Cornish Pasty | Hugh Fearnley-Whittingstall
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- Опубліковано 20 вер 2015
- Use your leftovers to great effect. Put your stew in a pasty for a tasty lunch!
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I live in Moonta, South Australia, Australias little Cornwall. In 1860, Cornish miners came here to mine the copper, and we still make the Cornish Pasty the way those early settlers made them. Two sides are folded upwards to make a deal across the top. Meat and vegetables in one end, and a baked apple or other fruit at the other end. The top crust was held in the hand, and never eaten, due to the contaminants on the miners hands.
In these modern times here, the local baker uses mixed vegetables, no meat, and no fruit pudding on one end. We never throw away the crimp on top either.
In Moonta, bi-annually, we hold the worlds biggest Kernewek Lowender.
Proper job, Ian.
Thats a devon pasty crimped on top, a cornish pasty is flat .
That sounds like a Bedfordshire clanger. Meat one end, pudding at the other end.
Love it. I’m in Adelaide, my family are from/living on the Yorke Peninsula, Cornish ancestory. Made traditional Cornish pasties for the first time this week and will certainly be making more!
@@dougiemutts1650 I'm a Cornishman. I wandered around the Yorke peninsula about 25 years ago. Moonta, Wallaroo and Kadina. Stayed in the Cornwall hotel on Ryan street, I think it was in Moonta. We Cornish are everywhere. We did very well for ourselves in Australia and other places. Hawke and Menzies were Cornishmen, and many of your South Australian Premier's and Governor's, but you probably know that already!
Mr Fearnley-Whittingstall you have been my favourite chef/cook/gardening enthusiast since I first laid my young eyes on River Cottage. I would be lying if I said I wanted to live that amazingly rustic river cottage style of life, however, you have my utmost respect for making it look so darn appealing. Here's to Hugh, may the cottage live on for years to come.
Ben
No celebrity chef makes such soulful food as Hugh!!!
Bravo
Please do some more shows!!! You are brilliant and I miss seeing your River Cottage shows
May I offer a tip from my aunt?
My aunt would save literally every bit of grease from a frying pan; bacon, sausages, burgers and every other item you can imagine which left grease in her pan was drained off into a bowl. She would heat this up and use it for many recipes, but her favorite was to run a thin line along the seal of a pastie. She found this reduced the often dry pastry at the edge and ensured a fantastic flavour.
I encourage others to give it a go because I never tasted a pastie which had a crust like the ones my aunt made. Her fillings were hit and miss, the pasty was great, but the pastry near the seal was second to none.
X,
That’s amazing !!
Wow what a great thrifty idea. I’m going to zip lock and freeze my pan drippings next time I’m frying, to save for another day
@@hilja33 I think it's a good idea to run them through a fine sieve first. Best to remove all those little brown bits you get when frying :)
Perhaps we can also make soap from the drippings.
A true Cornish pasty is beef skirt, swede & potato. The crust served as a means for the miners of holding the pasty with dirty hands without contaminating the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to avoid arsenic poisoning in particular, it was an essential part of the pasty and was thrown away.
I am from Penzance and my nan from St Just. Use a plate turned upside down and lay a quarter of the edge over to easily grab to make the crimp and put the filling up near the edge.The left overs was rolled out again and filled with jam for dessert!
Left over chicken madras from the previous night. Add some potato, carrot and bits of crushed poppadum for the filling and wash it down with a nice glass of lemonade.
That sounds delightful!
Imagining all of the possible pasty fillings is making my head spin. 🤩✨✨✨
Really delicious and superb pasty. Thanks so much...your pastry looks so light and flaky
Love this video - just spent all afternoon making pasties (12!) for future eating. They're like portable hot sandwiches - and DELISH!
I'd cry if my food falls out of my pocket while working lol
Do you really need to add the "lol"??
@@malbig2344 thanks for the insightful feedback, I was 17
@@benjaminau1997 No worries fannybaws.
@@malbig2344 lol
Cooking with an Aga takes some special talent. We had one that ran on coal when I was a kid. We baked lots of bread and made wonderful roasts and stews.
How nice that you know the history of the pasty. my great grandfather born in 1877 showed me how he made them when I was young. He rolled out the dough but cut it in squares. He said no one would waste any time or scraps to cut them into circles and you can get more filling all the way through in the square slightly rectangle.
Sorry dude but your grandfather was obviosly not Cornish, I am and can tell you that we have never made square pasties. We also never put cooked ingredients in them like the bloke in this video.
Pasties in Hayle have never been square, and you certainly don't put cooked meat or vegetables in, I think that's where other than Cornwall they get it wrong.
I made 9 yesterday in circles and nothing went to waste i made a few sausage rolls with left over pastry
@@tash8430 Evidently he was smarter than Cornish.
@@kerrysmall8764 Not sure where he was from, he moved to the USA early in his life. Maybe he was sick of the Cornish ways.
Thanks Hugh for being a genuinely inspirational part of humanity. and the cooking is good 2
Can't wait to try and make these. Don't know about putting in my pocket. Knowing me, somewhere along the way I'd forget and sit down and smash it! lol Thanks for sharing...lovely video indeed!
I'd love to see how that awesome gravy was made!
Cornish pasty it most definitely ain't!
Superb -- and mouth-watering!
This man is amazing love his river cottage on tv .
Yummy!
I am going to try it. Thank you.
Superb video. A proper food bloke.
Oh, that looks lovely.
You cant beat a pasty. My favourite is left over curry. What a heavenly marriage curry and pastry.
From your Pasty and turnovers spawned a lovely local curry puff for Singapore! Either way, anything that is saucy and meaty is great, like curries, stews, chilli con carne.
Hugh is the coolest guy ever!
My great-granny used to put some apples and raisins in one Corner of the pasty. So there was pudding aswell.
Legend!
Yeah it's a classic. Supper at one end and pudding in the other. Divine
I made a half and half - apples,brown sugar and butter.Couldn't stop smiling when I was eating it in a hammock.
Then I had a litttle nap.
That's how they were for miner's, but the crust was usually thrown to stop tin or copper poisoning, that's how the pasties were held when eaten.
A thing of beauty!
One of my fav videos on UA-cam
Oh. My. God. That does it, I'm renouncing my citizenship and moving wherever that is.
It's nice to see that you're slicing it my friend that is the proper Cornish way sliced not diced
The proper Cornish way is NO CARROT
@@petercousins1645 yes of course it's turnip potato onion pepper and a nice piece of skirt that's the proper job way
I love you dude! You had me laughing about what you said about the Devil being afraid of going to Cornwall incase he got put in a pasty. Very drole indeed sir!
Great stuff Hugh. You are going to make an anglophile of me for sure.
I want to go live wherever this was filmed!!
I drove to Cornwall the other day and brought w traditional steak Cornish pasty it was absolutely amazing good quality locally sourced ingredients well worth the cost and was the best pasty i ever had the smell or a fresh hot cornish pasty is lovely
I do love a good pasty with a little rutabaga in the mix. I have had some poorly made ones and see why some put catsup or picante sauce on them. I feel that a good crust is important along with the crust being golden. Brought here by Cornish miners and became an area favorite. Especially the imigrant Finns. It was traditional to carry one or two daily while deer hunting. I pick a few to warm up in a skillet when camping.
Where is ‘here’?
I noticed you cook the filling Looks great
My mate does an awesome chorizo pastie!
this making me hungry!
Hettie Merrick has published a book on Cornish pasties. The shop at the Lizard is still going. Tried her original Cornish recipe. Best ever.
I'm glad you liked them. My family always visit the shop on the Lizard especially, but I don't rate them at all. In my opinion, Philps pasties in Hayle are tastier.
Missed opportunity to link to a video on how to make that "homemade rough puff pastry"
Yummy recipes but where can I get your exact recipe measurements, say for the smoked pollock crispy pancakes?
Maureen from Canada
Met this man many years ago when he came to cornwall to interview my mother for the old cook on the wild side show, with regard to the uses of seaweed in cooking
If he's been to Cornwall he should know damn well you don't use carrot in Cornish pasty!
@@petercousins1645 hé called it a pasty, there were no claims to it being Cornish, just a reference to the pasty being a Cornish lunch. I used to live in Cornwall and the worst pasty I ever ate was ‘home made’ from my local shop!
I love your version with ready cooked meat and veg.
Even though I am a vegetarian, I love and love this dish. I want to eat it (with vegetables of course) ;D
Love this
I bet that originally pasties were just what Hugh says - whatever was going spare. Because people had no cookbooks, little money to waste, and few shops. It’s only comparatively recently that we’ve had the luxury of getting all precious about “authentic” recipes. But people all over the world get great pleasure from holding forth at length about philistines who have the gall to cook what they want to cook in their own kitchens. It’s a harmless pastime after all.
I want an oven like that! Put in on the bottom shelf and hey presto comes out of the top shelf!
New potato and onion diced with bacon scraps makes a nice filling.
Terrific
Damn that looks good
Best pasties in the world are in the Upper Peninsula of Michigan!
Quick question. If i want to make a large batch and freeze them, could I cook them from frozen. And if I can then at what temp and for how long?
wow love that
ooo YUM.....cant wait to follow your cornish pastie ad then enjoy it
GOOD on you for your war against waste.
this happens here n NZ, with lovely kiwi fruit being dumped by broken hearted growers,
because they are not cosmetically perfect!!
Tell the supermarkets to start a Wonky Veg and Fruit campaign there, and they will follow UK supermarkets then, and that is what they sell it as here, Wonky Veg, and it is flying off the shelves.
Wonderful.
Excellent idea! I have to try this for leftovers. A few questions: you roll the pastry about 5 mm thick? And at what temperature would you cook it? You say "hot oven", so is that 250ºC?
+Ataume Probably more like 200ºC.
I love the pastry the most lol
Hello
To start off with a Original Cornish pasty had 2/3 Meat & Veg, A flap of pastry to separate it from the other 1/3 which contained the Pudding. That would have been diced apples with sugar and Cinnamon. This was to give the Cornish Tin miner a Full Meal because of the length of time they were down the mine. They were wrapped in cloth then taken down in his lunch box. 57 years old lived in Cornwall and Devon and I have never seen one. So these days just the Meat & Veg. It was always made with Diced Beef (Cheap cut but never minced) Onion, Potato and has to have Swede (The orange flesh one, Not the White fleshed Turnip). They always used raw (Never Pro-cooked) ingredients because they were slow cooked in the Arger. They have a big thick "Crimp" around a half circle of "Pasty". The whole reason for the crimped edge was so they had a handle to eat the pasty without poisoning themselves from the Arsenic found in The Tin mines. Traditionally first breaking a corner off and throwing that down the mine to feed the elves. They then ate the middle part discarding the crimped edge as they went. So they would not have used rough puff pastry as that would not have been strong enough. It does look good but cannot be called a traditional Cornish past
Two things. You never put carrots in a Cornish Pasty. And the Handles (crusts) were thrown to the Knockers not elves
+Natasha Finch Hello Natasha, I did not say Knockers as some would wonder what the reference was to a Pair of Breasts? And Internationally I think Elves are better known. OK I could have included something like Knockers (Cornish Mine Elves) as an explanation. As you can see I have taken all reference to Carrots
Hi, I understand about the elves/knockers. However, putting carrots in a party and calling it Cornish is sacrilege. Just no... 😂
:)
+ANDREW CULLEN Dude, I am Cornish borne and bread as is the rest of my family and I can tell you in all certainty that we don't put carrots in our pasties.
Oh my goodness. Yum.
Tegan Dawn Shirtliff Not as yummy as you 😘😘😘😘😘😎
I had some leftover fish n chips from last night. Put it in a pasty, basted in mushy peas and Vimto. Bleddy ansome! (Hugh, you total muppet!)
Thank you for sharing another delicious video. Truly inspiring. Blessings ChefMike
I still miss cornish pastry with coffee.Lovley Dubley.
I've got some chili in the fridge mate GUESS what I'm giving a go this afternoon, they looked delicious
Shortcrust pastry for me every time, half butter, half lard, just like my mother used to make. 😋
Classic meal, great vid, beautiful garden
which dough do you use?
There's something quite satisfying about bang your hands together whilst wearing oven gloves
Looks good to me👍
Yum. Yum. Yum.
Thank you. The Cornish pasty revealed...looks delicious😊
+Natasha Finch You need to get a life!
+Colin Hirons Was simply just saying that this was wrong. And that if you want a Cornish pasty, don't follow this recipe.
+Natasha Finch Your message was vitriolic and demeaning and has no place in this site. "Simply" it was not!
+Colin Hirons No it wasn't. Let me rephrase it as you obviously can't handle what I originally said.
This is not a Cornish pasty. Hugh has no idea how to make a Cornish pasty. If you want a Cornish pasty, don't make this one.
Is that 'simple' enough? Jeez
I give this an AB grade for Absolutely Brilliant!
Yum.
Great recipe, and not dry, I’m glad the filling is cooked, most recipes say to put the filling in raw. There won’t be any animal products in mine, so I’m going to make a vegan version.
Same here
Would you kindly share your pastry recipe
My cousin: What's a pasty?
Me: It's like an empanada, but it's from the UK.
Let's do some like 6or 10 this afternoon. Also ... Hugh ..don't try to tell us that is it with you amazing River Cottage seasons. Now is the time when people need to learn more than ever how to survive and made beautiful amazing traditional food..
I wish you would have given instruction on the homemade rough puff. You gave us pastry history instead, which was nice as well.
I was hoping he would've as well!
Amen, honoourablepea! I'm from USA and been to the UK twice, but make just pasties not "Cornish" as per nomenclature regulations.
I make them with rutaba (Swede), skirt steak, potatoes and onions. My dough has flour and lard in it. We LOVE them, and I always
save one for the Library where I work, for one of the maintenance men. As for pasties made without meat - USELESS and why bother??
I’m Australian, of Cornish heritage and take this very seriously. Agree with you 100% . Also salt and lots of white pepper.
I have now watched six celebrity chefs and a number of so called cooks try to make a traditional Cornish Pasty.
Not one of them have a clue
That ain’t a bleddy Cornish pasty!
Absolutely right mate, been visiting Cornwall 40 years no Cornish cook would put carrot in pasty!
Typical Hugh-Henry.The pervert.
@@ColonelBummleigh Everybody does there own version if you don't like it don't put nasty commets put something like Peter cousins as
@@DEC19775 Good advice
@Stephen Lee did or I say it's a traditional Cornish pasty no it has version if don't like it though
Those look absolutely brilliant! Be honest, did any of it leak in your pocket?
do you pre cpook carrots and poataoes mister magoo
Ham and pepperoni was used back in the day.
Good Lad 👍
For me the king of pasties is a jamaican beef pattie
Nice but crusts have been found down mines suggesting they were around a foot long with much heavier edges. These were left for the little men who lived down the mines, failure to do so meant death. They were also poisonous due to tin, lead, etc.off the miners fingers.
I'm from oz my ancestors are from Cornwell, Perry.
Don't know where in Oz you are Perry, but there is a bakers shop in Bondi NSW near market that does fantastic Cornish pasties properly with no carrot! Give it a try if you can
Peter UK
He's totally right and has that sussed. Traditional Cornish Pasty did have Jam one end just for the people that didn't know.. Traditional Pastry Recipe:
400g Plain Flour
200g Lard
1g Salt
100ml warm water
1 beaten egg
Milk to stick the ends
Where does the egg go? I’ve just made pastry for pasties. Prepared my own lard from scratch. 5 kilos of it. I didn’t put egg in the pastry but I will wash them with egg. Watched the Truro Cooking School video this time but I’m chipping my vegetables instead of dicing. Also using plenty of white pepper and salt. I’m assuming your egg is for the wash too. My meat and pastry are frozen ready to go. 💪🔥🙏
@@fussyrenovator7551 u
adorable
Can these be frozen?
You could have put it in a paper bag, god only knows what’s living in the bottom of your pocket
Leftover baked spuds..... yeah, because I always do a few spare when I'm doing myself one.
I filled mine with raspberrys and blackberrys with a nice thin coat of iceing sugar dust great desert
Raspberries and blackberries make a much better dessert.
what temperature to cook this on?
I cook most pastry at 220C unless baking blind, although I might go lower if the filling was cold as you’d need time to heat that up as well as cook the pastry
Worcester sauce, Hugh?, just a touch.. Les.
dough recipe?
Try a Bedfordshire clanger.
can someone write the procedure please?
Don’t worry about it. It’s crap. If you want to learn how to make a pasty, a good place to start is Truro Cooking School. Don’t dice your potatoes and Swede
but slice them thinly and cut into pieces about 2- 3 cm, that way they’ll be less likely to poke holes in the pastry. Use more salt than she appears to and plenty of white pepper, not black. Her method is one of the most authentic on UA-cam. This video is rubbish.
❤️