Traditional Cornish Pasties , my grandmother was Cornish and made what was considered a proper Cornish Pastie as she saw it , there isn't really a definitive recipe , her Pasties were made using strong bread flour and a mix of butter and lard for the pastry which was then kneaded for a couple of minutes so it held the crimp and was easier to work with , the filling consisted of beef skirt , potato, onion , Swede and plenty of salt and pepper , all the veg was sliced not cubed , she also put a knob of butter inside and a small sprinkling of flour .
Mother learned from her mother-in-law to place a slice of suet on top of the pasty to help with the even browning of the crust. I simply use milk. Of course, the fat tastes better, lol! Ever heard of using a bit of suet?
OK lets get some things corrected. The original Pasties were Home Made by the wives, Because the Tin Miners could be down the mine for over 12 hours It was common for them to be big, 2/3 held the Meat and Veg, Diced Beef, Onions, Potatoes, Swede (Never Turnips), A knob of Butter, Salt and Pepper. There would be a Pastry flap and the other 1/3 held diced Apples and Sultanas and some Spice for a Pudding. The pasty was a round of pastry with the filling on one half and the other half folded over, Never the filling in the middle and the pastry pulled up both sides and joined at the top. The edge was then crimped to seal the pasty. A big crimp because the whole point for that was they were down Tin mines with Arsenic so to stop getting Arsenic Poisoning the held the pasty by the crimp and only ate the inner part. The Cornish will tell you that before they took their first bite they pulled off one end of the crimp and threw it down the mine as a gift to the knockers (Cornish Elves) Then just threw the crimp on the floor of the mine. As the mines closed and the miners went over seas the big crimp was lost because they were not going to be working in Tin mines and the pudding was dropped making it easier to make. Born in Devon but lived in Cornwall for 13 years. One of my Grand Dads was a Tolpuddle Martyr
Not bad at all but you have to cut the veg smaller. Traditionally, as my gran used to, she would hold the veg in her left hand and cut small 'chips' with a small knife, it makes for a better eat. Commercially impossible but much better with smaller cut veg. She would layer veg/meat also and season each layer instead of mixing in a big tray. Knob of butter or two might help with the 'gravy' too.Hope that helps--a Cornish man.
I'm an American ex-pat who lives in Melbourne, Australia now and my partner loves pasties (I never had one until I moved here!). I an say that I agree, from all my research, the veg should be chipped to be authentic but it sure is easier to slice the potatoes and dice the rest. I think layering adds the best flavour too... mixing it all together just isn't the same. And how can you have the melt-in your-mouth flavour without the pats of butter in between some layers?!!! :-)
My grandmother used to do it with a knife as well I like a potato peeler with a point on it slightly v shaped at the end use a twisting motion with point you end up with thumb nail size pieces for swede and potato works a treat 1 lb of flour 3 oz lard 3 oz of margarine blend about 100 mills of water approx that will make two adult size pastries 100 year old recipe at least. no herbs. salt and pepper all random mixed 4-5 lumps of butter in the top before closing.
@@ericaonline3739 not an American telling people how a traditional Cornish pasty should be made 🙄🙄🙄🙄🙄 you guys literally can’t help yourselves in being a know-it-all about everbody else’s cultures. And you wonder why you’re hated worldwide? 🤔
Lol, I was gonna say No Parsley until I saw all the comments below. But I guess I still said No Parsley. Anyway, great pasty! I've made these and they are so delicious! My kids LOVED them. I diced the veggies smaller, and only used skirt steak. I can't wait until I make these again! And I would say that the egg wash IS MANDATORY, not optional. I forgot to egg wash once, and it didn't get that nice deep golden brown, and the pastry seemed drier. Definitely do the egg wash! Thanks for the video!
Over here across the pond a long time ago when the copper mines were booming in the heart of the copper country of Northern Michigan deep in the mines the Cornish people brought these pasties over with them and it began a fiercely protected tradition up here that is known all over the states. We do them a little differently but relatively the same. Rutabaga, carrots, potatoes, onions and of course meat. No gravy!! Some ketchup if needed but no damn gravy. Thanks for the recipe from a yooper!
They add a sprinkle or two of flour and a few knobs of butter before folding and crimping. This makes a gravy from the juices that come out of the meat and veg and enhances the flavour.
I’m a Yooper. If I were to go to prison, and they asked what would I want for my last meal, it would be a Cornish pasty. In upper Michigan, the traditional pasty shops used no carrots or gravy.
I was a UPer for about a year. A friend of mine purchased the Philomena in Michigamme around 81. He asked me to come with him to help him remodel the lodge. He also purchased Madelaine's Pasty's in Ishpeming. So, I was over there with Roger helping to fix some of the machines and learning how to make pasties. We used to take the Madelaine's trailer out to events and serve fresh pasties. It was a wonderful time in my life. I met so many great people. I also fell in love with the pasty. There was a guy here in LA that was making them for a while. He was a UPer too.
I agree, It may not be the "proper" Cornish pasty recipe and maybe shouldn't be marketed as such. But it sure was tastier than any commercial (packaged or handmade) Cornish Pasty i had in the UK, even from Cornwall.
True cornish pasties are crimped along the top. Also, they did NOT hold their pasties by the crust, they used a handkerchief and absolutely did not waste any of it by throwing bits of it to the bottom of the shaft. They were too poor to waste food. My mother (born 1931) learned from my father's Cornish mother (born in 1903), who learned from her Cornish mother (born 1883), who learned from her Cornish mother (born 1856) to chip off evenly sized pieces/slices of both swede and potato right onto the pastry disc, topped by chopped onion and finally the diced beef, salt and pepper, and a dollop of bacon grease or lard.
Exactly, that's what my mum also told me, my grandad worked in the tin mines, mum is now 88 abd still makes a mean pasty and certainly noooooo parsley, but with a top crimp too 🌹
This is not a traditional Cornish pasty. I'm full native Cornish, I have never ever seen any of my relatives back as far as my great-relatives make a pasty this way and I'm in my 60s. You never pre-mix the meat with the veg, you dont want it mixed together, it is layered. You do not dice the veg. Potatoe is thinly hand chipped over the base and swede is next if using it, season lightly, then thinly sliced onion on top and lastly a final layer of finely cut beef skirt and again lightly seasoned. This allows the beef juice to trickle down through the veg. The Cornish pastry is crimped over the top of the pasty not on the side.
I agree with everything except your comment about not crimping on the side. In my family, the recipe that was passed down crimped to the side. That was because the miners would hold the pasty by the crimped side and throw away the crust as the miners’ hands would be laden with dust from the ore mines. They didn’t want to consume the dust. Yes, ironic as they certainly breathed it in. Two direct ancestors of mine, my great grandfather and 2nd great grandfather died in mining accidents and another relative by lung cancer. They were hired as they had previous experience in Cornwall mines and became mining supervisors in MT. In fact, the copper dust was so toxic, that women in company homes around the mining sites were warned not to disturb the dust in the attics of their homes. Those copper mines in Montana supplied most of the copper needed for the munitions in WWI until the Great Speculator Disaster of 1917 in MT. The pasty recipe after my Cornish great-grandmothers’ ( after second great grandmother). death was actually kept alive through the Norwegian side of my family to my mother, British in heritage and Virginian by birth, and upon her death to me. My Norwegian father told Mom that before their marriage, she had to learn how to cook the family pasty, which she did, but with a slight twist later on in the recipe’s evolution through five generations of being passed down: She added a few rough chopped carrots; I think mostly to sneak in a healthy veggie. But it stuck. Everyone loved it. I don’t think carrots, at least to my knowledge, is much of a garden veggie due to the exceedingly harsh winter weather in MT but it’s quite a common food in the south, and thus utilized. Also, in the old “pasty shack” in MT that only recently closed, folks in MT would pour on brown gravy over the pasty. 🤢, definitely not my cup of tea. Dad and I poured on the ketchup, though! I was fortunate to have traveled in Cornwall and had a proper pasty (crimped to the side, lol), while there. My family’s recipe will live on in several church cookbooks and now with my goddaughter. Of this, i’m most glad as I grew up on them as a treat during cold winter days. So from Cornwall to Montana to Virginia to South Carolina, pasties are “good eats!” ( In fact, made a couple tonight,nothing beats a pasty on chilly night! We are having a one-day cold snap! Reason enough to enjoy one!)
Anyone on this link from Camborne? That’s where my great grandmother was born, a Helen (Ellen) Williams. Her father may have been in the ministry. She had a number of brothers and sisters. I was told, lol, that she went to Yellowstone with her son and new wife ( my future grandparents) on their honeymoon! A strong woman, so the stories go; I guess she had to be. A mining town in her day in MT was truly the Wild West! She lost both her husbands in mining accidents, and was thrown out of her home the day after husband number 2’s funeral. She went back to Camborne for awhile, but eventually returned to live with her son and daughter-in-law. An historical question for anyone in Cornwall: Were Cornwall and Wales one unified area sometime in the Medieval period? I have some replicas of historical maps that join the two areas as Wales. Others in some history texts don’t, and there’s a clear distinction between the two as Wales and Cornwall. Is there any explanation or could this just reflect, perhaps, the ignorance of the map-maker during that period? Anyone know? Also, it’s my understanding that Cornwall is considered a Celtic nation of the UK, not of England. Sorry for my ignorance as an American, but is it somewhat like a state with its own governance, yet still part of the whole that is the UK? If this is true, why is it a duchy if it is a separate region unique unto itself? In fact, my great grandmother referred to herself as English in several documents. Is this an acceptable designation although she was Cornish by birth? I’d love to find out which is the more proper usage. Or are there differing opinions on the matter today? Thanks in advance for any clarification. I do a lot of genealogical work, and I’d very much like to clear this up in my records for the family. (Last question I promise: Are there any working mines in Camborne today or Cornwall as a whole? I saw there was a tin mine, but it closed. As I remember, isn’t there a copper mine in Redruth? Is that still being worked as an active mine? Is there a list of the men who worked these mines in the late 1800s somewhere? A mining company headquarters or historical site perhaps?
Hello First of all they had 2 ends to a Pasty One had the filling as you show, It would have a Pastry divider and the other end has Spiced Apples for a pudding. They did not use any herbs, The rest of ingredients are correct (Swede not Turnip). They did not mix the meat with the Veggies. They laid a layer of the Veggies then some meat then covered with another layer of Veggies then sealed and crimped. The Crimp was a handle as the miners hands were covered in Arsenic (No hand washing facilities down the mine) So they ate the rest holding onto the crimp, Then threw the Crimp away. But you are correct about the throwing the end bit Andy C
So you went down and saw them did you? Because I have relatives that were Tin miners as well and only the original ones for down the mines had the flap of pastry and pudding in the other end, You also forgot the knob of Butter?
A paste is a small pastry produced in the state of Hidalgo in central Mexico and in the surrounding area.They are stuffed with a variety of fillings including potatoes and ground beef, apples, pineapple, sweetened rice, or other typical Mexican ingredients, such as tinga and mole. The paste has its roots in the Cornish pasty introduced by miners and builders from Cornwall, United Kingdom who were contracted in the towns of Mineral del Monte (Real del Monte) and Pachuca in Hidalgo starting in 1824. So the traditional "paste" or Cornish Pastie does have pasrley in México. It is good to see this video, thank you
In the Upper Peninsula Michigan, U.S.A. the Cornish miners always use rutabagas and sometime a very small amount of carrots.Never scene parsley in them.
@@davidwilliams573 All Ozzies can teach you is to raise your tone at the end of every word and say Today all the time. How y'going today, what brought you here today. Today I'm going to have to find you $50 today.
Probably a waste of time mate, your ingredients just won't be the same as Cornish, just like New Zealand lamb doesn't taste anywhere near as good as British Lamb
read and watched different vids and recipes so i'd get a better view on "how-to" and this vid was quite helpful as well, tx guys, my first home made C.P. is already in progress ^^
Did my best to make these. Used potatoes, rutabaga, onions and a bit of salt,pepper, and sage. I cheated a bit and used a food processor on the beef (stew beef), potatoes, and rutabaga. Cooked the onions first. mixed everything together after the onions cooled. I could have filled the middles a bit more, but it came out tasty. Used ready-made pie crusts and brushed the top with an egg wash.
We all may not agree with how they make them but the final is fantastic. I am Finnish from Northern Michigan and me mother I watched her make them. She never put Parsley and she always mixed them up. They were great. Different country’s have different methods they are made all over in the Upper Michigan USA.
Who cares what Nationality or Race the person is as long as the cook understands the recipe and the heritage, and makes the pasty correctly, the cooking talent, not the genes are the important thing. There is an oriental lady working in a Pasty Shop here in the Mother Lode Gold Mining area in the Sierra Nevada in California of all places that has been properly taught how to make the Pasty in the traditional manner. Her basic cooking skills make her product superior to all others I have tried, including Pasties made by women from Cornwall. Talent combined with proper instruction equals a superior product regardless of Race or Nationality, proper accent or not the product is what matters.
I have cooked all my long life. Have cooked alongside people from around the world and you are 100% correct. Culinary skill, technique, knowledge, experience = a superior product every time.
Only salt and pepper sounds a bit bland, imo. I'm curious to try and more spices or herbs, but definitely not parsley either! But still I'm still excited to try and make it myself!
Traditionally Cornish Pasties are made with strong flour, as these pasties had to be sturdy and robust enough to take down the mines and be held by the crust. Many Cornish women add a good sprinkle of flour on top and a few knobs of butter. This creates a little gravy from the juices of the meat and veg.
Mine is a hundred year old Cornish recipe from my Cornish grandmother and shall make it today hers and mine are large dinner plate size with half a lb of skirt in oxo size piece one large potato same amount of swede half large onion never heard or seen one with the herb in it before other than that looked okay .
I've had the pleasure of visiting your shop in Bondi, what a great pasty best I've tasted outside Cornwall, been visiting Cornwall over 30 yrs so know a good pasty and was amazed to find your shop first time in Bondi and always go back, sadly due to impending knee op' could'nt make it in '19 & this dammned covid 19 has stuffed my visit this year 10/10 for pasty!
Great pasty recipe, but as it's not made in Cornwall it's not a Cornish Pasty. The Cornish Pasty has the same protected regional status as Champagne, Belgian Chocolate, Sherry, and Stilton.
***** your correct thats the rule in the EU but we are in Australia here. Our recipe is the same as in Cornwall (but Australian veggies and beef) and we have the official tick of approval of our Pasties from the Cornish Association of NSW.
I have no idea why this is called a traditional Cornish Pasty because it is not. The ingredients should be in layers not mixed and no parsley. It can be called a Cornish like Pasty and that satisfies the criteria laid down by the EU. It should be completely sealed and no hole(s) put into the top to allow steam to escape. That is used to help make the juices inside the finished product and to help cook the ingredients. 'nuf sed. plamuk aka travellingchef
Have you tried a teaspoon of clotted cream on top of the raw ingredients before you close it? And some wild garlic? Try it you’ll taste the difference. Love the video keep up the great pasty work!,,,
I'll look out for your pasties next time I'm in Oz I've just came back from Cornwall last week & bought a few pasties back & soon realised something was'nt right , they diced the potato instead of slicing it and it messes them up, yours looked perfect good on yer' mate any Cornish person would give you a pat on the back. Peter UK
My husbands family and mine were Cornish, this is how they made pasties exactly especially the slicing bit. My husband liked parsley added I like them traditional . The story about the knockers is true we had miners in our family.
Well a good effort, nice rope crimp. I guess you can put what you like in it. I have heard tell of apple in one end and beef in the other. Also a pub in Mevagissey that does a Chicken Tikka and rhubarb and custard one.
It's region protected, so unless it's made in Cornwall it's NOT a Cornish Pasty and Swede and Turnips are different things, Swede is orange and Turnip white
Learned from my grandmother and she always mixed the ingredients. These are super, except no parsley and they need butter, but the crimping is spectacular!
My Nan was a Devonshire maid 😘 lol she made pasties with meat and veg on one end of the pasty and cooked fruit on the other end. With pastry between. And it L And D on the top to let poppy know to eat luck side first then desert. 💞👍🏽💖 yummy. Blackberry’s Apples raspberries and gooseberries with custard. 😘👍🏽
For those posters who say a pasty doesn't have parsley, I can assure you that the wife of a past mayor of Penryn (Art Dunstan, 1973-74) made her pasties with parsley.
Andrew Nichols - just because the wife of the mayor of Pennyn added parsley in the pasty does not mean she is correct in making a traditional Cornish pasty !!
The story of the miners discarding the crimp because of dirty hands is just that, 'a story '. They never touched them at all because they ate them from little bags, crust and all.
Thanks for this i am a proper Cornish lad i tryed making pasties 2day but failed i cant crip at all but this is a very good video and you are 100% right about the miners amazing i love it here thanks
This would be your typical Pasty shop made pasties. Pasties made in a typical Cornish home are a bit different however where the filling is kind of layerd on with the meat on the top so that while cooking, the meat juices would seep through the veg beneath it. Btw! Is this shop in Chichester by any chance? My Dad lived in Chichester for a few years and he quite often bragged about the real Cornish pasty shop that opened up near where he lived.
Actually it's layered to cook it evenly. it's the steam the rises from the vegetables that properly cook the meat. That was required a long time ago, since we didn't have the temperature control we have now, and the steam was very important for cooking properly.
whats that green stuff?! we dont put that in and we dont use puff! the veg is small sliced not diced. well done on the side crimp though! if you wanted to be real traditional you could of put in a dollop of clotted cream!
Thankyou Tracy, we have just had a lot of visitors from Cornwall recently and they have said our Pasties are as good as you find there, what a compliment.
I can believe that. I live on the wirral. Which is a long way from you. I was visiting a friend when I had the pleasure of eating one of you delicious pasty's. Do you think you will ever start selling pasty's nationwide? I've looked everywhere and can never find one. Hopefully I will be making a visit again soon. Keep up the good work as it is appreciated.
@@CousinJacksPastyCo No Turnip, or Parsley. You forgot the knob of butter to make the sauce as it cooks and Skirt of Beef only in the Original Cornish Pasty and these days they must be made in Cornwall or it is illegal to call it a Cornish Pasty. You could call it a Cornish Style Pasty? And the ingredients were not mixed but laid in layers. Pastry was always Short Crust to make it stronger as it had to survive half a day in the miners pocket?
@@nevilledavidthomas5239 Not if you want to call it "proper." If you want to see proper watch this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q26uIXh6vkU.html
So... PARSLEY WTF!!! When you said "and nothing else" you didn't actually mean it then? And as others have said beef skirt...shortcrust pastry and made in Cornwall
Im Cornish, from a long line of Cornish and no you dont use parsley. Nor do you mix up the ingredients, its put down in layers with the meat on top so the meat juice covers the onion and potatoe. No to your rough puff pastry either, you use short. Skirt beef and your crimping is all wrong, the crimp is done across the top.
It's also a traditional UP Pasty for the Veg ingredients, only we call it a Rutabaga instead of a Swede. Carrots are a no no. The only seasoning we use is salt and pepper, not sure about the Parsley.
A lot of people layer it at home but we find that if you mix all the ingredients together and let it sit in the fridge for a bit of time, the juices come out and the flavors increase even more.
Nice mate! Bloody english and their proper!! they look great and thanks for sharing. Just wish I could make a good pastry, nothing tastes like it does from home.
Why do people keep saying this??? Pasties are NEVER eaten sideways!!! Never have been. They are, and always have been eaten from the end protected by being held in the paper bag they carried in. Some Cornish people will put parsley in a pasty, but never black pepper! Always white pepper. Different flavour entirely.
"An the wee men would come out and knock about and sometimes move our shovels an picks very late at night . They were part faerie and part demon ... good or bad ... they could give it to ya both ways "
In the old days they wouldn't of been able to put meat in the Cornish pasties because it was too expensive, so they would of had beef stock used in them instead, and the pastry would of been made with lard to give it more of a meaty flavour.
Is there any chance of letting me know the 3/4 puff pastry recipe you use? I'm Cornish and living in VIC, and i make my own but always looking for the perfect pastry recipe!
Tom Kirkbride thats a shortcrust recipe, our recipe is a rough puff, halfway between the 2. Next time your in Sydney, pop into the store and try and twist our pastry chefs arm for the recipe ;)
My long time family recipe has no parsley and the meat and veg is not mixed, so you can store the veg and meat separate without it getting germs,. And it’s folded over a rolling pin with the meat on top so the juices soak through and get absorbed by the veg. If your saying it’s traditional then get it right! Otherwise you could be offending Cornish people, this must be a cousin jack pasty
Putting egg wash on the pasties is NOT basting. Basting is when you put hot fat on food during the cooking process, eg baste a turkey or roast potatoes. Baste the potatoes every 10 minutes with hot oil.
