As a Cornishman, you can have it next morning for breakfast,cut into pieces and fried with a fried egg on the top 😋. Also served baked on a plate opened up and a little milk poured onto it 😋😋.
My mother and grandmother used to make very large ones so that some would be leftover for a late supper if needed or tossed in a pan and fried for breakfast, Never heard the one about putting milk in.
The host, whoever she is....is just simply PERFECT for this series. Such a warm, inviting and respectful presence. I literally would not watch this series without her. Give her a raise.
I remember my mum and I were making some meat pies for an event, there's a version of this Cornish pasty in Nigeria as well that we simply call meat pies, so that's what we were making. There were some British people at that place and as soon as they saw them their eyes lit up and they were like "ooh they look like Cornish pasties" which I had never heard of until that day. I guess they're really similar, the only difference is that instead of rolling the edges we crimp them with a fork.
My late Mother used to make pasties for us when we were kids. They were delicious!. Now I only make them occasionally, but still to Mum's recipe. Yum yum!. 🤗
Quite a fun thing in Cornwall is the regional family bakery chains. Usually 4 or 5 shops over a couple towns or surrounding villages across all regions of the county. It's a bit like football teams, everyone picks their favourite and swears by it :'D. You can easily pick out where someone is from just from their favourite pasty, I am a big Nile's fan!
@@paddyrs0740 I worked for the fine fellow for 10 years so I'm loyal!😂 But have to admit I love a Phillips also!😅 Didn't realize Niles were still around??
@@Kaspleen I moved from Plymouth when I was eight sadly, but still love a good pasty when I visit my uncle. London doesn't have many great pasty places
Come and visit Britain, you can get them everywhere! Just make sure it is a proper cornish one freshly baked and not the poor imitation you get cold in the supermarket or corner shop..
Yes, upper Michigan! I used to spend summers up there, beautiful area. Grampa used to make these, but he added carrots (but he was originally from Finland, maybe that's why)...they were so good. I'm going to make some for the holidays. :)
In the Philippines, that is Empanada, we have different variety per province/region in the archipelago. Thanks to the Spanish, who brought those to us. We innovate and modify it through time.
They are much better when you make them yourself. A local butcher always has beef skirt for sale. I usually buy a one kilogram piece, and dice it at home.
I have eaten pasties since I was a kid (70-years ago). These are great to eat and if you've never had one give it a try your missing out. My home when I was toung was the UP of Michigan, Houghton to be exact. Pasties are common there, not so much in the south where I live now.
Well this pastry has become a multicultural food for many people across the globe, every country has their own variation of this pastry. Some fry it, others bake it, some even cook it or eat it like that, the possibilities are endless.
Now that looked good I wish I had the room to make them I love pasties my family heritage comes from Cornwall England my last name is Vodden not a uncommon name in Cornwall God Bless
FYI, here Indonesia we have that exact same pastry, albeit in smaller sizes, we call it “Pastel”. The filling ranges from carrots, chicken, chocolate, to potato ragout.
Interesting Fact: The miners were superstitious, so they would eat the pasty by holding the crimped edge, but not actually eat the crimped edge. Once they had finished, they would throw the leftovers over their shoulder as ‘food’ for the miners who had lost their lives underground.
Pretty sure the main reason why they didn’t eat the crumpled edge was because it wasn’t meant to be eaten. As the miners had dirty hands it was used as a sort of handle to eat it, which was to be disposed after, as it would be covered in dirt
@@ulysseshenderson8717 you are correct, that would be the reason for not eating it. I should have clarified that they would have not eaten the edge because it was dirty, but then then discard what they didn’t eat over their shoulder because of their superstition. At least that’s what I learnt off another video 😃
It's a myth, they didn't hold the crust and flink it away. The pasties was wrapped in cloth to stop dirt getting on them, so they'd just hold the cloth whilst eating them
Many versions! In mine, it's ok to eat the crimp, but not the fold-over at the end: the 'noggin'. That's thrown down the shaft for the knockers. Probably a good idea. Where there's tin, there's arsenic.
👍👌👏 Simply fantastic again and as always!. 2) I absolutely love all episodes with this gorgeous Italian woman/host Claudia Romeo. Thanks a lot for making teaching explaining recording editing uploading and sharing. Best regards luck and health to all involved people.
When my grandmother made them she used meat from the local butcher called "pasty beef". no idea what it was. She NEVER put butter in the pasty itself. My dad varied her recipe slightly by adding a little beef dripping for the "gravy" but my mum, grandmother and sister called this sacrilegious. And yes carrots are definitely sacrilegious. But of course these days all sorts go into pasties.
Pasty does indeed rhyme with nasty. I encountered pasties in former mining towns in Montana, like Butte. I’m told that the Cornish were brought in to drain a flooded silver mine in Mexico and so pasties are a regional food there - though hot peppers became a popular ingredient.
We have a sweet and much thinner version. It's called ottada in Kerala, India. Though we just use ordinary wheat flour for the pastry. Jaggery and coconut mixed together with a hint of cardamom as the filling. The best part is when the pastry has a hole while frying on a pan, the jaggery oozes out to caramalise on the pastry. It tastes better.
The history of it is that most of or all of the pastry was discarded, because the workers mainly worked in lead mines, their hands were covered in the lead dirt which of course was poisenous, and they had no where to wash them, they could eat the filling leaving the lead deposits from their hands on the pastry to through away, the idea of a pastry pasty was invented by one of the wives and caught on very quickly, by the other wives, the pastry was mainly made from flour and water and cheap to make, her reason/idea was her husband worked very long shifts and only had soup to drink before pasty's, which was not really enough to sustain his body strength throughout the shift, and she wanted to give him a good sound meal whilst at work. quite clever and ingenious, don't you think.
The Cornish Pasty predates the origin of Karipap by hundreds of years. History shows that British maritime traders introduced the Pasty to Asia, where it later developed into Karipap.
Nothing promotes your products and your business as safe and healthy more than a worker speaking all over the food without a mask in a global, viral pandemic. Great job.
The veggies are fully cooked but the meat is not well done, judging by its colour, its just half baked. To say " Hunger is the best sauce" is correct in this case. They didn't even bother to mention a hint of seasoning and spice, like Salt or Pepper, well the miners were among the poorest of the poor, they couldn't afford the imported delicacies
@@maryamfatima2134 If you’ve ever tried a Cornish Pasty you’d know they are full of flavour and absolutely delicious. They’ve come a long way from what they were in the mining times. At 2:56 you can see them seasoning the food. The meat doesn’t look undercooked at all?
@@maryamfatima2134 Cornish pasties are one of the most delicious foods ever! They are heavily seasoned with salt & white pepper. The meat is the probably the best bit and is stewed until tender whilst baked in the pastry.
Being from cornwall with an an upbringing along the coast I'm no stranger to a traditional Cornish pasty. The origins behind this type of food as you stated were as a meal for miners, but the original pasties were usually made of two halves, One half being the main meal and the other being the dessert. Cornish miners were very superstitious and would have their wives carve their initials into the crust of the pasty, As the crust was considered a "handle" for the miners to hold the food, once they were done eating they would offer these crusts for the "knockers" in the mines - little people or spirits that would cause mischief and problems, the miners would leave the crusts to ensure nothing bad happened to them.
Ha interesting. She did mention the two halves thing and the crust. Leaving it behind as a sacrifice/gift haha.. Superstition in mining and fishing, where people can randomly not come home, seems warranted.
I'm an American so my experience with traditional English cuisine doesn't go too much further than fish & chips and bubble & squeak. Anyways, I was kinda surprised there was no mention of brown sauce in this video. I would've thought that some HP(or maybe even malt vinegar) would be a good fit with a pastie.
@@the503creepout7 It's relatively common to see people use some HP for the filling of the pasty, as this very much so resembles a traditional meat pie filling. The savoury taste of HP blends very well with it :)
I am a native Californian, but I've been eating pasties my whole life. an old family recipe via Michigan Cornish miners on the Williams side of my family from St Agnes, Cornwall.
My grandmother was born in Virginia City, Nevada. Her mother was taught to make pasties by a Cornish woman (there is the mining connection; Cornish miners came to the American west to work the deep hard-rock mines). We still make them and crimp them in the same fashion. In cold weather and to someone doing physical labor, such a meal, even eaten out of hand, can't be topped.
