How to Make Cornish Pasties
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- Опубліковано 4 жов 2020
- The authentic taste of Cornwall in your own home.
Oven 165 Degrees (c)
Strong White Bread Flour - 500g
Lard - 120g
Butter - 125g
Salt - 1tsp
Cold Water - 175ml
Beef Skirt - 450g
Potato - 300g
Yellow Swede - 150g
Onion - 150g
Egg - 1
Whole Milk - Splash
www.chefrick.co.uk - Навчання та стиль
When you add the filling put a nob of butter on the top of the filling, this combines with the juices from the meat and veg to make a lovely juice filling in the pasty. We like to eat them about 30-45 minutes after they come out of the oven ideally, depends on the size 7" regular or 9" large. Take care, God bless, One and all. edit : adding acouple of slits in the crown of the pasty helps the pasty from leaking, ones without slits tend to have thicker pastry.
Charming chap! :)
Hi Christopher! Thank you so much for the lovely comment. My wife and I have opened a restaurant so this channel hasn't had any attention from me for ages. I've just logged on and seen I've now got 1000 subscribers and loads of lovely comments! Really means the world to me. Thank you so much!
What can I use instead of yellow sweede I can't find in Ecuador ? Best regards
turnips
We don't have turnips in the Caribbean 😢
What can you substitute the lard with?
You can use any of the oils eg… coconut, vegetable, olive oil etc. I would work the butter in and then add enough oil to bind (Chef Rick’s Mum 😁)
@@denisearmstrong5490 thank you 😊
More butter.
Natural Butter and Lard is the healthy option. Avoid vegetable oils and margarine like the plague if you value your health... ua-cam.com/video/tSZNsYT3I-Y/v-deo.html
A well made video but you made lots of mistakes, no butter added to the filling and you did not create a vent hole so that's why they inflated like a balloon and so the meat was also steamed, just to mention a few!.
I agree with you about the butter and maybe a sprinkle of flour to create a gravy inside but there is no need for a vent hole. I’ve tried that and the juice just runs out and you get juice marks all over your pastie
@@Joeysticks85 must have a vent hole, you must be doing something wrong if your juice runs uphill
@@harrybond007 I don't use vent holes anymore and they come out fine..
Here I go as a negative Nancy. See about your knife skills. Jaques Peppin is someone to watch at the art. There is no one better. All the cutting you did could have been done in 1/3 the time and effort. Jaques Peppin.
No need for a vent hole
Gee my mom would be turning in her grave... all those THOUSANDS (over 50 years +) of making home made pasties for us grateful ingrates.. no you get 6/10 and I as a CORNISHMAN made em with my mom.. YOUR meat was TOO big re CHUNKS.. mom never used BRISKET... too fatty.... an cooking RAW??? 6/10
Cornish pasties are always cooked raw. It's skirt. You find it at the top of brisket.
To not see it cut open was really disappointing.
For video purpose, nothing more. 😞
But it was cut open… 🤷♂️