Cornish pasty
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- Опубликовано: 4 окт 2023
- Ingredients:
- 500g (17.6 oz) flour
- 125g (4.4 oz) lard, ice cold and diced
- 125g (4.4 oz) unsalted butter, ice cold and diced
- 400g (14.1 oz) beef rump, diced
- 200g (7.1 oz) potatoes, diced
- 150g (5.3 oz) swede, diced
- 150g (5.3 oz) onion, diced
- small bunch thyme, finely sliced
- 1 egg, beaten
- salt and pepper
Method
1. Add the flour, butter, lard, and a big pinch of salt to a food processor and process until the fat is well incorporated.
2. Next, with the processor still running, pour in around 150ml of ice-cold water. Start with 100ml and keep adding little by little until the dough comes together.
3. Turn this out onto a clean bench and bring it together with your hands. Wrap it in cling film and refrigerate for 30 minutes.
4. To make the filling, simply add the beef, potato, swede, onions, and thyme to a bowl. Season with salt and pepper and mix well.
5. Preheat the oven to 180°C (356°F) and then roll out the dough, aiming for the dough to be 30-40mm thick.
6. Using something round, cut out disks of the pastry.
7. Place the filling into one half of a disk of pastry and then fold the other side over, crimp the edges well, and then place onto a lightly greased oven tray.
8. Poke 2 small holes in the top of each one, then brush with the egg wash, and bake in the oven at 180°C (356°F) for 45 minutes.
9. Let them rest for at least 15 minutes after you take them out of the oven because these things are super hot.
#baking #beef #pies #dinner #recipe #lunchrecipe #howto #food #cooking #shorts
Ingredients:
- 500g (17.6 oz) flour
- 125g (4.4 oz) lard, ice cold and diced
- 125g (4.4 oz) unsalted butter, ice cold and diced
- 400g (14.1 oz) beef rump, diced
- 200g (7.1 oz) potatoes, diced
- 150g (5.3 oz) swede, diced
- 150g (5.3 oz) onion, diced
- small bunch thyme, finely sliced
- 1 egg, beaten
- salt and pepper
Method
1. Add the flour, butter, lard, and a big pinch of salt to a food processor and process until the fat is well incorporated.
2. Next, with the processor still running, pour in around 150ml of ice-cold water. Start with 100ml and keep adding little by little until the dough comes together.
3. Turn this out onto a clean bench and bring it together with your hands. Wrap it in cling film and refrigerate for 30 minutes.
4. To make the filling, simply add the beef, potato, swede, onions, and thyme to a bowl. Season with salt and pepper and mix well.
5. Preheat the oven to 180°C (356°F) and then roll out the dough, aiming for the dough to be 30-40mm thick.
6. Using something round, cut out disks of the pastry.
7. Place the filling into one half of a disk of pastry and then fold the other side over, crimp the edges well, and then place onto a lightly greased oven tray.
8. Poke 2 small holes in the top of each one, then brush with the egg wash, and bake in the oven at 180°C (356°F) for 45 minutes.
9. Let them rest for at least 15 minutes after you take them out of the oven because these things are super hot.
Thanks Andy
High effort post. W cook and youtuber
Hi Andy, in step 5, you said to roll out the dough to 30-40 mm thick. Did you mean 3-4 mm ? 😂😅
Thanks chef
Love that you're not American so we can use wages and proper measurement tools to try your dishes💪🏻
*_B A S I C_* Mitch is BACK at it again!
For a limited time… 😂
Basic Mitch has been playing Chef Andy for a while, giving him very broad directions and just letting the magic happen.
Looking like he's about to stab someone 57 times as he receives the food he asked for 😅
One day Andy is going break into tears when Mitch requests something not basic. Then he’ll be FANCY MITCH 😂
More like based mitch. Nothing beats a simple pastry filled with meat. Here in Puerto Rico we have pastelillos and empanadillas. The same concept as this, hand pies. So good.
I'm a cornish man and was a head chef for 16 years. Love your vids, the pasty is the best take I've seen out of Cornwall so far. Try using white pepper and typical cornish pastry is lard and butter. Not bad at all but I'm not giving away me secrets 😅😉
Thanks 👍
Why are your chickens so small?
No worries mate, always loving the content.👊💥👍
I don’t think it looked like a Cornish pasty to me. What do you think? I had one recently and it was a bomb 😮
The principles are there, but it's not quite there. As I said I won't give my secrets away 😁
It's amazing how you're always able to take Mitch's basic suggestions and turn them into world class dishes
I mean I love a cornish pasty don't me wrong, but world class lol?
I know right? Lmao
It's good but
It's almost like he knew what the dish was before hand and then told Mitch what to say isn't it.
It's as if they planned it all 😮
“Good but” is such an Australian way of finishing a sentence 😂
Basic mitch never gets old 😂
When’s the “Basic Mitch“ cookbook coming out?
After the “hey babe what you wanna eat” book comes out
@@ParthMody90good one 😂
As somebody from Cornwall... You absolutely smashed that. Try using lard, and butter - after that, you'll be next level my friend.
When mitch asks for lemonade
Andy:acidic,mitch!
Call me ignorant but I didn’t realise people ate Cornish pasties anywhere but the Uk. This makes me very happy.
They’re extremely popular in Australia. Remember we are basically culturally British.
@@Seánybruvwhat do you use for a vegetarian substitute.....
Huge Cornish history in South Australia - Moonta/Kadina/Wallaroo have a Cornish festival every 2 years - my family immigrated out of Cornwall as well.. fantastic history from a small part of UK
Bro forgot that Colonies inherit food aswell
@NAME-sl2ms vegetation ones are i think more so just more potato.. in i guess more of a mash form, peas, carrot, onion etc.
Otherwise i guess you could use the soy protein fake beef, but it tends to hold abit of water.
There he goes again, basic Mitch!❤❤❤🎉🎉🎉
Still my fav series! Love "basic mitch" 😍
As a Cornish person you have made my day
A famous Michigan US treat. Lots of Cornish miners came to the Upper Peninsula to mine copper in 1800s. Copper is gone, pasties remain.
God damned right they do.
Is a Swede a rutabaga? I thought ours had rutabaga.
An English (Cornish) treat
not a us treat lmao
@@thrashish Yes, I think they are the same thing. We make ours with carrots too.
Dude I love the basic Mitch skits cuz my name is Mitch but I feel like his simple lunch’s turn into the best dishes HANDS DOWN!!!!!!!!
I will always love your minimalism Mitch ❤
Yeah it's not basic and he really needs to stop saying that. He is the editor after all
Good job chef a pasty isn't the same without the rutabaga or turnip as it were the upper peninsula of Michigan considers the pasty a cultural treasure left by the Cornish iron and copper miners who emigrated here for work
What a treasure you are!
You teach with every video! Love to watch you cook.
I am not a foodie but the way Andie makes different dishes, i want to just dive in and eat everything.
Yummy! I haven’t had one of those in ages and ages. Delicious!
waiting for the episode where he straight up just says food when he’s asked what he wants
My Mom & I use to make Pasties out of leftover roast etc & they were the best comfort ever created lol.
Sweeney swears they're the best pies😋
I love how Basic Mitch videos are not at all Basic in recipe and most of all editing. That’s extremely professional and skilled editing.
Wish I had a personal chef like Andy
OMG!!!!!
I would give anything to taste that dish made SPECIFICALLY BY ANDY!!!!!😋😋😋😋😋😋
I love Cornish pasties. What makes or breaks them, just like a good sandwich, burger or pizza is the pastry/bread. It’s amazing though that the first bite is always as hot as the surface of the sun 😊
Not true. Flavour trumps the pastry.
@@Chrisosch Your opinion. But any awful pastry or bread will ruin whatever you are eating. No amount of amazing fillings with make it good if the outside is bad.Try your next burger with crumbly dry bread, or your Margherita pizza with unpproofed dough is. Then let me know what score you get on your culinary exam! Your lack of experience is blatantly obvious. Good luck Padawan!
The thing I miss most about living in Australia, is their unique ability to finish a sentence with ‘but’. Grammatical genius
I use to think this dude was a simp but I think it’s the other way around I love this dudes cooking I strive to be like him one day in the kitchen
As someone from Cornland, I'm so happy you're making this!
Is this a joke?
I love your stoneware dishes!
That basic Mitch line gets me everytime.
I love how you upgrade basic Mitch ingredients everytime.
I enjoy that Mitch has to edit the basic Mitch videos
LOVE it - not sure a Cornishman would feel pumped about his beloved national dish being described as meat and potatoes - nor with Basic Mitch - because in fairness to our natives from Cornwall, the pasty is a work of art which in total, far exceeds the sum of its parts. This I feel ticks all the right boxes in terms of its components and hats off to Andy, their isnt I believe a crimper alive who could fault his work😂❤❤
I honestly love this channel
Love the sound of chef Andy chopping. Looks delicious yummy I would love this pastie..😋😋😋😋😋
“Beef n potatoes” can definitely leave a vast difference in interpretation for an inventive, creative chef/cook. J/s 😊😂🎉🎉❤
Can’t wait for Mitch to ask for some bread and butter.
Thank you! I've been wanting to see you make a pasty for so long! My grandma used to make them.
Dude!!!!!! Amazing Andy!
EXCELLENT - as always. You’re an inspiration, Chef!
Been living in Sweden for the last 5 years. Never has my craving for a good ol' Ginsters Pasty been so strong. Guess I'll have to make one now.
Ginsters? You HEATHEN !! :D
I've been living in Singapore for six years. We can't buy pasties here, so when I visit the UK, The first thing I do is find a shop that sells Ginsters Cornish pasties. I'll literally sit down on the floor outside the shop (unless it's raining) and eat it cold right there.
@@adeyf7842 Peters are better
Don't say that in Cornwall! You'd be lynched!!
What a caring father 🙂
Wait fr he is His dad?
I thought that was his brother in law
Not related in any way just colleagues and friends
Yay Cornish Pasties! 🥰
Love you Basic Mitch!!!!!❤❤❤❤❤❤❤
That's one of my favorite pastries ❤❤❤
Thank you for doing this chef!!! Good shout Mitch 🧡🧡 This is one of my God tier favourites 🥰
Am I the only one who feels bad for Mitch every time he is called basic? 😂 I think simple recipes are the best ❤️
Smart Man Mitch, don’t wanna wait all day for his food and the chef of chefs is cooking it so it’s gonna b nice so he picked something quick 👍🏽
To Andy he can call Mitch basic. But to me, I'll call him sophisticated Mitch 😂
I've never tried a cornish pasty but after seeing this, I wanna try it now
Bro video editing was so on point
Maximum respect to you !! Love a good Cornish pastie !!! ❤
Anyone else just feel like they instinctively relate with Mitch's choices😂
Yep.
Always love the Basic Mitch.
That looks super Delicious. Plus this man is really handsome.
Anything made by Andy is never basic😌
As a Cornish lad I am very impressed
Finally Basic Mitch is back
I not UK person discovered this dish a year ago, and it is my favorite meal, made it a dozen times, super easy (and cheap) and very tasty. Got some in my frigde as I type this. 😊
I love basic Mitch
Hey, hey, hey!
Basic is good 👍
Foundations are basic. Don't need no fancy experimentation. And there's a lot more things like that so I love some basic things, like Mitch.
The more basic the better.
Take -a knob of butter and real Parmesan cheese on some aldente elbow noodles. Macaroni rustico! Muy bueno!
Great non obnoxious editing!
I love how you make all your dishes look so easy to make. Makes me want to cook it myself ❤️
My aunt was a Pasty making machine.
It wasnt until I did a bike ride from Lands end to John O' Groats. I arrived in Callington Cornwall (my fathers family hometown). I discovered the Ginsters factory. Turns out both my aunties and my Grandmother worked there.
Oh wow!! 😍
Thanks for this chef [and Mitch] I just got my 1st Radishes & turnips in my Community Supported Agriculture (CSA) box on Monday. They & the fingerling potatoes should be coming in abundance at the Greenmarket. Talk about Brassica LOVE!
Just waiting for that one guy to request a Cantonese family style dinner 😆
Hahaha
Maybe he can’t do it 😂
@@andy_cooksyou can do that for me sir
@@andy_cookscan you tell him a flat out no just so he goes away
😆😂
Wait, he said beef and potatoes to Cornish pasties? Wow. Mitch is on fire!
Hello Chef Andy, im Pam from Philippines. I just saw this and i feel hungry after seeing it cooked. W❤W
Best chef I ever seen😊
Love that basic Mitch
Delicious 😋
Mitch getting free lunches everyday😂
Mitch should one day surprise him by asking for a world class dish 😂😂
Mitch doing godly work with the editing recently and still being called basic 😆
After so many wonderful dishes, I'd presume Mitch would progress towards some sophistication.
Now that is my idea of meat and potatoes!😜❤️
Basic but *good and tasty* !!!
Pastys are the bomb! Started eating them when I went to college in the Upper peninsula of in the US where the copper mines used to be
Those look super good
Yeah love cornish pasties!
If I could ever buy pasty’s like this I might actually like them lol
Basic Mitch knows where it's at!!
Looks so good!
That's what i asked for so thanks Andy!
could fr eat any version of beef and potatoes everyday for the rest of my life and be happy
❤❤❤ thank you for the recipe
Sounds amazing, will make these
looks amazing
THAT NEEDS MORE IN IT OMG THAT WOULD BE SO BLAND!!!
There used to be a Cornish Pasty kiosk right at the arrivals at Gatwick Airport. Always my first stop
Looks like a Michigan Upper Pennisula pasty! A little beef gravy and it would be perfect!
Spent 5 years in Upper land at MTU, Pasties every Wednesday!!
Ayyyy...basic mitch is back
I hope one day Mitch wants something extraordinary and gets called fancy Mitch
How come Basic Mitch's dishes are so grand & great?!!!
If I worked in a mine, that looks like it would be the perfect food.
Might have to pop to Cornwall later and grab a pasty