Here I am again hope it's not too late to make a further comment here. Adam's Cornish Pasty recipe has now been successful for me at least 5 times. And one of the best ideas within that recipe is the kneading the shortcrust pastry like bread dough. This creates elasticity and then to cool it 1 hour in the fridge makes it even more pliable when rolling out and folding the pastry parcel over the filling to seal it. Without that flexibility the pastry all breaks up and leaves gaping holes with the filling poking through. Adam has solved that problem at a stroke and it was a stroke of genius I think. I do hope he has found new employment soon from his recent upheaval.
hi Adam, I am a mother writing from the US. We discovered your channel during early days of quarantine. I have always wanted to make pasties, having read about them repeatedly in books (I am fascinated by UK culture). My son and I have made these 3 times and we have great fun together. And the pasties are quite tasty! Thank you for this recipe and your videos.
It's so nice to see a pasty made the proper way. I made these with my Grandmother ,she was born White Cross ,Cornwall , England . She brought her knowledge of Cornish cooking to the U.S.A. and started a tradition with our family .
@@Adam_Garratt What a shame after all the build up you get it wrong like most people. The European Registered method of making a Cornish Pasty is that all the ingredients are sliced, They are not mixed together but placed on the Pastry in layers starting with the Potatoes, Swede, Onions then the Meat. Salt and Pepper then I add a little flour then drop diced Butter on top to make the Gravy. Go look it up. And to be called a Cornish Pasty it has to be made in Cornwall. Like Champaign has to be produced in Champaign any where else and it has to be called a Sparkling White Wine?
@@andrewcullen8635 you are wrong. Anyone can call it a cornish pasty. It only has to be made in cornwall if you intend to Commercialise it, in order to protect the cornish economy. Also wrong on the layering. It can be done either way. In fact you can even watch the cornish pasty Champion Gillian francis do this exact method.
Lovely. I like the way you explain yourself. Clear consise and your voice is not monotone - its upbeat even when you look knackered. Nice one one fella❤
They look proper cornish Adam. I've had some and the beef is beef mince, yuk. Skirt it is every time, that's how I make mine. Home made pastry is the best. I do use pre-made, pre-rolled pastry for many pies, sweet and savoury, but cornish pasties need homemade pastry for authentic results. Another great video Adam, keep it up.
Brilliant demo. I want one now! Very good video - top notch. Cornish Pasties were just like this as sold at a kiosk at Chapel Porth beach. Eating one after a bit of surf boarding back in 1958 the warming effect was sheer heaven. This recipe would replicate that perfectly. I'm going to make it.
Excellent recipe. I'm going to try this. I used to have a lovely cornish pasty plus a tuna sandwich from a cafe in Uxbridge when I worked there over 20 years ago.
This recipe works and is amazing..... no overdoing with add on ingredients like proper pasties from down here!! And the pastry works aswell.... Thank you.. oh and they say down here (Cornwall)... that sometimes one half was savoury ( meat etc) other half was fruit or jam.. so they had a dessert aswell.. all in the same pastry wrap..👍... and then they threw the crust down the mine for the “Knockers” mythical little people like Cornish Piskies, the miners thought it helped to feed them and then they would take care of the mine for them and protect them... myth but sounds good.. Great work, thank you. 👍😷.
Nice one Dave, I'm so happy you like them! Also thank you for the bit of history there as well, I knew a fair bit, but didn't know about the knockers myth! Cheers mate
I make the occasional pasty (oggy) in my kitchen in Bodmin. It is therefore a Cornish pasty! Usually buy them when I'm out and about, our local shop is Barnecutts, with a few others locally as well.
Back again after 2 months to reveal I have made this - half quantity made two huge pasties. They were utterly fabulous and my good wife said they had that authentic Cornish taste but even better quality having less fatty content than bought ones. I followed the recipe almost verbatim but had no red onions so used white. I had at last got some Swede in our vegetable box order and I had tri-tip beef steak in the freezer not skirt but it was amazingly tender and lean. Top marks Top grade, won't use any other recipe ever again. Thank you Adam your research paid off.
Hello. I've just followed your recipe and made these pasties today. Bloody good! I sliced all the veg instead and also I used rump instead of skirt and it all turned out great still. Oh..and you've got a new subscriber as of yesterday. I compare your channel to that of My Virgin Kitchen (Barry Lewis). Cheers .
Thank you so much dude! I'm so happy you liked them. I think you're the first person that I know of to make them so now I know the recipe works for others too. Appreciated the support man🙂
"Can't wait to get this in my face!" “Boo-yah! Those are some mouth-watering, authentic Cornish pasties you've made there Adam. Thank you from across the pond! (MA, USA)
These look perfect Adam, I remember my Mum making Cornish Pasties and they were beautiful. I’m going to make some, I’ve made plenty of pies and pasties but never tried Cornish pasties but I really want one now so I’m going to have to make some, yum yum yum. I always get hungry when I’ve watched you making food. It’s too late for me to cook now but I’m going to have to find something cos I’m so hungry now.
Oh these are lovely Pamela. The little bit of kneading on the dough helps tighten it as well, so it doesn't crumble and all the filling falls out. Don't forget a knob of butter before folding, it mixes with the juices from the meat and veg and makes almost like a gravy 😋
Wow I'm going to learn this up I always follow the recipe & my boy friend liked the foods so much. My boy friend is a typical English man from Birmingham. I hope he would like this too. Greetings from Malaysia. Cheers Adam xx
I used all purpose flour (not bread flour) plus some baking soda and I didn’t knead it too much - but essentially they turned out really yummy! All the chopping of veg and onion was a bit of a lengthy job, but well worth while as the turnip, potato and onion must be small enough to soften during the cooking time. I did think of par boiling the potato for a minute, but decided that as it was finely diced it would cook ok and soften up inside the pastry. Next time I won’t use a stand alone mixer as flour seemed to go everywhere. It’s quite therapeutic rubbing in the butter and lard by hand. I also added two egg yolks to my flour mixture. Anyway, success all round! My first ever try at Cornish Pasties.
Not bad at all, Adam! A lot better than many claiming to make pasties. I’ve found that slicing the veg improves the cooking result. I too lived in Cornwall and know people who used parsley in their pasties. Lots of butter!🤤
You're fun to watch, even out here in Nevada! "Hotter than Satan's bumcrack" was good. For some reason, the old Gold Rush town of Nevada City (in California) has several shops that sell Cornish pasties. Dunno why.
The pasty also has a bit of a history here in the states as well. The Tin miners wanting a better life left the u.k. For the states. The Tin miners, would start their lives out in Montana. Bring the pasty with them. In some parts of Montana, it’s still on menus in restaurants.
KeefCooks I’ve been a baker all my working life, and worked in a bakery/restaurant in Pontypridd, South Wales for a while, where the standard mix for the pastry for pasties and pie bases was just bread flour, lard, salt and water. The ingredients were put in to a large planetary mixer (32kg flour and 16 kg of lard) and left to mix for 20 minutes while we had our tea break. After mixing I couldn’t believe the resultant dough was for pastry and not bread! To my astonishment the cooked/baked pastry was the shortest, crumbliest pastry I’d ever eaten. And because they ‘wanted ‘ the gluten developed you couldn’t really ‘overwork’ it, and the scrap pieces of paste were as usable as the fresh.
To my shame, I'm a Cornishman who's never made a pasty, you've inspired me to give it a go. Not sure I'm on board with the cubes of turnip and potato though. I've only ever known this to be done by one pretty average local bakery. Re: herbs, parsley is quite a common addition (known as a grass pasty), both of my parents like it in theirs, but the taste is too strong and overpowers the rest of the ingredients to my mind.
@@Adam_Garratt will do. I'm psyched up to give it a go next week when I've got some free time. I'm tempted to try a bit of bone marrow instead of butter or cream - something that an elderly friend of mine mentioned his mother / grandmother doing.
@@kfaiprolab6920 That's interesting. I've never heard of using tallow before, but have heard of people using suet, which is a similar principle. The idea of the layering with the meat on the top is that the meat will create the gravy, which will run down through the rest of the pasty. I'm not convinced that it makes a lot of difference given how lean skirt is these days and would be less important if you are adding something else serve the purpose. I stand by "chipping" the potato and turnip though - better mouth feel and more even cooking.
@@martincornwall2005 I had my first "chipped" pasty last week and it just wasn't right for my bite. Maybe they were just too thin, but I've always done 1cm cubes and that's what I'm used to. I guess I have always used tallow and suet as the same although It is not. It was indeed suet, but I tallow is now on my list to make.
I won't list but you broke about half a dozen of my Cornish great-grandmother's rules (she was from Sennen Cove, her husband from Redruth). She always included 1/3 pork steak but used to tell that when they were poor pasties might be rabbit, fish, deer or whatever meat was available.
Wow that is nearly identical to my own past technique. These days I do like to use Guinness in the pastry instead of water. Also with the slices of butter, add a tiny bit of vegemite. This adds a lovely richness to the past gravy, but is not nearly as strong a marmite. well done sir!
IVOR DEWDNEYS... The best so far, havent tried yours yet, COVID, plus im about 200 miles from your shop, but when next In in your area, I shall seek and eateth thine glorious PASTY. Yum Yum
Cornish pasty ❤ my Dads wife makes lovely pasties . Apart from that I find local bakery’s the best , but expensive 😡 the last large steak pasty I bought was £5.25 and that was a while ago . Looking forward to this vid 👍🏻 I’ve never made my own . One question , no carrot ?
Definitely no carrot for a traditional cornish pasty. You can add it if you like, but it would just be a meat and vegetable pasty instead. To be called a cornish pasty it has to follow a set of rules really
Thank you for the dough recipe, most on YT only show how to make the filling. How much butter and lard? It's hard to find lard here, would bacon fat (rendered) work too?
I think bacon fat would work, but depends how salty the bacon was before. I'm intrigued, so let me know how it turns out. Also, all measurements are in the description below the video. xx
Not in Cornwall! ;) That's about the size of a medium from either of my preferred purveryors of pasty here in Cornwall. Home made pasties are usually much larger. When my mother is feeling charitable enough to make one for me, she uses a large dinner plate as a template and cuts an extra inch around the outside so that it overhangs the plate slightly. We Cornish may die of heart disease in our early thirties, but we do it with smiles on our faces!
Thanks for the videos, you have inspired me to try more cooking. A quick question about the beef, I had a look for skirt in Morrison's but I couldn't see any. Is there another name they might use for it? Cheers
@@jonnylawrence7766 I'd pop them in the middle. If they are too low they might catch on the bottom. Depends on your oven of course but middle should be fine 🙂
One of the earliest records show that the pasty was made in Devon, but I think its possible both were eating them around the same time due to their fairly close proximity. Perhaps the cornish name just caught on. I believe the crimping is different in Devon too
@@Adam_Garratt Thanks Adam for your diplomatic reply, as I realise it's a very controversial subject that often meets some hostility along the way lol but I just find it very interesting. Yes the crimping is different as was the recipe, I think an old Devon recipe mentions the use of venison or game because we're snooty like that 👍
That looks amazing! I have to give this a try for sure. I think this is something my friends would enjoy for a nice dinner with a cold beer. Thanks for sharing this recipe! PS: the 'hotter than Satan's bum crack' quip dang near made me choke on a tomato I was eating while watching you cook! That was just too funny! :D
@@Adam_Garratt Well, I looked up the difference between turnip and rutabaga and rutabaga is larger, purple and tan colored, and usually has wax on it. Turnip is smaller and creamy white on the bottom and purple on top. So we actually use rutabaga here. I learned something today! Thx
These are very popular in Michigan, its considered to be only a michigan thing, lots of immigrants from cornwall. No one else in the states really knows what you're talking about if you say pasty
That only applies if you intend to sell them commercially. The rules are designed to protect the Cornish economy. But just making them at home for friends and family you can call them cornish pasties 😉👍
@@Adam_Garratt , I agree that it is good to have written instructions and standards, but we’ve have been making them for many many years, I’m 75, and no one that I know, have ever diced their veg! Machines dice.
Kneading it a little strengthens the dough so it's not so delicate, giving you a sturdier pasty that's easier to hold. Don't worry it doesn't turn in to bread. It just works. 😊
You know I’ve heard of this dish, but I’ve never seen it. Maybe someone has already said this, but they look just like the Italian Calzones we have here in the U.S. only no cheese, pepperoni, ham, etc. they really look awesome Adam. 👏👏👏👏👏
You can have it, it's just not a cornish pasty, just a normal pasty. I like them with curry in. I did think about creating a Sunday roast in a pasty. Don't know if that's going too far though 🤣
Here I am again hope it's not too late to make a further comment here. Adam's Cornish Pasty recipe has now been successful for me at least 5 times. And one of the best ideas within that recipe is the kneading the shortcrust pastry like bread dough. This creates elasticity and then to cool it 1 hour in the fridge makes it even more pliable when rolling out and folding the pastry parcel over the filling to seal it. Without that flexibility the pastry all breaks up and leaves gaping holes with the filling poking through. Adam has solved that problem at a stroke and it was a stroke of genius I think. I do hope he has found new employment soon from his recent upheaval.
Awww lovely to here! X
Hotter than satan's bumcrack! 🤣 That made me spray coffee all over kitchen in laughter....
So funny!
hi Adam, I am a mother writing from the US. We discovered your channel during early days of quarantine. I have always wanted to make pasties, having read about them repeatedly in books (I am fascinated by UK culture). My son and I have made these 3 times and we have great fun together. And the pasties are quite tasty! Thank you for this recipe and your videos.
Thank you for that awesome comment! This is why I love making recipes. Lovely story, you've made my day. 🙂❤️
It makes me so happy to see how well you're still doing Adam
Ahh thank you!
It's so nice to see a pasty made the proper way. I made these with my Grandmother ,she was born White Cross ,Cornwall , England . She brought her knowledge of Cornish cooking to the U.S.A. and started a tradition with our family .
Oh wow, thanks for sharing. I do like hearing little stories like this. I bet she made the best pasties ever! ❤️🙏
Adam mate, they look absolutely delicious. Been a long time since I made Cornish pasties, nice golden brown on that pastry crust....spot on 👌🏻👌🏻👌🏻👌🏻
Cheers Steve!
@@Adam_Garratt What a shame after all the build up you get it wrong like most people. The European Registered method of making a Cornish Pasty is that all the ingredients are sliced, They are not mixed together but placed on the Pastry in layers starting with the Potatoes, Swede, Onions then the Meat. Salt and Pepper then I add a little flour then drop diced Butter on top to make the Gravy. Go look it up. And to be called a Cornish Pasty it has to be made in Cornwall. Like Champaign has to be produced in Champaign any where else and it has to be called a Sparkling White Wine?
@@andrewcullen8635 you are wrong. Anyone can call it a cornish pasty. It only has to be made in cornwall if you intend to Commercialise it, in order to protect the cornish economy. Also wrong on the layering. It can be done either way. In fact you can even watch the cornish pasty Champion Gillian francis do this exact method.
@@Adam_Garratt Andrew is a nit picker 😝
Lovely. I like the way you explain yourself. Clear consise and your voice is not monotone - its upbeat even when you look knackered. Nice one one fella❤
Two words : simple and quality. Oh and here's a third... ace!
Cheers Nick👍
They look proper cornish Adam. I've had some and the beef is beef mince, yuk. Skirt it is every time, that's how I make mine. Home made pastry is the best. I do use pre-made, pre-rolled pastry for many pies, sweet and savoury, but cornish pasties need homemade pastry for authentic results. Another great video Adam, keep it up.
I've tried to use beef mince once and you're right, it's just not the same. You've reminded me I need to make a batch of these at the weekend 🤣
I, ve been making pasties for a while now, seen most of the youtube vids and I would put this one in the top of the list.
Thank you mate. Glad you liked it 👍🙂
Brilliant demo. I want one now! Very good video - top notch. Cornish Pasties were just like this as sold at a kiosk at Chapel Porth beach. Eating one after a bit of surf boarding back in 1958 the warming effect was sheer heaven. This recipe would replicate that perfectly. I'm going to make it.
Nice one buddy. Let me know how you get on 😉
Excellent recipe. I'm going to try this. I used to have a lovely cornish pasty plus a tuna sandwich from a cafe in Uxbridge when I worked there over 20 years ago.
Family from Truro and Looe.
Came to Boston Ma in 1925.
Well done Sir! And TY for Wonderful memories.
😀
I love Cornish pasties they look delicious you have certainly nailed this one great job, Adam, :-)
Cheers Joe mate!
Lovely presentation Thank !
This recipe works and is amazing..... no overdoing with add on ingredients like proper pasties from down here!! And the pastry works aswell.... Thank you.. oh and they say down here (Cornwall)... that sometimes one half was savoury ( meat etc) other half was fruit or jam.. so they had a dessert aswell.. all in the same pastry wrap..👍... and then they threw the crust down the mine for the “Knockers” mythical little people like Cornish Piskies, the miners thought it helped to feed them and then they would take care of the mine for them and protect them... myth but sounds good.. Great work, thank you. 👍😷.
Nice one Dave, I'm so happy you like them! Also thank you for the bit of history there as well, I knew a fair bit, but didn't know about the knockers myth! Cheers mate
I make the occasional pasty (oggy) in my kitchen in Bodmin. It is therefore a Cornish pasty! Usually buy them when I'm out and about, our local shop is Barnecutts, with a few others locally as well.
Hi Adam, many people don't have a stand mixer so it is great that you are showing this the old fashioned way, like the wives of the miners made them.
Thanks Gail. I also quite like doing it by hand, it's more fun
I do love you Adam...and the history behind the pasties...
Thank you so much Teresa 😚💗
Back again after 2 months to reveal I have made this - half quantity made two huge pasties. They were utterly fabulous and my good wife said they had that authentic Cornish taste but even better quality having less fatty content than bought ones. I followed the recipe almost verbatim but had no red onions so used white. I had at last got some Swede in our vegetable box order and I had tri-tip beef steak in the freezer not skirt but it was amazingly tender and lean. Top marks Top grade, won't use any other recipe ever again. Thank you Adam your research paid off.
Oh this is great news to hear! I'm so pleased you liked them mate. All the best to you and the wife
Hello. I've just followed your recipe and made these pasties today. Bloody good! I sliced all the veg instead and also I used rump instead of skirt and it all turned out great still.
Oh..and you've got a new subscriber as of yesterday. I compare your channel to that of My Virgin Kitchen (Barry Lewis).
Cheers .
Thank you so much dude! I'm so happy you liked them. I think you're the first person that I know of to make them so now I know the recipe works for others too. Appreciated the support man🙂
They looked absolutely delicious Adam.
"Can't wait to get this in my face!" “Boo-yah! Those are some mouth-watering, authentic Cornish pasties you've made there Adam. Thank you from across the pond! (MA, USA)
As they say down in Cornwall 'it's proper ansom
Wonderful tutorial! Now, I can’t wait to try it! Thanx, Adam.
These look perfect Adam, I remember my Mum making Cornish Pasties and they were beautiful. I’m going to make some, I’ve made plenty of pies and pasties but never tried Cornish pasties but I really want one now so I’m going to have to make some, yum yum yum. I always get hungry when I’ve watched you making food. It’s too late for me to cook now but I’m going to have to find something cos I’m so hungry now.
Oh these are lovely Pamela. The little bit of kneading on the dough helps tighten it as well, so it doesn't crumble and all the filling falls out. Don't forget a knob of butter before folding, it mixes with the juices from the meat and veg and makes almost like a gravy 😋
Adam, killer video, and the music choice is even better, like usual!
Cheers bud!
Wow I'm going to learn this up I always follow the recipe & my boy friend liked the foods so much. My boy friend is a typical English man from Birmingham. I hope he would like this too. Greetings from Malaysia. Cheers Adam xx
I hope you liked it. Bit late on my reply but I've only just seen the comment 😂
I used all purpose flour (not bread flour) plus some baking soda and I didn’t knead it too much - but essentially they turned out really yummy! All the chopping of veg and onion was a bit of a lengthy job, but well worth while as the turnip, potato and onion must be small enough to soften during the cooking time. I did think of par boiling the potato for a minute, but decided that as it was finely diced it would cook ok and soften up inside the pastry. Next time I won’t use a stand alone mixer as flour seemed to go everywhere. It’s quite therapeutic rubbing in the butter and lard by hand. I also added two egg yolks to my flour mixture. Anyway, success all round! My first ever try at Cornish Pasties.
That's amazing! Chuffed they turned out well for you mate
Thanks for the recipe, and the chuckle "Hotter than Satan's bum crack"! Now that's got to be the BEST careful it's HOT warning I've ever heard!!
🤣🤣🤣
Hahaha "Hotter than Satan's bum crack" - I spat my tea out at that one. Cornish Pasty is now on my to-do list. Great stuff Adam
Hahaha! It's a good one mate, try it 🙂
Great recipe going to have to try it. FYI Swede in the US is a Rutabaga very different texture from a Turnip. Cheers
That looks amazing. I think I'll try that soon. Keep up the great work. Peace and be safe.
Thank you 🙂
I remember bill the pieman when I was a kid and his were made out of puff with mushy peas and zesto sauce . Sweet as .
Hello, can de use only butter, without lard?
I've never tried it with just butter, I can't see why it wouldn't work 🤔
Not bad at all, Adam! A lot better than many claiming to make pasties. I’ve found that slicing the veg improves the cooking result. I too lived in Cornwall and know people who used parsley in their pasties. Lots of butter!🤤
The butter makes it so good. Or sometimes a little clotted cream
Thank you for explaining the reason to knead the batter. Great video!
No problem and thank YOU ❤️🙏
Looks the most authentic recipe compared to all the others, well done 👍
Thanks yashoda. Stay safe
Gorgeous! They’d make a great cover photo for a cookbook 😉
Funny you should say that Shannon, I've been working to try and up my photography game a bit, so your comment means a lot. Thank you 💗
Heck yeah with brown sauce 😍🥰
My mum made her pastry in the sink to catch the mess Adam 👍
Your mum was a genius Brenda! 🤣💗
You're fun to watch, even out here in Nevada! "Hotter than Satan's bumcrack" was good.
For some reason, the old Gold Rush town of Nevada City (in California) has several shops that sell Cornish pasties. Dunno why.
Adam looks great. Your recipes are making me hungry. Keep up the good work.
Thank you ❤️
The pasty also has a bit of a history here in the states as well. The Tin miners wanting a better life left the u.k. For the states. The Tin miners, would start their lives out in Montana. Bring the pasty with them. In some parts of Montana, it’s still on menus in restaurants.
That's awesome! Have you tried one?
No unfortunately I don’t live in that part of the USA, but I might give your recipe a shot, it looks good
Also a big deal in Michigan and Wisconsin, I believe.
Nice one Adam - never seen the pastry made with bread flour before.
Cheers Keef mate. Yeah, it basically gives the pastry a bit more structure when kneaded slightly. Bit less crumbly.
KeefCooks I’ve been a baker all my working life, and worked in a bakery/restaurant in Pontypridd, South Wales for a while, where the standard mix for the pastry for pasties and pie bases was just bread flour, lard, salt and water. The ingredients were put in to a large planetary mixer (32kg flour and 16 kg of lard) and left to mix for 20 minutes while we had our tea break. After mixing I couldn’t believe the resultant dough was for pastry and not bread! To my astonishment the cooked/baked pastry was the shortest, crumbliest pastry I’d ever eaten. And because they ‘wanted ‘ the gluten developed you couldn’t really ‘overwork’ it, and the scrap pieces of paste were as usable as the fresh.
also the townie Pasty, all Ingredients pre cooked and use corn-beef then cook at 180 for 20 min`s.
To my shame, I'm a Cornishman who's never made a pasty, you've inspired me to give it a go. Not sure I'm on board with the cubes of turnip and potato though. I've only ever known this to be done by one pretty average local bakery. Re: herbs, parsley is quite a common addition (known as a grass pasty), both of my parents like it in theirs, but the taste is too strong and overpowers the rest of the ingredients to my mind.
Give it a go. They are superb. I used to hate swede as a kid, but I love it in a cornish pasty.🙂
@@Adam_Garratt will do. I'm psyched up to give it a go next week when I've got some free time.
I'm tempted to try a bit of bone marrow instead of butter or cream - something that an elderly friend of mine mentioned his mother / grandmother doing.
@@martincornwall2005 My granny always set a little tallow on top before folding them over. And we mixed the lot. not layered with meat on top.
@@kfaiprolab6920 That's interesting. I've never heard of using tallow before, but have heard of people using suet, which is a similar principle. The idea of the layering with the meat on the top is that the meat will create the gravy, which will run down through the rest of the pasty. I'm not convinced that it makes a lot of difference given how lean skirt is these days and would be less important if you are adding something else serve the purpose.
I stand by "chipping" the potato and turnip though - better mouth feel and more even cooking.
@@martincornwall2005 I had my first "chipped" pasty last week and it just wasn't right for my bite. Maybe they were just too thin, but I've always done 1cm cubes and that's what I'm used to. I guess I have always used tallow and suet as the same although It is not. It was indeed suet, but I tallow is now on my list to make.
My mum n dad would loves these! We do get them over here but not as common. They look delicious x
Oh these are so good. I haven't made them for a while. You've reminded me I need to make some more 😋
@@Adam_Garratt I will have to try n make them! The other thing my Mum misses is Lardy cake! Not sure if that's a local thing or not ?
A thing of beauty indeed!
Wow!!! Awesome history about the Cornish Pasty !
Thanks bud
I won't list but you broke about half a dozen of my Cornish great-grandmother's rules (she was from Sennen Cove, her husband from Redruth). She always included 1/3 pork steak but used to tell that when they were poor pasties might be rabbit, fish, deer or whatever meat was available.
You don't put pork or any other meat in a cornish pasty. That is for certain. A pasty it may be, but a cornish pasty it is not.
Oh goodness they do look scrumptious 👌🇿🇦
Make a batch. You won't be disappointed 😉❤️
So well done! Great man and cook!
Thank you do much Ruffin. Appreciate it 🙂👍
Wow that is nearly identical to my own past technique. These days I do like to use Guinness in the pastry instead of water. Also with the slices of butter, add a tiny bit of vegemite. This adds a lovely richness to the past gravy, but is not nearly as strong a marmite. well done sir!
Thank you George. The guiness idea sounds really interesting!
good one and thanks for showing the inside
No problem 👍
Great job 👏 👏👏👏👏👏👏👍👍
IVOR DEWDNEYS... The best so far, havent tried yours yet, COVID, plus im about 200 miles from your shop, but when next In in your area, I shall seek and eateth thine glorious PASTY. Yum Yum
Thank you 🙂👍
Wow, that does look very tasty indeed. 👍
Cheers Alec🙂
Another delish dish, the pasties look good too. Never heard that about using bread flour and kneading the pastry before. Have to give those a go soon
Thank you Tina darling 😘. Yes it's kind of like inbetween bread and pastry so it doesn't fall apart, but you still get that classic pastry flavour. X
@@Adam_Garratt would you freeze them before or after baking?
@@SweetTinaB either or Tina. Personally I'd bake them off, cool then freeze and then warm them through. But you can freeze raw too
@@Adam_Garratt great thanks Adam x
Try the Wiltshire Pasty. using pork instead of beef all veg the same, same cooking time!
Wow they look amazing Adam I’m making them fri I cook on a very tight budget so these are perfect thank you
Incredibly budget friendly Beryl and so good 🙂
Adam Garratt I’m new to your channel and I’m loving it my daughter is a bit awkward with food but she likes your meals thank you 😀
Cornish pasty ❤ my Dads wife makes
lovely pasties . Apart from that I find local bakery’s the best , but expensive 😡 the last large steak pasty I bought was £5.25 and that was a while ago . Looking forward to this vid 👍🏻 I’ve never made my own . One question , no carrot ?
Definitely no carrot for a traditional cornish pasty. You can add it if you like, but it would just be a meat and vegetable pasty instead. To be called a cornish pasty it has to follow a set of rules really
@@Adam_Garratt cheers
Man they look good well done.
Gona try and make these for the first time. Thanks for your inspiration 🙏
I need to make a batch this week. So good 😋
Good looking pasty. I just watched a Cornish woman use bread flour.
Thank you Stella 🙂
Dear Adam , I enjoyed your video but I have a problema , no sweede ( turnip) in Ecuador ; whats can I do ? Best regards
Maybe replace with another similar root veg like squash?
That was great Adam!
Thank you 🙂
Thank you for the dough recipe, most on YT only show how to make the filling. How much butter and lard? It's hard to find lard here, would bacon fat (rendered) work too?
I think bacon fat would work, but depends how salty the bacon was before. I'm intrigued, so let me know how it turns out. Also, all measurements are in the description below the video. xx
Food history.... awesome
👏🏻❤️😛 yummy must have a go at these! My god enormous pasty!
So good Lee honestly so much better than shop bought
Not in Cornwall! ;) That's about the size of a medium from either of my preferred purveryors of pasty here in Cornwall. Home made pasties are usually much larger. When my mother is feeling charitable enough to make one for me, she uses a large dinner plate as a template and cuts an extra inch around the outside so that it overhangs the plate slightly. We Cornish may die of heart disease in our early thirties, but we do it with smiles on our faces!
I'm from Cornwall and that's a good pasty.
Thank you LT 😊
Well done! Thank you!
Thank you Paul
Yes, pastry started as only a casing for meat and most people didn't eat it.
Thanks for the videos, you have inspired me to try more cooking. A quick question about the beef, I had a look for skirt in Morrison's but I couldn't see any. Is there another name they might use for it? Cheers
I'm sure if you ask the butcher counter they might have some. You can use other cuts like hangar steak or chuck steak. 👍
@@Adam_Garratt Thanks, I will have a word with the butcher. When it comes to baking do they go in the top/centre of the oven or does it not matter?
@@jonnylawrence7766 I'd pop them in the middle. If they are too low they might catch on the bottom. Depends on your oven of course but middle should be fine 🙂
Love Cornish pasties .. it looks great 😁
Thanks Chantel! 🙂
Wow ! Like it
Hi Adam great recipe btw, quick question why do they call it a cornish pasty when it was invented in Devon?
One of the earliest records show that the pasty was made in Devon, but I think its possible both were eating them around the same time due to their fairly close proximity. Perhaps the cornish name just caught on. I believe the crimping is different in Devon too
@@Adam_Garratt Thanks Adam for your diplomatic reply, as I realise it's a very controversial subject that often meets some hostility along the way lol but I just find it very interesting. Yes the crimping is different as was the recipe, I think an old Devon recipe mentions the use of venison or game because we're snooty like that 👍
Oh for sure. I put a picture of this on rate my plate, and I got a tonne of angry people comment 😂
I wish you had cut the pasty in half to better see the filling. Your crust was beautiful.
It was well packed, that I can assure you
Now that's a pasty Adam 😀😋👌carnt wait to have a go at this one
It's a good one mate
Hi Adam, can I use beef mince for this?
I would not use beef mince no. It might be good, but not a proper cornish pasty. Beef skirt is amazing in this honestly
That looks amazing! I have to give this a try for sure. I think this is something my friends would enjoy for a nice dinner with a cold beer. Thanks for sharing this recipe! PS: the 'hotter than Satan's bum crack' quip dang near made me choke on a tomato I was eating while watching you cook! That was just too funny! :D
lisa, follow my instructions and you will enter the gates of savoury pastry heaven. Pastry heaven...satan's bum crack....this channel is getting 😈😇
Looks amazing, but I can never understand how all the inside ingredients are totally cooked through.
They cook through just fine. The beef needs to obviously be quite thin because it would be tough otherwise.
Why do you keep torturing me. Starving now. You bastard lol. Take good care Adam. Thanks
🤣🤣 soz
Making these right now for tonight's dinner
I hope you like them mate 🙂👍
Turnip? That is a rutabaga and yes, they are good in pasties. In our community, pasties come in 2 ways, with or without rutabagas.
It might be called a rutabaga where you're from, but here it is a turnip if you're from Cornwall, and a swede everywhere else in the UK
@@Adam_Garratt Well, I looked up the difference between turnip and rutabaga and rutabaga is larger, purple and tan colored, and usually has wax on it. Turnip is smaller and creamy white on the bottom and purple on top. So we actually use rutabaga here. I learned something today! Thx
Also a real Cornish pasty had a savoury filling on one side and a sweet filling on the other all in one pasty
Did you say bread flour
Correct. All ingredients are listed in the description below the video
These are very popular in Michigan, its considered to be only a michigan thing, lots of immigrants from cornwall. No one else in the states really knows what you're talking about if you say pasty
Is The Cornish Pasty a protected species like Melton Mowbray pork pie?
Oh yes Rich, it has a P.G.I protected status. Meaning if you want to sell them, they have to follow a strict set of rules and be made in Cornwall
The American traitors, I bought a Cornish pasty in a bakery there! joking
Very nice my lover😉
I seen a recipe for a proper vegan cornish pasty. How can it be proper without meat?! Never thought I'd see that sort of sacrilege 😂
I bet those tin miners never licked their fingers after eating the pie and discarding the crust.
Who knows
@@Adam_Garratt arsenic
You did not say how much fat?
I put all measurements of ingredients below the video, in the description. 😉
I live in Germany so when I make some (which I will) I cannot call them Cornish pasties! UK and EU rules. Same as Stilton and Champagn :-)
That only applies if you intend to sell them commercially. The rules are designed to protect the Cornish economy. But just making them at home for friends and family you can call them cornish pasties 😉👍
Not with diced veg! Sorry that’s a commercial one!!
Not according to the official cornish pasty association. It can be either sliced or diced actually.
@@Adam_Garratt , I agree that it is good to have written instructions and standards, but we’ve have been making them for many many years, I’m 75, and no one that I know, have ever diced their veg! Machines dice.
Size of them 🤩🤩 better than the crap they sell at Greggs etc x
Thanks Linda! Yup, much better, and probably healthier too.💗
No weight of fat ?
Kneading ? You are the only person I have come across that does that, most other cooks advise AGAINST it ?
Kneading it a little strengthens the dough so it's not so delicate, giving you a sturdier pasty that's easier to hold. Don't worry it doesn't turn in to bread. It just works. 😊
Proper job!
Cheers Pete mate!
You know I’ve heard of this dish, but I’ve never seen it. Maybe someone has already said this, but they look just like the Italian Calzones we have here in the U.S. only no cheese, pepperoni, ham, etc. they really look awesome Adam. 👏👏👏👏👏
I guess it's a similar concept yes. Most countries have there own pastry parcel of some description.🙂
Adam Garratt Thank You Adam. 😁
Not a bad attempt but how the hell are you eating it?!
With my hands and mouth like most humans? 🤣
I like carrots in pasties. Call the cops!
You can have it, it's just not a cornish pasty, just a normal pasty. I like them with curry in. I did think about creating a Sunday roast in a pasty. Don't know if that's going too far though 🤣
Understand though that lard has no trans fats, whereas shortening is about 13% trans fats!