Pasty anyone? How I make a traditional Cornish Pasty 

I can trace my Cornish family back to the 17th century, with miners, farmers, bakers and esquires being among my ancestors. Andrew's family has a long tradition of mining in Cornwall too.
I used to make pasties with my Mum's Mum, or my Nanny as I used to call her. She chose 'Nanny' because she thought 'Grandma' made her sound old! My Mum also makes pasties in the same way that her Mum did.
In today's video, we share my family's method of making a traditional Cornish pasty. You will hear of variations of the recipe that have been passed down through different families and this video is not meant to be a categorical method, just how our family makes a pasty.
Ingredients Makes 8 medium sized pasties (approximately!)
For the pastry:
20oz strong white bread flour
10oz margarine
some water, about half a cup
For the video I made two batches of pastry
For the pasty:
1lb beef skirt
4 large potatoes, cut irregularly
1 small turnip, cut irregularly
1 medium onion, finely cut
salt and pepper to season,
1 egg beaten for glazing and 'glueing'
Equipment
scales
mixing bowl
pastry brush
Several baking trays, greased and lined with baking parchment
Please watch the video for the method.
In this video I made 3 large and 6 medium pasties. I made two batches of pastry.
For medium pasties:
The bowl that I cut around measured 7.5 inches or 19 cm. For a medium pasty bake for 20 minutes on 200 degrees C, reducing the heat to 180 degrees C for a further 20 minutes, until golden brown.
For large pasties:
I used a plate measuring 9 inches, or 23cm. To bake a large pasty, place in the oven at 200 degrees C for 20 minutes, turn the oven down to 180 degrees C for a further 40 minutes, until golden brown.
NB Our oven is older and may not get up to temperature, so keep an eye on your pasties!
If you make a pasty, we would love to know how you got on, post a picture to our facebook page!
Music: 'Manhattan' by Dyalla from the Free Music Library on RU-vid
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