake for about 35 min or until golden brown, at an oven temperature about 380 f - 420 f / 220c - 230c
19. Now Baked well done Bakers
Please remember to Subscribe to my channel it’s free
Please remember to Subscribe to my channel it’s free
Now check out the recipe and playlists under video
Sourdough and yeast breads recipes link : • World of Sourdough Bre...
Home baker recipes link : • Home Bakers Recipe Videos
Home baker flapjack recipes link : • Home Bakers Best Oat F...
How it made in the bakery link : • How it's Made at the T...
Product Reviews link : • PRODUCT REVIEWS
Pasty, Pies, Sausage Rolls link : • Home baker Recipes Pas...
Confectionery Butter Creams and Fillings at Bakery Link : • Confectionery Creams &...
Thank you for watching
Please Subscribe and Share
Laters
Check out My Bakery facebook / tradbakery
Kenwood : www.amazon.co.uk
Kitchenaid www.lakeland.co.uk/brands/kit...
Bako Castor Sugar cullompton.cylex-uk.co.uk
Shipton Mill Flour www.shipton-mill.com/
Digital Camera Used is a Canon EOS M50 Kit
RodeLink Film Maker kit from : www.amazon.co.uk
Honey Bee by Kevin MacLeod is licensed under a Creative Commons Attribution licence (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/ 
Хобби
Hi guys hope you like my award winning Pasty very tasty please Subscriber and share laters
For heavens sake your English, what is with this Guys Bollocks, and where is the PEPPER ?
@@mikesalt8248 you can add what you want 😏 what's the point of me telling you how much to put in, you may well like lots of pepper, I don't know what you like 🤔 for me it's no for pepper, Yes mate this is a older video, so basely I was told about this and cut it down to 3 times a video, ok I watch loads of videos and I am not alone but some channels still do it now with 1,00000 Subscribers and they don't give a monkeys it's their way, hopefully you enjoy your peppered pasty 😀 laters Steve 😀
@@crazybaker1 can I use lard in place of shortening and if I do should I emit the butter?
@@marcomolinero5877 with lard you can make the pastry hot or cold, with butter it's cold only, I personally think lard is best for the recipe 😀
For easy corned beef extraction..... Place can in freezer for thirty minute before opening to harden the outside fat, and punch a hole in the bottom of the can to let the air in. The corned beef is also easier to handle when it's chilled........ Thanks for the video, great stuff.
Thanks mate 👌
I was fascinated with this. It goes against everything I was ever taught about making pastry. Ie; Fat to be as cold as possible, as should be the water. Handle as little as possible! But it seems to work so I guess 71 is not too old to learn something new!
Love 🥰 it's funny how many people say the same thing, it's the same for me, as a Baker for about 40 years we don't stop learning enjoy 😀😀 laters Steve
I think it is because he is making a Cornish pastie which is traditionally made with a hot water pastry and has a different texture to regular pastry.
Lovely lovely recipe 👍🏻
Thank you for sharing your recipe!
Your welcome enjoy laters 😀
Excellent. Love the Branston pickle tip. Can't wait to try them out
It works out very well 😀
Ooooooo they look absolutely fabulous! xx
Thank you 😊
Bonjour Steve, lovely recipe , well done and it look vety tasty ! Thanks my friend !
Very cool it's one of those English things 😀😀
These look absolutely delicious 👌🏻
I’ll be making these very soon..
Thank you for sharing 👍🏻
Your welcome 😀
Absolutely fantastic
Thank you mate 😀
You work it really hard
Very well done. I've never made any. But I'm surely gonn do some tomorrow. Thank you. Very inspiring.👌👍🏿👍🏿
Thank you 😊 you can also use puff pastry as well 😊 laters
love it!
Very tasty 🍽
Hi Steve. From one crazy Baker to another, that looks great. I tend to prefer a hot crust pastry but with what you had you did it perfectly.
I have the same, I can't remember which video I did with hot pastry maybe Cheese & Onion 😀
I love your pie 🥧 thank you from a French chef 🇨🇵
your welcome mate 👍
Outstanding. I'm learning so much from you. I am disabled and am re learning to cook. I can't eat it all. but my carer and neighbours are more than happy to help with that. Hehe. .Smiles all round thanks to you.
You are welcome mate 😀
Im here doing the same,relearning to cook.😊
@@ijustagirl74 Hi mate welcome to my channel, the important thing is to enjoy it, I have been baking for over 30 years and still love it laters
Brilliant cheers 👍🏆🇬🇧
Thank you so much 💓
Thanks for recipe sir
You are welcome more to come soon laters
Great job
Thanks mate 👍 lots more coming up soon laters Steve 😀
I like to add white pepper into the mix , gives it a nice taste
Sounds good 👍 I added in cheese 🧀 😋 top shelf 😋 👌
Awesome💪💪
Thanks mate 👍
Looks delicious. Hope I can find cornbeef in Taiwan😋
i love a corned beef pastie
You will have to make some 😀 very tasty and easy laters
I like your personality!!! Looks like your having fun. Your recipe I will try. But corn beef not. I will use ? I have decide but I will try to make. Thanks. For a great resentation!!! Thanks again!
enjoy 😀 laters Steve
making this today as we speak, cant wait. cheers buddy.
You have just got me thinking about dinner,😀 I have the ingredients meat veg pasty 👍
@@crazybaker1 4got to tell you but my pasty split while cooking, wot did i do wrong.
@@ianmiller1879 sometimes is does that, bit more heat before putting into oven, I personally like a very strong heat of around 400f then halfway drop down the temperature, in the bakery I make them and up put into oven frozen 🙂
That looks absolutely delicious. And I hope you don’t mind me saying that you made me laugh with your references to cat food and the colour of a cat. Many thanks and greetings from Wiltshire. Had to subscribe to a neighbour!
Thanks mate 👍 you are welcome 😊 laters Steve
It's my favourite man
Thanks mate laters
Thank you for sharing. I am going to try this recipe but will replace the corned beef with chuck, skirt or sirloin steak because here in South Africa the quality and flavour of the tined corned beef is not the same as it used to be.
Often or not l use the same recipe and add in steak or chicken with a sauce 😋 laters Steve
Love your video. Very informative. But, when dealing with pie dough or pasty dough, I thought over-working the dough makes it tough?
Yes it's can with some pastry, most pastry I make is commercial pastry, so it's better for most applications, I will be doing some pastry which requires less work out, which is very light for specialised goods 😉
I would like to see you cut one.
Nice one 👍🏻👍🏻
Thanks mate 👍 lot's more coming up soon
Those were great pasties mate. I used to have one most days after school when your bakery was in Silver Street! I think you stopped selling these in the shop due to the regulations changing after foot and mouth disease. I've missed them ever since 😂🤣
Still have them in our Parsonage Street Shop, never stop selling them daily, best seller next to Cornish Pasty 😀😀 only thing we sell out fast 😉 out the oven
@@crazybaker1 Maybe I've got confused with the Cornish pasties? I remember a distinct taste of black pepper in them?
@@crazybaker1 I'll try one of these next time I'm in town 😋
@@D.B_COOPER_1 may be different now, what I remember 30 years ago, I use to make the pies and pasties in the bakery I stopped them because I moved the shop to Parsonage Street, and bakery is still in silver street, I don't make pies and pasties to sell at the bakery, I only make the video or at home, some things are made at the shop, I am thinking about making a micro bakery in the shop currently 😀 but only thinking 😀
As you mash the potato, could I use instant potato? It is only potato flakes so would save some time. Alternatively I guess you could cook the potatoes a little less and dice them, and add to the beef and onion mash?
Yes of course you can, you can add in what you like, in the older days in the bakery potatoe flakes was used all the time 😀 the best way, I am going to do some videos using flakes 😀 laters Steve
The only change I would make is to not totally homogenise the mixture; fold in the beef so you get some chunks remaining. A suggestion would also be to transpose the milk for yoghurt or sour cream. Still awesome. Cheers 🇦🇺
Thanks mate I will test out in my shop 👍 🙂
Nice one Steve. We called them Corned Dog Pasties in the Navy LOL
I personally like the filling in beer batter fried
That's the fellers, Corned Dog pasties.
Very good information specially on the pastry but the meat onion potato mixture is too mixed in my opinion it shouldn't be like a paste...it needs to be more chunky
I am with you on that myself, it's because I sell them to customers and that's how they like it 😀 thanks mate 👍 laters Steve 😀
I always use a tea plate to cut around.
that sounds great 👍 👌
Wish we could see the inside after the bakes done. Maybe on your next bake.
Hi thank you, it's something I forgot to do😀 laters
Me too x
@@yvonnepotter8209 thank you 😀 x
Can one use butter with margarine instead of lard.
Yes of course, this type of pastry you can make it with what you like, I prefer white shorting because it's almost favourless, which means you can taste the filling first 😀 laters Steve
Hi great videos where is your shop in dursley regards Jim Iron Acton love to visit
Hi mate we are outside Clifton cameras, carpark at rear, ok opening hours only after Wednesday next week 9 - 2 Mon - Saturday laters Steve 😀
@@crazybaker1 ok great 👍
Hi Steve what’s white shortening
You can buy it in supermarkets called Trex, it's white block fat made with vegetables, also a number of people have used white block frying fat, but I still think Trex is the best favour 😉 😀
i love your accent. what kind of uk accent is it?
Cotswold accent a mix between Gloucestershire and Dursley 😀
I would have liked to have seen the pastie cut in half to see the filling after baking.
Next time I make them I will do a #shorts video and add that in at the end 😀👍
looks great- it takes skill to cut an onion with a small pairing knife and then trim pastry with a meter long bread knife. safety first
thanks mate 👍 sometimes I have missed and cut myself on a number of times, even today what is it I never learn 🤣
What is white shorting
It's called Trex ,it's replaces butter, margarine and lard, today it's called a good fat, and it's been about for about 90 years, you can get it from hi street or supermarket 😉 laters Steve
Is there another meat we could use!?
Yes of course, and just vegetables which I prefer 😉
Is water cold. Or hot or warm?
you can make it both ways hot or cold, it comes out the same way 😀 enjoy 😀 laters
I like to bite into my potatoes, when in a pasty.
That's very easy. Make a potato cake pasty, and in corned beef laters
Take off the bottom of the corn beef with a tin opener and then the top with the key and push it through😁
Thanks mate 👍 sounds good, I can here my granny 👵 saying the same thing 😀 laters Steve 😅
👏👏👏👏👏👏👏👏👏👏👏👍👍🍻
Thank you 😊
Darren McGrady Irish stew
I was thinking more like Welsh Stew 😀
Why yu did not fry the onion s?
If you want to, or don't cook anything, both ways are the same enjoy laters 😀
What is white shorting?
you can buy it in the supermarket next to the margarine, basically this is a white vegetable margarine, it's always white and tastes like margarine without the favour, it's what we call a good fat, 😀
@@crazybaker1 I’ve never noticed shortening on the shelves, so could the shortening be replaced by lard or is it too strong in flavour?
@@kevowski I use both, but some people don't eat lard for some reason 😀😄
@@crazybaker1 Thank you, I use lard in my hot water crust pork pie pastry 😊
@@kevowski my favourite 😍 pork pies, I was going to make some last week, but I had the pork for dinner 😀
....and 114 GRAMS of water?
Hi it's hard to believe that know one hasn't mentioned this before 😀 yes 114ml which is based the same as 114g, thank you for letting me know 😊 laters Steve 😀
AS a baker i was told not to kneed pastry
To be honest, do what works best for you. It's really easy both ways, but not to over knead it 😀
@@crazybaker1 can see you are a master baker but was just curious
@article21gdpr over the last 50 years of baking, I always still learn from others, always interesting new things to learn 😀
@@crazybaker1 your an amazing baker
Actually if you use really cold hard butter and shortening you can then grate it into the flour which means you hardly have to rub it in. The less pastry is handled so that it stays cold the better... that is the absolute worst way to make shortcrust pastry..
That's a different type of pastry, I have covered that one on the channel 😀 but you are completely correct, I do 10 different methods with almost the same results, the only thing is some are for commercial purposes 😉 which is better for selling in shops and restaurants, others are more for dinner 😀 laters Steve
What is white shortnen ???
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine 😀laters Steve
Thank u 👍
You didn't show how its on the inside.
14:57 is the inside of the pasty before it's baked
Good video, but you need a bigger chopping knife mate, painful to watch, and get a chopping board at the same time!
🤣🤣 you need to watch my latest videos, which is a lot better than this older ones 😀
Pardon my ignorance but what exactly is shorting. I thought maybe lard or beef dripping. Once I've found out I plan to have a bash at this. Although I will have to wait until she who must be obeyed is out of the house. Bad for the heart. If caught it could be a fate worst than death.
Hi Mark yes white shorting is the good fat if there is such thing lol have fun Laters Steve
In the US, it' called shortening. Crisco is a popular brand here.
I was going to give this recipe a go as I LOVE corned beef pasties but all your talk of it looking like cat food put me off. Only kidding. I'm going to give it a try. Thanks
Very tasty 🐈🐈👍
You like cats ? I am allergic to cats
and me 😀
Lost for words. I do not think I will be subscribing.
That's life 😀
Canned cb, meh, mine is much better.
Has long as it tastes as good 👍
Your video is too long mate - 5 minutes is enough FFS!
🤣🤣 bear this is mine the video is 3 years old ffs, when I make videos now 5 - 6 minutes is fine, but if it's a more detailed it's longer for people who want to learn from me a professional Baker 😀
@@crazybaker1
Mind !
Understood!
Fair play mate !
Great condensed content!
@@dave710 😀