I'm from Michigan and pasties are a staple in the upper peninsula of Michigan! Lots of Cornish miners up there that brought that delicious tradition with them! I love pasties!
Yes the Michigan Pasty is very similar indeed. I do like the recipes including changing up the filling too! This is a prime example how recipes travelled the world. Thanks for sharing. Best, Rik
There's more Cornish people in America (And Australia) than back on the Cornish peninsula now after the mines closed. Glad they're adding Cornish tradition to the American cultural soup!
Same here. Even though I was raised in the lower portion of the state, I have many relatives in the UP, we're Yoopers! We were raised with Pasties, and an authentic Pasty has Rutabega, then served with ketchup. Deeeelicious! 👊
Everybody loves when I make Pasties. But they are picky with vegetables. So i cheat and grate them and use ground meat. All mixed together they don't notice the veg.😂 Thanks Rik🎉
That's what Brexit was about: Lies. No one could or would prohibit that. It was just about the name "Cornish Pasty". You could always make your Cornish Pasty everywhere. Easy to get around by calling it Pasty Cornish style or so - if you want to make a profit of it.
Lovely, just a tip or two from a Cornish Maid🙂 I would slice the potatoes Swede and meat into similar size pieces, add a knob or two of butter on top of the mix prior to folding the pastry👍
Some are, you can still buy em down here in Kernow (Cornwall). It's the full Cornish meal and dessert in one. Although most go for savoury so you have to go to the more traditional bakers for them now as most tourists only buy the savoury ones.
@@Jannetto28 Yes this is always debated! They took on the same as the Bedfordhsire clanger, savory at one end sweet at the other. However mention that to some of the folks in Cornwall and they really do loose it. Shocking really. Recipes were interchanged in regions of course they were. Thank you. Best, Rik
I grew up in Butte, Montana, and have made and eaten many a pasty. Of course, Butte is a mining town and pasties came from all of the Cornish miners that came here. We often called them "letters from home!" You have a very refined recipe here, ours were simpler. First for the crust, we only used flour, lard, and ice cold water. The filling was equal parts potato, onion, and meat (usually beef but sometimes elk if hunting was good,) seasoned with salt and black pepper. The egg wash on the pastie was optional. We used if guests were coming. Although we have heard of people using swede and turnips, we never did. But what a meal! We served it with gravy or ketchup. Today, I understand they serve it with chilli in some places.
Thank you Rick. As a Cjef myself, going on 35 years I appreciate your teaching technique over recipe. I enjoy all these UK goodies and Asian dishes. Things we don’t see here in the USA. You’re the man.
You are very welcome, John. We all do things different as you know. Over the last 40 years I have tendered to not get stuck, in there is only one way to make anything. It kept me sane during all those hours. I wish you well and if you have any tips pass them on. Many nice folks on here, genuinely cooking away. Thank you. Best, Rik
I was in the Royal Navy in the late 50’s early 60’s and I have great memories of buying Cornish pasties aka Oggies from street stalls on the way back to the ship.
As a Michigander, I was raised with Pasties. An authentic Pasty must have rutabega, and we always served them with ketchup. Most of our relatives are up in the UP, Yoopers, and most of my aunts and uncles up there are Finns. Thank you for a blast from the past. They look absolutely delicious!
One of my favourite treats! I used to work with dad(selling Lays) and one of the grocery stores had warm pasties in the deli. I got him to try one and created another addict. I’d ask him to bring one home for me on the days I wasn’t with him, but the pasty never made it home. Dad could never not eat it 😆
another great memory!!!! those cornish pasties look like our French "chausson aux pommes" (filled with mashed apples and brown sugar), and the first time I saw them in a coffee shop, I bought one and the maid wanted (of course) put it in the oven, but I didnt want because I was sure it was a pastry... Everybody looked at me, and I realized it was a cornish pasty when I began to eat it. But Ididnt want to show my disappointment and huge mistake (of course) so I ate it entirely (I needed two cups of tea)... 🤣🤣🤣🤣🤣
Well done! I’m an Aussie of Cornish descent, living in “Australia’s Little Cornwall”, and I think you’ve done a wonderful job of making traditional pasties. Once it cools off here, it will be time to start baking my pasties for the winter.
Look, I'm 66 years old. I spent all my school holidays in Cornwall with my Oncle and cousins. They told me the real traditional cornish Pasty. At one end the meat, the other end the dessert, often apple, black bury, marmalade, depending the season. My Uncle was a lobster fisherman. Out of Port Isaak, Our pots were north off of Tintagel. No women allowed on the boats, Sunday NO boats out. On the boat we were off at 05hrs or otherwise depending tide and out the whole day. On the boat we had cold water and Scones, After 5 hours adrift a scone tasted wonderful. Cook me that. Then there was the tourist version, oin land with Cornish cream and Jam...
Hi Rik! I love your content and how you present it. Well done! This takes me back to 1986 when I first arrived at RAF Chicksands in Bedfordshire. A Cornish Pasty was my first introduction to British cuisine. I loved it then and I love it now!
Thought you would like to know that the spirits of the mines are called knockers. The crimp on the pasty is to protect the miners from digesting arsenic which is a bi-product of tin and copper. I love your channel and am trying out many of your recipes. Thank you.x
Rik, greetings together with so many thanks. You bring back the traditional modes of cooking. Chefs as you will keep these arts alive and well thriving.
I'm going to have to give your pastry method a go. I've never had much luck with it before. It's always a bit "hit and miss" with the emphasis on the "miss", lol. Those pasties look delicious.
Hope you enjoy. Did you see the full explanation to my pastry ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zisAWUUBolc.html You can do it. Best, Rik
Where we live in north central USA there were large numbers of Cornish miners and farmers that were recruted to immigrate in the mid to late 1800 era to work in the iron and copper mines , from the Upper Pennuisula of michigan to northern Minnesota, and the Pasty is still a popular item , many church groups make ans sell then as fundraisers There are still small bakeries and cafes that feture them I like mine to have cubed meat and veg , not ground , and with both potatoes and swedes They are also served with either brow gravy or tomato catsup
Never heard of this one. Looks really good. I might do these tomorrow for the trip(about 10 hour drive) easy to eat in a way and dont have to stop to eat anywhere👍 Thx for this recioe too💕👋🇫🇮
These are very popular in Northern Michigan. I'm always thrilled to drive the 4 hours from Southeast Michigan to the Upper Peninsula just to get these! And of course i enjoy the beautiful scenery on the way. I'm going to try making your recipe. I'm very curious. Thank you for posting this video!
I live in Australia's little Cornwall. In Sth Australia. Cornish miners came here to mine copper. Their descendants are a good many of the population here. We were told the crust was thrown away because their would be covered in copper and other poisons. I make pasties during winter months
Oh lovely! A proper Cornish pasty made the way it should be! No fancy additions, just the real McCoy! (But I am going to try that butter trick. Sounds good to me!)
My wife's family made Welsh pasties all the time.. Miner's yeah...From Gelligaer. Off the boat in 1880s, to where? Pennsylvania, and yes to the coal mines. As I recall, they sliced the potatoes thin. I don't remember turnips but could have been, but I do remember they often cooked rutabaga as a side dish but not in the pasty.
I remember reading about pasties in a recipe book. I think it was food from Ireland. How they came about was just as you said. Wives would make them for their men working in mines. It was portable, and had meats potatoes etc. Just like you made them. In Spanish customs we would eat something similar called Empanadas. I'm sure you know what they are. Here in the states they sell a frozen type called Hotpockets. Very similar to pasties. But making them fresh from scratch like you did chef is the way to go. They look so delicious. Yet another mouth watering dish you have prepared . A definite must try. Thank you chef Rik.😊❤
Hi, Ric! I'm from Michigan (US) and pasties are very popular there, especially in the Upper Peninsula where mining was a huge part of the state's industry.
Many use rough puff pastry instead of shortcrust and with a bread flour to give it strength. The pasties needed to be sturdy so the fluted crust edge didn’t collapse when they held it.
I'm from Minnesota and buy frozen pastys at our local grocery store (Lunds-Byerlys) and bake them off at home. I will definitely give them an egg wash, next time. Who knows, maybe I'll try from scratch?
There is a small shop in my little bitty town, that makes sausage and pasties. I stop in once a week and always get the traditional one made just like this( some times he adds carrots or leaks also), he also has sausage and venison kinds too. Thes are absolutely delicious. Now that you have showed us all the trick to easy pastry dough, we won't have to give our money to these guys so often eh? :) Home made anything is always better anyway right? Thanks Rik.
Oo Rik you looked as though you were really enjoying that pasty , my mouth is watering I will be making these very soon , I’ve always worried about the filling being cooked so have cooked mine separate before putting into the pastry but those look great and I will do them your way with your pastry too 👌thank you , Amanda xx😋
I absolutely LOVE these. The last time I was in Cornwall (Penzance) I couldn't find anywhere that was selling them!!! Truth be known, I only went for the pasties. 300 miles...
Personally I prefer swede in my pasty, that’s how my mum and granny and my granny’s granny,s granny made them. There is a good story from Plymouth where for a long time there were two popular pasty shops -Ron Dewdney’s and Ivor Dewdney’s and you were either a customer of one or the other. They were brothers who both claimed to be making their mother’s recipe but one used turnip and one used swede. Apparently they became fierce rivals and came to blows in the street, taking their feud to the grave!!!
You got that right! Yes a good Cornish lovely. We are all used to pies with gravy in or over herbed fillings, forgetting the simple salt and pepper. Thank you. Best, Rik
Hiya Rik, just made your “LEMON DRIZZLE CAKE” turned out lovely now having to hide it from my hubby before he eats it all, greedy bugger😅keep up the brilliant vlogs, from HEATHER in. SCOTLAND 👍🏻
..I’m a bit obsessed with pasties at the moment. I will buy ready rolled puff ( or I will make hot water paste) depends on the filling . But you can literally make a pasty from anything . 😊
I'm here in gods country Cornwall and have the same oven which I really like, I intend to make pasties for family when they visit soon. Thanks for a great video. As we've left the eu I'm guessing protected status might have disappeared.
Great recipe, Rik. Traditional Cornish pasty. I've noticed that these days, a lot of "cornish pasties" use minced beef, which is not authentic, skirt, or chuck usually, but it needs to be cubed as you say and not minced, lovely 👍
Hallo Richard. Das macht Sinn, ist leicht zu verstauen ist lecker und macht satt. Wurde wahrscheinlich unter Tage gegessen, da sich ein ausfahren zeitlich nicht rentieren würde. Und da die füllung variabel ist hast du immer was anderes zu essen. Ich probiere es einfach mal aus. 😊
Can you please do a minced beef cobbler? My daughter and i watch your demos and she wants to have a go. She has done some of your recipes and finds them easy to follow. She is disabled so finds some things hard to do. Its lovely to watch someone who does everyday cooking instead of a lot of the "tv chefs" who use expensive ingredients and the end result is a letdown. Thank you.
Hi, Diana. I will make that this week coming - let your daughter know this will be for her. I will make a classic easy version as always. Love to both of you. Thank you. Best, Rik.
This is a world wide concept. So many wonderful variations. Search and explore Perogies , dumplings, South American, Spring rolls the options are endless and again the humble pie
I believe that the Cornish pasty also had stewed apple in one 1/3 end as the "Dessert" after the miners ate the 2/3rds savoury part, so 2 courses in one 😊....
I love me a pasty! I make mine with swede instead of white turnip, and place a knob of butter on top of the filling ingredients. I've even heard some people use a dollop of clotted cream instead of butter! (I also make my own clotted cream.) EDIT: Just saw to the end where you suggest the butter.
In Australia they're spelled "pastie" but are otherwise the same. There's a small chain of bakeries tat sell an extra large version called a "tiddly oggie."
