The problem is he implies they are 'traditional' recipes. I don't understand why he doesn't just do a proper ;-) Cornish Pasty recipe. It's not difficult. BTW...I love his humour.
This IS NOT traditional Cornish but just a PASTIE. I am yet to see ANY AMERICAN even place any European country on a map correctly so this ERROR doesn't surprise me. The REAL DEAL has apple at one end. That's the ACTUAL Cornish pastie. Not this thing. And yes I have Cornish miners in my ancestors.
I'm confused - how does your pie protect a tin miner from poisoning compared to the traditional Cornish Pasty shape? And please, don't call that filling traditional either - it's not.
Once again Food Wishes behaves irresponsibly by failing to indicate that this recipe is not for a true Cornish pasty. A Cornish pasty is a protected-status food and features specific ingredients. First, it doesn't have turnips; although the Cornish use what they call "turnips," these are in fact rutabagas (or Swedes, or neeps). Also, and this should be obvious, there's no cayenne in a Cornish pasty. Food Wishes, it is really such heavy lifting on your part to be straightforward about exactly what you're making and what you're not making? I think you can do better than this.
@@redraymondreddington853 Imagine a tunnel but verticle with many horizontal branches of tunnels, they are used for mining or extraction of materials like coal. Ever played dig dug?
Brings back so many childhood happy memories of Newquay in Cornwall. Mum used to give us, me and sister a shilling for a Cornish Pasty and milk. We would play down in the harbor all day until Mum rang a school bell from the cliff top @ 73 Fore st calling us home for dinner. I've lived in Asia Pacific, mostly Sydney for sixty years but still remember the taste of a warm Cornish Pasty.
My Finnish grandfather immigrated here in 1906 at the age of 16 by himself. I guess 16 were considered men back then. He worked in the copper mines of Wisconsin. The many Finns who worked there took this pastry down into the mines with them. They called it pasty. My Finnish mom fixed this delicious meat pie for us my whole childhood. My friends clamored to be invited to supper when we were having pasty for supper. It’s delicious!
Looks to be a very tasty variation of a pasty. I am Cornish and loved the fact that you added in about the crust. My dad was a born and bred Cornish man and also a chef. He taught us that traditionally pasties had beef (skirt), turnip, potato and onion at one end of the pasty with a fruit filling such as apple in the last third of the pasty. The crimped crust was for the miner's grubby hands to hold the pasty and younger members of the family who were also working at the mines would have the grubby crust to eat. Today, these traditional pasties are very expensive to make but are delicious, especially without the grubby coal dirt crust lol. Hopefully my comment to you(Food Wishes) won't cause another outbreak of nasty arguing as that is not my intention and I enjoyed the video and the witty quips you put in the commentary.
joanna yeo. That would be a bit of sweet dessert in the last 1/3. They thought of everything. Plus, I bet that bit of apple, oozing juice with the meat, wz delicious.
***** It's just the generally accepted word combination. French instead of Franceish, German instead of Germanish, Indian....Indianish. Just the globally recognised way of shortening the words.
***** Methinks it's because the natives of England came from a Germanic race called Angles. So, English comes from Angle-ish and England comes from Angle-land.
I made this with my nephew and we had so much fun. We followed the recipe but substitute turnips for carrots. It turned out absolutely wonderful. My English husband was so proud of our results!! I love your cooking channel, Chef John!!!! Thank You!!!
I'm from Cornwall so this excited me! And in terms of authenticity... You got it pretty spot on! Except our crusts are usually a bit thicker, like a pastry plait. Otherwise it looks pretty accurate! As us Cornish would say, 'Proper job! Bleddy ansem!'
I'm from Michigan and we make pasties here. It's a remnant from the copper mines in the upper peninsula and the Cornish Immigrants who brought them from their homeland. I love them. Delicious. Thank you Cornwall.
Im in Minnesota and a club that Im a member of (The Owls Club in Duluth) makes them twice a year to sell so we can pay our taxes LoL. Pastys are everywhere up here too, they were a food that the Iron miners used to take into the mines.
Fun fact: I live in Butte, MT; a town known for Irish and English immigrants mining up tons and tons of copper. It's about exactly what you'd expect a town like that to be; we love beer, church, and fighting. The pasty is something of a traditional delicacy here. I friggin' _love_ them. The savory meat and potato surrounded by that delicate, flaky crust... That's the stuff of love. Even better when it's drowning in a good brown onion gravy. By the way, Chef John, guess what recipe I think you should do next?
The last time I made pasties I added a splash of worcestershire (Lee and Perrins) and a dusting of Coleman's mustard powder - that really took it up a notch. I also used "rough puff", but I'll use this crust recipe next time. As always - thank you Chef John
I grew up eating pasties in Montana. There were a lot of miners in nearby Butte, MT and yes, they did use them as lunch just like he said. We normally would drown them in brown gravy when we ate them at home, although some would actually put ketchup on them.
A relative of the Cornish Pasty, from the north of England, is the Bedfordshire Clanger. Also originally made for manual workers (generally farm labourers) to take for lunch, it differs from the pasty in a couple of ways (eg traditionally it was made with suet pastry). The main difference, and what makes the clanger that extra bit special, is that it is double ended. At one end it would have meat and at the other - separated by a little pastry barrier - would be a sweet filling (fruit or preserves). Genius. Dinner and dessert in on handy package! Go on, chef, give it a go!
Its 6.20 am here in the UK and my mouth is watering .. I havent had a cornish pasty in years :( I am diabetic so its a no go, all I have is videos like this to saliva over lol. These look like heaven to me!
blabhblaja Lol, I ask, why do we do this to ourselves and watch these videos?! Its eye, mind and stomach torture! This banana isnt working at all whilst watching this video :S Greetings from England xx
I made these for dinner tonight and they were A HIT, even though I forgot to add the slabs of butter on top of the filling. Absolutely delicious. A definite keeper recipe. Thank you, Chef John! :)
Outstanding and authentic take on the classic Cornish Pastie. Spot on and never forget that little bit of butter on top of the filling before you fold over your pastry; it makes the world of difference to the finished product. For vegans out there you can leave out the meat, add carrot and replace the lard with, ah, what the heck, I've never met a Cornish vegan!
As someone who has grown up eating proper Cornish pasties my entire life I have never heard of anyone using cream to cool down the filling, but I will tell you now that is a game changer! The amount of times I’ve been hungry and have burnt my mouth is ridiculous, but now I have a delicious solution to that problem 😂
Thank you for showing the cream at the end! For years and years we have been eating ours with a splash of cold whole milk and people thought we were nuts, but it’s delicious. It helps cool it down. We would put ours in a bowl and break it up a bit, add a nice sprinkling of salt and a little pepper and then the milk. So good. My mother would make them for my grandfather and he would practically tear up eating them. Thank you Chef John for this recipe. Seems like I’ll be making these and remembering my dear Gampy and treating my mother to a wonderful meal down memory lane.
I grew up spending my summers on the Keweenaw Peninsula in Michigan's UP, where Cornish miners brought chunks of Copper up from the mines. We always eat pastys with ketchup. Yummy!
I am very sick at the moment and watching your vids with your beautifully friendly voice is very comforting Cornish pasty very favourite of my English culture. Love turnip. Love the mining history behind it's creation. God bless you Chef. Robyn
This actually sounds delish! And you're right, waiting IS less painful than 3rd degree burns. Especially on the roof of your mouth. Your voice makes me smile.
wow....i came to watch " how to make clotted cream" and ended up watching 20 videos of your other channel... such lovely dishes... I'm gonna be getting busy in the kitchen soon.. thank you!
Food Wishes is just about the only cooking channel that hasn't gotten boring or strangely well-lit and fake in time - this I realized as I found myself laughing loudly at butter cubes falling into a bowl. Thank you Chef John!
Chef John, you are HANDS DOWN the most entertaining and informative chef I have EVER had the pleasure of watching. I hope somehow you attain all the success you so obviously deserve. Keep rockin my brother.
Yes John, I am guilty as hell and only found this recipe 2 days ago. I made it for my Mom, who just happens to be from Boscastle in Cornwall, and she absolutely loved this Cornish Pasty. Thank you so very much for your time and effort in preparing and sharing your recipes, which are so so appreciated!
My own pasty recipe comes from my great-aunt who came to New Zealand from Cornwall just before WWII to care for my Dad as his mother had just died. The recipe: Short pastry. Equal volumes of diced topside steak, onion, and potato, seasoned generously with salt and white pepper. Substituted ingredients still follow the same proportions so the onion can be wholly or partially substituted with parsley, and the potato with parsnip and or swede. 40 mins on a floured tray centre of oven at 175c. My mother joined at the top leaving a breathing/watering hole in the centre which she added water to during the cooking to keep the meat moist. I have varied the recipe from Mum’s strict meat/onion/potato to try parsnip, swede and parsley as well. I use the edge join technique with fork holes for venting as shown here. Through Cornwall, New Zealand, and elsewhere I have never had a pasty as nice as Mum’s. I usually halve the cooked pasty and add as much pepper and salt as I can bear or cut slices and slip between buttered and seasoned white bread. I keep eating them until they make me ill. Best food in the world.
I’m Cornish and my grandmother used to always put the meat on the top of the veg so the juices would help to cook the pots, swede, and onion. Luvvly my ‘ansome, proper job! 😄
I legit cried laughing at the bit about the lard and butter! :'D I love cooking with organic, grass-fed butter and organic leaf lard, they're some of the cleanest, healthiest, and tastiest fats you can use! The partially-hydrogenated, shelf-stable, shit-in-a-can from the grocery store deserves its bad reputation of course, but it's a shame that it's tainted lard as a whole.
Pasties are delicious and portable comfort food. Try a pasty with curried minced beef and other usual ingredients in the filling...out of this world! Thanks, chef, for showing us the basics.
Your recipes are all so easy to follow. so far I did two of your recipes, "the lasagna n chicken roast" and the tested superb. And today was just doing this one, its in the oven gat my fingers crossed hope it'll come out superb too. #thankschef
Hi.. We dint call people from sweden swedenish, we call them swedish. so thats why they are cornish pasties.. Also the thick crust was not for eating. \it was used as a handle, so the miners did not get dirty hands on the food. Juast a bit of useful, or useless information... Craig. Good channel. I enjoy it. Thanks
I'm a "Cornwallishman" born 'n raised .... and 'cepting t'crimping (mind you .... the excuse makes perfect sense) this is as good a recipe as ever my Anty May told of ..... Ansome job !!
Coming from Michigan, I *know* about pasties. When tin mining started to go south in Cornwall in the 1840s, many miners emigrated to the U.P. and took work in the iron and copper mines. Pasties came with them and since then have become an iconic regional dish and something of an obsession... Yoopers take their pasties very seriously. There are festivals and you can't go a quarter mile along U.S. 2 without seeing a pasty shop. Having sampled more than a few over the decades, of varying quality, I have to say yours look really good... thanks for sharing!
Whenever I watch these videos, I normally encounter at least two (2) things: 1. Some good info on cooking, & 2. Corny jokes. In this case, I guess that technically they are Cornish jokes.
Charles Linzie Oh! I thought it was a reference to Panic! at the Disco's "Miss Jackson" and was super surprised. And now that I think of it, that was probably a reference to Janet's song too...
The pasty has been popular in Michigan since the early 1800s when copper miners started bringing them to work for lunch. They are served in restaurants all over the state.
im cornish. my dad was a tin miner.im impressed with your pasty. pity you didnt crimp half but the bit at the end where you poured cream into it was brilliant. that is a cream pasty. not many people who live in cornwall have ever heard of it. thats because they are not cornish.
That's because things including people are called cornish as their from Cornwall. In fact cornish ice cream is one of the best forms of ice cream you can get in the UK. The first real cornish pastie I had, i.e. in Cornwall was cheese and onion. I still have never had a better pastie. So soft and flaky, almost like thin filo. Also well done on the research, the crust was the bit the miners held on they could not eat that bit due to the coal on it. It was like a handle. Keep inspiring us with your wonderful food, I've not seen a recipe I don't like yet! (Ive seen also all your videos in a month! Big fan! I have so much respect for a real chef!)
Ol' chef john threw in a couple of funny zingers, but i was surprized that he did not say "we are going to make a cornish pasty today and i know,this is going to seem like a corny recipe to you", i was waiting for it, but it never came, lol, this show is great though, and has many great recipes.
Flatus Antiquitous i am still laughing at your reply to me, i cannot help it, i would swear you are chef john with the dry humor, under an alias screen name, lol, it was on me and it was good, what else you want ?
Do you take request? Can you please do a video on how to make Jamaican beef patties? I would love to make them for my brother. He loves them and ask me to make some but they must be authentic as possible. You would think he was Jamaican born and raised. Thank you in advance.
This is a yummy meal. I made the crust yesterday and let it sit in the refrigerator. I used my left over poutine steak gravy. I added mushrooms to my poutine with chopped potatoes carrots and peas. It was very good thank you for all of your great recipes.
I made these for supper last night and they were great. I'm no culinary wiz by any means, let alone watch cooking tutorials on line. I appreciate your quality video and your humor. I laughed out loud and it was an easy to follow recipe. Thanks for taking the time to post it. Cheers Cappie
I had to make these as nowhere where I live does them right (carrots, peas and even talk of corned beef all of which are sacriligious by the way). and I'm so glad they worked! Thank you!
It's Cornish because we are Cornish. People who live in England are not Englandish. They are English. Same with Cornwall. We are Cornish, not cornwallish.
I had just made pasties yesterday, but I used a different recipe for the crust, actually a pie crust recipe, then prepped the veggies and meat the day before to marinate (separately of course). I've also prepped the potatoes (minus the turnips) in cold water overnight in fridge. I've added carrot and celery to mine tho. I've made these with my late grandmother, but she used rutabaga in hers which wasn't to bad. I've used Italian dressing and Italian seasoning for the veggies, then cut-up beef stew meat, also marinated in Italian dressing, Garlic powder and Smokehouse Maple Seasonings. That's it. I freeze mine for future meals. Thank you John for the tip on the crust.
Just pulled these out of the oven. the recipe from the link below and the instruction you give made it very hard to get it wrong. they smell amazing and look just like yours. Thank you very much for this video.
The proto-patty for us Jamaicans. Definitely thicker and more hardy than ours tho. This looks delicious! (but you know what would make it more delicious? *cheese* )
Just no. The cornish pasty has a unique and wonderful flavour with the turnips, beef and lots of black pepper. It is light and fresh tasting. Never spoil it with cheese
🙌 best pie crust recipe, Thankyou Chef John!! (I didn't end up using for Cornish pastries, rather opted for gourmet mini pies without prebaking the pastry, adding in roasted veggies and mornay sauce😋🤤) the pastry was crispy and held it shape well with no shrinkage! 👍👍
Another great idea, if you can get it, is ground lamb. Just brown it beforehand, and it tastes incredible! I make mine with peas, carrots and potatoes. It won't be a proper cornish pasty, but it'll sure be delicious.
badjujuwan I've only drank palm wine once as a child. I highly doubt that I would find it here. I've found Malt here but I've never heard about ginger beer. Thanks for the recipe
LN2233 You're right about palm wine. If I'm not mistaken, old palm wine tends to taste a bit too assertive. Ginger beer is a Caribbean beverage - it's light and refreshing. I'm not a fan of cokes and other sodas as they're too sweet for me. Ginger beer gives a nice kick - African/Spanish markets have this as well as Whole Foods.
Interesting note, my stepdad was from Michigan where they were used in the copper mines. In their traditional recipe, they used rutabaga in place of a turnip. They used beef, usually half chuck and half pork. No butter, but a couple of drops of water. Yours looked great and would certainly have the same flavor profile.
