It's funny that he says this is a "miner's meal". British immigrants from Cornwall (mostly miners) settled in and around Wisconsin and brought their tradition of pasty with them. Now, in Wisconsin, Minnesota, and Michigan people still make pasty, and there are even pasty restaurants!
I'm from Michigan and pasties are a staple in the upper peninsula of Michigan! Lots of Cornish miners up there that brought that delicious tradition with them! I love pasties!
Yes the Michigan Pasty is very similar indeed. I do like the recipes including changing up the filling too! This is a prime example how recipes travelled the world. Thanks for sharing. Best, Rik
There's more Cornish people in America (And Australia) than back on the Cornish peninsula now after the mines closed. Glad they're adding Cornish tradition to the American cultural soup!
Same here. Even though I was raised in the lower portion of the state, I have many relatives in the UP, we're Yoopers! We were raised with Pasties, and an authentic Pasty has Rutabega, then served with ketchup. Deeeelicious! 👊
That's what Brexit was about: Lies. No one could or would prohibit that. It was just about the name "Cornish Pasty". You could always make your Cornish Pasty everywhere. Easy to get around by calling it Pasty Cornish style or so - if you want to make a profit of it.
Everybody loves when I make Pasties. But they are picky with vegetables. So i cheat and grate them and use ground meat. All mixed together they don't notice the veg.😂 Thanks Rik🎉
Lovely, just a tip or two from a Cornish Maid🙂 I would slice the potatoes Swede and meat into similar size pieces, add a knob or two of butter on top of the mix prior to folding the pastry👍
I grew up in Butte, Montana, and have made and eaten many a pasty. Of course, Butte is a mining town and pasties came from all of the Cornish miners that came here. We often called them "letters from home!" You have a very refined recipe here, ours were simpler. First for the crust, we only used flour, lard, and ice cold water. The filling was equal parts potato, onion, and meat (usually beef but sometimes elk if hunting was good,) seasoned with salt and black pepper. The egg wash on the pastie was optional. We used if guests were coming. Although we have heard of people using swede and turnips, we never did. But what a meal! We served it with gravy or ketchup. Today, I understand they serve it with chilli in some places.
IMO the process is what creates a pasty. But to be a Cornish pasty (aside from the location 😉) it is the filling described here. Never seen a turnip being used though, (although I know that "swede" is a shortened form of "Swedish turnip", which is what the first UK sellers called them due to them looking like a bit like a very large turnip, and because the king of Sweden had gifted the first seeds to the UK; and that some areas of the UK ended up calling these swedes, turnips instead). All very confusing.
Some are, you can still buy em down here in Kernow (Cornwall). It's the full Cornish meal and dessert in one. Although most go for savoury so you have to go to the more traditional bakers for them now as most tourists only buy the savoury ones.
@@Jannetto28 Yes this is always debated! They took on the same as the Bedfordhsire clanger, savory at one end sweet at the other. However mention that to some of the folks in Cornwall and they really do loose it. Shocking really. Recipes were interchanged in regions of course they were. Thank you. Best, Rik
The half savoury / half sweet pasty is a Bedfordshire Clanger and as far as I am aware originated in the farming areas of Bedfordshire, Cambridheshire and Huntingdonshire I am now 84 years old and remember my Mum making them for my Dad to take for his lunch on the farm in St. Neots. Perhaps Rik could do a recipe for them. Love your channel, Rik. Thank you.
Thank you Rick. As a Cjef myself, going on 35 years I appreciate your teaching technique over recipe. I enjoy all these UK goodies and Asian dishes. Things we don’t see here in the USA. You’re the man.
You are very welcome, John. We all do things different as you know. Over the last 40 years I have tendered to not get stuck, in there is only one way to make anything. It kept me sane during all those hours. I wish you well and if you have any tips pass them on. Many nice folks on here, genuinely cooking away. Thank you. Best, Rik
I was in the Royal Navy in the late 50’s early 60’s and I have great memories of buying Cornish pasties aka Oggies from street stalls on the way back to the ship.
I used to make my own pasties for years. Made the rough puff pastry, filled with steak, onions, potatoes and carrots that give a little sweetness. I don't have the facilities for doing it today but this video reminds me of those delicious pasties I used to make. I recommend anyone to try these for themselves, there's nothing like a homemade pasty, great for picnics and days out.
Thought you would like to know that the spirits of the mines are called knockers. The crimp on the pasty is to protect the miners from digesting arsenic which is a bi-product of tin and copper. I love your channel and am trying out many of your recipes. Thank you.x
One of my favourite treats! I used to work with dad(selling Lays) and one of the grocery stores had warm pasties in the deli. I got him to try one and created another addict. I’d ask him to bring one home for me on the days I wasn’t with him, but the pasty never made it home. Dad could never not eat it 😆
another great memory!!!! those cornish pasties look like our French "chausson aux pommes" (filled with mashed apples and brown sugar), and the first time I saw them in a coffee shop, I bought one and the maid wanted (of course) put it in the oven, but I didnt want because I was sure it was a pastry... Everybody looked at me, and I realized it was a cornish pasty when I began to eat it. But Ididnt want to show my disappointment and huge mistake (of course) so I ate it entirely (I needed two cups of tea)... 🤣🤣🤣🤣🤣
Look, I'm 66 years old. I spent all my school holidays in Cornwall with my Oncle and cousins. They told me the real traditional cornish Pasty. At one end the meat, the other end the dessert, often apple, black bury, marmalade, depending the season. My Uncle was a lobster fisherman. Out of Port Isaak, Our pots were north off of Tintagel. No women allowed on the boats, Sunday NO boats out. On the boat we were off at 05hrs or otherwise depending tide and out the whole day. On the boat we had cold water and Scones, After 5 hours adrift a scone tasted wonderful. Cook me that. Then there was the tourist version, oin land with Cornish cream and Jam...
Well done! I’m an Aussie of Cornish descent, living in “Australia’s Little Cornwall”, and I think you’ve done a wonderful job of making traditional pasties. Once it cools off here, it will be time to start baking my pasties for the winter.
As a Michigander, I was raised with Pasties. An authentic Pasty must have rutabega, and we always served them with ketchup. Most of our relatives are up in the UP, Yoopers, and most of my aunts and uncles up there are Finns. Thank you for a blast from the past. They look absolutely delicious!
My step dad was an Englishman from Cornwall England Rick. And he taught my mother how to make these. The only thing I remember them doing different is they would make this tomato type sauce and spoon it through the holes they would cut into the top for the steam to escape as you did. Your recipe made me want to try my hand at making these! Brought back good memories. I remember enjoying these so much:) Thank you for this recipe Rick and may God bless. 🙏🏻✝️ 🏴
Hi Rik! I love your content and how you present it. Well done! This takes me back to 1986 when I first arrived at RAF Chicksands in Bedfordshire. A Cornish Pasty was my first introduction to British cuisine. I loved it then and I love it now!
I live in the US, in western Montana, and there’s a famous mining town about 100 miles from me called Butte, and pasties were and still are a staple.. And they’re renowned enough, that most nearby towns put them on special menus a time or two a year, often around St Patrick’s Day and/or Independence Day.
Where we live in north central USA there were large numbers of Cornish miners and farmers that were recruted to immigrate in the mid to late 1800 era to work in the iron and copper mines , from the Upper Pennuisula of michigan to northern Minnesota, and the Pasty is still a popular item , many church groups make ans sell then as fundraisers There are still small bakeries and cafes that feture them I like mine to have cubed meat and veg , not ground , and with both potatoes and swedes They are also served with either brow gravy or tomato catsup
Oh lovely! A proper Cornish pasty made the way it should be! No fancy additions, just the real McCoy! (But I am going to try that butter trick. Sounds good to me!)
Never heard of this one. Looks really good. I might do these tomorrow for the trip(about 10 hour drive) easy to eat in a way and dont have to stop to eat anywhere👍 Thx for this recioe too💕👋🇫🇮
I'm going to have to give your pastry method a go. I've never had much luck with it before. It's always a bit "hit and miss" with the emphasis on the "miss", lol. Those pasties look delicious.
I remember reading about pasties in a recipe book. I think it was food from Ireland. How they came about was just as you said. Wives would make them for their men working in mines. It was portable, and had meats potatoes etc. Just like you made them. In Spanish customs we would eat something similar called Empanadas. I'm sure you know what they are. Here in the states they sell a frozen type called Hotpockets. Very similar to pasties. But making them fresh from scratch like you did chef is the way to go. They look so delicious. Yet another mouth watering dish you have prepared . A definite must try. Thank you chef Rik.😊❤
These are very popular in Northern Michigan. I'm always thrilled to drive the 4 hours from Southeast Michigan to the Upper Peninsula just to get these! And of course i enjoy the beautiful scenery on the way. I'm going to try making your recipe. I'm very curious. Thank you for posting this video!
Hi, Ric! I'm from Michigan (US) and pasties are very popular there, especially in the Upper Peninsula where mining was a huge part of the state's industry.
My wife's family made Welsh pasties all the time.. Miner's yeah...From Gelligaer. Off the boat in 1880s, to where? Pennsylvania, and yes to the coal mines. As I recall, they sliced the potatoes thin. I don't remember turnips but could have been, but I do remember they often cooked rutabaga as a side dish but not in the pasty.
Great recipe, Rik. Traditional Cornish pasty. I've noticed that these days, a lot of "cornish pasties" use minced beef, which is not authentic, skirt, or chuck usually, but it needs to be cubed as you say and not minced, lovely 👍
Oo Rik you looked as though you were really enjoying that pasty , my mouth is watering I will be making these very soon , I’ve always worried about the filling being cooked so have cooked mine separate before putting into the pastry but those look great and I will do them your way with your pastry too 👌thank you , Amanda xx😋
You got that right! Yes a good Cornish lovely. We are all used to pies with gravy in or over herbed fillings, forgetting the simple salt and pepper. Thank you. Best, Rik
There is a small shop in my little bitty town, that makes sausage and pasties. I stop in once a week and always get the traditional one made just like this( some times he adds carrots or leaks also), he also has sausage and venison kinds too. Thes are absolutely delicious. Now that you have showed us all the trick to easy pastry dough, we won't have to give our money to these guys so often eh? :) Home made anything is always better anyway right? Thanks Rik.
Can you please do a minced beef cobbler? My daughter and i watch your demos and she wants to have a go. She has done some of your recipes and finds them easy to follow. She is disabled so finds some things hard to do. Its lovely to watch someone who does everyday cooking instead of a lot of the "tv chefs" who use expensive ingredients and the end result is a letdown. Thank you.
Hi, Diana. I will make that this week coming - let your daughter know this will be for her. I will make a classic easy version as always. Love to both of you. Thank you. Best, Rik.
I'm here in gods country Cornwall and have the same oven which I really like, I intend to make pasties for family when they visit soon. Thanks for a great video. As we've left the eu I'm guessing protected status might have disappeared.
This is a world wide concept. So many wonderful variations. Search and explore Perogies , dumplings, South American, Spring rolls the options are endless and again the humble pie
Hiya Rik, just made your “LEMON DRIZZLE CAKE” turned out lovely now having to hide it from my hubby before he eats it all, greedy bugger😅keep up the brilliant vlogs, from HEATHER in. SCOTLAND 👍🏻
Many use rough puff pastry instead of shortcrust and with a bread flour to give it strength. The pasties needed to be sturdy so the fluted crust edge didn’t collapse when they held it.
I live in Australia's little Cornwall. In Sth Australia. Cornish miners came here to mine copper. Their descendants are a good many of the population here. We were told the crust was thrown away because their would be covered in copper and other poisons. I make pasties during winter months
I'm from Minnesota and buy frozen pastys at our local grocery store (Lunds-Byerlys) and bake them off at home. I will definitely give them an egg wash, next time. Who knows, maybe I'll try from scratch?
Hallo Richard. Das macht Sinn, ist leicht zu verstauen ist lecker und macht satt. Wurde wahrscheinlich unter Tage gegessen, da sich ein ausfahren zeitlich nicht rentieren würde. Und da die füllung variabel ist hast du immer was anderes zu essen. Ich probiere es einfach mal aus. 😊
I love me a pasty! I make mine with swede instead of white turnip, and place a knob of butter on top of the filling ingredients. I've even heard some people use a dollop of clotted cream instead of butter! (I also make my own clotted cream.) EDIT: Just saw to the end where you suggest the butter.
..I’m a bit obsessed with pasties at the moment. I will buy ready rolled puff ( or I will make hot water paste) depends on the filling . But you can literally make a pasty from anything . 😊
In Australia they're spelled "pastie" but are otherwise the same. There's a small chain of bakeries tat sell an extra large version called a "tiddly oggie."
Ayup Rick, great video as always, good to see a Cornish pasty properly stuffed with filling and not a huge space between it and the pastry so it stays moist. On a separate note is there any way you could do a video on flaky pastry?
Beautiful recipe here Rik will be making these for sure just look how tasty they are when you cut them open when hot!
Oh yes! Top drawer these, Mike. Best, Rik
Haha...hiding the veggies !
It's funny that he says this is a "miner's meal". British immigrants from Cornwall (mostly miners) settled in and around Wisconsin and brought their tradition of pasty with them. Now, in Wisconsin, Minnesota, and Michigan people still make pasty, and there are even pasty restaurants!
I'm from Michigan and pasties are a staple in the upper peninsula of Michigan! Lots of Cornish miners up there that brought that delicious tradition with them! I love pasties!
Yes the Michigan Pasty is very similar indeed. I do like the recipes including changing up the filling too! This is a prime example how recipes travelled the world. Thanks for sharing. Best, Rik
There's more Cornish people in America (And Australia) than back on the Cornish peninsula now after the mines closed. Glad they're adding Cornish tradition to the American cultural soup!
Same here. Even though I was raised in the lower portion of the state, I have many relatives in the UP, we're Yoopers! We were raised with Pasties, and an authentic Pasty has Rutabega, then served with ketchup. Deeeelicious! 👊
That’s so interesting
I am going to break E.U. rules and make Cornish Pasties in South Croydon, Surrey. Another Gem from the Great Man.
Ha ha ha - Hope you enjoy them. Best, Rik
Another advantage of the sunlit uplands of Brexit ! ( no politics intended )
Thank you. Best, Rik@@callumclark3358
That's what Brexit was about: Lies. No one could or would prohibit that. It was just about the name "Cornish Pasty". You could always make your Cornish Pasty everywhere. Easy to get around by calling it Pasty Cornish style or so - if you want to make a profit of it.
@@wyrdlg A 'pasty Cornish style' ?! Why lie or try to "get around" the fact that it is what it is, and always has been, a 'Cornish pasty.'
Everybody loves when I make Pasties. But they are picky with vegetables. So i cheat and grate them and use ground meat. All mixed together they don't notice the veg.😂 Thanks Rik🎉
Great tip! Well done. Best, Rik
I do the same thing!
Lovely, just a tip or two from a Cornish Maid🙂 I would slice the potatoes Swede and meat into similar size pieces, add a knob or two of butter on top of the mix prior to folding the pastry👍
Thanks for the tip! Yes I did let everyone know about the butter when I taste tested. Best, Rik
And a blob of Clotted Cream😋
I grew up in Butte, Montana, and have made and eaten many a pasty. Of course, Butte is a mining town and pasties came from all of the Cornish miners that came here. We often called them "letters from home!" You have a very refined recipe here, ours were simpler. First for the crust, we only used flour, lard, and ice cold water. The filling was equal parts potato, onion, and meat (usually beef but sometimes elk if hunting was good,) seasoned with salt and black pepper. The egg wash on the pastie was optional. We used if guests were coming. Although we have heard of people using swede and turnips, we never did. But what a meal! We served it with gravy or ketchup. Today, I understand they serve it with chilli in some places.
Thank you. Best, Rik
IMO the process is what creates a pasty. But to be a Cornish pasty (aside from the location 😉) it is the filling described here.
Never seen a turnip being used though, (although I know that "swede" is a shortened form of "Swedish turnip", which is what the first UK sellers called them due to them looking like a bit like a very large turnip, and because the king of Sweden had gifted the first seeds to the UK; and that some areas of the UK ended up calling these swedes, turnips instead). All very confusing.
An old geezer in the pub I used to drink in to me original Cornish pasties were half and half, and in one half savoury and one half sweet.
Interesting! Best, Rik
Some are, you can still buy em down here in Kernow (Cornwall). It's the full Cornish meal and dessert in one. Although most go for savoury so you have to go to the more traditional bakers for them now as most tourists only buy the savoury ones.
I'm 71 and I was always led to believe the same, meat & veg one end and sweet at other divided by pastry 🤷♀️
@@Jannetto28 Yes this is always debated! They took on the same as the Bedfordhsire clanger, savory at one end sweet at the other. However mention that to some of the folks in Cornwall and they really do loose it. Shocking really. Recipes were interchanged in regions of course they were. Thank you. Best, Rik
The half savoury / half sweet pasty is a Bedfordshire Clanger and as far as I am aware originated in the farming areas of Bedfordshire, Cambridheshire and Huntingdonshire I am now 84 years old and remember my Mum making them for my Dad to take for his lunch on the farm in St. Neots. Perhaps Rik could do a recipe for them.
Love your channel, Rik.
Thank you.
Nothing can beat a homemade Cornish pastie. My Mum used to make them, when we were very young. I wish I had one of yours right now. It looks so nice.
Jenny, I have a few - I would love to let you have them. Agreed, nothing better than homemade. Best, Rik
Thank you Rick. As a Cjef myself, going on 35 years I appreciate your teaching technique over recipe. I enjoy all these UK goodies and Asian dishes. Things we don’t see here in the USA. You’re the man.
You are very welcome, John. We all do things different as you know. Over the last 40 years I have tendered to not get stuck, in there is only one way to make anything. It kept me sane during all those hours. I wish you well and if you have any tips pass them on. Many nice folks on here, genuinely cooking away. Thank you. Best, Rik
Well done Rik. 43 year old Cornishman here, - I've never made a pasty. That'll soon change! Many thanks.
Cheers, Kevin. Easy as mate, take your time and enjoy. Best, Rik
hiya Rick just discovered your channel so doing a bit of binge watching and enjoying all the videos ive seen
Thanks, Billy. Hope you decide to subscribe. You can make anything from this channel, all simple recipes. Best, Rik
I was in the Royal Navy in the late 50’s early 60’s and I have great memories of buying Cornish pasties aka Oggies from street stalls on the way back to the ship.
Thanks for sharing. Good times. Best, Rik
I used to make my own pasties for years. Made the rough puff pastry, filled with steak, onions, potatoes and carrots that give a little sweetness. I don't have the facilities for doing it today but this video reminds me of those delicious pasties I used to make. I recommend anyone to try these for themselves, there's nothing like a homemade pasty, great for picnics and days out.
Thank You. Best, Rik
Been over dosing on your podcasts and they are class, you're as infectious as the great Keith Floyd, keep it British 🧐😳🏴🇬🇧👍🔥💃
Thank you, Daniel. Keith was one of a kind. Best, Rik
Rik thank you again for this beautiful recipe!!!!
Hope you enjoy. Thank you. Best, Rik
It is truly amazing how you keep up with all the comments, given how many you have! Another great recipe and excellent tutorial. Thank you, Rik.
Thank you so much 😃 I like to. There are some lovely people on here and they inspire to make other dishes. Keeping my mind active. Best, Rik
Thought you would like to know that the spirits of the mines are called knockers. The crimp on the pasty is to protect the miners from digesting arsenic which is a bi-product of tin and copper. I love your channel and am trying out many of your recipes. Thank you.x
Thanks for the info! Thank you. Best, Rik
One of my favourite treats! I used to work with dad(selling Lays) and one of the grocery stores had warm pasties in the deli. I got him to try one and created another addict. I’d ask him to bring one home for me on the days I wasn’t with him, but the pasty never made it home. Dad could never not eat it 😆
Great memories. Thanks for sharing. Best, Rik
another great memory!!!! those cornish pasties look like our French "chausson aux pommes" (filled with mashed apples and brown sugar), and the first time I saw them in a coffee shop, I bought one and the maid wanted (of course) put it in the oven, but I didnt want because I was sure it was a pastry... Everybody looked at me, and I realized it was a cornish pasty when I began to eat it. But Ididnt want to show my disappointment and huge mistake (of course) so I ate it entirely (I needed two cups of tea)... 🤣🤣🤣🤣🤣
Ha ha ha, like it. Thanks for sharing. Best, Rik
My husband has been asking me to make these for a while now. You make it so easy for me to make it, thanks!
You are so welcome! You can do it. Best, Rik
Look, I'm 66 years old. I spent all my school holidays in Cornwall with my Oncle and cousins. They told me the real traditional cornish Pasty. At one end the meat, the other end the dessert, often apple, black bury, marmalade, depending the season. My Uncle was a lobster fisherman. Out of Port Isaak, Our pots were north off of Tintagel. No women allowed on the boats, Sunday NO boats out. On the boat we were off at 05hrs or otherwise depending tide and out the whole day. On the boat we had cold water and Scones, After 5 hours adrift a scone tasted wonderful. Cook me that. Then there was the tourist version, oin land with Cornish cream and Jam...
Thanks for sharing, Peter. Loved reading. Good memories right there. Best, Rik
Well done! I’m an Aussie of Cornish descent, living in “Australia’s Little Cornwall”, and I think you’ve done a wonderful job of making traditional pasties. Once it cools off here, it will be time to start baking my pasties for the winter.
Awesome! Thank you! Love to Australia’s Little Cornwall. Best, Rik
As a Michigander, I was raised with Pasties. An authentic Pasty must have rutabega, and we always served them with ketchup. Most of our relatives are up in the UP, Yoopers, and most of my aunts and uncles up there are Finns. Thank you for a blast from the past. They look absolutely delicious!
Thanks for sharing! Thank you. Best, Rik
The best pastie I ever had was in . . . Devon. 😮 Might give this a go. You make it look so easy. Thanks, Rik.
You can do it! Steady away. Best, Rik
I hope your support staff during filming are blessed with partaking in your culinary delights! Everything you do is scrumptious.
Thank you. Best, Rik
Awesome! I love the UK recipes!
Glad you like them! Thank you. Best, Rik
One before I found your channel, Rik. Looks like Cornish pasty Heaven! 😊
Hope you enjoy. Thank You. Best, Rik
What a good teacher you are.It's great the way you explain and work, so clean,so nice.Thank you chef
You are most welcome. Just simple so we all can make at home. Thank you. Best, Rik
My step dad was an Englishman from Cornwall England Rick. And he taught my mother how to make these. The only thing I remember them doing different is they would make this tomato type sauce and spoon it through the holes they would cut into the top for the steam to escape as you did. Your recipe made me want to try my hand at making these! Brought back good memories. I remember enjoying these so much:) Thank you for this recipe Rick and may God bless. 🙏🏻✝️ 🏴
You are great chef ,you cook wonderful delicious and explains perfectly.Thank you. ❤🎉 I love cornish pastry British food.
Thank you. Best, Rik
Oh wow fantastic. Cornish pasties. Omg I don’t know what to make first as I’ve been binge watching. Thanks as always Rik great stuff
Thank you. Best, Rik
Me too....hahahaha
Hi Rik! I love your content and how you present it. Well done! This takes me back to 1986 when I first arrived at RAF Chicksands in Bedfordshire. A Cornish Pasty was my first introduction to British cuisine. I loved it then and I love it now!
Glad you enjoyed it! Thanks for sharing. Good memories right there. Best, Rik
Made these for tea tonight. Great thankyou 👍✨✨
My pleasure 😊Thank You. Best, Rik
Another stunner recipe! I've written out the recipe and will be making these at the weekend. Thanks for sharing this recipe Rik. Cheers.
Thank you. Best, Rik
I live in the US, in western Montana, and there’s a famous mining town about 100 miles from me called Butte, and pasties were and still are a staple..
And they’re renowned enough, that most nearby towns put them on special menus a time or two a year, often around St Patrick’s Day and/or Independence Day.
Thank you. Best, Rik
Where we live in north central USA there were large numbers of Cornish miners and farmers that were recruted to immigrate in the mid to late 1800 era to work in the iron and copper mines , from the Upper Pennuisula of michigan to northern Minnesota, and the Pasty is still a popular item , many church groups make ans sell then as fundraisers
There are still small bakeries and cafes that feture them
I like mine to have cubed meat and veg , not ground , and with both potatoes and swedes
They are also served with either brow gravy or tomato catsup
Lovely! Thanks for sharing. Best, Rik
Well, you know what they say: Wherever there's a hole in the ground, there'll be a Cornishman working away at the bottom of it.
Huzzah! I love Cornish pasties!
Yes, I do too! Best, Rik
Omg i have to make everything. My list is getting so long! ❤❤
Thank you. Best, Rik
Oh lovely! A proper Cornish pasty made the way it should be! No fancy additions, just the real McCoy! (But I am going to try that butter trick. Sounds good to me!)
Hope you enjoy. Thank you. Best, Rik
Look forward to making them. Thank you✝️🇬🇧♥️xx
Thank You. Best, Rik
I love your food many thanks for sharing from Australia best wishes.
Thank you so much. Best, Rik
Never heard of this one. Looks really good. I might do these tomorrow for the trip(about 10 hour drive) easy to eat in a way and dont have to stop to eat anywhere👍
Thx for this recioe too💕👋🇫🇮
Hope you enjoy and enjoy your trip. Best, Rik
Hi, if you have one of the glass sauce/frying pan lids with the metal rim, 24cm or bigger it makes a great round cutter 🤔
Great tip! Best, Rik
Fabulous, thanks Rik !!
Thank you. Best, Rik
I have some rutabagas that I don't know what to do with so this is absolutely perfect!! Thank you so much for all of the wonderful recipes chef Rik 😊💗
You are so welcome! It's just Rik. Thanks you. Best, Rik
I'm going to have to give your pastry method a go. I've never had much luck with it before. It's always a bit "hit and miss" with the emphasis on the "miss", lol. Those pasties look delicious.
i cooked pastry for the first time using riks method ,turned out perfect . even the wife was speechless and that was a first too 😅
Hope you enjoy. Did you see the full explanation to my pastry ua-cam.com/video/zisAWUUBolc/v-deo.html You can do it. Best, Rik
Top man. Well done. Best, Rik@chadbridges4304
I love your pastry .aking technique. Beautiful!
Thank you. Best, Rik
I haven't had a Cornish Pasty since my grandmother made them. I cant wait to try my hand at these. Thanks Rik...feels weird not calling you Chef 😂
I'm retired but work longer - don't know how that works. Thank you. Best, Rik
I remember reading about pasties in a recipe book. I think it was food from Ireland. How they came about was just as you said. Wives would make them for their men working in mines. It was portable, and had meats potatoes etc. Just like you made them. In Spanish customs we would eat something similar called Empanadas. I'm sure you know what they are. Here in the states they sell a frozen type called Hotpockets. Very similar to pasties. But making them fresh from scratch like you did chef is the way to go. They look so delicious. Yet another mouth watering dish you have prepared . A definite must try. Thank you chef Rik.😊❤
Thank you. Best, Rik
These are very popular in Northern Michigan. I'm always thrilled to drive the 4 hours from Southeast Michigan to the Upper Peninsula just to get these! And of course i enjoy the beautiful scenery on the way. I'm going to try making your recipe. I'm very curious. Thank you for posting this video!
Thanks for sharing. Thank you. Best, Rik
Yet another delicious recipe! Keep 'em coming Rik
Thanks! Will do! Best, Rik
I love Cornish pasties!
Yes, I agree. Even with turnip or swede. Best, Rik
Yummy I will make this, Rick. Thanks for the videos.
Thank you. Best, Rik
Hi, Ric! I'm from Michigan (US) and pasties are very popular there, especially in the Upper Peninsula where mining was a huge part of the state's industry.
Yes, many miners came over from Cornwall to work there back in the day. Thank you for sharing. Best, Rik
Well done, Rik! I use a bit of lamb as well as the tatty's and swede's, but that looks incredible!
Sounds great! Thank you. Best, Rik
Very good. Another one of my favourites. 🍂🍃🌈
Thank you! Cheers! Best, Rik
Great video
Thank you. Best, Rik
My wife's family made Welsh pasties all the time.. Miner's yeah...From Gelligaer. Off the boat in 1880s, to where? Pennsylvania, and yes to the coal mines. As I recall, they sliced the potatoes thin. I don't remember turnips but could have been, but I do remember they often cooked rutabaga as a side dish but not in the pasty.
Thank you. Best, Rik
Wow , they look spot on .
Thank you. Best, Rik
Great recipe, Rik. Traditional Cornish pasty. I've noticed that these days, a lot of "cornish pasties" use minced beef, which is not authentic, skirt, or chuck usually, but it needs to be cubed as you say and not minced, lovely 👍
Yes. How recipes change. Best, Rik
@@BackyardChef Not always for the better unfortunately
Oo Rik you looked as though you were really enjoying that pasty , my mouth is watering I will be making these very soon , I’ve always worried about the filling being cooked so have cooked mine separate before putting into the pastry but those look great and I will do them your way with your pastry too 👌thank you , Amanda xx😋
Hope you enjoy. You got this. You are brilliant in the kitchen. Look at all the recipes you make for your family. Best, Rik
@@BackyardChef thank you Rik 😘
cant wait to make these great video Rik keep up the great work
Glad you like them! Thank you. Best, Rik
Awesome as usual Rik…probably the best trad pasty…
You got that right! Yes a good Cornish lovely. We are all used to pies with gravy in or over herbed fillings, forgetting the simple salt and pepper. Thank you. Best, Rik
Another straightforward Banger mate
Thank you. Best, Rik
Look great RIK.
Cheers, mate. Best, Rik
Excellent I will try to make curry puffs with this pastry & combine with the oil dough to get the layered effect. Thanks chef Rik you’re amazing!
The curry puffs are made with two types of pastry. Good luck. Best, Rik
@@BackyardChef yes, been trying to get it right for 32 years and a couple of times a year I try all over again. Never give up!😊♥️
They look exactly like my Mum and my Grandma made back in Plymouth.
Thank you. Best, Rik
There is a small shop in my little bitty town, that makes sausage and pasties. I stop in once a week and always get the traditional one made just like this( some times he adds carrots or leaks also), he also has sausage and venison kinds too. Thes are absolutely delicious. Now that you have showed us all the trick to easy pastry dough, we won't have to give our money to these guys so often eh? :) Home made anything is always better anyway right? Thanks Rik.
You are very welcome. Homemade always mate. Best, Rik
Looks absolutely delicious Rik.
Thanks so much. Best, Rik
i love pasty's especially if got lots of white pepper in them . cheers rik
Yes. The good thing when making your own - you can add as much as you like. I love pepper in mine. Best, Rik
Spot On Rik.... Propper Job ! 👌👌👌
Thanks, Michael. Simplicity is a great choice. I do like pies with gravy in though. Best, Rik
Brilliant Rik 👌 since we are talking local delicacy Cullen stink is from my way ! Tastes superb and easy to make 👍
Great 👍Ingredients are a tad difficult to get hold of - trying though. Best, Rik
Can you please do a minced beef cobbler? My daughter and i watch your demos and she wants to have a go. She has done some of your recipes and finds them easy to follow. She is disabled so finds some things hard to do. Its lovely to watch someone who does everyday cooking instead of a lot of the "tv chefs" who use expensive ingredients and the end result is a letdown. Thank you.
Hi, Diana. I will make that this week coming - let your daughter know this will be for her. I will make a classic easy version as always. Love to both of you. Thank you. Best, Rik.
I'm here in gods country Cornwall and have the same oven which I really like, I intend to make pasties for family when they visit soon. Thanks for a great video. As we've left the eu I'm guessing protected status might have disappeared.
Ha ha ha but have we left? You are very welcome. Best, Rik
Rik, I learned to make them from a family friend from the Upper Penninsula of Michigan. Our recipe is so close to yours. We do a mix of beef and pork.
That is awesome! Yes your pasties over in Michigan look amazing. Thank you. Best, Rik
Filled to the brim as they should be👌👍 fantastic Rik!
Always mate. Best, Rik
Give recipe
in description
@@RianaJordt
Yummy!
Thanks Ric.
You bet! Thank you. Best, Rik
I am sure I have put on weight since watching you Rik!!!
Oh dear! I certainly have in three years. A real fatty now! Thank you. Best, Rik
I love to see pastry being made, It has become a thing off the past with ready bought, Which is just not on the same page as home made.
Thank you. Best, Rik
This is a world wide concept. So many wonderful variations.
Search and explore
Perogies , dumplings, South American, Spring rolls
the options are endless and again the humble pie
Not sure about the Thai? I've lived here 20 years, might not be a name we use. Thank you. Best, Rik
@@BackyardChef Thanks
Hiya Rik, just made your “LEMON DRIZZLE CAKE” turned out lovely now having to hide it from my hubby before he eats it all, greedy bugger😅keep up the brilliant vlogs, from HEATHER in. SCOTLAND 👍🏻
Cheers, Heather. Hide away. Thank you. Best, Rik
I want one NOW!!!!
Me too! Best, Rik
Many use rough puff pastry instead of shortcrust and with a bread flour to give it strength. The pasties needed to be sturdy so the fluted crust edge didn’t collapse when they held it.
Thanks for sharing. Best, Rik
A seen somewhere these pasties had a savory side and sweet xide,these look great Rik
Some do, you are correct. Not these. Best, Rik
Right that’s it, I’m doing this tomorrow!
Thank You. Best, Rik
I live in Australia's little Cornwall. In Sth Australia. Cornish miners came here to mine copper. Their descendants are a good many of the population here. We were told the crust was thrown away because their would be covered in copper and other poisons. I make pasties during winter months
Sounds great. Thank you for sharing. Best, Rik
Very interesting historical note. Greetings from California!
Copper, tin and lead are often found in association with arsenic, so yes, the crimped crust was the handle and not intended to be eaten. 😊
Yum! Recipe just for me ❤ thank you 😊
My pleasure 😊Thank you. Best, Rik
Great Stuff Rik Thanks
My pleasure!! Thank you. Best, Rik
I'm from Minnesota and buy frozen pastys at our local grocery store (Lunds-Byerlys) and bake them off at home. I will definitely give them an egg wash, next time. Who knows, maybe I'll try from scratch?
You got this, give them a go - you can add any and as much filling then too! Thank you. Best, Rik
Hallo Richard. Das macht Sinn, ist leicht zu verstauen ist lecker und macht satt. Wurde wahrscheinlich unter Tage gegessen, da sich ein ausfahren zeitlich nicht rentieren würde. Und da die füllung variabel ist hast du immer was anderes zu essen. Ich probiere es einfach mal aus. 😊
Ja, eine variable Füllung sorgt jedes Mal für eine andere Option, wenn es gemacht wird. Hoffe, du probierst es aus. Beste Grüße, Rik
Thx Rik, They are on my list 😋
Cheers, Eddie. Best, Rik
Looks like I'm going to be busy next week 😂?cheers Ric,from BIGMICK IN THE UK 🇬🇧
Nice one, mate. A steady one. Best, Rik
I love me a pasty! I make mine with swede instead of white turnip, and place a knob of butter on top of the filling ingredients. I've even heard some people use a dollop of clotted cream instead of butter! (I also make my own clotted cream.) EDIT: Just saw to the end where you suggest the butter.
Thank you. Best, Rik
Stop, my mouth is watering.
Thank you. Best, Rik
Nice one Rik!! I am gonna get soooooooooooo fat trying all these recipes. HAHAHAHA
Jim, you will take some catching up to me, mate. Thank you. Best, Rik
..I’m a bit obsessed with pasties at the moment. I will buy ready rolled puff ( or I will make hot water paste) depends on the filling . But you can literally make a pasty from anything . 😊
Yes mate, the good thing as they were designed as the original takeaway - take to work etc etc. Best, Rik
All I can say is yummmmm
Thank you. Best, Rik
In Australia they're spelled "pastie" but are otherwise the same. There's a small chain of bakeries tat sell an extra large version called a "tiddly oggie."
Sounds great! Best, Rik
Lovely Rik 🙂 we live in Devon though my other half is Cornish.... needless to say, he favours a Cornish pasty.
Thank you. Yes he will. Spent some time down there in Ivybridge. Love Bigbury, well all of that area to be honest. Best, Rik
Yummy!!
Thank you. Best, Rik
Ayup Rick, great video as always, good to see a Cornish pasty properly stuffed with filling and not a huge space between it and the pastry so it stays moist.
On a separate note is there any way you could do a video on flaky pastry?
Thanks 👍On it - Best, Rik