Truro School Cookery is a state-of-the-art cookery school in Cornwall, open to all. Whether you are a beginner looking to learn new skills, or a confident cook looking to be inspired, Truro School Cookery provides one-to-one guidance and tuition in a relaxed, fun environment designed to equip you with a range of techniques and recipes to encourage confidence in the kitchen.
The purpose built teaching kitchen is situated within the Truro School campus and offers a wide range of courses and activities for all ages, from full day, half day, holiday and student courses, plus a venue for bespoke events.
Here lve only been watching this for a minute 😂you don't need bread flour just plain flour lard margin lam sorry is this a joke lam proper Cornish Penzance man now we are dicing the veg no we chip all the veg and its turnip my lover you really shouldn't do this lam glad my wife don't do this it would take all day to make them sorry l can't stop laughing now it butter to make the grave no no one my god unbelievable lve never had butter in a pasty
Made this today half lard half agora suet + butter with diced beef,no skirt available.cooked for 40 mins they were fantastic.Thank You for your recipe.
Outstanding video and explanation. Im in the US and developed a fondness for proper Cornish pasties. So Ive been making them myself. No catsup for me. But I admit I do enjoy some good Worcestershire sauce on the beef. And I adore your accent ❤. Joe in Cape May.
I made these exactly as you said and they were delicious. The best Cornish pasty recipe and tutorial! The pastry was fab. I am sending the you tube to my sisters in USA. Thank you for doing this step by step lesson. Brilliant.
Why would you make less than eight at a time? and this is me talking, who bakes using a bench top toaster oven where I have to bake them 2 at a time 🤣Pasties are WONDERFUL, tho and I’ve never had any issues finishing them off(or having them finished off) Personally I think the pastry needs the lard. It makes the best pastry, of ANY kind. Glad to see you using strong flour, and yes, onions, skirt beef, swede(turnip….but yellow, not white), potatoes and LOTS of pepper and salt. Now I was taught to slice the beef against the grain to make it tender into fine strips and I like the texture. Agreed with the mince comment too tho! I get so annoyed when a pasty is advertised as a “real”Cornish pasty and then finding it’s made with mince??!! I was also taught to finely slice the onions, Swedes and potato to allow them to cook thru. Not a fan of diced veg tho but as long as its onion, swede and potato and it goes in raw, it’s all good. The filling HAS to go in raw, and meld together in the baking. I always used to toss the meat, veg and a dusting of flour, salt and lots of pepper, together in a bowl before filling. And that’s a traditional dinner plate sized pasty….’tis proper ‘ansome 😁
Made my first Cornish pasties today and they turned out awesome. I was definitely stepping outside my comfort zone. I now feel like I'm in some elite club!
YES YES…. I just made the best pasties I have ever baked using this recipe. I have never been able to get the pastry right… rough puff too greasy, short crust too crumbly. But this pastry and pasty recipe was perfect. Flaky but also firm. Perfectly seasoned too. Thank you for showing me how to recreate my Cornish childhood in the heart of Texas.
I am your 1000th like! It surprised me too. 🎉🎈🎉 I love this video! I love the pride and love going in to them. I grew up in 1970s Yorkshire and have eaten pasties all me life but I have never had a proper Cornish pasty. Fortunately I have had a good baking upbringing so this extremely accurate instructional video will be very useful when I get to making some of these wonderful pasties. Thank you very much for sharing it. Love and best wishes back to you all.
The best pasty in Cornwall by far for me is from Gear farm near Helston. The best pasty I've ever tasted!. Also try their homemade brownies. Simply the best!.
I'm from Yorkshire and my Pasties are the same size as yours. Lovely demonstration, the butter at the end with the flour to make the gravy is so important. Well done.
I just found this and want to thank you. I'm from the US and was stationed at St. Mawgan from Jan 2005 to Aug 2009. I learned to make pasties from the ladies in the butcher shop in St. Columb because I love them so much...but I only made them once after we left. Now I want to make them again and was afraid I'd miss something. Thank you for the reminder and well done! By the way.....I like them bigger like that. And my son, who was born at Treliske, also thanks you. CHEERS!
If there are any lumps, just shake the mixing bowl and the lumps will come to the top... "Make a proper Cornish Pasty" ... I'm sure that in the early days of miners, there were NO freezers NOR cling film. ALSO The C/Pasties had meat at one end and vegs. the other end. So far, your pasties are NOT PROPER PASTIES! I don't think they were egg washed either. I wonder if you even know why the pasties were crimped that way? NO? Well the miners used to hold the pasties by the crimp so as no to get any tin/copper dust on the pasties itself whilst eating. The crusts were thrown away. Lucky wild life.
Hello from Canada. Recently I have been looking into my UK ancestry and hankering for a proper pasty. I did a lot of research and settled on your recipe as most traditional. I admit there was another Cornish cook that I also followed but you had what I thought was the key to the best pastry- the idea of using suet. I also appreciated your guide as to quantities of swede to potato to onion. And the fact that this recipe was from family..cheers to Aunty Roz, Grandma Barnes and Aunt Betty! For my pastry I followed your instructions but used half suet/half lard and then 1 to 1 amount of butter. Bread flour for added gluten. I used turnip (aka rutabaga, swede) a red onion, and Canadian yukon gold potatoes and went to the butcher for skirt steak. Found the right sized small plate to use..a dinner plate would have too huge for just me lol. Thanks for the tip to use the rolling pin to aid in filling the dough. I have to work on my crimping method but it wasnt too bad, thanks to your clear instructions. I made the pasties as part of a mercy run for my friend who is a long distance trucker. He'd just come back in from a long trip and was knackered and starving. It was a 45 minute drive to get to him so I took the pasties out of the oven, let them rest for a few minutes and then wrapped them in foil and by the time I got to him they were perfect eating temperature. I even did the traditional thing of putting his initials in dough on his pasty, before I brushed it with the egg wash. The result was ...from first bite.. simply incredible. I suspect it was because of the suet but the pastry was the best I've ever made ( and Im 67 so I've made my fair share) Robust and firm to contain the pasty but OMG flaky? Wow. An explosion of flavour from the first mouthful. The perfect mix of meat and veg. The turnip and onion add almost a hint of sweetness to the mix. Unexpected but delightful. The meat was wonderful, so tender and juicy, I couldn't believe it. and they were golden brown and beautiful to the eye And traditional in that I brought it to a tired hungry working man who was delighted. I have been instructed to not lose this recipe and we must make it more often lol. Oggy Oggy Oggy Oi Oi OI indeed. next up. a cream tea with scones..the clotted cream is finishing up in the oven. Cheers you lovelies! Thank you so much for this video!
Probably the best video I have seen. They look impressive, my Hubby makes delicious Cornish Pasties, from years of watching his Mum. He was born in Lostwithiel and we still live in Cornwall.
You are so awesome. You explained each step in away that has given me more confidence. Im from Nevada in the U.S. and love to cook. Just came back from London and I tried a lot of different foods. Only thing is I wished i could try homemade, especially from someones gramma. Trying this recipe tomorrow. Thanks again.
Don’t need any holes to let the steam out. This is what makes the juice. Ansum to have hot pasty in you hand straight out of the oven with the juice running down to your elbow. Also veg must be sliced not cubed. These are still only half the size we are used to in our family. Don’t mention Ginsters , arghhhhhhh, a poor excuse for a pasty lol.
