Cornish Pasties

[@Darren_McGrady]

CHECK OUT CHEF DARREN MCGRADY MERCH; teespring.com/stores/my-store-10454264

[@SK_M.0820]

Hello Darren Sir, I am from Andhra pradesh( a state in India). We prepare similar dish on festival days. We stuff it with some sweet ( like 1. roasted chana dal powder + sugar, 2. Desicated coconut + jaggery 3. Chopped dry fruits + jaggery ) and we deep fry it. We don't use any egg. Just wanted to share with you. Thank you sir. Stay healthy.

[@deliz2618]

You

[@mashi7002]

Watching him cook while telling these great stories is such a warm experience unlike any cooking channel on KZbin.

[@Darren_McGrady]

I appreciate that! thank you

[@travelbimble8169]

Yes the stories are great - keep it up- had a smile on my face the whole time. Great personality and manner!

[@angusorvid8840]

@@Darren_McGrady Your channel has to be the best cooking show I've ever seen, especially for English food, which I'm a serious fan of. I'm American, from Los Angeles, and when I was a child my grandmother (who is not British) would make Shepherd's Pie. To this day it's my favorite meal on earth. I just love it. I have it for my birthday every year.

[@bcaye]

Haven't seen Cooking History? This channel is great, if you like it you'll like Max.

[@anthonycogliano2163]

I really like your stories and you're a very pleasant man and clearly a great cook! Some feedback, the music and audio in this video were a bit distracting. It was hard to hear you.

[@user-xp5qx8wg9x]

Such a good tip about the thick outer skin on the turnip. Thanks for sharing this authentic recipe!

[@tosht2515]

Miners from Cornwall being the best in the world were sought after in the U.S. and not only brought their skills but also pasties. They are quite popular in old mining communities. I've had pasties in Michigan, Pennsylvania and Northern California. Very tasty for sure.

[@madameclark3453]

Yes my great great grandfather immigrated from Cornwall to USA.

[@marsneedstowels]

Not only in the US, but in Mexico as well.

[@mmooney6860]

also isle aux coudres charlevoix Quebec we call them pate croche

[@suttsg]

Nice bit of history I wasn't aware of!

[@salina8653]

Definitely, I'm from Michigan Detroit specific and grew up eating pasties. Find them in all the markets around here and they are delicious

[@lindab8397]

You know watching his recipes, if it’s good enough for the royal family , they will be 100% fabulous .

[@mattp4806]

As a Cornishman I have to say, this recipe and method are spot on. Half lard, strong flour, skirt and plenty of seasoning are key. I tend to slice my swede thinner than the rest though as it’s a very dense vegetable and you want the filling to have an even texture. I also put a small dab of butter on top of my filling before bringing the pastry over and crimping as it creates a bit more flavour and natural gravy. Also guys, don’t be tempted to bring the pastry up from both sides to meet (and crimp) down the centre. This is how it’s done in Devon and, well it’s just bleddy wrong! Also, don’t be tempted to cheat and buy a Ginsters pasty from a petrol station and think you’re getting the real deal, you’ll be sorely disappointed. Nice to see a chef not try to add their own take on a classic and happy to think that our American friends get to enjoy a “proper, ‘ansom Cornish pasty”! If ever you visit Cornwall, I’d say the best place to buy a pasty is Barnecutt’s in Liskeard. But if you get the chance to try a homemade one from someone who’s made them their entire life then go for it, you won’t regret it! Greeting from Looe.

[@lrcb40]

'Ansome, my luvver

[@fussyrenovator7551]

Thank the Lord! And I’m 5 th generation Australian of Cornish decent.

[@kernowboy137]

By the way in Cornwall we use a dinner plate to size the pastry not a small tea plate!

[@mattp4806]

@@kernowboy137 that’s true

[@iancafc123]

Ginsters are terrible. I will always go to a pastie shop when i am on holiday down there as they are so much better then factory produced ones.

[@east47]

Darren, your stories and recipes are always fantastic. You have the best channel on KZbin.

[@Darren_McGrady]

Wow, thank you!

[@rachelbarbary-sprague696]

Great to see you using the traditional skirt cut and not including carrot. These days most pasty shops in Cornwall use pastry made with all purpose flour or even make rough puff. Great to see traditional recipes being demonstrated though. Very proud to be Cornish with my ancestors working in Mexico and the US. Just stumbled upon this channel and love it. I work as a chef for the National Trust and love these traditional recipes.

[@Onlinesully]

very nice

[@moniquem783]

Unfortunately there are no amounts for the pastry and no link in the description so I still can’t make proper pasties here in my Aussie kitchen. Sigh. I shall keep hunting.

[@Onlinesully]

@@moniquem783 Hi Monique Those recipes are available in a number of places on the internet. Hope you make your perfect pasty.

[@moniquem783]

@@Onlinesully thanks. I found an old website, old blogspot style, with really interesting info. It was too hard to read it on my phone to read the entire site and my mum had borrowed my laptop. I got it back a couple of days ago so will go read it all soon. I got a few tips from it though. I made some pasties last week. I couldn’t get skirt steak but I got some blade steak which was lovely. Perhaps more tender than the traditional would’ve been. I used plain flour as I was out of bread flour and yeah he’s right. It fell apart lol. I might have rolled it too thin as well. But it was delicious on a plate eaten with a fork! I layered the meat and veg which I’d seen an old lady do, rather than tossing it together like Darren did here. It worked, but tossing it all together might be better. I made 4, had one hot, one cold the next day, then froze 2. I’ve reheated one of them. All delicious, so it is a great meal to batch cook and freeze. I don’t know how traditional the ones that sell in bakeries here are, but it definitely tasted like them. Haven’t had one for decades and one bite brought back memories of school. I love how food can do that! One left and then I’ll make another batch and use bread flour and toss the meat and veg.

[@Onlinesully]

@@moniquem783 Must be nice. How is your life there ?

[@pacocandano]

Dear Chef: Miners from Cornwall also arrived in the 1800's to the vaunted and vast silver mines of Real del Monte, in the State of Hidalgo in Mexico (80 km from Mexico City) (there is a beautiful predominantly English cemetery where they are buried which is a must to visit for every tourist), and brought the recipe for pasties; there they are called "pastes" (pronounced in Spanish as it is read). They were of course tropicalized a little with ingredients from Mexico, (Chili pepper, potato, onion, and ground beef). They are a very sought after delicacy by locals and tourists alike, and because of tradition every household there makes them and there are also fast food chains selling solely "pastes". Greetings from Mexico City.

[@BC25citizen]

That’s a very interesting bit of info. Are they pretty much the same as empanadas or are there differences? I wonder if that’s where empanadas came from.

[@pacocandano]

@@BC25citizen Thanks! Yes they are very similar to empanadas de carne. Also the pasties or pastes have been changed and are also sold with sweet fillings. The traditional with meat filling is the best though!

[@marisastoneobrien7834]

I love this story. Thank you!

[@deendrew36]

Thank you for sharing that! A very interesting tid bit!

[@kathyhester3066]

Around upper Michigan and Wisconsin we were taught that the miners wives made pasties on bread baking day and used leftover roast, veg, etc. for filling. Miners took them down in the mines and left them to warm near were they warmed their hands.

[@Natasha26]

In Billingsgate market of London and other big refrigerated markets, sellers would microwave a potato and wrapped it in foil. Then they carried it around in their pockets to keep their hands warm.

[@goldgeologist5320]

I am a lifelong miner and I approve this dish!

[@Darren_McGrady]

Excellent!

[@Highplainsdrifter44]

I’m from Upper Michigan. Grew up on these gems. All my family were copper miners. We put rutabaga or turnip in ours as well! My mom use to make the best pie pasty.

[@theresabeville4420]

They were popular with factory workers in Duluth in the 1970s. They reminded this Kentucky girl of the meat pie my Mom used to make for the whole family before I left home.

[@cathylaycock5598]

My Dad was from Bradford Yorkshire, moved to Canada as a child. Served the Royal Canadian Navy during WWII, settled in B.C. and raised us. He would make them with fresh corned beef (not the tinned garbage!). He would get it at the butchers. A nice big brisket. We’d have corned beef dinner then the next day he’d dice up the leftovers, potatoes, carrots, onions, corned beef. He roll out the pastry to cover the cookie sheet fill it up then cover it and bake it. Was so good!

[@loboheeler]

Great to hear that fresh corned beef is used in Canada. All you hear from the Brits is using canned "bully beef", which is an entirely different thing. Ireland was where the beef was raised for shipment to England for processing into canned corned beef for the empire. The Irish were too poor to afford beef then, so it never became much popular. They don't have "corned beef and cabbage" for St. Patrick's Day like in the USA.

[@robertpincus6528]

I'm a newcomer to Chef Darren. I love his show, I love his humor, and I love what he's cooking. And I love it that he cooks with lard and lots of gluten!

[@Winkie_Designs]

I am a cornish woman and my grandfather was a tin miner in Redruth mines ...the pasties were meat one side and apple on the other side separated by pastry in the middle... 😊 ohh and your cooking makes me so hungry 😁

[@maryjames3727]

We had Cornish pasties in my family. All American born, with Scottish roots, of course my efficient grandmother had to find a shortcut to the prep. You know how Americans like to get things done fast! Rather than make individual hand pies, she made a big circular pie and cut it into 6 servings, like any pie with a crust would be served. That's how I thought pasty was supposed to be served! Always with a dill pickle! Yummy!

[@Ypsiroselee]

In Michigan we love pasties. Immigrant miner in the Upper Michigan made them, just like in the old country. Today, there are many diners that make very tasty pasties along highway US 2. Thank you for making pasties and being appreciative of their roots (Pun intended)!

[@TheVillagediot]

A chef on youtube using a proper pasty recipe! looking great

[@stormrunner9435]

Folks here in Butte, Montana love their pasties. My soon-to-be wife introduced them to me and I love them.

[@dalebaker9109]

I adore Cornish pasty food at it’s best. A great video Darren.

[@b.m.r221]

In michigan we have these its a traditional food of our state. Definitely approved by me.

[@MaxPlayle]

“Aren’t these just perfect for taking down the mines?” I don’t know, Darren? 😂😂

[@bugmanuk]

Cornwall had many tin mines.

[@chucky2316]

@@bugmanuk and Devon

[@Carol-rh5jd]

Just love yours anecdotes whilst baking & cooking

[@karmelcrandall2926]

I made them for the family here in Mississippi. They were wonderful and a big hit!!! We will be making them again! Thanks Darren for all your hard work bringing wonderful recipes from the UK!!!

[@suzyqueify]

I just love watching you cook while listening to your super stories with lots of interesting facts mixed in.. A great chef which I'm learning a lot about baking from....

[@Highplainsdrifter44]

Pasties are unreal. I come from upper Michigan where they are a staple. Rutabaga or turnip, carrots meat and potatoes lil bit of onions and of course the dough made with lard. Yum.

[@fussyrenovator7551]

Carrots are a no no.

[@sandrabergquist1684]

@@fussyrenovator7551 That's right - no carrots. Only onions and turnips for vegetables

[@donnabaardsen5372]

Yum! These video's are such a great reflection on the Royal Family, and England. Always look forward to them, Darren.

[@dardanillakaamino3352]

We have similar pastry here in the Philippines, we call it Empanada filled with cube potatos,chicken and raisins then deep fry it.

[@brasschick4214]

In Australia we have both vegetable and combined meat and veg Cornish pasties and ones made with flaky pastry in every bakery, and there is at least one bakery in every suburb and reasonable size town. We love them 😋

[@aubullion]

I know it was mainly for the sponsor, but being able to watch the prep and chopping was somehow relaxing! Made the pace of the video so calming!

[@lsieu]

I LOVE Cornish Pasties! Thank you!

[@Leery_Bard]

I missed these so much... I only had them a couple of times when I was in the UK, so this is the first recipe of yours that I've tried. It was incredibly good and tasted absolutely authentic. Cheers!

[@sandrabergquist1684]

Yes, it's good. You can also cut the potatoes with a mandolin, to get thinner slices, and a vegetable peeler for the turnip, lots of layers of thin turnip strips. I also add crumbled marrow from beef bones, which yield a gravy to the entire dish. Love the flavor of all of it....

[@kyleparker775]

My grandma’s were the best!! She grew up in the Upper Peninsula of Michigan.

[@kathy2trips]

Nice music! Perfect for the task at hand!👏

[@scottleespence752]

As a teenager and twenty-something I published a science fiction fanzine. The last page was always a recipe section called "Stuff Wrapped In Dough: Because Everything Tastes Better Wrapped In Dough". The first recipe I published was for Cornish Pasties. Testing out that recipe was the first time I ever ate Rutabaga/Swede. I still regularly eat Rutabaga as part of my diet. A lot of Americans won't eat it though, which is a shame.

[@DouglasCohen1962]

Chef your videos are full of a wealth of knowledge I am really enjoying them thank you so much for sharing!

[@alexsilk2611]

Cornish pasties are my favourite food

[@cindyanderson4306]

Not only did you share a wonderful recipe, you shared excellent knife information showing your knife skills. Thanks!

[@claireparker-chauvet2986]

Winston says: its the courage to continue that counts.

[@kathy2trips]

I'm from Michigan and these are VERY POPULAR in the northern part of the state. A lot of Cornish and Welsh miners came here to mine copper and nickel and they brought the pasties with them.

[@007ndc]

Made with venison or something else?

[@joannecash7243]

And iron. Iron mountain is where I thought the pastie recipes originated. Didn’t learn of the Cornish miners until I was grown up. When my mom pulled these out of the oven, the smell in the kitchen was divine.

[@47714]

I love this recipe! Every time I visit upper Michigan. I always buy these!!! Your programs are the absolute best!!!!

[@Jor2JJ]

I'm so glad u made this video cuz I love cornish pastries!!!

[@annemebalteresaenos2742]

I live in South India came across your channel by accident.Now I am hooked to it.I reall love Cornish Pasties got adicted to them when I came to study in the U.K.during the early 1980s. Have a great day Darren and I certainly look forward to watching all your past videos and the ones you are yet to make and put on your channel.God Bless you.Take care stay safe you and your family and everyone around you.0

[@aries3985]

these videos made my week! i can’t wait to use some of these recipes as an attempt to impress my boyfriend’s English grandmother !

[@SheilaTheGrate]

I dig this new format of relaxing music and watching you expertly prepare food!

[@kennethohmert3128]

I really enjoyed your video on a English breakfast. When my siblings and I would visit my grandmother, she would make us breakfast which included beans and tomatoes, fried bread... I always thought it was strange food for breakfast, but a trip to Stratford and a stay at a B&B as an adult, we were served beans, tomatoes, fried bread and all the rest... My grandmother was Welsh, it all made sense then; not so weird.

[@yvonnewalesuk8035]

I'm glad you saw the sense in it : ) Have you tried this popular British comfort food...beans on toast? It's a quick meal, to be eaten at any time of day: Tinned baked beans (usually Heinz for us) and a round or two of buttered toast. Heat up the beans, and toast the bread; pour the beans over the buttered toast, and dig in....bliss! (my husband likes baked beans poured over grilled cheese on toast).

[@TVHouseHistorian]

Been binging on your videos the last two days, Darren - sometimes even re-watching videos of yours I've already seen. I'm such an enormous fan of yours now. I think my favorite video of yours is the cheesecake with soft fruit. It looks absolutely to die for. Soon as I can get my hands on a good food processor, I will be making that cheesecake. There are so many brands, it's difficult to choose. You're such a delight to watch - especially with the stories. It's just magic. Thank you!

[@Darren_McGrady]

Aww thank you 😊

[@BLFulle]

I have no idea what a rutabaga is but we make something very similar to these in Spanish and Mexican food. They're called empanadas. They can have meat or a sweet filling.

[@kennethohmert3128]

I had my first pasty in a little mining town in Northern California called Grass Valley. There was a little shop in town and that was all they sold. They were so good; thanks for the recipe!

[@Darren_McGrady]

Thanks for sharing!

[@carmelitako1936]

It seems that all good, excellent, great chefs are left handed .

[@simonwillis6902]

Well Darren, having spent numerous summer holidays as a youngster in St. Eval down in Cornwall I can say that I do like a good Pasty! I always wanted to visit Rick Stein's restaurant in Padstow, perhaps on my home trip to the UK this September. Best regards Sir 🇬🇧🇺🇸

[@Elainefall]

I love your videos and a large part is your personality! You also don’t make the food look impossible for someone with my lack of skill.

[@Darren_McGrady]

Thank you so much!!

[@SuperFredAZ]

this guy has some serious knife skills!

[@ScottALanter]

I just found your channel tonight, Darren. And, it's great! Thank you, sir. Watching from southern Ohio.

[@Darren_McGrady]

Glad you enjoy it!

[@Brabbo-55]

Thank you so much for this excellent tutorial, being to shown by a pom, is the only way to learn proper pastie making. Much appreciated.

[@jamesobrien4781]

Small detail but... It has to be WHITE pepper. There should never be black pepper in a Cornish Pasty ;) Otherwise, proper job :P Also, I usually sprinkle some flour on top of the filling and then put a few small knobs of butter which will make a nice gravy leading to a really nice juicy pasty!

[@opwave79]

Appreciate the tips!

[@jeffmorse645]

Cornish miners came to the Grass Valley and Nevada City in California in the 1800s to mine gold during the Gold Rush. They brought their pasties with them and there are still several bakeries in those towns that make pasties of all kinds.

[@nedahilliard6494]

Mercers are my favorite knives too!! Been using mine for years and won't give them up!

[@tori5257]

You make it all look so easy!

[@daviddowling9830]

Pies and pasties,my favorite of foods along with a Kitchener bun for desert.

[@melaniegarcia3070]

Those look so good. I can't wait to try this recipe. Thank you Darren for all your delicious recipes.

[@philtimedavidfpw]

I just bought my first Mercer knife, I'm so glad for the recommendation.

[@Darren_McGrady]

Glad you like it. I really enjoy mine

[@brianzielski3183]

Thank you Darren for the history and cooking lessons. Your videos are amazing. I love sharing them with friends and family. Keep it up!

[@alexandervazquez752]

I recently discovered you on the Delish channel and once you said you had a KZbin channel I immediately subscribed to your channel and I now also follow you on social media. I love your videos, your personality love for the food and history, I also love Winston! Keep up the great work and I will keep enjoying your videos because they bring a ray of sunshine to my life and a big smile to my face. Love From Puerto Rico. 🇵🇷 🤗❤️

[@sandrabergquist1684]

Great looking pasty. I layer the potato, turnip, beef, and onion. Than some crumbled marrow. It makes them nice and juicy. Thank you for the arsenic information...

[@madeleinemcaveney1061]

Darren, you make it look so easy! I am definitely going to give this a go. They look delicious and I bet you can get creative with what you add.

[@sandrabergquist1684]

The traditional pasty only has turnip, potatoes and onion. No creativity, or it alters the taste. Puff pastry is good to use, it's premade and works very well. Crumbled marrow gives a bit of gravy.

[@beverlybenson9981]

My g-grandmother use to make these for us. Yum. She was from Cornwall then later moved to Plymouth when she married my g-grandfather.

[@katiel.gilmore8605]

Always great recipes and awesome background jazz music!! ..

[@VincentEsp]

Have you ever been invited to any Royal functions since you left your position with the Royal household? Weddings, garden parties, etc?

[@elftails]

Love your recipes Darren, also love learning all the history around them, thanks so so much:)))

[@letisherlin7400]

Tasty pasties,easy doing for make it.

[@TheChampy2012]

You and these are incredible!!! ❤️👍🏻🥰😋

[@lucidinterval008]

I smile when I see Chef Darren smile

[@polyxeni-o9b]

❤iam Greek like price filip born in corfou like he was born in corfou near my home you are a fantastic chef 👍👍👍👍👍

[@lauralogan3046]

My family lived in England from 1995-1999 & one of my dad’s very favorite things to eat were the Cornish pasties. Thank you for this lovely video! Maybe I’ll attempt to cook some as a surprise for my dad in 2021 ❤️🤫

[@sinndymorr6358]

As a child, here in the US, I would see rutabega in the grocery store. Have not seen them in years. My family always planted large gardens so I am surprised my Grandparents did not grow or serve them.

[@mercurial5810]

Can we have a tutorial on how to sharpen knives?

[@Miss_M85]

My family lives in Grass Valley, CA which is an old mining town with a historically large Cornish population (not sure now) Pasty’s are the official food of GV, and so delicious! This was fun to watch! 🥂

[@kcenzer4128]

My Question: Are you still a beloved Chef in England and the Royal Family? Even tho' you are now in the States you must be highly regarded and you SHOULD be. I watch ALL of your episodes and am looking forward to cooking your wonderful food once I am able (I have been under the weather although I am getting better). Keep presenting your recipes! They are Fabulous!

[@shockinbunny]

I love watching your shows but you should do a close up off the food as in the pasties it would have been nice to see the inside 😁

[@cathygas5415]

A great cook and story teller!

[@angelasotolongo6848]

Love your show Darren, keep up the good work. Will try the cornish pastries.

[@franciscobreva8011]

Love to see more British food ... cheers

[@nanettewinstonarmstrong9294]

Interesting Story about The Miners And Lil People | Peeps . Reminds Me of a Movie I caught on Tv when little ' The People under the House ' . I have a question , Is there an English name for a simple Cheese Cracker , like Sheftons ? There is a very simple recipe with Flour , Sharpe Cheddar And Butter made into mini dumplings and baked . Awesome served warm out of the oven too ☺️ Too Good ! The US Home that made them called them Chessies ' . They are Irish , wondering if their is an English recipe Name of this ? Thank You Darren for ALL Your precious Recipes And Storys ➕

[@gmbrereton]

My lovely Mum makes Cornish pasties, although she is from devon, always short crust pastry which I like, she ses good quality Irish beef mince

[@andrewingram2108]

Darren, you’re cutting with the wrong hand! Love your videos, and so does my corgi.

[@aditishukla5119]

What is wrong hand ? Left handedness exists

[@MrzorkV]

Fun Facts : The crust served as a means 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. The crust would be left for Rats that lived in mines who would be poisoned . A Win Win.

[@ragnkja]

And by poisoning the rats and not themselves, they did in fact avoid certain troubles :D

[@sandrabergquist1684]

Smart way to eliminate the rats. At home, we bring the edges up to the middle and crimp the crust on top of the pasty, sort of like a crown. No arsenic or mining in the house !!!

[@ceparksromanceharps]

Another great video on cooking traditional British food. Looks like your channel has taken off. Trust this will be a great marketing tool for you. Best wishes on your continued success, Darren!

[@01axor]

Always learning interesting things here, thanks

[@Darren_McGrady]

Glad you enjoyed it

[@ElJosher]

Like empanadas, I can see why Cornish pasties are so popular. Nothing beats a flaky dough filled with meats, veggies or cheeses baked or fried (that is the case where I live, fried empanadas).

[@cygnettegiselle7126]

This is actually looks like a traditional snack from my country named Pastel! We fill them with carrots, green bean, quarter slice of boiled egg, glass noodles and fry them! Now i wonder where pastel came from and how does this pasties tastes like

[@Sibes3]

I like to sprinkle the tops of mine with a bit of sea salt and rosemary. Love Cornish Pasties!

[@tina8796]

Fascinating 🧐 and looks 👀delicious. Hi 👋🏻 from East Tennessee 💛

[@Williamtipq]

I’ve had lots of Michigan pasties. Delicious.

[@ashokasamarasinghe3748]

Thanks U Darran I Am From Sri Lanka I Like Your Work Very Much👍

[@beckybarnes7018]

I couldn't find the recipe. These just look so good. I will juat have to google it.

[@ericthekingthekingtheking4842]

Hi Darren a question for you !! Do great chefs like yourself like to eat basic food after youv been makin fancy food all day ? And what food do you eat

[@ZagnutBar]

I live in New Zealand where pies are much more common than pasties. Surprised to see there's no gravy filling in these! Looks great.

[@michelesfo7799]

My grandmother made Cornish pasties for the miners back in the 1920's. She put a hole on top of the crust to fill with gravy.

[@shafur3]

You cut so well !