Just for the records...i am writing from Central Mexico, some 250 year. Ago Britsh miners came to Mexicos' Hidalgo province to mine silver. When they head back to England they left the Pasty tradition which we mexican call "Paste"..today eating Pastes is a stablished tradition in Central Mexican states...hope you find this useless fact intetesting...take care.
Really thats crazy.... my little brother got real excited when we visited Napoli in Italy "they have Cornish Pasties in the Bakery"!!! I said "No..... they are just Calzones"
Thank you! My ancestors were miners and migrated across the ocean to mine in Canada, then in the US. I have their recipe/method still. I had no idea it also found its way to Mexico.
I’m sure it was adapted by the Brits, I heard the handle of the pasty was that way so miners with their hands could hold the pastie without all the mess from the coal
Cornish miners went worldwide, they were the best at it! Took their recipe with them, used to have apple in one end or jam, crust stopped arsenic poisoning from tin. Great to hear from Mexico about it, thank you from St Ives in Cornwall
The pasty originally made from anything you could lay your hands on. Now they say no carrots or peas. Great grandmother would have loved to have such luxuries. Rabbit or pigeon was regularly in a pasty. Miners didn't earn very much back in the day.
I have an always said this. I doubt every household in Cornwall back in the day had the same exact ingredients for their pasties. I imagine they used what ever meat and veggies they had on hand and their sons and husbands did it complain lol.
Two cents' worth from Canada. I was lucky to have lived in a Cornish village as an evacuee 1943-45. My foster mum made the best pasties I have ever tasted. I visited her in 1985 and she fed me pasty. My taste memory said it was just the same. And NO carrot! For years I have been trying to duplicate that taste but I can't quite get it. The swede we get here is tasteless so I sub a half with purple turnip, it helps. Someone commented that skirt meat is cheap. Here, it can only be had from a small meat processor company as it is a prime export to Mexico where it is used in a traditional dish, I'm told. Needless to say, that reflects in the price I have to pay for this particular cut. Definitely not cheap! I'll look for your traditional recipe, Charlie.
Well yeah you can absolutely! Pasties were basically invented as a vessel for whatever you wanted, or could, put in them as a easy lunch for Cornish Miners so I say try as many variations as possible!
@@thewestcountrykitchen6843 You should check out the Cornish Pasty Association for the true definition of a Cornish Pasty. . A true Cornish Pasty contains skirt beef, swede, potato and onion only. No carrot. You apparently can’t call any pasty Cornish and sell them as such anywhere in the world now, unless the pasties have been made in Cornwall and with those items only, as the Cornish pasty now has a protected status. I love lots of other kinds of pasties too, but they’re not officially the traditional Cornish pasties. They’re just Cornish style pasties. I love ham, cheese & leek pasties as well for a change, but if you make them yourself, you can add whatever you personally like of course. I’m sure yours taste just as good though, but for me, no carrot necessary and you won’t see a genuine pasty in Cornwall with carrot. The Cornish pasty is perfect as it is, just as it has always been.
This pastry is delicious, lovely and crumbly. I think it's best to have them generously filled .... an absolutely delicious pasty. Great to take on a picnic too!
Haha! As soon as you added carrot, I knew you'd hear it from the comment section.. NO CARROTS! I love to make Cornish pasties at home, they are one of my favorite meals. I always wondered what (if anything) to serve with them. BBQ baked beans? No so sure, but maybe.
For the love of St Jethro, calm down, my lovers. If you don't like carrots, don't put them in. This recipe is good. The end result is far better than some of the Cornish pasties I've eaten from bakeries in the county. Keep up the good work @The West Country Kitchen. Liked and subscribed.
Thanks so much for taking the time to comment 😊 and I really appreciate the compliment! I will certainly keep working hard on the channel, and very glad to have you here 👍
Phwoar, that looks satisfyingly scrumptious. I'm surprised at the addition of carrot, as it's not the traditional from what I understand. Still looks gorgeous though.
Saffron buns made by my grandmother were a joy to behold, God rest her soul. I would love to see you produce some Saffron Buns. Enjoyed your variation of the classic Cornish teddy ogee. Merci, A'bientot from Cleguerec, Bretagne.
Hey Christophe :-) Thanks so much for the kind comment, and really glad you enjoyed the video :-) I will look into making a Saffron Buns recipe for the channel... Such a great idea!! I will do my best to make your grandmother proud... keep your eyes out and I will try and do a video within the next few months
The meat becomes very tender and delicious! I bake mine at 350F degrees for 50 minutes to 1 hour, and then let them rest out of the oven for about 20-30 minutes before eating. I also love them cold the next day!
Thanks so much :-) I really appreciate the kind comment :-) and glad you enjoyed it... I am working hard to get more content out there, so nice to get encouragement! X
Please don't take offence, I have just a couple of filming and editing suggestions to take your videos to the next level. A simple jump cut will do, avoid the fade to black transition. Drop the music level, it shouldn't swamp the voice over. Check that you're focusing on the main thing you're trying to film. Also look into colour grading and correction. The pasty looks awesome by the way and I will definitely be making it.
When I was at Kings Cross station in London I had the best pasty I have ever tasted , of course it really wasn’t a Cornish pasty flaky pastry and full of meat and if I remember a bit of gravy (tiny bit ) but oh so good
Oohh lovely! I'm often in London, next time I pass through Kings Cross I will get one, I have a feeling I kjow where you got it... opposite the starbucks
The modern Pasty yes, but the original Pastsy invented by the Cornish tin miners had everything and anything inside, they were literally invented as a vessel for any leftovers the miners had in their larders
The worst thing about Cornish pasties, is not the carrot. It’s when you buy an ‘award winning’ (which they all are?) pastie and the filling is cooked outside the pastie, to a slush, then put in the pastry and cooked. Can honestly say, I’ve never had a good pasty, in Cornwall.
Cornish pasties do not use pre-cooked filling, it is put in raw. Looks like they saw an emmet coming and gave you the rubbish, doubt it though, I've never had a bad pasty. From Cornwall (Kernow).
@@johnnunn8688 Reet back at ya, so you don't like a pasty, I don't like eel, pie, deep fried mars bars, mushy peas and mash, but suggest you must think the majority of the population of the Westcountry have no taste buds, our most popular food item by far......every town has several backeries/pasty shops, you would have to be unlucky to get a bad one......
True! in some regard's, and you probably make a better Pasty than me, However! try telling that to the Cornish Minors from the 15th & 16th centuries who actually invented the Pasty! and would put almost anything inside they had in the larder, "The Cornish Pasty" was Invented specifically for that reason, I think you are referring more to the modern Pasty as it is now known
@@thewestcountrykitchen6843 a true pasty at the coast had mackerel one end, jam the other... inland beef tradition Al one end, jam the other.. always finely slice the veg. Use a mandolin if necessary. Potatoes first onto circle of pastry, swede then onions, then beef and butter, salt and pepper , then wrap the pastry around and crimp. Strong flour for the pastry, well done,🙂🙂 that's traditional, so the pastry is pliable. But please no carrots.....🙃🙃🙂
Thank you so much🙏 and they really are Yummy, If you can Please try the recipe and DM me your results and I will post them on my Instagram!! @thewestcountrykitchen
Best beef for pasty is goose or rump skirt, its tender and has no gristle. Don't put carrots in. Fir a lighter pastry, lift it let the air through it, and lumps should be the size of a small finger nail. Omit the stock cube, just add S&P.
True! in some regard's, However, try telling that to the Cornish Minors from the 15th & 16th centuries who actually invented the Pasty! and would put almost anything inside they had in the larder, "The Cornish Pasty" was Invented specifically for that reason... also, not to mention the fact that there is now strong evidence the Pasty was potentially invented in Devon around 1509, 1510
@@marklangdon2740 I like that Mark haha, very good Lol, either way I'm sure we can agree it is a true set in stone West Country classic, I appreciate the comment mate... and keep your eyes peeled I am looking to try and put together a short Documentary about Pasties and there history within the next year or so, along with many other projects
@@thewestcountrykitchen6843 Happy to call it a Westcountry invention, popularised by our mining industry. The alternative word 'oggy' is a Cornish word, from 'hogan' for a pie. From Cornwall.
Looks like a nice pasty. All the people going on about carrots and the Cornish Pasty Association need to wind their neck in. I have tried loads, and i do mean loads, of Pasties from cornwall and most are awful, the best ones ive tried have all been from outside of cornwall.
Thanks very much mate 🙏 I agree 😂 it's ironic, the Pasty was literally invented as a vessel for absolutely any filling the Cornish miners had left over... strange that it's apparently such a strict dish these days 😂
Definitely not traditional, and I have tried it with and without, and always prefer it with ☺ The Suede is earthy, Potato is creamy and the carrot adds a touch of sweetness... not traditional, but then again I see pasties all over Cornwall with all sorts of odd fillings 😂 x
Your wrong im afraid Terry, modern day Pastys dont, but the original authentic Pastys were literally invented to contain any ingredients/leftovers the tin miners had in their larders... the whole point of the proper pasty is a pastry vessel for any ingredients you have
Incorrect I'm afraid my good man! please refer to my other responses, The Cornish Pasty was invented specifically in the 1500's to fill with whatever the Cornish Miners had left in their larder's, your referring to a "modern" Pasty
@@thewestcountrykitchen6843 Love the NO CARROT replies mate ! There is actually an old Welsh recipe for a flat type pasty which contains beef/lamb mince with diced carrot & no swede or onions , good vid i enjoyed it 👌
@@ccmogs5757 Really mate?! I'll look into that, cheers :-) and appreciate the compliment :-) I do live in Cornwall so I knew what I was getting myself into with the carrot haha, cheers again mate
True! in some regard's, However, try telling that to the Cornish Minors from the 15th & 16th centuries who actually invented the Pasty! and would put almost anything inside they had in the larder, "The Cornish Pasty" was Invented specifically for that reason... also, not to mention the fact that there is now strong evidence the Pasty was potentially invented in Devon around 1509, 1510
Well I disagree with the Carrot and warm water bit... Also I would do the pastry first and leave it in the fridge whilst doing the filling... Also nice to see traditional ingredients (Except for the carrot), unlike the toxic ingredients used in the pastry with shop pasties. Talking about margarine and seed oils etc... ua-cam.com/video/8aXTuBYb5-c/v-deo.html
Just wrong. No carrot and use skirt. Slice veg, no stock cube. A knob of butter or cream and a pinch of flour will make for a good gravy. Add as much pepper as you think you'll need then add it again. PROPER
I do not think you know what a centimetre is! That pastry was about a half a centimetre thick, if you had made it a centimetre thick, as YOU said then the pastry would ney have cooked properly
No dont be silly 😂 no apology needed, I went with Carrot for the discussion! Personally I respectfully disagree ☺ The original Cornish Pasty, invented in the 15/1600's basically would have been filled with anything pretty much, they were invented for the Cornish coal minors to fill with whatever they had in their larders, but I know where you are coming from, the modern Cornish Pasty as we know it definitely does NOT include Carrot! but I want this video to lead onto a short Documentary about the history of the Pasty! appreciate you commenting ☺
You're wrong I'm afraid, the Miners invented the Pasty as a vessel for anything they had... it's actually one of the few foods where it's literally designed to use ANY ingredient
Thanks very much 😊 Allot of people in Cornwall get the Pasty all wrong... It was actually invented as a vessel for ANY and ALL leftovers the miners had available
that's not a Cornish Pasty. A Cornish Pasty doesn't NEED carrots, and the cut of meat is Skirt or Blade, not rump. That's a Meat, potato and veg pasty, probably extremely tasty as you have taken great care. But not a Cornish mate. We English should protect historic English recipes, not try to alter them under the same name
Very true! in regards to both the cut and the carrot 😂 and great care was taken, so appreciate you saying so mate 🙏 but I have to be completely honest, I dont agree, there is infact quite a bit of debate over what actually is in a traditional Cornish pasty! and interestingly I will be making a video over the coming months exploring the roots of the Cornish Pasty 😋 I do appreciate the comment mate, take care
Cheers for the comment, but you can absolutely put Carrot in a Pasty! :-) They were designed in the 1500's by the Cornish Miners and they would fill them with whatever they had in their larders, They were a real working class dish with absolutely no rules other than the pastry case, he would be referring to a "modern" day Pasty!
There is a fraud committed on the culinary world that pasties are Cornish in origin. Yes they are but by Welshman in Michigan and Minnesota who sent the recipe back home. Actually in terms of the shared culture of England and America, the pasty trumps all other rivals hands down. Just drive through the UP ( upper peninsula of Michigan for the barbarian) and you will realize how Cornish American these little wonders be. This is a fine recipe.
How funny comments about "original" pasty. This stuff was an Cornwall miners dish. So as much receip available as miners family. All ingredients not born or regulated by any law, nor cooking channel 😂. All receip was born by harvesting season and monthly income. Who really believe, that original cornish pasty did contain beef, should be an jolly person. I wasn't born that time, but I am quite sure, pasty contained cheapest veggi and just an few pieces of pork or sheep.
Exactly mate!! It is one of the few dishes/foods that literally has no specific recipe, it's a Pastry vessel for what ever veg/meat you have handy, at least what ever the Miners had in their larders 😂 They would of contained all sorts, any veg and often Rabbit, Mutton...
This would have been a great video, if that darn music was absent, or at least,be lot quieter. I could hardly hear what you were saying and that’s a shame.
Your absolutely correct! however I have made pasties with and without carrot, and it tastes better with carrot, every time without fail, but this is not a traditional Cornish Pasty... but I will be doing a VERY traditional Pasty recipe in the coming months, so dont you worry :-)
I think you lost the whole of Cornwall when you added carrots. Never ever do that. Just potatoes, swede, onion and steak. And lots and lots of black pepper.
To be honest that's because the Mojority of the Cornish dont really know anything about the Cornish Pasty... It's quite literally a food specifically designed to contain anything 😂
A pasty, but not a Cornish pasty. A Cornish pasty never has carrots, flour or butter added to the filling. You don’t make a ‘sauce’ you use beef skirt and it creates the gravy. You don’t pre mix the filling and you don’t cut the turnip and potato on a board all uniform, it is chipped from the hand, the pieces should be uneven in shape, but a uniform style and serving it with beans?! Please do not make anyone think this is a Cornish pasty. Such a joke to us Cornish folk!
Im afraid most Cornish folk have the Pasty all wrong! They were literally Invented by Tin miners to contain absolutely anything they had from Beef to Rabbit, Carrot to parsnip Peas, Potatoes... you name it... It's sole purpose was a pastry vessel for anything! A real Cornish Pasty has no recipe other than the Pastry
Have any of these people ever seen a Cornish person actually make a pasty? So many errors. Do not put carrots in a pasty. Use beef skirt, or chuck, not rump. Use white pepper, not black (this is essential). Do not add a stock cube. Do not pre mix your ingredients, but layer them in individually. Heavily season with salt and pepper. Cook at a high heat for ten minutes to set the pastry, then turn down to about 170 for another 45 minutes or so to cook the pasty slowly. When done, leave to rest under a clean tea towel for about 10 to 15 minutes. This allows the steam to condense back into the pasty to form the gravy. Don't eat beans with it!! The only really good thing about this recipe was the nice tidy crimp.
Pray dear lord why would you add a carrot? I was expecting 100% that you will throw it away. Some people in Cornwall will watch this and have heartattacks young man
😂 some people in Cornwall dont understand the history, and function of the Pasty, they were literally invented to be a pastry case for any ingredients the Miners had.. Pastys have contained allsorts over the last few hundred years 👍
Learn what one inch is: you said to chop the vegetables into 1" cubes and proceeded to chop less than half an inch. Same with the pastry thickness which you want 1cm thick!! then you rolled it less than 1/2 cm. Such exaggerations are normally reserved for penis length!
Your actually wrong I'm afraid, the real Cornish Pasty was invented by Tin miners as a pastry vessel for anything they had... so they would of contained allsorts, thats the literal reason they were conceived 👍
This is a cut and paste from the protected designation. The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning.[20] The cut of beef used is generally skirt steak.[39] Swede is sometimes called turnip in Cornwall,[40] but the recipe requires use of actual swede, not turnip.[33] Pasty ingredients are usually seasoned with salt and pepper, depending on individual taste.[41] The use of carrot in a traditional Cornish pasty is frowned upon, though it does appear regularly in recipes.[39]
@@thewestcountrykitchen6843 Well I can't tell this to the Cornish Tine Miners or their wives because they are long gone now. I guess I could tell it to the authority who granted PGI status (Protected Geographical Indication) in the EU and the UK. This is in place to ensure the integrity and authenticity of ingredients and location in order for it to be titled a "Cornish Pasty". Coming from Bristol and travelling to Cornwall more times than i can remember, have never bought a Cornish Pasty (and there have been many) that contained carrots. They simply don't exist in the official "Cornish Pasty" market. It must be said however that other "Non Cornish" Pasty makers do add carrots and even peas to their recipe and they are indeed delicious. I'm just a stickler for details regarding authenticity. These arn't my rules or interpretations, they are just facts. In your video you are making you version of Pasty which is what the description should be. By the way, it does look delicious !
You're actually wrong Nigel, Cornish Pastys were quite literally invented to contain anything the tin miners had... real Pastys contain anything and everything, from beef to rabbit, fish to carrots...
Lost me at carrot. Two things never found in a Cornish Pasty Carrots, or the Devil The Cornish Pasty has a protected food name and very specific ingredients. Anything that deviates from that is just a pasty. If you learned to make a Cornish Pasty from Hugh Fearnley-Whittingstall, or Jamie Oliver, with carrots in it, they need re-educating
I am afraid you are mistaken, sounds to me like you are referring to the more modern incarnation of the Cornish Pasty, This Particular Pasty is made in the spirit of the Cornish Minors of the 15/1600s who actually invented it, specifically as a vessel for any left overs they had in the larder... for hundreds of years they would have been filled with all sorts! sounds like you are passionate about the topic so it may pay for you to re educate yourself on the history of the Cornish Pasty, but I appreciate your feedback, you are absolutely not wrong in your opinion, take care and have a wonderful day 🙂
@@thewestcountrykitchen6843 I am aware of the history of the pasty, which was not confined to Cornwall, and would not have been known as a "Cornish" pasty in the 16/ 17 c. I am not disagreeing that what you are making is a pasty. I was making the point that the pasty known as a "Cornish" pasty is a regionally and culturally protected food, with very specific ingredients. which can be traced back about 200 years from the present incarnation. assets.publishing.service.gov.uk/media/5fd34f3dd3bf7f3059ef3cd2/pfn-cornish-pasty-pgi-pdf.pdf
When you say West Country, don't you mean West London!! NO carrot, and it's skirt not rump. & the swede is too thick. No stock cubes either!! You don't want short pastry, because it will let out the gravy. Apart from that, it's close to being a Cornish pasty. My poor Mum has turned over in her grave because I am watching this. Forgive him Mum, he knows not what he does!!,
LOL everybody knows a Cornish Pasty does not have carrot, also the meat should be diced not left in strips, wrong sort of meat as well, I guess the pasty was ok
Just for the records...i am writing from Central Mexico, some 250 year. Ago Britsh miners came to Mexicos' Hidalgo province to mine silver. When they head back to England they left the Pasty tradition which we mexican call "Paste"..today eating Pastes is a stablished tradition in Central Mexican states...hope you find this useless fact intetesting...take care.
I will look into "Paste" and maybe will make a video about it :-) really interesting, and thanks very much
Really thats crazy.... my little brother got real excited when we visited Napoli in Italy "they have Cornish Pasties in the Bakery"!!!
I said "No..... they are just Calzones"
Thank you! My ancestors were miners and migrated across the ocean to mine in Canada, then in the US. I have their recipe/method still. I had no idea it also found its way to Mexico.
I’m sure it was adapted by the Brits, I heard the handle of the pasty was that way so miners with their hands could hold the pastie without all the mess from the coal
Cornish miners went worldwide, they were the best at it! Took their recipe with them, used to have apple in one end or jam, crust stopped arsenic poisoning from tin. Great to hear from Mexico about it, thank you from St Ives in Cornwall
The pasty originally made from anything you could lay your hands on. Now they say no carrots or peas. Great grandmother would have loved to have such luxuries. Rabbit or pigeon was regularly in a pasty. Miners didn't earn very much back in the day.
I have an always said this. I doubt every household in Cornwall back in the day had the same exact ingredients for their pasties. I imagine they used what ever meat and veggies they had on hand and their sons and husbands did it complain lol.
What about suet?
Two cents' worth from Canada. I was lucky to have lived in a Cornish village as an evacuee 1943-45. My foster mum made the best pasties I have ever tasted. I visited her in 1985 and she fed me pasty. My taste memory said it was just the same. And NO carrot! For years I have been trying to duplicate that taste but I can't quite get it. The swede we get here is tasteless so I sub a half with purple turnip, it helps.
Someone commented that skirt meat is cheap. Here, it can only be had from a small meat processor company as it is a prime export to Mexico where it is used in a traditional dish, I'm told. Needless to say, that reflects in the price I have to pay for this particular cut. Definitely not cheap! I'll look for your traditional recipe, Charlie.
Ohhh I’m drooling! Thank you for the perfect explanation. I shall be giving this a proper go very soon 🙌🏽
No problem ☺ thanks for taking the time to comment 👍
I thought it was just potato, onion, swede, and beef skirt with a dollop of butter on top before closing the pastry
Well yeah you can absolutely! Pasties were basically invented as a vessel for whatever you wanted, or could, put in them as a easy lunch for Cornish Miners so I say try as many variations as possible!
@@thewestcountrykitchen6843 You should check out the Cornish Pasty Association for the true definition of a Cornish Pasty. . A true Cornish Pasty contains skirt beef, swede, potato and onion only. No carrot. You apparently can’t call any pasty Cornish and sell them as such anywhere in the world now, unless the pasties have been made in Cornwall and with those items only, as the Cornish pasty now has a protected status. I love lots of other kinds of pasties too, but they’re not officially the traditional Cornish pasties. They’re just Cornish style pasties. I love ham, cheese & leek pasties as well for a change, but if you make them yourself, you can add whatever you personally like of course. I’m sure yours taste just as good though, but for me, no carrot necessary and you won’t see a genuine pasty in Cornwall with carrot. The Cornish pasty is perfect as it is, just as it has always been.
This pastry is delicious, lovely and crumbly. I think it's best to have them generously filled .... an absolutely delicious pasty. Great to take on a picnic too!
It would be great on a picnic ☺
Goodnight, that looks delicious! Love the voice over and the music too.
Thanks so much for the feedback! :-) glad you enjoyed it :-)
@@thewestcountrykitchen6843 You’re welcome, I subbed!
Haha! As soon as you added carrot, I knew you'd hear it from the comment section.. NO CARROTS! I love to make Cornish pasties at home, they are one of my favorite meals. I always wondered what (if anything) to serve with them. BBQ baked beans? No so sure, but maybe.
So did I 😀I like to live dangerously! and trust me... try the beans combo, you may be surprised!
iI watched many cheff trying to make a cornish pasty at crimping. Thanks for sharing
My pleasure 😊
For the love of St Jethro, calm down, my lovers. If you don't like carrots, don't put them in. This recipe is good. The end result is far better than some of the Cornish pasties I've eaten from bakeries in the county. Keep up the good work @The West Country Kitchen. Liked and subscribed.
Thanks so much for taking the time to comment 😊 and I really appreciate the compliment! I will certainly keep working hard on the channel, and very glad to have you here 👍
Well, he shouldn't have titled it 'how to make a proper Cornish pasty' then
Phwoar, that looks satisfyingly scrumptious. I'm surprised at the addition of carrot, as it's not the traditional from what I understand. Still looks gorgeous though.
It's so good! 😊 and yes and no, traditional Cornish Pasty's were invented to contain anything
Great cook and video Thank you
Thanks very much 😀 👍
Saffron buns made by my grandmother were a joy to behold, God rest her soul. I would love to see you produce some Saffron Buns. Enjoyed your variation of the classic Cornish teddy ogee. Merci, A'bientot from Cleguerec, Bretagne.
Hey Christophe :-) Thanks so much for the kind comment, and really glad you enjoyed the video :-) I will look into making a Saffron Buns recipe for the channel... Such a great idea!! I will do my best to make your grandmother proud... keep your eyes out and I will try and do a video within the next few months
Yep, tiddy oggie! Oggie is just a contraction of the Cornish word for a pie, 'hogan'. From Cornwall, Kernow.
can you use thin slices of brisket or is that too tough? cheers
I followed the shortcrust instructions and it's off 1:1 makes it way too wet. I had to use double the flour to butter/lard
Ahh! thanks for letting me know 🙏 It is about 1:2 so I suspect I said the wrong thing in the voiceover, I hadnt noticed that
Spectacular 👏👏👏👏👏👏👏👍👍
Thanks so much 👍😊
What kind of chopping board is this?
"T&G 10943 Tuscany Rectangular End Grain Chopping Board with Finger Grooves in Acacia, Large, 45 x 30 x 4 cm"
I copied and pasted from Amazon 😂👍
Will the meat be tough? Thank you.
No worries, my pleasure! :-) and no not at all 👍 I thought it would be when I learned how to make one, but it's very tender
The meat becomes very tender and delicious! I bake mine at 350F degrees for 50 minutes to 1 hour, and then let them rest out of the oven for about 20-30 minutes before eating. I also love them cold the next day!
I once cooked a Cornish pastie and put carrots in it. No one lived to tell the tale.
😂🥕
Having said that thank you for your video . xxx
My pleasure 👍 ☺
Don't listen to them! Amazing cornish pasty clear instructions keep it up x
Thanks so much :-) I really appreciate the kind comment :-) and glad you enjoyed it... I am working hard to get more content out there, so nice to get encouragement! X
That is a fine looking Pasty...my lord
Thanks very much Franco ☺ 👍
Looks good i made some yesterday
Cheers Ron!
Please don't take offence, I have just a couple of filming and editing suggestions to take your videos to the next level. A simple jump cut will do, avoid the fade to black transition. Drop the music level, it shouldn't swamp the voice over. Check that you're focusing on the main thing you're trying to film. Also look into colour grading and correction. The pasty looks awesome by the way and I will definitely be making it.
quelle variété de pommes de terre doit on se servir ?
My process starts off by grabbing the swede and tossing it out into the neighbor's hedge!!!
😂 😂 😂 Funny comment of the day award goes to you sir!
When I was at Kings Cross station in London I had the best pasty I have ever tasted , of course it really wasn’t a Cornish pasty flaky pastry and full of meat and if I remember a bit of gravy (tiny bit ) but oh so good
Oohh lovely! I'm often in London, next time I pass through Kings Cross I will get one, I have a feeling I kjow where you got it... opposite the starbucks
That sounds a bit like a Scottish steak bridie.
Fifty gram of flour is not alot of flour, looks like more than 50g mate?
Cornish people never put carrot in cornish pasty also the meet we use is skirt you don't use stock qubes
The modern Pasty yes, but the original Pastsy invented by the Cornish tin miners had everything and anything inside, they were literally invented as a vessel for any leftovers the miners had in their larders
“David Beckham makes a Cornish Pasty”, This is a great vid mate, sorry about my comment 😂
😂😂😂 Thanks mate!! and no worries
@@thewestcountrykitchen6843 haha! Hope I’m not the first to make the Beckham comparison!
The worst thing about Cornish pasties, is not the carrot. It’s when you buy an ‘award winning’ (which they all are?) pastie and the filling is cooked outside the pastie, to a slush, then put in the pastry and cooked. Can honestly say, I’ve never had a good pasty, in Cornwall.
That's true! There are a LOT of "apparent" award winners haha, I have had some good ones here, but there are plenty of bad
Cornish pasties do not use pre-cooked filling, it is put in raw. Looks like they saw an emmet coming and gave you the rubbish, doubt it though, I've never had a bad pasty. From Cornwall (Kernow).
@@kernowforester811, I suggest you’ve been lucky or, have no taste buds.
@@johnnunn8688 Reet back at ya, so you don't like a pasty, I don't like eel, pie, deep fried mars bars, mushy peas and mash, but suggest you must think the majority of the population of the Westcountry have no taste buds, our most popular food item by far......every town has several backeries/pasty shops, you would have to be unlucky to get a bad one......
@@kernowforester811, I love pasties, so I make my own. You’re correct, I was probably unlucky. Peace, brother.
NO CARROT... IVE LIVED IN CORNWALL ALL MY LIFE AND MADE PASTIES FOR THE LAST 40 YEARS. . You chop all veg into slices very fine slices..no cubes
True! in some regard's, and you probably make a better Pasty than me, However! try telling that to the Cornish Minors from the 15th & 16th centuries who actually invented the Pasty! and would put almost anything inside they had in the larder, "The Cornish Pasty" was Invented specifically for that reason, I think you are referring more to the modern Pasty as it is now known
@@thewestcountrykitchen6843 a true pasty at the coast had mackerel one end, jam the other... inland beef tradition Al one end, jam the other.. always finely slice the veg. Use a mandolin if necessary. Potatoes first onto circle of pastry, swede then onions, then beef and butter, salt and pepper , then wrap the pastry around and crimp. Strong flour for the pastry, well done,🙂🙂 that's traditional, so the pastry is pliable. But please no carrots.....🙃🙃🙂
@@highlyunlikely3698 Really! Interesting :-) I'll be looking into that, makes allot of sense, and thanks again for taking the time to comment :-)
@@bunney181 😂 😂 😂 you silly sausage
No no no no no carrots in cornish pasties
Oh yum!
Thank you so much🙏 and they really are Yummy, If you can Please try the recipe and DM me your results and I will post them on my Instagram!! @thewestcountrykitchen
Steak & Kidney pie would be nice.
Yeah thats a good shout 👍 ☺
de la carotte? ?
Best beef for pasty is goose or rump skirt, its tender and has no gristle. Don't put carrots in. Fir a lighter pastry, lift it let the air through it, and lumps should be the size of a small finger nail. Omit the stock cube, just add S&P.
You can call it a Cornish Pasty, but no Cornish person would put a carrot anywhere near their pasty.
True! in some regard's, However, try telling that to the Cornish Minors from the 15th & 16th centuries who actually invented the Pasty! and would put almost anything inside they had in the larder, "The Cornish Pasty" was Invented specifically for that reason... also, not to mention the fact that there is now strong evidence the Pasty was potentially invented in Devon around 1509, 1510
@@thewestcountrykitchen6843 True, it was invented in Devon, the Cornish kidnapped one and dragged it kicking and screaming across the Tamar, 😀
@@marklangdon2740 I like that Mark haha, very good Lol, either way I'm sure we can agree it is a true set in stone West Country classic, I appreciate the comment mate... and keep your eyes peeled I am looking to try and put together a short Documentary about Pasties and there history within the next year or so, along with many other projects
@@thewestcountrykitchen6843 Happy to call it a Westcountry invention, popularised by our mining industry. The alternative word 'oggy' is a Cornish word, from 'hogan' for a pie. From Cornwall.
@@kernowforester811 Aaahhh really I did not know that, makes sense!! I never considered what Oggy means, thanks for your comment 😀
Looks like a nice pasty.
All the people going on about carrots and the Cornish Pasty Association need to wind their neck in.
I have tried loads, and i do mean loads, of Pasties from cornwall and most are awful, the best ones ive tried have all been from outside of cornwall.
Thanks very much mate 🙏 I agree 😂 it's ironic, the Pasty was literally invented as a vessel for absolutely any filling the Cornish miners had left over... strange that it's apparently such a strict dish these days 😂
A true Cornish pasty doesnt have carrot. Just turnip, onion, potato and beef skirt. Yes I'm Cornish 😊
No carrot in a cornish pasty 😢
Incorrect... Pasties were literally invented by Cornish miners to contain anything they had in their larders
So much is posted online about rutabaga and cornish parties.
Rutabaga would rot even when frozen, it has a bad stink...
Did I hear you say roll out the pastry to a centimetre thick? Surely not!
Judging from the comments, I _think_ , and correct me if I'm wrong, you're probably not supposed to put carrots in them? Just a hunch😁
😂 😂 😂 Read my replies... but in short, there was a very good reason I did 😉
NO Carrots I
NO Carrots In Cornish Pastys
Pasties
Proper authentic Cornish Pasties do not contain carrot or grated stock cubes and the meat is beef skirt as it is more flavourful than flank.
Very nice music but a major distraction to a great video, cubes a bit big thank you. I am sure they will be lovely for a winter lunchtime meal
Thanks very much! and it is a very old video 😊
Carrot? I don’t think so mate.
Definitely not traditional, and I have tried it with and without, and always prefer it with ☺ The Suede is earthy, Potato is creamy and the carrot adds a touch of sweetness... not traditional, but then again I see pasties all over Cornwall with all sorts of odd fillings 😂 x
I'm sorry but the Cornish don't cut slits in the top to let the air out, they cut the slits to let the Piskies out!
😂👍
There are no repeat "NO" carrots in an authentic Cornish Pasty
Your wrong im afraid Terry, modern day Pastys dont, but the original authentic Pastys were literally invented to contain any ingredients/leftovers the tin miners had in their larders... the whole point of the proper pasty is a pastry vessel for any ingredients you have
To be fair Carrots is maybe a step to far more Bristol than Cornwall ...
Yeah Maybe lol, I think the Pasty actually came from Devon originally
Looks like a lovely pasty, Cornish pasty it isn’t though, simple
You dont put carrots into a cornish pasty. And the beef is skirt .What you made is not a cornish pasty
Incorrect I'm afraid my good man! please refer to my other responses, The Cornish Pasty was invented specifically in the 1500's to fill with whatever the Cornish Miners had left in their larder's, your referring to a "modern" Pasty
@@thewestcountrykitchen6843 Love the NO CARROT replies mate ! There is actually an old Welsh recipe for a flat type pasty which contains beef/lamb mince with diced carrot & no swede or onions , good vid i enjoyed it 👌
@@ccmogs5757 Really mate?! I'll look into that, cheers :-) and appreciate the compliment :-) I do live in Cornwall so I knew what I was getting myself into with the carrot haha, cheers again mate
Your “cubes” are 1/4 inch thick.
I was taught no no to add carrots im a cornish pasy.
True! in some regard's, However, try telling that to the Cornish Minors from the 15th & 16th centuries who actually invented the Pasty! and would put almost anything inside they had in the larder, "The Cornish Pasty" was Invented specifically for that reason... also, not to mention the fact that there is now strong evidence the Pasty was potentially invented in Devon around 1509, 1510
@@thewestcountrykitchen6843 So they sent kids down the tin mines, eh? Perhaps you meant miners?
@@SpeccyMan Nope, I meant Minor's, They would send 4 year old's with Pasties full of Carrots! Lol
Carrots ????
Well I disagree with the Carrot and warm water bit... Also I would do the pastry first and leave it in the fridge whilst doing the filling... Also nice to see traditional ingredients (Except for the carrot), unlike the toxic ingredients used in the pastry with shop pasties. Talking about margarine and seed oils etc... ua-cam.com/video/8aXTuBYb5-c/v-deo.html
No carrots 😮
Yes Carrots 🥕
Just wrong. No carrot and use skirt. Slice veg, no stock cube. A knob of butter or cream and a pinch of flour will make for a good gravy. Add as much pepper as you think you'll need then add it again. PROPER
It turnips!!!
Cornish Pasty's don't have carrot in them.
They do
Well done with the crimping, treat yourself to an egg brushing brush Peter
Ironically I have 3 😂
Sorry Traditional Cornish Pasties do not have carrot and the steak is always Skirt steak you are obviously not welsh
Chuck
As a Cornishman I had to have a laugh!
Carrots help you see in the dark
The carrot is sacrilege.
stick carrots in their lovely also BBQ beans what's all that about? looks nice but BBQbeans bldxxy hell.
I know, you wouldn't think it works but it does hahaa
It might be delicious, but it is not an authentic Cornish pasty if it contains carrot. Can’t believe you don’t know that.
Gracias que delicia
I do not think you know what a centimetre is! That pastry was about a half a centimetre thick, if you had made it a centimetre thick, as YOU said then the pastry would ney have cooked properly
Very sorry to add to the chorus, but it stopped being a Cornish pasty the instant you put carrots into it. Cornish pasty, no carrots.
No dont be silly 😂 no apology needed, I went with Carrot for the discussion! Personally I respectfully disagree ☺ The original Cornish Pasty, invented in the 15/1600's basically would have been filled with anything pretty much, they were invented for the Cornish coal minors to fill with whatever they had in their larders, but I know where you are coming from, the modern Cornish Pasty as we know it definitely does NOT include Carrot! but I want this video to lead onto a short Documentary about the history of the Pasty! appreciate you commenting ☺
Well, of course you are right. To be fair, your pasty looks absolutely lovely and delicious.
@@mwgary ☺ Thanks so much, really nice of you to reply, and a nice compliment 👍
WHAT did u say carrot 🙈😱 never in a traditional Cornish pasty
You're wrong I'm afraid, the Miners invented the Pasty as a vessel for anything they had... it's actually one of the few foods where it's literally designed to use ANY ingredient
Not a real Cornish pasty, it's got carrots in it, never put carrots in a Cornish Pasty.
Carrots? Are you joking? Nobody in Cornwall would put carrots in a pasty. Nice video, though.
Thanks very much 😊 Allot of people in Cornwall get the Pasty all wrong... It was actually invented as a vessel for ANY and ALL leftovers the miners had available
NO CARROT
YES CARROT
that's not a Cornish Pasty. A Cornish Pasty doesn't NEED carrots, and the cut of meat is Skirt or Blade, not rump. That's a Meat, potato and veg pasty, probably extremely tasty as you have taken great care. But not a Cornish mate. We English should protect historic English recipes, not try to alter them under the same name
Very true! in regards to both the cut and the carrot 😂 and great care was taken, so appreciate you saying so mate 🙏 but I have to be completely honest, I dont agree, there is infact quite a bit of debate over what actually is in a traditional Cornish pasty! and interestingly I will be making a video over the coming months exploring the roots of the Cornish Pasty 😋 I do appreciate the comment mate, take care
NO CARROTS
YES CARROTS
Sorry but my husband is Cornish & no carrots in a Cornish pasty. Just potatoes, swede , onions & beef & salt n pepper 😏
Cheers for the comment, but you can absolutely put Carrot in a Pasty! :-) They were designed in the 1500's by the Cornish Miners and they would fill them with whatever they had in their larders, They were a real working class dish with absolutely no rules other than the pastry case, he would be referring to a "modern" day Pasty!
There is a fraud committed on the culinary world that pasties are Cornish in origin. Yes they are but by Welshman in Michigan and Minnesota who sent the recipe back home. Actually in terms of the shared culture of England and America, the pasty trumps all other rivals hands down. Just drive through the UP ( upper peninsula of Michigan for the barbarian) and you will realize how Cornish American these little wonders be. This is a fine recipe.
Thanks very much 👍 and thanks for sharing, I have heard of the Michigan Pasty... I will have to make one at some point 👍
How funny comments about "original" pasty. This stuff was an Cornwall miners dish. So as much receip available as miners family.
All ingredients not born or regulated by any law, nor cooking channel 😂.
All receip was born by harvesting season and monthly income.
Who really believe, that original cornish pasty did contain beef, should be an jolly person.
I wasn't born that time, but I am quite sure, pasty contained cheapest veggi and just an few pieces of pork or sheep.
Exactly mate!! It is one of the few dishes/foods that literally has no specific recipe, it's a Pastry vessel for what ever veg/meat you have handy, at least what ever the Miners had in their larders 😂 They would of contained all sorts, any veg and often Rabbit, Mutton...
waisting food , why .? also no carrot in a pasty .
Good thing Americans make better pastys
This one seems good enough for me
Why the awful screeching background music
This would have been a great video, if that darn music was absent, or at least,be lot quieter. I could hardly hear what you were saying and that’s a shame.
No carrots!!!!
Yes carrots!!!!
Definitely no carrot and one end should have sweets in it.
Your absolutely correct! however I have made pasties with and without carrot, and it tastes better with carrot, every time without fail, but this is not a traditional Cornish Pasty... but I will be doing a VERY traditional Pasty recipe in the coming months, so dont you worry :-)
I think you lost the whole of Cornwall when you added carrots. Never ever do that. Just potatoes, swede, onion and steak. And lots and lots of black pepper.
To be honest that's because the Mojority of the Cornish dont really know anything about the Cornish Pasty... It's quite literally a food specifically designed to contain anything 😂
Putting carrots in a pasty is just asking for trouble.
😂
A pasty, but not a Cornish pasty. A Cornish pasty never has carrots, flour or butter added to the filling. You don’t make a ‘sauce’ you use beef skirt and it creates the gravy. You don’t pre mix the filling and you don’t cut the turnip and potato on a board all uniform, it is chipped from the hand, the pieces should be uneven in shape, but a uniform style and serving it with beans?! Please do not make anyone think this is a Cornish pasty. Such a joke to us Cornish folk!
Im afraid most Cornish folk have the Pasty all wrong! They were literally Invented by Tin miners to contain absolutely anything they had from Beef to Rabbit, Carrot to parsnip Peas, Potatoes... you name it... It's sole purpose was a pastry vessel for anything! A real Cornish Pasty has no recipe other than the Pastry
Have any of these people ever seen a Cornish person actually make a pasty? So many errors. Do not put carrots in a pasty. Use beef skirt, or chuck, not rump. Use white pepper, not black (this is essential). Do not add a stock cube. Do not pre mix your ingredients, but layer them in individually. Heavily season with salt and pepper. Cook at a high heat for ten minutes to set the pastry, then turn down to about 170 for another 45 minutes or so to cook the pasty slowly. When done, leave to rest under a clean tea towel for about 10 to 15 minutes. This allows the steam to condense back into the pasty to form the gravy. Don't eat beans with it!! The only really good thing about this recipe was the nice tidy crimp.
Pray dear lord why would you add a carrot? I was expecting 100% that you will throw it away. Some people in Cornwall will watch this and have heartattacks young man
😂 some people in Cornwall dont understand the history, and function of the Pasty, they were literally invented to be a pastry case for any ingredients the Miners had.. Pastys have contained allsorts over the last few hundred years 👍
Learn what one inch is: you said to chop the vegetables into 1" cubes and proceeded to chop less than half an inch. Same with the pastry thickness which you want 1cm thick!! then you rolled it less than 1/2 cm. Such exaggerations are normally reserved for penis length!
😂
if you add carrots it is not an authentic Cornish Pasty recipe. The only vegetables should be Onion, Swede (Rutabaga) and potato...that's it
Your actually wrong I'm afraid, the real Cornish Pasty was invented by Tin miners as a pastry vessel for anything they had... so they would of contained allsorts, thats the literal reason they were conceived 👍
This is a cut and paste from the protected designation.
The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning.[20] The cut of beef used is generally skirt steak.[39] Swede is sometimes called turnip in Cornwall,[40] but the recipe requires use of actual swede, not turnip.[33] Pasty ingredients are usually seasoned with salt and pepper, depending on individual taste.[41] The use of carrot in a traditional Cornish pasty is frowned upon, though it does appear regularly in recipes.[39]
@@1234Pobs Tell that to the Cornish Tin Miners who invented it
@@thewestcountrykitchen6843 Well I can't tell this to the Cornish Tine Miners or their wives because they are long gone now. I guess I could tell it to the authority who granted PGI status (Protected Geographical Indication) in the EU and the UK. This is in place to ensure the integrity and authenticity of ingredients and location in order for it to be titled a "Cornish Pasty". Coming from Bristol and travelling to Cornwall more times than i can remember, have never bought a Cornish Pasty (and there have been many) that contained carrots. They simply don't exist in the official "Cornish Pasty" market.
It must be said however that other "Non Cornish" Pasty makers do add carrots and even peas to their recipe and they are indeed delicious. I'm just a stickler for details regarding authenticity. These arn't my rules or interpretations, they are just facts. In your video you are making you version of Pasty which is what the description should be. By the way, it does look delicious !
Cornish pasty does not have carrots. Also the beef used is skirt or chuck. So this is not a proper Cornish pasty.
You're actually wrong Nigel, Cornish Pastys were quite literally invented to contain anything the tin miners had... real Pastys contain anything and everything, from beef to rabbit, fish to carrots...
As a baker of making cornish pasties for 11 years and my grandfather was working in the mines .Does anyone know the proper cornish pasty.
Lost me at carrot. Two things never found in a Cornish Pasty Carrots, or the Devil
The Cornish Pasty has a protected food name and very specific ingredients. Anything that deviates from that is just a pasty. If you learned to make a Cornish Pasty from Hugh Fearnley-Whittingstall, or Jamie Oliver, with carrots in it, they need re-educating
I am afraid you are mistaken, sounds to me like you are referring to the more modern incarnation of the Cornish Pasty, This Particular Pasty is made in the spirit of the Cornish Minors of the 15/1600s who actually invented it, specifically as a vessel for any left overs they had in the larder... for hundreds of years they would have been filled with all sorts! sounds like you are passionate about the topic so it may pay for you to re educate yourself on the history of the Cornish Pasty, but I appreciate your feedback, you are absolutely not wrong in your opinion, take care and have a wonderful day 🙂
@@thewestcountrykitchen6843 I am aware of the history of the pasty, which was not confined to Cornwall, and would not have been known as a "Cornish" pasty in the 16/ 17 c. I am not disagreeing that what you are making is a pasty.
I was making the point that the pasty known as a "Cornish" pasty is a regionally and culturally protected food, with very specific ingredients. which can be traced back about 200 years from the present incarnation.
assets.publishing.service.gov.uk/media/5fd34f3dd3bf7f3059ef3cd2/pfn-cornish-pasty-pgi-pdf.pdf
Definitely NO carrots!!
Definitely YES carrots!!
Your recipe is wonderful but your music is irritant.
Dude….you can call your pastry anything BUT a Cornish pasty….there’s NO carrot in a Cornish Pasty.
There actually is... dont worry, you just dont know
0:15 Pasties are baked not cooked.
Oh dear hahaha... Baking is a form of cooking 😂
NO CARROT ugh
Yes CARROT mmm
When you say West Country, don't you mean West London!! NO carrot, and it's skirt not rump. & the swede is too thick. No stock cubes either!! You don't want short pastry, because it will let out the gravy. Apart from that, it's close to being a Cornish pasty. My poor Mum has turned over in her grave because I am watching this. Forgive him Mum, he knows not what he does!!,
Thanks for taking the time to comment
What do you make? Pizza dough?
LOL everybody knows a Cornish Pasty does not have carrot, also the meat should be diced not left in strips, wrong sort of meat as well, I guess the pasty was ok