Cornish pasty recipe - World Pasty Champion 

Cornwall. I owe you a debt of gratitude for your pastys and beer.

Just made these - they were lovely. I needed 150ml of water not 175, and don't be shy with the salt and pepper - lash it in, especially the pepper. Will definitely make these again.

Was looking for a 3 min video to show my students how to make this and this is perfect. Thanks!

I make mine exactly like that, even crimp round the edge the same, so easy and luckily, my pasties come out of the oven just like yours...yum yum!!! Delicious!!!

Just had to make a comment on this video. These turned out absolutely wonderful for me in my kitchen. I had just been to the U.P. of Michigan and wanted to try my hand at making them. I had tried the famous Muldoon's and then another right in the town of Mackinac but honestly I just wasn't that impressed. I had heard about these meat pies for years. So this last trip to Michigan, I stopped at Lehto's Pasty place on Rt 2 and it won me over. They sliced their potatoes and rutabaga's instead of chunked plus the meat was more shredded and I guess that's what won me over. So for my filling, that's how I prepared it - I added more salt to the dough too - and a dollop of butter really helped with the moisture inside. I love it that they were made with lard and butter, the flavor of the pastry was devine. This is a winner. Thanks for sharing!! And congrats on the Pasty Championship! It was a deserving win for sure!

Hello! I'm here from the U.S. looking for a pasty recipe. Have tried so many and can't get the crust right. Here in Michigan, in the Keewenaw Peninsula in the the Western half of the Upper Peninsula of Michigan, copper was mined commercially for over 100 years from the 1840s to the mid-1900s (50s or early 60s). Many Cornish (& Polish) miners came to the area to work. This is one of my & my husband's favorite vacation spots. And a pasty is THE FIRST thing we look forward to when we get there! The only difference between their pasties and the traditional pasty (which I didn't know until now) is they use coarsely ground beef, with the ¼" diced onion, potato, & rutabaga, salt & pepper. It's like a little meatloaf wrapped inside the pastry (folded & crimped the same, though). Then they offer gravy "on the side", in a bowl, if you want it, to pour over the pasty. Again, never knew it was supposed to have gravy so never tried it with gravy. Will have to order the gravy next time. BUT, having said THAT, traditional sounds SO much better than the "meatloaf" version! Will be making this at home!!! (Convincing my husband to try something he's not "used to"? That's another story... 🤨🙄) Thank you for posting!

I lived in cornwall for 6 years and i remember eating cornish pasty and im back in poland and i want to eat one, byw very good recipe.

Wow...theyre like luttle works of art. No wonder yer a world champion... beautiful looking 😊

Perfect. Brilliant. Recipe & video. Gillian & video maker take a bow.

Excellent - made them tonight - followed the recipe exactly . Proportions are just right for six.

An excellent descriptive video. They don’t come much more comprehensive, concise and straightforward than that. Thank you.

Good to see shortcrust pastry used, not flaky which is wrong. The best pasty I ever had was from a little bakery in Mevagissey years ago with identical ingredients but which were chopped up much smaller than these and the pasty was shaped like an upturned boat with the keel on top. This recipe here looks to be one of the best I've seen though. Can't wait to get baking!

love it at the very first glance!

Wonderful & thank you

Lovely to see the real thing properly made

Fabulous pastry recipe, I have substituted lard for beef dripping and this gives a really good flavour to the pastry

Food art! Amazing

Soy de Pachuca Mexico y aqui tambien hacemos los Pastes 😋

Just made these - no lard available in the Middle East so I’ve substituted it with Crisco. Pastry turned out nice and flaky. Filling was kept nice and moist, but definitely needs salt and pepper.

moved to poland from cornwall about 2 years ago, and if theres one thing i miss - its the pasties 🤤 and lets not forget the beaches 😅

These pasties look great. I'll have to visit Cornwall one day.

This is the only recipe I have seen on RU-vid that is true to a genuine Cornish pasty. Although my granny (daughter of a Cornish tin miner) taught me to crimp over the top.

I have never made these yet, looks quite yummy!

Stunning

That's the recipe I always use and it never fails

Deliciosa, riquísima, estupenda👍🏿. Gracias por compartir 💝

Um, those look tasty & lovely!

me: *watches this and eats cornish pasty* aLSo me: Oooh, so thats how you was made..

These are absolute perfection and look amazing!!! I love making them but always make a small cut on top but I notice you didn't...any reason why not?

Proper job

Although I am from Devon and only 6 miles from the border !! ....... A great video, and after watching that, I am off to Asda (other Supermarkets are available!!) on this rainy day and going to make some. Just hope they turn out half as good as them proper 'andsome Tiddly Oggies - Just one little thing not mentioned - How thick to roll the pastry

I find i get a better pasty if the potato and swede are sliced 3mm ish thick and cut into tiles, rather than cubes. Again rather than just randomly cube the beef treat it like a steak cut across the grain in whatever thickness of slices you desire. Finally you add a good sized knob of quality softened butter smear over the top of the cold filling before closing the pasty. It is also good to make the filling the day before and leave it in the fridge overnight, this allows the seasoning and flavours to merge and equalize. In the old days before the food police and tin pot hitlers that spout off on what is good for you because they say so, we used rendered beef fat [suet/tallow]and or lard and or butter rather than just butter for the smear of fats. Also season everything properly with salt and a good amount of pepper. This leads to a more densely packed juicey tasty pasty rather than one with gaps and holes allowing the juices and fats to combine and become more than the some of there parts. Anyway this is how we did it in the bakery back in the 1970-1980's and we still do it at home now. Most pastys on sale here in cornwall that are not made in long run family bakeries are generally made in a factory and abit under seasoned.

Magnificent

Drooling here......

I make the pasties my Irish/ Australian Nanna used to make, should try them bad boys in the comp ;)

Looks fantastic. I saw a cornish Baker make pasties on tv and he did it almost exactly the same method except he put a knob of butter onto the mixture just before wrapping up the pastry .

I love Cornish Pasties! She selects the original ingredients (no carrots or extras). After adding water to the flour you have to keep kneading until it all sticks together and is smooth and elastic. (At first it might seem that 170 ml of water is not enough, but it is). I leave my pastry in the fridge wrapped up in cling film overnight. I have tended in the past to roll the pastry straight from the fridge but have since found its easier to roll once it has reached room temperature. I also don’t use lard as my family don’t like pork derivatives so I use ordinary shortening which is just as good for the job. I also make a small slit on the top of each pastie to allow for steam, but first, before closing the pasties, I put a small amount of butter on top of the ingredients to make the pastie more succulent.

Good onya girl ... that looks delicious 04DEC2019

I can't access lard, can I replace with Crisco/ vegetable shortening? thanks

It's a dream... 😍😋

Bleddy ansome they me luvver

I live abroad so i can't buy these, i will have to try this recipe

👏👏👏👏👏👏👏👏👏👏👏👏👏👏 Beautiful 👍👍

Just home from a week in Cornwall and had some great pasties while there. I said to myself I need to learn how to make them and this looks perfect. Thank you. How are they for freezing?

that looks well nice...and yummy.. got my guts rumbling

Who else is here looking for something to make during 2020 lockdown

A good video when i switched off the sound very helpful, remember some viewer like hear what is spoken and some may not see the text too well

Cooked weight of each pasty @ 350G? Thanks

What do you mean by until elastic?

Should the meat be precooked before it is put in the pasty?

Looks lovly but wot is strong bread flour don't think iv sin this in supermarkit

question-- would there be any mileage in cooking up the mix a bit first, before putting it in the dough? To get some softening on the veg and caramelize the beef?

For those that want the recipe (the cube of butter on the top is extra, I like it but its not required) - 500g strong bread flour 1 tsp salt 125g butter 120g lard Bread crumb this 175ml cold water Knead until elastic Wrap and Refrigerate for 3 hours Roll out pastry 20cm plate 400g Beef Skirt 300g Firm Waxy Potato (Maris Peer or Wilja) 150g Swede 150g Onion Salt and Pepper Mix Veg and Meat Put filling on pastry (small cube of butter on top) Brush edge with water Bring to the top and seal then crimp Egg and milk glaze on a baking sheet Bake @ 165C, 50-55mins

I miss a lovely pub in Hale called "The Bucket of Blood". We used to travel there in the summer for a weekend and drink the most beautiful ale and eat epic Cornish pasties.. England truly is the most beautiful country in the world. We literally have it all.

I'm wondering about freezing these. Obviously you can cook them, freeze them and then re-heat in the oven later. However, would it be better to freeze them before cooking and then defrost and cook? Feels like they would taste fresher this way. Thoughts?

My teacher sent me this video for food tech homework 💀

Great crimping......A+ JoAnn

I like videos without all that nonsense talking! Thank you!

Not trying to be stupid here but what is strong flour, as the recipe calls for? Is is AP?

So I made them, but the filling for me didn't have enough oomf. Presumably you put a lot of salt and pepper? Did anyone measure how much?

Alpha Raider is correct . The flour itself is also important. Not all brands are the same. Once you use a brand that gives you the results you are happy with. DONT change the brand. I know this seems strange but their is a science behind flour.

As a guess.... how long do you think one of those pastys once cooked will last in the fridge?

How much salt and pepper did everyone add?

Can someone educte me what “Swede” is, that she put into the filling?

Proper

It look so delicios and I want to make these, but what is "swede"?

The best cornish pasties are prepared with metric units.

Outstanding crimping

Swede? is that rutabaga?

Great recipie. Don't be tempted to tweak it in any way.

Where do I find a willing Swede who weighs 150g to chop up and put in my pasty? If I do happen to find one, how do I keep him or her from fighting back while I am trying to chop up some of their tastier bits? How do I keep agents of the Swedish version of the CIA from retaliating? This recipe sounds difficult, painful (for the Swede), and utterly primitive. I’m not a cannibal, so I don’t think I’ll attempt it. By the way, the Merriam-Webster online dictionary has only one definition for “Swede,” and it isn’t a vegetable. It is: “A native of Sweden, a kingdom of Europe which occupies the eastern part of the Scandinavian peninsula. Since 1814 it has been united with Norway under a common sovereign.”

Британский пирожок. Прикольно 😊

c'est quoi le lard ? du saindoux ou du lard gras ?

May I make a respectful comment? You have people in the US who would love to make your recipe. We measure by volume not by weight. Please use "subtitles" with volume equivalents .❤

Great video, but yes a bit less water on the pastry, and ignore the weights (I think they were done in a measuring jug!). Just use the same volume (amount visually) of meat, potato, swede and onion using the same measuring plate (watch the video!). That shouid do the trick. ;-) BTW, we used a decent bit of chopped up steak, you can't beat a nice piece of beef or steak. Chuck some stilton cheese in if you are brave,

Excellent c😮rimping

hope they tasted better than they looked

World pasty champion? Does not know that sweets go in one end! World champion my arse.

My Grandmother would make Pasties and would use a combination of beef and lean pork and also added a bit of Suet to each one. Don't believe she use a Swede.

Reasonably good effort, but vegetables should be chipped, not diced, and the meat should be on top with butter on it. Eat from the end, of course. Yes.... 68 years Cornish here !

If you actually check the official method to make Cornish Pasties you would find that the ingredients are not mixed together but placed on the Pastry in layers. Not sure about the Waxy Potatoes as I always make mine with normal Baking Potatoes. And you forget to put diced Butter on the top layer to help make the Gravy as they cook? And like Champaign to be called a Cornish Pasty it has to be made in Cornwall.

Can't imagine this particular Pasty would have been World Champion. Look at all the moisture in the base when cut open. Need to put 3 small incisions in the top to allow a lot of the moisture to vent, so you don't get a soggy crust.

nearly threw a clot trying to make this

Actually, sorry, I didn't see any seasoning going onto the veg and meat? No butter to make the gravy? And in traditional pasties my gran, nan and auntie used to 'chip' the veg onto the pastry not 'cube it! Maybe a 'world champion', but probably not Cornish? Might be wrong? : /

E solo un semplice panzerotto ahahahahahahha

This was a wonderful recipe. I took “strong” flour to mean bread flour and it turned out so flaky.

Swede? cheese?

Gv 2 pawn 24 yars b : h

Should have carrot in it

Nice , but nothing will ever come close to Richards pasties from Liskeard .

I swear this person's from bristol

Properjob

Adding 175 ml of water turns my dough into a wet sticky mess. What am I doing wrong?

Vegetables should be cut into slivers, or short flat chips, never cubes. Meat should be on top of the vegetables so that meat juices and fat trickles down. Lastly and this is sacrilegious I know, try lamb.😋😋

Did we forget to add baking powder in the dough?

Best recipe, go heavy on the pepper and its superb. Little splash of soy sauce to soften and salt up the meat in the fridge.

A few rookie mistakes. You need to add carrots and some gravy into the meat. Otherwise it’s bland. I think the best Cornish pasties are actually found in Devon

Would love to see a Vegan pasty recipe! I personally enjoy swapping flesh for kidney beans

Wow! Probably a good pasty, but the vegetables should always be thinly sliced, (chipped) not cubed, the ingredients should not be mixed, and there is far too much pastry used in the crimping.

Swede