Just made these! Best pastry I’ve ever made and by a big margin too. Never getting it right put me off, so I’m really happy I followed this recipe to the letter. The pasties tasted amazing - the white pepper is fantastic. The perfect amount! Many thanks!
This recipe makes good sense thanks to your instructions. I have wanted to try to make Cornish pasties but most recipes were missing something. You have a plan for keeping the ingredients moist and tender inside without a lot of messy leaking. Thank you! I plan to make these when the weather is cooler. Texas is having a heat wave, 105 degrees.🌞
I can't tell you how good it was to see your face today!! Particularly your delightful chuckle. Keep that up. Laughter has profound healing benefits!😊I hope your baby steps and little bites of ordinary life continue bring your strength back to having your coffee and musing over what magic to whip up for your Thursday meal. You are so missed but never forgotten...
Beautiful as always. Love the coarseness of the mince and the idea for adding breadcrumbs. Also thank you for showing how to keep safe using a knife when cutting vegetables. You are right, too many chefs like to show off their knife skills :)
Thank you for some great ideas on how to improve this Pasty that my English Mother use to make. I also like your style of cutting the vegetables. I will add a little carrot for color and because that is the way Mother use to make them.
Loved your comment about fancy chefs because that is exactly the way I see them. I would much rather follow a down to earth chef such as yourself than any others. Thanks for the recipe and instructions.
Thanks I've been living out side of England for 15years and thinking of some of the foods I miss and that's pies and paste big thanks Iam going to be looking for some sweeds big thanks great videos
Exactly what I've been looking for; I also love how clear and straight forward is your presentation. My husband loves these (his family is from Cornwall-his father's parents)
Nice interesting video watched to the end, I certainly picked up a few ideas for my next batch of Cornish pastes I usually make a dozen for the freezer, it’s great to get one from freezer for lunch many thanks
Glad you like them Matt. Not sure about Master Pie maker but I have been making them for 60 years so have had a lot of practice. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I remember as a child, when we'd go on holiday to Cornwall (Padstow and north coast) pasties always looked like yours does, pleated on top and made with shortcrust pastry. At some point, they began to make these flat turnover shaped ones, pleated onnthe side, using puff pastry. Both delicious tbh :)
just joined your channel matey you know your stuff can't wait to get cooking I'm from Wolverhampton in the west midlands and love your well explained recipes keep up the good work take care all.
I have been missing Cornish pasties so much in the last couple weeks and decided to have a go at making them myself. I made use of your pastry recipe and incorporated some suggestions you make in the video. Great videos you have here and presentation. I think I will give your Corned Beef Pie a try soon!
Just made some like yours but used left over roast beef chopped up but still very pleased with result will share them out tomorrow at work if they all like them will make more for all the extended family for their lunches
That's great Graham, I hope they all approve. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Glad you like them! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Nice to hear, sounds like your Grandmother had some sense. I got a ,mountain of abuse for daring to dice the veg instead of slicing and another load for mincing the meat. Thanks for that Malcom.
The minced beef (suggestion): Aldi doesn't have a butcher& (my) state regulations won't allow another butcher to process it for you so .. But the thinnest steak & roll it up jellyroll style but make sure a pair of scissors ✂️ will fit around it. Begin slicing off pinwheels from the end of beef jellyroll. When you're done you'll have long, think strips. You can then either continue with the scissors cutting the long strips into short pieces or alternately, lie them all out flat and cut with a knife.. and there you have your minced beef.
Hi Mr. Paul. I'm watching from America. Just subscribed to your channel! I'm loving your videos, and hope to make some of your recipes soon. I wonder if it'd be possible to, when giving measurements and temperatures, adding the measurements in pounds or degrees in farenheights etc. Us silly Americans never learned how to measure in grams or centigrades. It would be such a help, if you could. Anyhow, thanks so much for that, if you can, and thank you for your straight forward, uncomplicated way of showing us such lovely recipes. Also it's good to be told I don't have to feel bad that my knife skills aren't like most chefs like to do. That alone is so liberating! Have a wonderful day!
Thank you for subscribing, As for the measurements, at my age almost 80 I don't have the tome or the energy to start converting things, sorry. But, if you spend $10 on a digital scale you won't have to convert anything either. Thanks for watching.
@@MrPaulsPantry I didn't think of that, thank you! I will see about getting one soon. I sure understand, as I am nearly 71 and don't have the energy I used to have. I'll save your videos of things I want to make, untill I buy a digital scale. Looking forward to watching more from you. Thank you again. Have a lovely day.
My mom from Atlantic Mines, Michigan always minced her meat with the meat grinder.. potato and onion, and only her pastie would have rutabaga.. Homemade pastry, it was the best.. I make them but I use refrigerator pie crust, never developed a knack for making a crust,lol….
I want to THANK You Mr Paul for calling the Swede by correct name and NOT TURNIP that’s a different veg now I will make pasty’s from your recipe and amounts as well ,,,, Thank you once again
Well I made the pasties and they were so good. I’ve never made them with raw ingredients before but I will from now on. I’m going to try your egg custard tarts next. I tried making them last week, it was a disaster, I won’t go into detail but I ended up throwing them away. I will follow your recipe to the letter next Tim I make them.
Hi Mr. PAUL, I've made these Sunday morning, I proudly like to share with you all they turned out to my astonishment amazing, we had them for evening meal with Jersey Royal potatoes and some simple salad
Sounds good Carmen, I hope he enjoys them, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
You are welcome Shanta.Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you. This was very helpful. Be careful with vegetable oil!s. Many are not processed in a healthy way. Grass fed/organic butter is very healthy for you.
Quick tip if you tile your vids with the item you are cooking ie ( scottish shortbread )you will get more hits/watchers, I notice some of your vids have vague titles so they wont come up in search results so easily. cheers.
@@MrPaulsPantry Sorry typo I meant title/name your videos precisely as you have with your ( scottish shortbread ) vid. That's probably why it has so many views, as more people search for ( scottish shortbread ) ie your video ( Using my long lost secret ingredient ) if for example you titled/named it ( Roast potatoes Using my long lost secret ingredient) you will get more views as more people search for ( roast potatoes) I hope this makes sense. also vids over ten minutes will help build your channel, good luck.
I'm going to make a batch but i have too many for one person. can i freeze? do i freeze before or after cooking? I've made four batches of your shrotbread now. excellent taste...no good for the waistline
Hi there, yes you can freeze the pasties either raw or cooked. I personally prefer to freeze them raw, thaw in fridge overnight then bake off as normal. Thank you also for the shortbread feedback, it's always good to hear. Have a good day.
You mentioned in your video you have a Cornish pastry machine in the shed? Any chance you could get that out and show us how it all works. im interested in the crimping.
Please do, I'm sure you'll enjoy them Pat. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thanks. Can Cornish Pasties be frozen? It is not healthy for me to eat a full recipe at one time. Another silly question. Traditionally they were eaten by the tin miners. I assume that means they were eaten cold? Thank you
Welcome aboard! Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hi Kimmy, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Yes it does, sorry. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr. Paul, hope you're keeping safe and well, you explained about pulling the pastry apart and it should pull like you shown, if I've slightly got the mixture wrong and it stretching is there anyway to rescue it or is it ruined
Hi Mr. PAUL, I'M going to have a go at your pasties tomorrow, just got two queries, my wife says I've got to pick them with fork, and also can I put carrot in also, we had a family baker's called Wades of Abergele who you very much remind me of, they made wonderful pasties which had carrot in, I didn't want to mess them up your recipe if not to be added. Thanks again for sharing so many wonderful and inspiring dishes, I whish you could give a little background about your working life along with how you leaned your profession. Take care. Mike Jones and family Abergele, North Wales
Hi Mike, carrots should not really be in a cornish type pasty, some people started putting them in when they couldn't get the swede (turnip). In the bakery we never vented the tops of cornish pasties as the steam kept inside cooked the potato much quicker. If you drop me your email address I'll give you some background I think you'll find interesting. My email is Paul@mr-pauls-pantry.com
They are so easy to make Heather and the smell when cooking is divine...you want to try making them like Paul.. I make them but mostly use skirt beef as I lived in Cornwall for over 46 years so learnt a lot from my lovely Cornish friends and am proud of my crimping too...its so worth it...😁👌👌
My Cornish grandfather said that when he lived there and in his earlier days once in the USA, the crust was made with suet, or the fat around the kidney. He said it was delicious. I doubt that you can buy suet any longer and I don't think most butchers in the USA know what suet is. In later years, my grandmother and mother made a great crust using old-fashioned Crisco shortening. What you call suede there, we call rutabaga in the USA. Yes, I grew up on pasties, and rutabaga was always included, along with the meat, potatoes, and onion. The meat included in the pasties I grew up on was what we call in the USA, stew meat, or chuck meat. The meat was partial frozen so that my mother and grandmother could more easily slice it thin. Oh gosh, the looks I received as a child in the USA with a pastie in my lunchbox. The other children had a simple sandwich and looked at me with bewilderment, wondering what I was eating. LOl. Pasties are a fave memory of mine and I hope to visit Cornwall one day. My grandfather was born in Redruth.
Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
c'est un drole de gars , lorsqu 'il loupe son truc , il nous fait croire qu"il a une deuxieme version de sa recette . lol; son grand plaisir est de passer à la tv . difficile de faire comme raymond oliver , indeed !
Je suis désolé Patrik, je ne parle pas français et Google translate n'a aucun sens. J'ai eu des boulangeries au Royaume-Uni et ici en Espagne pendant plus de 60 ans et tout ce que j'essaie de faire, c'est de transmettre mon expérience. La télévision est la seule option disponible car il est très difficile de cuisiner à la radio. Bonne fin de semaine.
Currently with floury hands giving this a go :) I found Swedes in Consum even though I'm also growing some because I've not seen them here in Spain before. So far the recipe is very easy to follow although I may have made then far too large lol oh well, nevermind :) Thank you for the recipe. Will return when they are cooked and I've stuffed my face.
Sounds great Popsicle, I would love to see a photo of them, you can either email it or send via my Facebook page. When I had my bakery here I had to have them sent from the UK. Don't forget, in the future you can freeze them raw, then thaw them in the fridge overnight, egg wash them and bake as normal. That way you won't have to eat them all at once and it's cheaper on clothes too !! Stay Safe
i guess Im randomly asking but does anybody know of a trick to get back into an instagram account..? I stupidly lost my login password. I love any help you can offer me!
@Callan Casen Thanks so much for your reply. I got to the site through google and I'm waiting for the hacking stuff now. Takes a while so I will get back to you later when my account password hopefully is recovered.
Yes Janet, in fact the traditional method in Cornwall is to chop the meat small with a knife, most traditionalists frown on mincing the meat. Thanks for watching, have a good week.
You’re welcome Nicola😊. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
SO glad I found this recipe - I live on a Greek island and can't get Swede - but an English friend of mine brought some over. Our local butcher is only too happy to mince any beef I buy from him (have bought mince from the nearest supermarket - 30 miles away - and it's been so fatty!!). Never made pasties with breadcrumbs before so that's a great tip. Also a great tip about the pastry. I'm going to add some diced carrot. QUICK QUESTION -- I would make two BIG pasties as opposed to small ones - would that affect the temperature and timings? Thank you - and I hope your weather in Spain is as beautiful as ours x Have subscribed.
Hi, Thanks for your comment. You may have to cook them a little longer, the best way is to check the internal temperature which should be over 75ºC. Here in Spain we have hot weather warnings, today on my terrace under the vines it's 42ºC, Thanks for subscribing. See more recioes on my website at mr-pauls-pantry.com/
If your wife is so fussy she should buy a meat thermometer, the internal temp. for anything with meat in should read 75ºC or above. Frying the meat for a minute is more dangerous than cooking in the oven from raw.
Hi Arthur, Thanks for subscribing and Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi there, Sorry, but I never did make sourdough bread in my bakery in the UK or here in Spain. As I don't particularly like it and living alone it's not something I bake at home either, so I've had no experience with sourdough at all. I do have a white sandwich loaf and bread roll videos on youtube. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
We use cereal as rusk . Some commercial sausages use far too much fat and cereal slurry for my taste . It comes out much like an American Hot Dog for my tastes .
Swede? 😲 😳 It's a rutabaga! (In the US anyways) And... It's my favorite of favorite root vegetables and just about my favorite vegetable of all 😋! I do one cheat on prepping the rutabaga.*warning at the end* It is so much easier to peel if microwaved for 6-7 minutes, not to the point of cooking through, but to where the skin is softened and wax is melted. ***DO NOT TOUCH WITH BARE HANDS! The outside will be very hot and if there's wax it might stick to your fingers and burn. Let sit for a few minutes until cool enough to handle, then peel and cut as any given recipe calls for.
A crimp on the top is how a devon pasty is made in cornwall it is criped on the side.dont mince the meet it should be skirt beef add butter in the pasty to keep it moist.no bread crumbs in a pasty
Hi Paul, I'm 67 years old spent most of my school holidays with my uncles, aunts and ciousins in cornwall, Port Issak and Bude. Now I was taught about the real cornish Pasty. There were Tin miners, under the ground all day. They needed food. Tin is poisonous the miners would have residue on their hands. The Pasty wa a one shot meal. You held the molded crust on the outside, ate the inside then threw away the contaminated crust. Yes you think that is simple. It was, Simple works. However in a real Cornish Pasty they varied the mix from left to right to give the main course through to the dessert for the Miner. On the left you would get the meat course as you depict. On the right there would be a fruit desert. I was not told what Fruit, but it is obvious, It depended on season, in that climate. Apples preserve all yoear round, Blackberries in season, strawberries in season, Preserved fruits out of season. I would not be surprised if it didn't finish with Marmalade on certain days in the year. NOW cook me a REAL Cornish pasty
Hi, I crumb and dry my leftover bread and use that. We did try buying in commercial bread crumb in the bakery but found it was not as absorbent, possibky because it was ground too fine. Hope this helps. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Don't tell that the lunatics in Cornwall Ian, they have a heart attack if you crimp one on top instead of the side. Thanks for taking the time to comment, I do appreciate that.
You're welcome Helen, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
This is by far the best Cornish Pastie tutorial I have found and believe me I have looked at many many of them 🙂. Well done Mr Paul 👍
Just made these! Best pastry I’ve ever made and by a big margin too. Never getting it right put me off, so I’m really happy I followed this recipe to the letter. The pasties tasted amazing - the white pepper is fantastic. The perfect amount! Many thanks!
This recipe makes good sense thanks to your instructions. I have wanted to try to make Cornish pasties but most recipes were missing something. You have a plan for keeping the ingredients moist and tender inside without a lot of messy leaking. Thank you! I plan to make these when the weather is cooler. Texas is having a heat wave, 105 degrees.🌞
I've been making these pasties for the last three years, they always turn out perfect,and taste beautiful, many thanks,
I can't tell you how good it was to see your face today!! Particularly your delightful chuckle. Keep that up. Laughter has profound healing benefits!😊I hope your baby steps and little bites of ordinary life continue bring your strength back to having your coffee and musing over what magic to whip up for your Thursday meal. You are so missed but never forgotten...
Beautiful as always. Love the coarseness of the mince and the idea for adding breadcrumbs.
Also thank you for showing how to keep safe using a knife when cutting vegetables.
You are right, too many chefs like to show off their knife skills :)
Thank you for your very kind words Elaine, it's nice to know my videos are appreciated.
Thank you for taking time to share your baking skills with the world. 🫓
I like that rolling pin a lot. What a great pastry recipe and instructions. I think you can eat these cold like the miners did.
Wonderful man. Rest in peace Paul.
Thank you for some great ideas on how to improve this Pasty that my English Mother use to make. I also like your style of cutting the vegetables. I will add a little carrot for color and because that is the way Mother use to make them.
I have to try and make theses my mother and sister made them with cornbeef you buy in a can turned out fantastic. ❤❤❤
Loved your comment about fancy chefs because that is exactly the way I see them. I would much rather follow a down to earth chef such as yourself than any others. Thanks for the recipe and instructions.
Definitely a good idea to add a bit of oil to keep the moisture in and if course the breadcrumbs. Will definitely try that the next time I bake them.
Thanks I've been living out side of England for 15years and thinking of some of the foods I miss and that's pies and paste big thanks Iam going to be looking for some sweeds big thanks great videos
Exactly what I've been looking for; I also love how clear and straight forward is your presentation. My husband loves these (his family is from Cornwall-his father's parents)
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Mr. Paul, Hello from this Englishman in California - yours is the version of Cornish Pasty I’m preparing today- Sunday February 2022 cheers 🤞
Nice interesting video watched to the end, I certainly picked up a few ideas for my next batch of Cornish pastes I usually make a dozen for the freezer, it’s great to get one from freezer for lunch
many thanks
I must add love the simple idea of using a cake tin as your cutter excelled idea
Love your videos Mr Paul. Your recipes are fantastic. I can tell that you are a master pie maker!
Glad you like them Matt. Not sure about Master Pie maker but I have been making them for 60 years so have had a lot of practice. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I remember as a child, when we'd go on holiday to Cornwall (Padstow and north coast) pasties always looked like yours does, pleated on top and made with shortcrust pastry. At some point, they began to make these flat turnover shaped ones, pleated onnthe side, using puff pastry. Both delicious tbh :)
Ive been lookıng for step by step explanation of the pasty so happy to fınd you Mr Paul just what I was looking for thank you 😇
You're very welcome and thanks for watching my channel.
just joined your channel matey you know your stuff can't wait to get cooking I'm from Wolverhampton in the west midlands and love your well explained recipes keep up the good work take care all.
Hi Bob, welcome and thank you for watching and for taking the time to comment. I really do appreciate that,
I have been missing Cornish pasties so much in the last couple weeks and decided to have a go at making them myself. I made use of your pastry recipe and incorporated some suggestions you make in the video. Great videos you have here and presentation. I think I will give your Corned Beef Pie a try soon!
Sounds great Mark, thanks for the feedback, it's always welcome. I think you'll love the Corned Beef Pie.
Thank you for the onion tip, I always used the chef method, your method has one less step so is faster and easier.
Master Craftsman at work,great video,Ally
Just made some like yours but used left over roast beef chopped up but still very pleased with result will share them out tomorrow at work if they all like them will make more for all the extended family for their lunches
That's great Graham, I hope they all approve. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
From Denmark, Thank you for cornish pasties. They were delisious.
Glad you like them! Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
From Cayambe South America
THANKYOU VERY MUCH for your recipe it is very clear, fantastic
I love it. GRACIAS again
My grandmother was from Cornwall and she would make the pasties from the leftovers from Sunday roast peas carrots potato and the cut up Sunday roast
Nice to hear, sounds like your Grandmother had some sense. I got a ,mountain of abuse for daring to dice the veg instead of slicing and another load for mincing the meat. Thanks for that Malcom.
Thank you, Mr Paul, I adore a pasty and these look wonderful. Thanks also for the useful tips you give, learnt from your many years in the bakery 👍 x
You are very welcome and thank you for watching. Do stay safe x
The minced beef (suggestion): Aldi doesn't have a butcher& (my) state regulations won't allow another butcher to process it for you so .. But the thinnest steak & roll it up jellyroll style but make sure a pair of scissors ✂️ will fit around it. Begin slicing off pinwheels from the end of beef jellyroll. When you're done you'll have long, think strips. You can then either continue with the scissors cutting the long strips into short pieces or alternately, lie them all out flat and cut with a knife.. and there you have your minced beef.
Thanks Mr. Paul. It was a fun ride. Bless you good sir
Hi Mr. Paul. I'm watching from America. Just subscribed to your channel! I'm loving your videos, and hope to make some of your recipes soon. I wonder if it'd be possible to, when giving measurements and temperatures, adding the measurements in pounds or degrees in farenheights etc. Us silly Americans never learned how to measure in grams or centigrades. It would be such a help, if you could. Anyhow, thanks so much for that, if you can, and thank you for your straight forward, uncomplicated way of showing us such lovely recipes. Also it's good to be told I don't have to feel bad that my knife skills aren't like most chefs like to do. That alone is so liberating! Have a wonderful day!
Thank you for subscribing, As for the measurements, at my age almost 80 I don't have the tome or the energy to start converting things, sorry. But, if you spend $10 on a digital scale you won't have to convert anything either. Thanks for watching.
@@MrPaulsPantry I didn't think of that, thank you! I will see about getting one soon. I sure understand, as I am nearly 71 and don't have the energy I used to have. I'll save your videos of things I want to make, untill I buy a digital scale. Looking forward to watching more from you. Thank you again. Have a lovely day.
Hello Mr. Paul interesting video I am very tempted to blanching the vegetables just to start off
You will make the filling too wet they should go in RAW
Interesting thank you i will try that on my next batch
My mom from Atlantic Mines, Michigan always minced her meat with the meat grinder.. potato and onion, and only her pastie would have rutabaga.. Homemade pastry, it was the best.. I make them but I use refrigerator pie crust, never developed a knack for making a crust,lol….
Thank you Sir. I shall be trying this recipe over the weekend, but using chopped skirt of beef.
Sounds great!
I want to THANK You Mr Paul for calling the Swede by correct name and NOT TURNIP that’s a different veg now I will make pasty’s from your recipe and amounts as well ,,,, Thank you once again
I am Cornish by birth and it is so good to see a proper pasty !no carrot in ours,! Thankyou for your videos 😊❤
Well I made the pasties and they were so good. I’ve never made them with raw ingredients before but I will from now on.
I’m going to try your egg custard tarts next. I tried making them last week, it was a disaster, I won’t go into detail but I ended up throwing them away. I will follow your recipe to the letter next Tim I make them.
Hi Pat, thank you so much for the feedback I really do appreciate it. Good luck with the Custard Tarts and do please let us know how it went.
Hi mr Paul I love to watch your cookery channel
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr. PAUL,
I've made these Sunday morning, I proudly like to share with you all they turned out to my astonishment amazing, we had them for evening meal with Jersey Royal potatoes and some simple salad
Great job Mike and thanks foe the feedback, it's always appreciated.
tyvm for your amazing video, try eating them the next day, because I prefer mine cold!
I love, I will cook for my son’s birthday.
Sounds good Carmen, I hope he enjoys them, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Your tips are very helpful xx
Glad you think so Chrissie x
I had to look up the vegetable, rutabaga was closest to the one you said. So I’ll try it with rutabaga.
Thanks Paul. Enjoying your videos. Aussie Bob 😊
Wonderful Very clear and gr8 tips and excellent cooking. Thankyou Angie
Thank you Angelica for watching and taking the time to comment, I really do appreciate that.
Made the pasty taste great keep up the proper old school recipes we love it😋😋
Thank you for watching Miles and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Beautiful tutorial. Many thanks
You are welcome Shanta.Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you. This was very helpful.
Be careful with vegetable oil!s. Many are not processed in a healthy way. Grass fed/organic butter is very healthy for you.
I make this as a burrito filling and they are quick to make for lunch
I came across your video, I like cornish pasty, I will try to make it thanks.
Hope you enjoy them Stef. Thanks for watching, if you have any questions do please get back to me.
Hi. This is a great recipe which I would love to try. I would need to freeze some, so should they be frozen raw or cooked.
You can do either, now I'm on my own, I freeze the spare ones raw, thaw overnight in the fridge then bake them off as normal. Hope this helps.
Quick tip if you tile your vids with the item you are cooking ie ( scottish shortbread )you will get more hits/watchers, I notice some of your vids have vague titles so they wont come up in search results so easily. cheers.
Hi Graham, not sure what you mean with " tile your vids with the item you are cooking ie ( scottish shortbread ) If possible please email me.
@@MrPaulsPantry Sorry typo I meant title/name your videos precisely as you have with your ( scottish shortbread ) vid. That's probably why it has so many views, as more people search for ( scottish shortbread ) ie your video ( Using my long lost secret ingredient ) if for example you titled/named it ( Roast potatoes Using my long lost secret ingredient) you will get more views as more people search for ( roast potatoes) I hope this makes sense. also vids over ten minutes will help build your channel, good luck.
I'm going to make a batch but i have too many for one person. can i freeze? do i freeze before or after cooking? I've made four batches of your shrotbread now. excellent taste...no good for the waistline
Hi there, yes you can freeze the pasties either raw or cooked. I personally prefer to freeze them raw, thaw in fridge overnight then bake off as normal. Thank you also for the shortbread feedback, it's always good to hear. Have a good day.
You mentioned in your video you have a Cornish pastry machine in the shed? Any chance you could get that out and show us how it all works. im interested in the crimping.
Those look delicious. I’m definitely going to try these. Thank you.
Please do, I'm sure you'll enjoy them Pat. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
nice recipe thanks for shairing
Thank you too for watching. Nice to hear from you again. Stay safe
Going to make this ❤
Hello Mr Paul..
Love you homemade recipes...
What kind of beef is used??
I have some Beef Brisket would this be suitable for the Cornish Pasty??
Yes, definitely, normally Beef Skirt is used but these days it''s not easy to find
@@MrPaulsPantry
Thankyou...
Keep up the great video....
Love your meals of the week....
Thanks. Can Cornish Pasties be frozen? It is not healthy for me to eat a full recipe at one time. Another silly question. Traditionally they were eaten by the tin miners. I assume that means they were eaten cold? Thank you
I enjoyed and subscribed!
Welcome aboard! Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hi Mr Paul, would you mind telling me why white pepper and not black. tried your custard tarts delicious. Cheers Mike
My Cornish in laws, who are from Cornwall, well my mother in law taught me how to cook this delicious food the way she was taught.
Hi Kimmy, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Looks wonderful. Just a question about the water. Does it go with the meat mixture?
Yes it does, sorry. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I love it!♥️😋🤠
Great english baker RIP paul
Hi paul i make a stew then the left over i make pasties or pies much the same but the food is cooked prior but great video thanks
Hi Dave, thanks for watching and taking the time to comment.
They look really tasty and thank you for including the pastry recipe, it’s the difference between a great and ok pasty.
My pleasure 😊
Hi Mr. Paul, hope you're keeping safe and well, you explained about pulling the pastry apart and it should pull like you shown, if I've slightly got the mixture wrong and it stretching is there anyway to rescue it or is it ruined
Hi Mike, That means you have developed the gluten in the flour, you can still use it but it won't be nice and short, it will be tough.
🇬🇧🤤😋 Paul you make it look so easy,
Grew up in Northern Wisconsin. We could go to a pasty shop for a pasty. There were more than one . Talking 1950’s.
There is pasty plant in Milwaukee. They are called Reynolds pasties.
Hi Mr. PAUL,
I'M going to have a go at your pasties tomorrow, just got two queries, my wife says I've got to pick them with fork, and also can I put carrot in also, we had a family baker's called Wades of Abergele who you very much remind me of, they made wonderful pasties which had carrot in, I didn't want to mess them up your recipe if not to be added.
Thanks again for sharing so many wonderful and inspiring dishes, I whish you could give a little background about your working life along with how you leaned your profession.
Take care.
Mike Jones and family
Abergele, North Wales
Hi Mike, carrots should not really be in a cornish type pasty, some people started putting them in when they couldn't get the swede (turnip). In the bakery we never vented the tops of cornish pasties as the steam kept inside cooked the potato much quicker. If you drop me your email address I'll give you some background I think you'll find interesting. My email is Paul@mr-pauls-pantry.com
Ogh! My Mam used to make these for us they were superb......not had one since 1995 😩🏴🇿🇦
They are so easy to make Heather and the smell when cooking is divine...you want to try making them like Paul.. I make them but mostly use skirt beef as I lived in Cornwall for over 46 years so learnt a lot from my lovely Cornish friends and am proud of my crimping too...its so worth it...😁👌👌
My Cornish grandfather said that when he lived there and in his earlier days once in the USA, the crust was made with suet, or the fat around the kidney. He said it was delicious. I doubt that you can buy suet any longer and I don't think most butchers in the USA know what suet is. In later years, my grandmother and mother made a great crust using old-fashioned Crisco shortening. What you call suede there, we call rutabaga in the USA. Yes, I grew up on pasties, and rutabaga was always included, along with the meat, potatoes, and onion. The meat included in the pasties I grew up on was what we call in the USA, stew meat, or chuck meat. The meat was partial frozen so that my mother and grandmother could more easily slice it thin. Oh gosh, the looks I received as a child in the USA with a pastie in my lunchbox. The other children had a simple sandwich and looked at me with bewilderment, wondering what I was eating. LOl. Pasties are a fave memory of mine and I hope to visit Cornwall one day. My grandfather was born in Redruth.
love cornish pasties, they look really nice
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hey Paul, where and when do I add the cold water? Thanks.
After you have mixed in the oil
@@MrPaulsPantry Thanks buddy. 🤗
Can you add carrots and celery?
c'est un drole de gars , lorsqu 'il loupe son truc , il nous fait croire qu"il a une deuxieme version de sa recette . lol; son grand plaisir est de passer à la tv . difficile de faire comme raymond oliver , indeed !
Je suis désolé Patrik, je ne parle pas français et Google translate n'a aucun sens. J'ai eu des boulangeries au Royaume-Uni et ici en Espagne pendant plus de 60 ans et tout ce que j'essaie de faire, c'est de transmettre mon expérience. La télévision est la seule option disponible car il est très difficile de cuisiner à la radio. Bonne fin de semaine.
Currently with floury hands giving this a go :) I found Swedes in Consum even though I'm also growing some because I've not seen them here in Spain before. So far the recipe is very easy to follow although I may have made then far too large lol oh well, nevermind :) Thank you for the recipe. Will return when they are cooked and I've stuffed my face.
Sounds great Popsicle, I would love to see a photo of them, you can either email it or send via my Facebook page. When I had my bakery here I had to have them sent from the UK. Don't forget, in the future you can freeze them raw, then thaw them in the fridge overnight, egg wash them and bake as normal. That way you won't have to eat them all at once and it's cheaper on clothes too !! Stay Safe
i guess Im randomly asking but does anybody know of a trick to get back into an instagram account..?
I stupidly lost my login password. I love any help you can offer me!
@Colten Troy instablaster =)
@Callan Casen Thanks so much for your reply. I got to the site through google and I'm waiting for the hacking stuff now.
Takes a while so I will get back to you later when my account password hopefully is recovered.
@Callan Casen It worked and I now got access to my account again. I am so happy:D
Thanks so much, you really help me out!
If you don’t go to a butchers and you don’t have a mincing machine, can you just do really small dicing of the meat??
Yes Janet, in fact the traditional method in Cornwall is to chop the meat small with a knife, most traditionalists frown on mincing the meat. Thanks for watching, have a good week.
Thank you for sharing- they look great👌🏻
You’re welcome Nicola😊. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
SO glad I found this recipe - I live on a Greek island and can't get Swede - but an English friend of mine brought some over. Our local butcher is only too happy to mince any beef I buy from him (have bought mince from the nearest supermarket - 30 miles away - and it's been so fatty!!). Never made pasties with breadcrumbs before so that's a great tip. Also a great tip about the pastry. I'm going to add some diced carrot. QUICK QUESTION -- I would make two BIG pasties as opposed to small ones - would that affect the temperature and timings? Thank you - and I hope your weather in Spain is as beautiful as ours x Have subscribed.
Hi, Thanks for your comment. You may have to cook them a little longer, the best way is to check the internal temperature which should be over 75ºC. Here in Spain we have hot weather warnings, today on my terrace under the vines it's 42ºC, Thanks for subscribing. See more recioes on my website at mr-pauls-pantry.com/
@@MrPaulsPantry Thanks very much -- don't get burned
The heavy thick crimp was to make a sort of handle for the miners to hold on to with their dirty hands down in the mines where they ate their lunch.
Also arsenic on their hands
hi mr paul. my wife is always wary about uncooked meat. can you fry the meat for a minute to seal it first.
If your wife is so fussy she should buy a meat thermometer, the internal temp. for anything with meat in should read 75ºC or above. Frying the meat for a minute is more dangerous than cooking in the oven from raw.
Brilliant
May I suggest weighing the pastry, then using a tortilla press?
Hi Arthur, Thanks for subscribing and Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I loved the video, please can you show sourdough bread? By the way I am new so I don't know if you have already done it.
Hi there,
Sorry, but I never did make sourdough bread in my bakery in the UK or here in Spain. As I don't particularly like it and living alone it's not something I bake at home either, so I've had no experience with sourdough at all. I do have a white sandwich loaf and bread roll videos on youtube.
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Another beautiful and practical recipe, thanks Paul.
My pleasure David, regards to you both xx
We use cereal as rusk . Some commercial sausages use far too much fat and cereal slurry for my taste . It comes out much like an American Hot Dog for my tastes .
For those of you who are unfamiliar with British nomenclature Swede is a rutabaga.
Swede? 😲 😳 It's a rutabaga! (In the US anyways) And... It's my favorite of favorite root vegetables and just about my favorite vegetable of all 😋!
I do one cheat on prepping the rutabaga.*warning at the end* It is so much easier to peel if microwaved for 6-7 minutes, not to the point of cooking through, but to where the skin is softened and wax is melted. ***DO NOT TOUCH WITH BARE HANDS! The outside will be very hot and if there's wax it might stick to your fingers and burn. Let sit for a few minutes until cool enough to handle, then peel and cut as any given recipe calls for.
Looks good!
A crimp on the top is how a devon pasty is made in cornwall it is criped on the side.dont mince the meet it should be skirt beef add butter in the pasty to keep it moist.no bread crumbs in a pasty
Hi Paul, I'm 67 years old spent most of my school holidays with my uncles, aunts and ciousins in cornwall, Port Issak and Bude. Now I was taught about the real cornish Pasty. There were Tin miners, under the ground all day. They needed food. Tin is poisonous the miners would have residue on their hands. The Pasty wa a one shot meal. You held the molded crust on the outside, ate the inside then threw away the contaminated crust. Yes you think that is simple. It was, Simple works. However in a real Cornish Pasty they varied the mix from left to right to give the main course through to the dessert for the Miner. On the left you would get the meat course as you depict. On the right there would be a fruit desert. I was not told what Fruit, but it is obvious, It depended on season, in that climate. Apples preserve all yoear round, Blackberries in season, strawberries in season, Preserved fruits out of season. I would not be surprised if it didn't finish with Marmalade on certain days in the year. NOW cook me a REAL Cornish pasty
We call them in my neck of the woods a Bedfordshire Clanger.
Looks delicious! 😋
Thank you 😋
For the bread crumbs, are you using fresh crumbled bread, stale bread or the pre-packaged dried type used for breading fried food like Paxo?
Hi, I crumb and dry my leftover bread and use that. We did try buying in commercial bread crumb in the bakery but found it was not as absorbent, possibky because it was ground too fine. Hope this helps. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Actually pasties appear in a Devonshire cook book long before Cornwall adopted them.
Don't tell that the lunatics in Cornwall Ian, they have a heart attack if you crimp one on top instead of the side. Thanks for taking the time to comment, I do appreciate that.
Thank you so much.
You're welcome Helen, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Please I am new why there is not baking powder in the pastry thank you
You can use whatever pastry you wish all my pastry recipes are on my website at this lionk: mr-pauls-pantry.com/pastry-recipes/