@@mikesalt8248 you can add what you want 😏 what's the point of me telling you how much to put in, you may well like lots of pepper, I don't know what you like 🤔 for me it's no for pepper, Yes mate this is a older video, so basely I was told about this and cut it down to 3 times a video, ok I watch loads of videos and I am not alone but some channels still do it now with 1,00000 Subscribers and they don't give a monkeys it's their way, hopefully you enjoy your peppered pasty 😀 laters Steve 😀
For easy corned beef extraction..... Place can in freezer for thirty minute before opening to harden the outside fat, and punch a hole in the bottom of the can to let the air in. The corned beef is also easier to handle when it's chilled........ Thanks for the video, great stuff.
I was fascinated with this. It goes against everything I was ever taught about making pastry. Ie; Fat to be as cold as possible, as should be the water. Handle as little as possible! But it seems to work so I guess 71 is not too old to learn something new!
Outstanding. I'm learning so much from you. I am disabled and am re learning to cook. I can't eat it all. but my carer and neighbours are more than happy to help with that. Hehe. .Smiles all round thanks to you.
Very good information specially on the pastry but the meat onion potato mixture is too mixed in my opinion it shouldn't be like a paste...it needs to be more chunky
The only change I would make is to not totally homogenise the mixture; fold in the beef so you get some chunks remaining. A suggestion would also be to transpose the milk for yoghurt or sour cream. Still awesome. Cheers 🇦🇺
@@ianmiller1879 sometimes is does that, bit more heat before putting into oven, I personally like a very strong heat of around 400f then halfway drop down the temperature, in the bakery I make them and up put into oven frozen 🙂
That looks absolutely delicious. And I hope you don’t mind me saying that you made me laugh with your references to cat food and the colour of a cat. Many thanks and greetings from Wiltshire. Had to subscribe to a neighbour!
Yes it's can with some pastry, most pastry I make is commercial pastry, so it's better for most applications, I will be doing some pastry which requires less work out, which is very light for specialised goods 😉
Those were great pasties mate. I used to have one most days after school when your bakery was in Silver Street! I think you stopped selling these in the shop due to the regulations changing after foot and mouth disease. I've missed them ever since 😂🤣
Still have them in our Parsonage Street Shop, never stop selling them daily, best seller next to Cornish Pasty 😀😀 only thing we sell out fast 😉 out the oven
@@D.B_COOPER_1 may be different now, what I remember 30 years ago, I use to make the pies and pasties in the bakery I stopped them because I moved the shop to Parsonage Street, and bakery is still in silver street, I don't make pies and pasties to sell at the bakery, I only make the video or at home, some things are made at the shop, I am thinking about making a micro bakery in the shop currently 😀 but only thinking 😀
Thank you for sharing. I am going to try this recipe but will replace the corned beef with chuck, skirt or sirloin steak because here in South Africa the quality and flavour of the tined corned beef is not the same as it used to be.
I like your personality!!! Looks like your having fun. Your recipe I will try. But corn beef not. I will use ? I have decide but I will try to make. Thanks. For a great resentation!!! Thanks again!
As you mash the potato, could I use instant potato? It is only potato flakes so would save some time. Alternatively I guess you could cook the potatoes a little less and dice them, and add to the beef and onion mash?
Yes of course you can, you can add in what you like, in the older days in the bakery potatoe flakes was used all the time 😀 the best way, I am going to do some videos using flakes 😀 laters Steve
Yes of course, this type of pastry you can make it with what you like, I prefer white shorting because it's almost favourless, which means you can taste the filling first 😀 laters Steve
You can buy it in supermarkets called Trex, it's white block fat made with vegetables, also a number of people have used white block frying fat, but I still think Trex is the best favour 😉 😀
It's called Trex ,it's replaces butter, margarine and lard, today it's called a good fat, and it's been about for about 90 years, you can get it from hi street or supermarket 😉 laters Steve
Actually if you use really cold hard butter and shortening you can then grate it into the flour which means you hardly have to rub it in. The less pastry is handled so that it stays cold the better... that is the absolute worst way to make shortcrust pastry..
That's a different type of pastry, I have covered that one on the channel 😀 but you are completely correct, I do 10 different methods with almost the same results, the only thing is some are for commercial purposes 😉 which is better for selling in shops and restaurants, others are more for dinner 😀 laters Steve
you can buy it in the supermarket next to the margarine, basically this is a white vegetable margarine, it's always white and tastes like margarine without the favour, it's what we call a good fat, 😀
Hi it's hard to believe that know one hasn't mentioned this before 😀 yes 114ml which is based the same as 114g, thank you for letting me know 😊 laters Steve 😀
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine 😀laters Steve
Pardon my ignorance but what exactly is shorting. I thought maybe lard or beef dripping. Once I've found out I plan to have a bash at this. Although I will have to wait until she who must be obeyed is out of the house. Bad for the heart. If caught it could be a fate worst than death.
I was going to give this recipe a go as I LOVE corned beef pasties but all your talk of it looking like cat food put me off. Only kidding. I'm going to give it a try. Thanks
🤣🤣 bear this is mine the video is 3 years old ffs, when I make videos now 5 - 6 minutes is fine, but if it's a more detailed it's longer for people who want to learn from me a professional Baker 😀
Hi guys hope you like my award winning Pasty very tasty please Subscriber and share laters
For heavens sake your English, what is with this Guys Bollocks, and where is the PEPPER ?
@@mikesalt8248 you can add what you want 😏 what's the point of me telling you how much to put in, you may well like lots of pepper, I don't know what you like 🤔 for me it's no for pepper, Yes mate this is a older video, so basely I was told about this and cut it down to 3 times a video, ok I watch loads of videos and I am not alone but some channels still do it now with 1,00000 Subscribers and they don't give a monkeys it's their way, hopefully you enjoy your peppered pasty 😀 laters Steve 😀
@@crazybaker1 can I use lard in place of shortening and if I do should I emit the butter?
@@marcomolinero5877 with lard you can make the pastry hot or cold, with butter it's cold only, I personally think lard is best for the recipe 😀
For easy corned beef extraction..... Place can in freezer for thirty minute before opening to harden the outside fat, and punch a hole in the bottom of the can to let the air in. The corned beef is also easier to handle when it's chilled........ Thanks for the video, great stuff.
Thanks mate 👌
I was fascinated with this. It goes against everything I was ever taught about making pastry. Ie; Fat to be as cold as possible, as should be the water. Handle as little as possible! But it seems to work so I guess 71 is not too old to learn something new!
Love 🥰 it's funny how many people say the same thing, it's the same for me, as a Baker for about 40 years we don't stop learning enjoy 😀😀 laters Steve
I think it is because he is making a Cornish pastie which is traditionally made with a hot water pastry and has a different texture to regular pastry.
Outstanding. I'm learning so much from you. I am disabled and am re learning to cook. I can't eat it all. but my carer and neighbours are more than happy to help with that. Hehe. .Smiles all round thanks to you.
You are welcome mate 😀
Im here doing the same,relearning to cook.😊
@@ijustagirl74 Hi mate welcome to my channel, the important thing is to enjoy it, I have been baking for over 30 years and still love it laters
Very well done. I've never made any. But I'm surely gonn do some tomorrow. Thank you. Very inspiring.👌👍🏿👍🏿
Thank you 😊 you can also use puff pastry as well 😊 laters
Ooooooo they look absolutely fabulous! xx
Thank you 😊
I like to add white pepper into the mix , gives it a nice taste
Sounds good 👍 I added in cheese 🧀 😋 top shelf 😋 👌
I love your pie 🥧 thank you from a French chef 🇨🇵
your welcome mate 👍
Lovely lovely recipe 👍🏻
Thank you for sharing your recipe!
Your welcome enjoy laters 😀
Hi Steve. From one crazy Baker to another, that looks great. I tend to prefer a hot crust pastry but with what you had you did it perfectly.
I have the same, I can't remember which video I did with hot pastry maybe Cheese & Onion 😀
These look absolutely delicious 👌🏻
I’ll be making these very soon..
Thank you for sharing 👍🏻
Your welcome 😀
Excellent. Love the Branston pickle tip. Can't wait to try them out
It works out very well 😀
Bonjour Steve, lovely recipe , well done and it look vety tasty ! Thanks my friend !
Very cool it's one of those English things 😀😀
Very good information specially on the pastry but the meat onion potato mixture is too mixed in my opinion it shouldn't be like a paste...it needs to be more chunky
I am with you on that myself, it's because I sell them to customers and that's how they like it 😀 thanks mate 👍 laters Steve 😀
The only change I would make is to not totally homogenise the mixture; fold in the beef so you get some chunks remaining. A suggestion would also be to transpose the milk for yoghurt or sour cream. Still awesome. Cheers 🇦🇺
Thanks mate I will test out in my shop 👍 🙂
making this today as we speak, cant wait. cheers buddy.
You have just got me thinking about dinner,😀 I have the ingredients meat veg pasty 👍
@@crazybaker1 4got to tell you but my pasty split while cooking, wot did i do wrong.
@@ianmiller1879 sometimes is does that, bit more heat before putting into oven, I personally like a very strong heat of around 400f then halfway drop down the temperature, in the bakery I make them and up put into oven frozen 🙂
That looks absolutely delicious. And I hope you don’t mind me saying that you made me laugh with your references to cat food and the colour of a cat. Many thanks and greetings from Wiltshire. Had to subscribe to a neighbour!
Thanks mate 👍 you are welcome 😊 laters Steve
Love your video. Very informative. But, when dealing with pie dough or pasty dough, I thought over-working the dough makes it tough?
Yes it's can with some pastry, most pastry I make is commercial pastry, so it's better for most applications, I will be doing some pastry which requires less work out, which is very light for specialised goods 😉
Those were great pasties mate. I used to have one most days after school when your bakery was in Silver Street! I think you stopped selling these in the shop due to the regulations changing after foot and mouth disease. I've missed them ever since 😂🤣
Still have them in our Parsonage Street Shop, never stop selling them daily, best seller next to Cornish Pasty 😀😀 only thing we sell out fast 😉 out the oven
@@crazybaker1 Maybe I've got confused with the Cornish pasties? I remember a distinct taste of black pepper in them?
@@crazybaker1 I'll try one of these next time I'm in town 😋
@@D.B_COOPER_1 may be different now, what I remember 30 years ago, I use to make the pies and pasties in the bakery I stopped them because I moved the shop to Parsonage Street, and bakery is still in silver street, I don't make pies and pasties to sell at the bakery, I only make the video or at home, some things are made at the shop, I am thinking about making a micro bakery in the shop currently 😀 but only thinking 😀
Awesome💪💪
Thanks mate 👍
i love a corned beef pastie
You will have to make some 😀 very tasty and easy laters
Thank you for sharing. I am going to try this recipe but will replace the corned beef with chuck, skirt or sirloin steak because here in South Africa the quality and flavour of the tined corned beef is not the same as it used to be.
Often or not l use the same recipe and add in steak or chicken with a sauce 😋 laters Steve
I always use a tea plate to cut around.
that sounds great 👍 👌
Absolutely fantastic
Thank you mate 😀
I like your personality!!! Looks like your having fun. Your recipe I will try. But corn beef not. I will use ? I have decide but I will try to make. Thanks. For a great resentation!!! Thanks again!
enjoy 😀 laters Steve
Brilliant cheers 👍🏆🇬🇧
Thank you so much 💓
I would like to see you cut one.
Great job
Thanks mate 👍 lots more coming up soon laters Steve 😀
Thanks for recipe sir
You are welcome more to come soon laters
Looks delicious. Hope I can find cornbeef in Taiwan😋
Nice one 👍🏻👍🏻
Thanks mate 👍 lot's more coming up soon
Wish we could see the inside after the bakes done. Maybe on your next bake.
Hi thank you, it's something I forgot to do😀 laters
Me too x
@@yvonnepotter8209 thank you 😀 x
Nice one Steve. We called them Corned Dog Pasties in the Navy LOL
I personally like the filling in beer batter fried
That's the fellers, Corned Dog pasties.
I would have liked to have seen the pastie cut in half to see the filling after baking.
Next time I make them I will do a #shorts video and add that in at the end 😀👍
As you mash the potato, could I use instant potato? It is only potato flakes so would save some time. Alternatively I guess you could cook the potatoes a little less and dice them, and add to the beef and onion mash?
Yes of course you can, you can add in what you like, in the older days in the bakery potatoe flakes was used all the time 😀 the best way, I am going to do some videos using flakes 😀 laters Steve
You work it really hard
love it!
Very tasty 🍽
looks great- it takes skill to cut an onion with a small pairing knife and then trim pastry with a meter long bread knife. safety first
thanks mate 👍 sometimes I have missed and cut myself on a number of times, even today what is it I never learn 🤣
Hi great videos where is your shop in dursley regards Jim Iron Acton love to visit
Hi mate we are outside Clifton cameras, carpark at rear, ok opening hours only after Wednesday next week 9 - 2 Mon - Saturday laters Steve 😀
@@crazybaker1 ok great 👍
It's my favourite man
Thanks mate laters
i love your accent. what kind of uk accent is it?
Cotswold accent a mix between Gloucestershire and Dursley 😀
Is there another meat we could use!?
Yes of course, and just vegetables which I prefer 😉
Can one use butter with margarine instead of lard.
Yes of course, this type of pastry you can make it with what you like, I prefer white shorting because it's almost favourless, which means you can taste the filling first 😀 laters Steve
I like to bite into my potatoes, when in a pasty.
That's very easy. Make a potato cake pasty, and in corned beef laters
Hi Steve what’s white shortening
You can buy it in supermarkets called Trex, it's white block fat made with vegetables, also a number of people have used white block frying fat, but I still think Trex is the best favour 😉 😀
What is white shorting
It's called Trex ,it's replaces butter, margarine and lard, today it's called a good fat, and it's been about for about 90 years, you can get it from hi street or supermarket 😉 laters Steve
Is water cold. Or hot or warm?
you can make it both ways hot or cold, it comes out the same way 😀 enjoy 😀 laters
Actually if you use really cold hard butter and shortening you can then grate it into the flour which means you hardly have to rub it in. The less pastry is handled so that it stays cold the better... that is the absolute worst way to make shortcrust pastry..
That's a different type of pastry, I have covered that one on the channel 😀 but you are completely correct, I do 10 different methods with almost the same results, the only thing is some are for commercial purposes 😉 which is better for selling in shops and restaurants, others are more for dinner 😀 laters Steve
Take off the bottom of the corn beef with a tin opener and then the top with the key and push it through😁
Thanks mate 👍 sounds good, I can here my granny 👵 saying the same thing 😀 laters Steve 😅
Darren McGrady Irish stew
I was thinking more like Welsh Stew 😀
You didn't show how its on the inside.
14:57 is the inside of the pasty before it's baked
Good video, but you need a bigger chopping knife mate, painful to watch, and get a chopping board at the same time!
🤣🤣 you need to watch my latest videos, which is a lot better than this older ones 😀
What is white shorting?
you can buy it in the supermarket next to the margarine, basically this is a white vegetable margarine, it's always white and tastes like margarine without the favour, it's what we call a good fat, 😀
@@crazybaker1 I’ve never noticed shortening on the shelves, so could the shortening be replaced by lard or is it too strong in flavour?
@@kevowski I use both, but some people don't eat lard for some reason 😀😄
@@crazybaker1 Thank you, I use lard in my hot water crust pork pie pastry 😊
@@kevowski my favourite 😍 pork pies, I was going to make some last week, but I had the pork for dinner 😀
....and 114 GRAMS of water?
Hi it's hard to believe that know one hasn't mentioned this before 😀 yes 114ml which is based the same as 114g, thank you for letting me know 😊 laters Steve 😀
Why yu did not fry the onion s?
If you want to, or don't cook anything, both ways are the same enjoy laters 😀
👏👏👏👏👏👏👏👏👏👏👏👍👍🍻
Thank you 😊
What is white shortnen ???
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine 😀laters Steve
Thank u 👍
Pardon my ignorance but what exactly is shorting. I thought maybe lard or beef dripping. Once I've found out I plan to have a bash at this. Although I will have to wait until she who must be obeyed is out of the house. Bad for the heart. If caught it could be a fate worst than death.
Hi Mark yes white shorting is the good fat if there is such thing lol have fun Laters Steve
In the US, it' called shortening. Crisco is a popular brand here.
You like cats ? I am allergic to cats
and me 😀
I was going to give this recipe a go as I LOVE corned beef pasties but all your talk of it looking like cat food put me off. Only kidding. I'm going to give it a try. Thanks
Very tasty 🐈🐈👍
Lost for words. I do not think I will be subscribing.
That's life 😀
Canned cb, meh, mine is much better.
Has long as it tastes as good 👍
Your video is too long mate - 5 minutes is enough FFS!
🤣🤣 bear this is mine the video is 3 years old ffs, when I make videos now 5 - 6 minutes is fine, but if it's a more detailed it's longer for people who want to learn from me a professional Baker 😀
@@crazybaker1
Mind !
Understood!
Fair play mate !
Great condensed content!
@@dave710 😀