Beautiful recipe here Rik will be making these for sure just look how tasty they are when you cut them open when hot!
@BackyardChef7 ай бұрын
Oh yes! Top drawer these, Mike. Best, Rik
@MizrahiChick5 ай бұрын
Haha...hiding the veggies !
@pamelavandermey51667 ай бұрын
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!
@BackyardChef7 ай бұрын
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
@tootynooty7 ай бұрын
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!
@EspressoBaby4 ай бұрын
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! 👊
@MuttleyVonErich007 ай бұрын
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.
@BackyardChef7 ай бұрын
Interesting! Best, Rik
@tootynooty7 ай бұрын
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.
@Jannetto286 ай бұрын
I'm 71 and I was always led to believe the same, meat & veg one end and sweet at other divided by pastry 🤷♀️
@BackyardChef6 ай бұрын
@@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
@CtheCaptain24 күн бұрын
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.
@TimTernet07 ай бұрын
I am going to break E.U. rules and make Cornish Pasties in South Croydon, Surrey. Another Gem from the Great Man.
@BackyardChef7 ай бұрын
Ha ha ha - Hope you enjoy them. Best, Rik
@callumclark33586 ай бұрын
Another advantage of the sunlit uplands of Brexit ! ( no politics intended )
@BackyardChef6 ай бұрын
Thank you. Best, Rik@@callumclark3358
@wyrdlg6 ай бұрын
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.
@yvonnewalesuk80355 ай бұрын
@@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.'
@valsearle37027 ай бұрын
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👍
@BackyardChef7 ай бұрын
Thanks for the tip! Yes I did let everyone know about the butter when I taste tested. Best, Rik
@sallyschooler94437 ай бұрын
And a blob of Clotted Cream😋
@annettefournier96557 ай бұрын
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🎉
@BackyardChef7 ай бұрын
Great tip! Well done. Best, Rik
@randidaeger1577 ай бұрын
I do the same thing!
@benjaminthomas67837 ай бұрын
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.
@BackyardChef7 ай бұрын
Thanks for sharing. Good times. Best, Rik
@DvLnDsGyZ7 ай бұрын
My husband has been asking me to make these for a while now. You make it so easy for me to make it, thanks!
@BackyardChef7 ай бұрын
You are so welcome! You can do it. Best, Rik
@wolson97 ай бұрын
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.
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@jennyt9667 ай бұрын
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.
@BackyardChef7 ай бұрын
Jenny, I have a few - I would love to let you have them. Agreed, nothing better than homemade. Best, Rik
@peterturnham51347 ай бұрын
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...
@BackyardChef7 ай бұрын
Thanks for sharing, Peter. Loved reading. Good memories right there. Best, Rik
@billynuts11847 ай бұрын
hiya Rick just discovered your channel so doing a bit of binge watching and enjoying all the videos ive seen
@BackyardChef7 ай бұрын
Thanks, Billy. Hope you decide to subscribe. You can make anything from this channel, all simple recipes. Best, Rik
@lesdavis35967 ай бұрын
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!
@BackyardChef7 ай бұрын
Glad you enjoyed it! Thanks for sharing. Good memories right there. Best, Rik
@dimmium97617 ай бұрын
Rik thank you again for this beautiful recipe!!!!
@BackyardChef7 ай бұрын
Hope you enjoy. Thank you. Best, Rik
@LouLouMeyer7 ай бұрын
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.
@BackyardChef7 ай бұрын
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
@j.e.m.71827 ай бұрын
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 😊💗
@BackyardChef7 ай бұрын
You are so welcome! It's just Rik. Thanks you. Best, Rik
@Mark-ww9sb6 ай бұрын
I absolutely LOVE these. The last time I was in Cornwall (Penzance) I couldn't find anywhere that was selling them!!! Truth be known, I only went for the pasties. 300 miles...
@BackyardChef6 ай бұрын
Thank you. Best, Rik
@kevinjking70267 ай бұрын
Well done Rik. 43 year old Cornishman here, - I've never made a pasty. That'll soon change! Many thanks.
@BackyardChef7 ай бұрын
Cheers, Kevin. Easy as mate, take your time and enjoy. Best, Rik
@cs_fl50485 ай бұрын
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.
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@johndonohoe37786 ай бұрын
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.
@BackyardChef6 ай бұрын
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
@brigittethierens9287 ай бұрын
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)... 🤣🤣🤣🤣🤣
@BackyardChef7 ай бұрын
Ha ha ha, like it. Thanks for sharing. Best, Rik
@frankyw88034 ай бұрын
Wow , they look spot on .
@BackyardChef4 ай бұрын
Thank you. Best, Rik
@stevefowler33987 ай бұрын
I want one NOW!!!!
@BackyardChef7 ай бұрын
Me too! Best, Rik
@michaelwest78227 ай бұрын
Spot On Rik.... Propper Job ! 👌👌👌
@BackyardChef7 ай бұрын
Thanks, Michael. Simplicity is a great choice. I do like pies with gravy in though. Best, Rik
@carmenpenaranda55137 ай бұрын
What a good teacher you are.It's great the way you explain and work, so clean,so nice.Thank you chef
@BackyardChef7 ай бұрын
You are most welcome. Just simple so we all can make at home. Thank you. Best, Rik
@Sandywarhol6457 ай бұрын
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 😆
@BackyardChef7 ай бұрын
Great memories. Thanks for sharing. Best, Rik
@audreykeenan22267 ай бұрын
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.
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@wwsuwannee79937 ай бұрын
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.
@BackyardChef7 ай бұрын
You are very welcome. Homemade always mate. Best, Rik
@Avemarianow7 ай бұрын
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!
@BackyardChef7 ай бұрын
The curry puffs are made with two types of pastry. Good luck. Best, Rik
@Avemarianow7 ай бұрын
@@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!😊♥️
@WolfmanWoody7 ай бұрын
The best pastie I ever had was in . . . Devon. 😮 Might give this a go. You make it look so easy. Thanks, Rik.
@BackyardChef7 ай бұрын
You can do it! Steady away. Best, Rik
@PAM-ud9lv5 ай бұрын
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
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@Al-iv3mb7 ай бұрын
Nice one Rik. The Argentinians still seem to think their empanadas are an indigenous delight. Truth is their versions of the real article are dull, boring and repetitive, not to mention tiny, about 3" long. Pasties, and the Scots bridies (a different product altogether) are where it's at!
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@triplestrength37 ай бұрын
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.
@BackyardChef7 ай бұрын
Ha ha ha but have we left? You are very welcome. Best, Rik
@suzannepaton16497 ай бұрын
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.
@mh247282347 ай бұрын
i cooked pastry for the first time using riks method ,turned out perfect . even the wife was speechless and that was a first too 😅
@BackyardChef7 ай бұрын
Hope you enjoy. Did you see the full explanation to my pastry kzbin.info/www/bejne/sJrWcoqLiqeiosU You can do it. Best, Rik
@BackyardChef7 ай бұрын
Top man. Well done. Best, Rik@chadbridges4304
@HEATHERNIMMO7 ай бұрын
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 👍🏻
@BackyardChef7 ай бұрын
Cheers, Heather. Hide away. Thank you. Best, Rik
@basingstokedave42927 ай бұрын
i love pasty's especially if got lots of white pepper in them . cheers rik
@BackyardChef7 ай бұрын
Yes. The good thing when making your own - you can add as much as you like. I love pepper in mine. Best, Rik
@PeterEmery7 ай бұрын
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."
@BackyardChef7 ай бұрын
Sounds great! Best, Rik
@karlsmith15337 ай бұрын
Awesome as usual Rik…probably the best trad pasty…
@BackyardChef7 ай бұрын
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
@craigmcmichan34247 ай бұрын
Brilliant Rik 👌 since we are talking local delicacy Cullen stink is from my way ! Tastes superb and easy to make 👍
@BackyardChef7 ай бұрын
Great 👍Ingredients are a tad difficult to get hold of - trying though. Best, Rik
@rebeccasunflower7 ай бұрын
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.
@BackyardChef7 ай бұрын
Awesome! Thank you! Love to Australia’s Little Cornwall. Best, Rik
@paulacreman7227 ай бұрын
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 🤔
@BackyardChef7 ай бұрын
Great tip! Best, Rik
@katrussell68196 ай бұрын
In Michigan our Upper Peninsula is famous for Pasties. Cornish miners immigrated here. We LOVE them.
@BackyardChef6 ай бұрын
Thank you. Best, Rik
@supergran10007 ай бұрын
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.
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@allythescot7 ай бұрын
A seen somewhere these pasties had a savory side and sweet xide,these look great Rik
@BackyardChef7 ай бұрын
Some do, you are correct. Not these. Best, Rik
@DianaTambling-xh5zy3 ай бұрын
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
@BackyardChef3 ай бұрын
Thanks for the info! Thank you. Best, Rik
@keithatkins93942 ай бұрын
Thanks for time in making your version of making a Traditional Cornish pasty. You mentioned swede in your taste test, however, it looked more like you used a white turnip, which is not traditional.
@BackyardChef2 ай бұрын
Thank you. Best, Rik
@snedshill7 ай бұрын
I'm eating a "Cornish" pasty, one of four i made, in which I substituted parsnips for potatoes, and added carrots, in the Backyard Chef recipe, My pastry, made of Mozzarella and cream cheeses, almond flour, and egg, is an adventure, but even it turned out alright, packed with tasty ingredients. I browned the meat and parboiled the vegetables, then sliced them up thinly.
@BackyardChef7 ай бұрын
Sounds great! I would like to try that. Best, Rik
@EspressoBaby4 ай бұрын
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!
@BackyardChef4 ай бұрын
Thanks for sharing! Thank you. Best, Rik
@sanjanewmoonlife2 ай бұрын
You are great chef ,you cook wonderful delicious and explains perfectly.Thank you. ❤🎉 I love cornish pastry British food.
@BackyardChef2 ай бұрын
Thank you. Best, Rik
@JaneB677 ай бұрын
Lovely Rik 🙂 we live in Devon though my other half is Cornish.... needless to say, he favours a Cornish pasty.
@BackyardChef7 ай бұрын
Thank you. Yes he will. Spent some time down there in Ivybridge. Love Bigbury, well all of that area to be honest. Best, Rik
@Hava7447 ай бұрын
The way this country is going , you would expect the police at your door saying , we have reason to believe you are making Cornish pasties in Edinburgh, you do realise that’s cultural appropriation !
@BackyardChef7 ай бұрын
Yes its a shame. Best, Rik
@AudreyWenhamАй бұрын
What about a Bedfordshire Clanger! Meat in one end of an oblong of pastry with. Apple or fruit in the other!
@BackyardChefАй бұрын
On the channel already. Thank you. Best, Rik
@danielrichardcaprani99606 ай бұрын
Been over dosing on your podcasts and they are class, you're as infectious as the great Keith Floyd, keep it British 🧐😳🏴🇬🇧👍🔥💃
@BackyardChef6 ай бұрын
Thank you, Daniel. Keith was one of a kind. Best, Rik
@emilyrobinson3452Ай бұрын
I am sure I have put on weight since watching you Rik!!!
@BackyardChefАй бұрын
Oh dear! I certainly have in three years. A real fatty now! Thank you. Best, Rik
@jamiewebb7747 ай бұрын
Amazing rik, any chance of making some exercise videos? 😂 I had the pleasure of working with an ex Royal Navy chef in a care home, he taught me to peel a swede by slicing it like you did, the use a small knife to run around the edge to remove the skin. I have not looked back. He did teach me a few techniques i have carried on using.
@BackyardChef7 ай бұрын
Ha ha ha, I need it too! Sounds like you watched and learned. Good on ya mate. Best, Rik
@KateMondor7 ай бұрын
❤
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@debbiekeay1815 ай бұрын
I hope your support staff during filming are blessed with partaking in your culinary delights! Everything you do is scrumptious.
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@YASMIN-hn1hx7 ай бұрын
I love your pastry .aking technique. Beautiful!
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@kirsiselei87037 ай бұрын
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💕👋🇫🇮
@BackyardChef7 ай бұрын
Hope you enjoy and enjoy your trip. Best, Rik
@fyrekrystaal277 ай бұрын
I would think some garlic and herbs like thyme might be good along with the salt and pepper. How would you adjust the recipe for the pastry if you have large eggs instead of medium eggs?
@BackyardChef7 ай бұрын
Great idea! I wouldn't. The pastry will be fine with a medium or large. Best, Rik
@johnreseigh48687 ай бұрын
You are free to add whatever you want but they won’t be Cornish pasties then.
@belindagordon88477 ай бұрын
I'm confused. How many pasties does the mix in the recipe make. Thanks for the video.
@BackyardChef7 ай бұрын
six. Best, Rik
@jelsner50775 ай бұрын
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?
@BackyardChef5 ай бұрын
You got this, give them a go - you can add any and as much filling then too! Thank you. Best, Rik
@meredithgreenslade19657 ай бұрын
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
@BackyardChef7 ай бұрын
Sounds great. Thank you for sharing. Best, Rik
@dianeanderson80387 ай бұрын
Very interesting historical note. Greetings from California!
@elizabethwilliams32673 ай бұрын
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. 😊
@jasonmitchell43227 күн бұрын
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.
@BackyardChef26 күн бұрын
Thank you. Best, Rik
@SteveBevan79-7 ай бұрын
They look exactly like my Mum and my Grandma made back in Plymouth.
@BackyardChef7 ай бұрын
Thank you. Best, Rik
@MackerelCat6 ай бұрын
Personally I prefer swede in my pasty, that’s how my mum and granny and my granny’s granny,s granny made them. There is a good story from Plymouth where for a long time there were two popular pasty shops -Ron Dewdney’s and Ivor Dewdney’s and you were either a customer of one or the other. They were brothers who both claimed to be making their mother’s recipe but one used turnip and one used swede. Apparently they became fierce rivals and came to blows in the street, taking their feud to the grave!!!
@BackyardChef6 ай бұрын
Wow! Thanks for sharing. Thank you. Best, Rik
@maxwellfan556 ай бұрын
Nice, but not the way I was taught by Cornish clay worker's and fisherman's wives. The secret is to "chip" or breaking off small pieces of the vegetables with edge of a knife and add the meat and veg in a certain order. It's these tiny differences, and others that makes em proper job.
@BackyardChef6 ай бұрын
Chip away! No problem.
@kernow627 ай бұрын
You had the ingredients list correct, but then used a white turnip instead of swede, or as it is called in Cornwall a turnip. A turnip in Cornwall is the orange fleshed vegetable not the white like you used. The only other differences are I have never seen egg used in the pastry, normally it is just cold water. The turnip and onion is generally chipped with a paring knife rather than cubed and we generally don't mix the ingredients in a bowl we layer them. I think a turnip (Cornish version) would taste better than the white turnip you used, but other than that not a bad effort. Another Cornish idea for you to cook is called Raw Fry, made with potato, onion, bacon & sometimes swede.
@BackyardChef7 ай бұрын
Thank you very much. Thanks for the suggestion. Best, Rik
@ricatkins49187 ай бұрын
..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 . 😊
@BackyardChef7 ай бұрын
Yes mate, the good thing as they were designed as the original takeaway - take to work etc etc. Best, Rik
@ronvangorph14407 ай бұрын
Hi loved the video, how many pasties would this recipe make, as a ex RN now living on Norfolk Island, would love to give this recipe a try - Ron
@BackyardChef7 ай бұрын
Nice one, Ron makes 6 good pasties with this recipe. Best, Rik
@harrietharlow99297 ай бұрын
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.
@BackyardChef7 ай бұрын
Yes, many miners came over from Cornwall to work there back in the day. Thank you for sharing. Best, Rik
@callumclark33586 ай бұрын
I made pasties years ago, but I pre-cooked the filling. I just worry that a bit of beef skirt or whatever is going to be kinda tough after half an hour in the oven. You're using topside, so it's maybe not such an issue. What do you think?
@BackyardChef6 ай бұрын
Nowt wrong in pre cooking. Thank you. Best, Rik
@dailyrasp90593 ай бұрын
Another stunner recipe! I've written out the recipe and will be making these at the weekend. Thanks for sharing this recipe Rik. Cheers.
@BackyardChef3 ай бұрын
Thank you. Best, Rik
@DianaTambling-xh5zy4 ай бұрын
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.
@BackyardChef4 ай бұрын
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.
@leighDrusllalyle23047 ай бұрын
Huzzah! I love Cornish pasties!
@BackyardChef7 ай бұрын
Yes, I do too! Best, Rik
@missmerrily48307 ай бұрын
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!)
@BackyardChef7 ай бұрын
Hope you enjoy. Thank you. Best, Rik
@garyjohnson92977 ай бұрын
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
@BackyardChef7 ай бұрын
Lovely! Thanks for sharing. Best, Rik
@yvonnewalesuk80355 ай бұрын
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.
@sofie3225 ай бұрын
Yummy I will make this, Rick. Thanks for the videos.
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@cathybritt63127 ай бұрын
A man that's excited to cook. Is so sexy.. is it true. The miners had them a meat variety in end and fruit in the other end or is it a myth. Loving your recipes. It's hard to keep the weight down here in Devon. As scones clotted cream/jam. Pasties ect.😂 😂❤😂
@cathybritt63127 ай бұрын
Ahh I just found the answer. 😊
@BackyardChef7 ай бұрын
Wow! Thank you. What about a Devon pasty same as the Cornish with carrots etc as an addition. Might have to do that. Best, Rik
@marleneclough3173Ай бұрын
Would it be turnips or swedes? Love sweded but not available here in South Africa
@BackyardChefАй бұрын
No one would know - use what you have. Thank you. Best, Rik
@WendyP19656 ай бұрын
I'd like to brown the meat a bit first and cook the onions a bit too. Can u see a problem doing this? I thk I'd leave the turnip out though.
@BackyardChef6 ай бұрын
Thank you. Best, Rik
@dee22516 ай бұрын
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.
@BackyardChef6 ай бұрын
Thanks for sharing. Best, Rik
@AlterMann574 ай бұрын
Well done, Rik! I use a bit of lamb as well as the tatty's and swede's, but that looks incredible!
@BackyardChef3 ай бұрын
Sounds great! Thank you. Best, Rik
@Kristenm286 ай бұрын
Awesome! I love the UK recipes!
@BackyardChef6 ай бұрын
Glad you like them! Thank you. Best, Rik
@TalithaPetch7 ай бұрын
great video! I am going to try make these this weekend, can you tell me how many pasties in total this recipe makes please?
@BackyardChef7 ай бұрын
Six. Best, Rik
@jennifertselentis47554 ай бұрын
We lived in Botswana in 80s used fillet to make pasties as it wasn't a popular cut of meat so it was cheaper 😅
@BackyardChef4 ай бұрын
Thank you. Best, Rik
@Hedgehogsinthemist12323 күн бұрын
Wondering what the Yorkshire miners had instead. I guess a meat pie.
@BackyardChef23 күн бұрын
Thank you. Best, Rik
@patriciacorcoran45824 ай бұрын
Excuse me europe I'm making cornish pasties in Ireland .
@BackyardChef4 ай бұрын
Well done you! Thank you. Best, Rik
@mightymidas20217 ай бұрын
I crumble an oxo onto the veg and meat and plenty of black pepper and salt .
@BackyardChef7 ай бұрын
Yes! There are many ways to get the flavour in there - shush! Don't say it too loud there will be complaints about the oxo. I agree with you. Taste and adjust. Best, Rik
@pennykafai46457 ай бұрын
Another recipe on my to try list! I really don’t like turnip could I use swede in it’s place?
@BackyardChef7 ай бұрын
Yes of course! Hope you enjoy. Best, Rik
@janwong94373 ай бұрын
Oooff love a Cornish pasty with mushy peas, Rik as a fellow northerner do you add a splash of malt vinegar over the mushy peas ? Thanks my friend 👍
@BackyardChef3 ай бұрын
I do indeed! I'm also a mint sauce over them too! Thank you. Best, Rik
@janwong94373 ай бұрын
@@BackyardChef yes and that too 👍
@angelagraham95336 ай бұрын
Can you please do a minted lamb Cornish pasty for the air fryer
@BackyardChef6 ай бұрын
I'm Interested. Thank you. Best, Rik
@marthaalexander30847 ай бұрын
Thanks for the explanation so well ..im in US, born in UK, trying to learn my UK side...had Awesome Pastoes in Cardiff Wales in a visit with family... Is there an actual ingredient list im missing? Thanks, Marti
@marthaalexander30847 ай бұрын
*Pasties.. sorry typo
@BackyardChef7 ай бұрын
Sounds great! Yes there is, Marti - every video has a full ingredient list in the description. Either scroll down or you click on the "more" Here you go this is what you are looking for: Ingredients: For the Pastry: Ingredients: For the pastry: - 420 g All Purpose Flour - 65ml Water - 150g Shortening - 50g Butter / Marg - 1 medium egg - 1 tsp Apple cider vinegar - 1 tsp salt For the Filling: - 350g (about 2/3 lb) beef skirt or chuck steak, chopped into small pieces - I used topside - 250g (about 1 cup) potato, peeled and diced into small cubes - 100g (about 1/2 cup) turnip, swede (rutabaga), peeled and diced into small cubes. I used turnip - 1 medium onion, finely chopped - Salt and pepper, to taste - 1 egg, beaten, for glazing Preheat your oven to 180°C (360°F/Gas 6). 35 - 40 mins Air fryer 165°C (330°F) 35 mins Best, Rik
@marthaalexander30847 ай бұрын
TY Rik 💯
@carolrosas67855 ай бұрын
Omg i have to make everything. My list is getting so long! ❤❤
@BackyardChef5 ай бұрын
Thank you. Best, Rik
@ozosmanlitorunu7 ай бұрын
Can the ready to use roll of puff or shortcrust pastry be used?
@BackyardChef7 ай бұрын
Yes indeed, shortcrust pastry for this. Best, Rik
@danahodge75135 ай бұрын
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!
@BackyardChef5 ай бұрын
Thanks for sharing. Thank you. Best, Rik
@LeesRetirementOdyssey5 ай бұрын
Can you do empanadas? These look at lot like them.
@BackyardChef5 ай бұрын
I can indeed! Thank you. Best, Rik
@sandwormgod47717 ай бұрын
Good enough to eat. Ha ha.
@BackyardChef7 ай бұрын
Good enough! Best, Rik
@bruceburns16727 ай бұрын
Got to add carrots, here in Australia I'm dead sure every pasty made has carrots.