most informative, and easy to follow; thanks.

Are you sure it's 500g flour 500g butter!, that's a lot of butter, every other recipe I've seen for short crust pastry the flour/butter ratio is 2:1

Good video, there is still hope for me, I so much want to make a perfect looking Cornish Pasty!

Amazing! Thank you, I'm left handed as well and this helped me.

Pur dha!

I remember watching my mother make pasties and she was so experienced that she could just blast through the crimping, but she taught me well and i look forward to teaching my daughter when shes old enough.

Great stuff love pasties !

Well done on the camera angle and no fuss short video. I normally get bored witless with the yackity yack and slowness of the demo. Now I can teach my grandchildren!!!

working at rowes bakery in cornwall and I can crimp 5 pasties in a minute

Спасибо замечательно получилось

I agree with Eric

Glad you made this... I have to make 40 of these today and I've never made one in my life.

You need a bigger brush lass for the egg wash and poke a hole in pastry 👍🏼👍🏼

Brilliant!

i liked the video is quiet with no extra sound

Looks easy until you try it

Geddon!!! bleddy bewdy!

For God's sake roll your sleeves up.

Say have you ever tried origami 👏

Well done you. A video that shows, very clearly what to do; unlike some others that just show you how brilliant the person posting is at crimping. Proper job indeed.

THANK YOU!!!

Lol never seen it that busy

Funny

Wish you would roll up your sleeves.

Can I use regular milk ? If so how much?

Very nice!!!

You soaked the easy bake yeast in warm water beforehand, but it says on the packet to add directly to dry ingredients. I’m confused!

Perfect! As an American who loves pasties, I'm about to attempt my own, experimenting with three different crust recipes. This was the technique I was missing, no crimping with a fork for me! As a lefty, imagine my surprise to see it folded left to right, the way I would do it. The rare lefty instructional win! Thanks!

This is the best video I've found so far on how to do this the proper way! Thanks a lot :)

You're supposed to wash the cooking bowl first

I have a hard time rolling it out or it always comes out too hard and I don't have a food processor I'm used the ice cubes in different recipes I haven't tried lard I'm going to try the lard

I thought you were going to cut it and I want a bite so how many times did you refrigerate it and pulled it and roll it 3 I've been having trouble with pastry dough so I'm going to try it your way thanks a lot Jesus is coming

Instead of cling film, Use a shower cap over the bowl (not a cap that has been used in a shower)

Good job Luke...I do mine right to left ha ha...easier...will have to video my crimping...yours looked great and nicely filled too...well done 😁😋😋

Hello there, greetings from North Yorkshire! Please can you tell me the pastry recipe you use as I think it is critical to the crimp. I have only managed to crimp like you once, and I think that was a bit of a fluke, usually the dough is too soft and won't crimp properly at all so some guidance would be awesome.

Just another tip here hun..roll up your sleeves...definitely not very hygienic to have a jumper sleeve touching pastry etc.......otherwise pasties look bleddy gorgeous!!! 😋😋😋😊👍

I have made a lot of pasties. I have watched a lot of videos. BUT This is one of the best. Congratulations Mr Smith and his Nanny :) Very enjoyable. Just off to make some now. lol. My only alteration is that I shall be using Lard as well as Butter....BUT worse... I'm going to commit Cornish Sacrilege by ADDING CARROT...Aaarrgh. It's just my wife 'Likes it'.

since i using hand mixer my bread does came out perfectly

Is the ingredient list correct? 500g Butter to 500g Flour.

What a mess! Why not use a big bowl and the same technique? Only a man who doesn't have to clean regularly would make such a fuss about pastry! Otherwise a good recipe.

The most delicious pastie I ever ate was in front of a pub in St Agnes, Cornwall. It was a family holiday and my father-in-law brought us some pasties from a local bakery. Sunshine, cold drinks, hot and tasty pastie. 😊

Hey Luke I want to buy a Kitchenaid and I want to know if the mixer can handle kneading the bread for 15 minutes without breaking or burning the motor.

how much yeast?

500 grams of bread flour is nearly FOUR cups, not 2 1/5.

Brilliant video with what is to me a true farmhouse loaf. The the very best thing in the video was the soup mugs in the background, my late mother had them in her kitchen and now my daughter has them in hers.

Great loaf have made it a couple of times and very happy. Refrigerated dough after first rise over night to cook next morning and even better...my favourite loaf so far.

Notice it's shipped and sold by X company, a third party. What happened here is Amazon ran out of stock so when that happens the next seller, usually a third party wins the "buy box". The area where people see when they first click the item.

My dad owned henderson's pasties, in Cornwall. Quite a big successful pasty co going back. Alway, he taught me to make pasties a similar way to this video and it's the only one on youtube that replicates the pasty dough we used. The trick was the large chunks of butter. Do not listen to anyone who tells you to make shortcrust pastry and make it into fine breadcrumbs, you'll just get a crumbly pasty. You need the large chunks worked in. Then when you turn it on itself several times you're integrating layers. It needs a lot of layers to become puff pastry, and rough puff pastry uses around 3-5 layers and several rests. My dads company turned it into itself 3 times quickly, no resting, then rolled a final time to make the dough, then worked in it straight after that before the butter melted. In this video the guy is making a flaky pastry with the large chunks of butter, and folding it into itself is going down the route of a puffier pastry, so it becomes very flaky but not quite puff. So take it from me, someone who was around the pasty industry a lot, this person has nailed it pretty close. We also used a a strong bread flour, and most places tell you not to, because of the gluten buildup, but trust me, it will be easier to work with and crimp and if you work in a good timeframe you won't have gluten issues.

Great video. Love pasties, and yours could be straight from Michigan's upper peninsula.

Looks good Luke! We do a really simple recipe that has only water, flour, salt and yeast! We mix it first with the mixer then move on to the dough hook. Lob it in our oiled bowl for an hour then knock it back again. We put it on a flat tray in a big bun shape and let it rise again for another hour, then wing it in the oven on 220 degrees for twenty five minutes. Never failed for us and healthy too. Like your recipe but prefer to do away with the sugar.