Cornish pasty recipe - World Pasty Champion

[@RJanke65]

Hello! I'm here from the U.S. looking for a pasty recipe. Have tried so many and can't get the crust right. Here in Michigan, in the Keewenaw Peninsula in the the Western half of the Upper Peninsula of Michigan, copper was mined commercially for over 100 years from the 1840s to the mid-1900s (50s or early 60s). Many Cornish (& Polish) miners came to the area to work. This is one of my & my husband's favorite vacation spots. And a pasty is THE FIRST thing we look forward to when we get there! The only difference between their pasties and the traditional pasty (which I didn't know until now) is they use coarsely ground beef, with the ¼" diced onion, potato, & rutabaga, salt & pepper. It's like a little meatloaf wrapped inside the pastry (folded & crimped the same, though). Then they offer gravy "on the side", in a bowl, if you want it, to pour over the pasty. Again, never knew it was supposed to have gravy so never tried it with gravy. Will have to order the gravy next time. BUT, having said THAT, traditional sounds SO much better than the "meatloaf" version! Will be making this at home!!! (Convincing my husband to try something he's not "used to"? That's another story... 🤨🙄) Thank you for posting!

[@paulgrayson8799]

Hello from the U.K. Originally the Cornish pasty was invented as a self contained full meal to be taken down the mines by the miners, the container was obviously the pastry and you had meat and 2 veg inside. Also the ends were thick pastry that you could hold it with and then throw away down the mine (dirty hands) Also in some pasty’s they were made with the normal meat etc in one half and a fruit pie/pasty in the other half, all within the same pasty (main course and pudding in the same container 😊) It was all about a self contained meal down the mine in filthy conditions.😊👍

[@philjamieson5572]

Cornwall. I owe you a debt of gratitude for your pastys and beer.

[@leeder92]

Saint Austell brewery make the BEST barley wine EVER. So suck on that Whitbred.

[@Tsnafu]

Just made these - they were lovely. I needed 150ml of water not 175, and don't be shy with the salt and pepper - lash it in, especially the pepper. Will definitely make these again.

[@alextilson5809]

Try leaving out the lard and grate in beef dripping!! It makes as better pastry, it takes a bit more time to mix in but it's worth the extra effort

[@thealpharaider5655]

So this is something you learn with dough... water is variable. More water is needed in dryer climates like high altitude. Better to go less and add more as you go

[@cdmChase1]

Potato takes up a lot of the salt..

[@cdmChase1]

​@@alextilson5809I was thinking that lard is pigs fat.. much prefer beef dripping!!

[@Cruzinsusan5101]

Just had to make a comment on this video. These turned out absolutely wonderful for me in my kitchen. I had just been to the U.P. of Michigan and wanted to try my hand at making them. I had tried the famous Muldoon's and then another right in the town of Mackinac but honestly I just wasn't that impressed. I had heard about these meat pies for years. So this last trip to Michigan, I stopped at Lehto's Pasty place on Rt 2 and it won me over. They sliced their potatoes and rutabaga's instead of chunked plus the meat was more shredded and I guess that's what won me over. So for my filling, that's how I prepared it - I added more salt to the dough too - and a dollop of butter really helped with the moisture inside. I love it that they were made with lard and butter, the flavor of the pastry was devine. This is a winner. Thanks for sharing!! And congrats on the Pasty Championship! It was a deserving win for sure!

[@neilmccormick2064]

Yeah, a knob of butter on the mixture just prior to wrapping up the pastry, that's how I saw a cornish Baker do it on tv a few months ago. He did everything the same as the ones in this video except he added the butter.

[@toddwhite1036]

Lehto’s is the best!!

[@bosvigos9165]

In our Cornish household, we were taught by grandmother to use white pepper, in her day, I imagine choices were less. Meat was always on top, with a little butter as this would help the juices to cook the veg. 😊

[@mixerD1-]

Wow...theyre like luttle works of art. No wonder yer a world champion... beautiful looking 😊

[@billpayne3983]

An excellent descriptive video. They don’t come much more comprehensive, concise and straightforward than that. Thank you.

[@scania990zpolski4]

I lived in cornwall for 6 years and i remember eating cornish pasty and im back in poland and i want to eat one, byw very good recipe.

[@samuso86]

Was looking for a 3 min video to show my students how to make this and this is perfect. Thanks!

[@alextilson5809]

Fabulous pastry recipe, I have substituted lard for beef dripping and this gives a really good flavour to the pastry

[@marvinc999]

"substituted lard for beef dripping" Do you mean that the OTHER way round (Gillian was using lard already) ?

[@alextilson5809]

@@marvinc999 no beef dripping fat is more richer than lard. Lard is rended pork fat

[@marvinc999]

@@alextilson5809 Sorry, Alex - but THAT is what I was getting at: you 'substituted' beef dripping for lard ;-) (Which sounds like a good idea - I'm not too keen on lard, myself)

[@stevenholton438]

Alex you meant 'with' beef dripping methinks! Smiles!

[@scottybowman3253]

1/2 BONE MARROW/TALLOW WITH LARD WILL MAKE THEM BEEFY.

[@janicetaylor7516]

Good to see shortcrust pastry used, not flaky which is wrong. The best pasty I ever had was from a little bakery in Mevagissey years ago with identical ingredients but which were chopped up much smaller than these and the pasty was shaped like an upturned boat with the keel on top. This recipe here looks to be one of the best I've seen though. Can't wait to get baking!

[@johnmacaroni105]

Oh My Days, you have inspired me to finally make this Cornish pasty. Looks easy for me to do. Thank You so much 👍

[@brianperkins3]

This is the only recipe I have seen on KZbin that is true to a genuine Cornish pasty. Although my granny (daughter of a Cornish tin miner) taught me to crimp over the top.

[@aaarrrggghhhh]

I was a trainee chef in London 36 years ago and I was also taught to crimp over the top.

[@bassackwards3433]

If you crimp the top, it's a Devon Pasty, not Cornish :)

[@brianperkins3]

I am cornish nearly 80 years old and born and raised in Camborne with tin mining family ancestry, pastys are always crimped across the top.

[@kimfridey7771]

Wonderful & thank you

[@adrianmiller6962]

moved to poland from cornwall about 2 years ago, and if theres one thing i miss - its the pasties 🤤 and lets not forget the beaches 😅

[@jasbindersingh2441]

Snap!

[@jasbindersingh2441]

In lodz you cant buy them - so made my own yesterday. Pork pies next

[@Anmeteor9663]

Get baking!😅

[@nealart]

Excellent - made them tonight - followed the recipe exactly . Proportions are just right for six.

[@kernowprincess]

I make mine exactly like that, even crimp round the edge the same, so easy and luckily, my pasties come out of the oven just like yours...yum yum!!! Delicious!!!

[@iomenestrello]

love it at the very first glance!

[@natyue1775]

Just made these - no lard available in the Middle East so I’ve substituted it with Crisco. Pastry turned out nice and flaky. Filling was kept nice and moist, but definitely needs salt and pepper.

[@4evertailor]

Aren’t Crisco and lard the same thing? I always make pasty dough with just Crisco and flour. Such a great crust!

[@elchicharron9503]

@@4evertailor Crisco is vegetable shortening. Lard is swine shortening.

[@InnuendoXP]

Very nice. You could probably also use beef or lamb fat and get something closer to the lard version in terms of savouriness & texture.

[@dianeepps808]

Lovely to see the real thing properly made

[@presidentoxford]

Perfect. Brilliant. Recipe & video. Gillian & video maker take a bow.

[@Mujahid2885]

Food art! Amazing

[@jenniferevans2046]

I love Cornish Pasties! She selects the original ingredients (no carrots or extras). After adding water to the flour you have to keep kneading until it all sticks together and is smooth and elastic. (At first it might seem that 170 ml of water is not enough, but it is). I leave my pastry in the fridge wrapped up in cling film overnight. I have tended in the past to roll the pastry straight from the fridge but have since found its easier to roll once it has reached room temperature. I also don’t use lard as my family don’t like pork derivatives so I use ordinary shortening which is just as good for the job. I also make a small slit on the top of each pastie to allow for steam, but first, before closing the pasties, I put a small amount of butter on top of the ingredients to make the pastie more succulent.

[@cristinesaunders2428]

Um, those look tasty & lovely!

[@kernowprincess]

These are absolute perfection and look amazing!!! I love making them but always make a small cut on top but I notice you didn't...any reason why not?

[@xtctrader1467]

You do it right with the cuts so it releases the moisture. If you notice when they cut this open all the moisture which has made the crust soggy on the bottom.

[@timothywilliams4089]

Wonderful!

[@karlfoxlow8771]

That's the recipe I always use and it never fails

[@lauragonzalez3944]

Deliciosa, riquísima, estupenda👍🏿. Gracias por compartir 💝

[@bennbanes6359]

I miss a lovely pub in Hale called "The Bucket of Blood". We used to travel there in the summer for a weekend and drink the most beautiful ale and eat epic Cornish pasties.. England truly is the most beautiful country in the world. We literally have it all.

[@thanhmansour3490]

These pasties look great. I'll have to visit Cornwall one day.

[@neilmccormick2064]

Looks fantastic. I saw a cornish Baker make pasties on tv and he did it almost exactly the same method except he put a knob of butter onto the mixture just before wrapping up the pastry .

[@ragetobe]

For those that want the recipe (the cube of butter on the top is extra, I like it but its not required) - 500g strong bread flour 1 tsp salt 125g butter 120g lard Bread crumb this 175ml cold water Knead until elastic Wrap and Refrigerate for 3 hours Roll out pastry 20cm plate 400g Beef Skirt 300g Firm Waxy Potato (Maris Peer or Wilja) 150g Swede 150g Onion Salt and Pepper Mix Veg and Meat Put filling on pastry (small cube of butter on top) Brush edge with water Bring to the top and seal then crimp Egg and milk glaze on a baking sheet Bake @ 165C, 50-55mins

[@jasonsierra3696]

What's the quantity of filing per pastry?

[@ragetobe]

@@jasonsierra3696 I guess with two hands cupping each portion and then evened it out before crimping, you could weigh the mixture and then divide it but it was easier to guess. I made 12 pasties so I double the mix. The mix was absolutely dead on though and the pasties were better than any I've bought in Cornwall, my wife is Cornish and we live in Cornwall and buy pasties from everywhere (not devon, those are not pasties) The one thing I will say is, this pastry is going to be best when you crumb properly, don't half do this bit, make sure every bit of butter and lard is rubbed thoroughly. Doubling is perfect because it's one block of lard and one block of butter, butter comes in 250g in the UK and lard comes in 240g.

[@jaegabbard71]

Ok I’m gonna sound like a newb … I am what exactly is Swede ?

[@ragetobe]

@@jaegabbard71 en.wikipedia.org/wiki/Rutabaga

[@juliemiles4127]

@@jaegabbard71 MAYBE you call it a rutabaga . The rutabaga is an often overlooked, but sweet and nutrient-packed, root vegetable. Originating sometime in the 17th century, it's a hybrid between a turnip and a wild cabbage. In fact, a rutabaga kind of looks like a giant, ugly turnip. Many people confuse the two vegetables, but there are some key differences.

[@OMAR291185]

Stunning

[@altomar718]

Although I am from Devon and only 6 miles from the border !! ....... A great video, and after watching that, I am off to Asda (other Supermarkets are available!!) on this rainy day and going to make some. Just hope they turn out half as good as them proper 'andsome Tiddly Oggies - Just one little thing not mentioned - How thick to roll the pastry

[@rhonadann4173]

I looked at several recipes. The thickness of a £1 coin ( 4mm - 5mm ) seems to be the suggested thickness.

[@mrbillhicks]

Bleddy ansome they me luvver

[@wolfman011000]

I find i get a better pasty if the potato and swede are sliced 3mm ish thick and cut into tiles, rather than cubes. Again rather than just randomly cube the beef treat it like a steak cut across the grain in whatever thickness of slices you desire. Finally you add a good sized knob of quality softened butter smear over the top of the cold filling before closing the pasty. It is also good to make the filling the day before and leave it in the fridge overnight, this allows the seasoning and flavours to merge and equalize. In the old days before the food police and tin pot hitlers that spout off on what is good for you because they say so, we used rendered beef fat [suet/tallow]and or lard and or butter rather than just butter for the smear of fats. Also season everything properly with salt and a good amount of pepper. This leads to a more densely packed juicey tasty pasty rather than one with gaps and holes allowing the juices and fats to combine and become more than the some of there parts. Anyway this is how we did it in the bakery back in the 1970-1980's and we still do it at home now. Most pastys on sale here in cornwall that are not made in long run family bakeries are generally made in a factory and abit under seasoned.

[@essiebessie661]

Absolutely! Slicing the potato and Swede lets them melt down into a layer on top of the bottom crust. SO delicious! My family left the British Isles for Canada then migrated south into the coal country of Michigan. I’m the fourth generation down now and treasure that method.

[@charlene.elovitzChannelYT]

I have never made these yet, looks quite yummy!

[@norbertoposada3450]

Soy de Pachuca Mexico y aqui tambien hacemos los Pastes 😋

[@whcdv8]

I make the pasties my Irish/ Australian Nanna used to make, should try them bad boys in the comp ;)

[@francishall1803]

Proper job

[@andrewcullen8635]

If you actually check the official method to make Cornish Pasties you would find that the ingredients are not mixed together but placed on the Pastry in layers. Not sure about the Waxy Potatoes as I always make mine with normal Baking Potatoes. And you forget to put diced Butter on the top layer to help make the Gravy as they cook? And like Champaign to be called a Cornish Pasty it has to be made in Cornwall.

[@krisinsaigon]

I live abroad so i can't buy these, i will have to try this recipe

[@richcurtis813]

Drooling here......

[@trafalgar22a8]

Good onya girl ... that looks delicious 04DEC2019

[@stevepinnock490]

Magnificent

[@Sara-lk2yr]

It's a dream... 😍😋

[@usborn8388]

I like videos without all that nonsense talking! Thank you!

[@AndyGait]

Just home from a week in Cornwall and had some great pasties while there. I said to myself I need to learn how to make them and this looks perfect. Thank you. How are they for freezing?

[@Anmeteor9663]

Freeze unbaked perfectly.

[@oldbladderhorn]

that looks well nice...and yummy.. got my guts rumbling

[@luminousskiess]

me: *watches this and eats cornish pasty* aLSo me: Oooh, so thats how you was made..

[@owendavis7601]

I can't access lard, can I replace with Crisco/ vegetable shortening? thanks

[@BADcheer]

If we cant find swede (rutabaga?) Could we sub in turnip?

[@kevinardron2601]

Should the meat be precooked before it is put in the pasty?

[@mandiigraham1596]

Alpha Raider is correct . The flour itself is also important. Not all brands are the same. Once you use a brand that gives you the results you are happy with. DONT change the brand. I know this seems strange but their is a science behind flour.

[@owendavis7601]

Cooked weight of each pasty @ 350G? Thanks

[@roncooke2188]

A good video when i switched off the sound very helpful, remember some viewer like hear what is spoken and some may not see the text too well

[@joannsomers2406]

Outstanding crimping

[@tapiwamuchenje8753]

Who else is here looking for something to make during 2020 lockdown

[@nathanbriggs3230]

Me

[@Tuppy61]

Me too 🇦🇺🐨

[@paapoo1]

Great recipie. Don't be tempted to tweak it in any way.

[@eac-guy7272]

What do you mean by until elastic?

[@planecrazyish]

👏👏👏👏👏👏👏👏👏👏👏👏👏👏 Beautiful 👍👍

[@mrbennetts]

Reasonably good effort, but vegetables should be chipped, not diced, and the meat should be on top with butter on it. Eat from the end, of course. Yes.... 68 years Cornish here !

[@troubleshooting114]

There’s always one!😂

[@adeharris4457]

So the world champion doesn't do to right, chipped are from ginsters Pasties done on machines I can't imagine the originals were chipped for the miners!

[@chrisjames6327]

@@troubleshooting114the thing is, I’ve had a few Cornish pasties in Cornwall and they’re not as nice as Greggs 😭😆

[@mydogsareneat]

​@@troubleshooting114literally bahahaha 😂😂 I guess gotta be a good sport. Ill try both ways if i ever do this :)

[@essiebessie661]

My grandparents, from Cornwall, diced the meats and sliced the veggies.

[@kellybrown8638]

May I make a respectful comment? You have people in the US who would love to make your recipe. We measure by volume not by weight. Please use "subtitles" with volume equivalents .❤

[@bosvigos9165]

Can you get your hands on scales there? Or google conversions maybe? That’s what I do when ingredients are quoted by volume. Just a thought. ☺️

[@wilakt4fud]

question-- would there be any mileage in cooking up the mix a bit first, before putting it in the dough? To get some softening on the veg and caramelize the beef?

[@CB-fv4vv]

In Spain we have a similar recipe called Empanadillas and the filling is cooked ahead of putting in the dough.

[@louisejones2139]

No, the traditional method is always raw filling into the pastry. No other ingredients should be added either ....

[@thecook8964]

I had my doubts 👀at 1st. but the filling cooks perfectly. A few pieces of butter on top of the filling before sealing enhances the flavor

[@lacemaker427swohio5]

Where do I find a willing Swede who weighs 150g to chop up and put in my pasty? If I do happen to find one, how do I keep him or her from fighting back while I am trying to chop up some of their tastier bits? How do I keep agents of the Swedish version of the CIA from retaliating? This recipe sounds difficult, painful (for the Swede), and utterly primitive. I’m not a cannibal, so I don’t think I’ll attempt it. By the way, the Merriam-Webster online dictionary has only one definition for “Swede,” and it isn’t a vegetable. It is: “A native of Sweden, a kingdom of Europe which occupies the eastern part of the Scandinavian peninsula. Since 1814 it has been united with Norway under a common sovereign.”

[@drdeb8646]

Lacemaker427 SW Ohio it’s rutabaga

[@RaptorJesus.]

@@drdeb8646 didn't get the joke XD

[@alangeorgebarstow]

I live in Sweden (I am not a Swede) and I found that very funny. 🤣👍🏻 However, on a lexicographical level, I would ditch the silly Merriam-Webster dictionary, since it was complied by a clown (Noah Webster) who was so confused by proper English that he invented his own pastiche version of the language (known as 'Pidgin-English' or 'Americanese'). He put that joke version of 'English' into that comical dictionary that bears his name. Do yourself a favour and buy a proper dictionary. The Oxford English Dictionary or Chambers' Dictionary are two excellent starting points.

[@TheFlyingVLOG]

So I made them, but the filling for me didn't have enough oomf. Presumably you put a lot of salt and pepper? Did anyone measure how much?

[@SparkleSistersss]

My teacher sent me this video for food tech homework 💀

[@leosonsaturn]

SAME

[@clintonchappels707]

I'm wondering about freezing these. Obviously you can cook them, freeze them and then re-heat in the oven later. However, would it be better to freeze them before cooking and then defrost and cook? Feels like they would taste fresher this way. Thoughts?

[@BW-pr8qr]

YES! We make extras for freezing raw, and we actually cook them directly from frozen, and they come out great! Not QUITE as amazing as cooking them fresh, but it is nice to have them any time. Just be sure to remember to brush with the egg milk wash before cooking. A hot pasty and a cold Guinness... nothing better!

[@clintonchappels707]

@@BW-pr8qr great, thanks for the tip. I have made these a few times now and they are simply delicious. I added some stilton last time which made them even more amazing. I will try freezing some next time. How much longer do you give then in the oven when cooking from frozen? 10mins extra?

[@BW-pr8qr]

@@clintonchappels707 10-15 minutes longer usually.. I always cut into one first to make sure it's done before I take the rest out.

[@patrikcalloch7953]

c'est quoi le lard ? du saindoux ou du lard gras ?

[@neilcooper9508]

Looks lovly but wot is strong bread flour don't think iv sin this in supermarkit

[@hippychk1]

Not trying to be stupid here but what is strong flour, as the recipe calls for? Is is AP?

[@robertjubb5546]

Strong flour , use strong bread flour. to do with the gluten

[@hippychk1]

Robert Jubb Thanks so much. Bread flour. Here, I’ve never heard the word strong used as descriptive for flour but I’m now thinking it is high gluten.

[@paulinesuggitt2424]

@@hippychk1 it is higher in gluten makes better bread and scones too.

[@NerrisaNunana-xo5jp]

Why is the conish pasty filling not cooked?

[@cazrelda169]

Why would you roll out a big lump of pastry and cut a circle right out of the middle of it?

[@basstutorman]

Great video, but yes a bit less water on the pastry, and ignore the weights (I think they were done in a measuring jug!). Just use the same volume (amount visually) of meat, potato, swede and onion using the same measuring plate (watch the video!). That shouid do the trick. ;-) BTW, we used a decent bit of chopped up steak, you can't beat a nice piece of beef or steak. Chuck some stilton cheese in if you are brave,

[@thecook8964]

Exact amt of liquid is impossible. Your flour over time may absorb moisture. Every brand of flour is slightly different, etc. That's why you have to practice and get a feel for the dough.

[@joannsomers2406]

Great crimping......A+ JoAnn

[@xtctrader1467]

Can't imagine this particular Pasty would have been World Champion. Look at all the moisture in the base when cut open. Need to put 3 small incisions in the top to allow a lot of the moisture to vent, so you don't get a soggy crust.

[@sherylhaggerty9770]

Can someone educte me what “Swede” is, that she put into the filling?

[@Tsnafu]

Swedish turnip - Americans call them "rutabaga" (from the Swedish name for them 'rotobagge' )

[@johnmacaroni105]

The first known printed reference to the swede was in 1620 by Swiss botanist Gaspard Bauhin, who noted that it was growing wild in Sweden. The swede is also known as the Swedish turnip or yellow turnip in the United States. In Sweden, it's commonly called "kålrot" (cabbage root). Now you know what a Swede is. 😂

[@jasbindersingh2441]

As a guess.... how long do you think one of those pastys once cooked will last in the fridge?

[@emeraldcityslasher3578]

I'd say 3 days max, pastry has a refrigeration time scale of around 3-4 days and beef 2-3 days

[@markosbientos9287]

Actually, sorry, I didn't see any seasoning going onto the veg and meat? No butter to make the gravy? And in traditional pasties my gran, nan and auntie used to 'chip' the veg onto the pastry not 'cube it! Maybe a 'world champion', but probably not Cornish? Might be wrong? : /

[@cosmic-fortytwo]

Generally the only seasoning in a Cornish pasty is salt and pepper, and the skirt steak makes its own nice gravy. However you can season up your steak any way you wish. Try adding garlic powder, a dash of cumin, paprika, ground mustard, whatever suits yer fancy.

[@BW-pr8qr]

Salt and pepper together with the beef juices and onion provide plenty of flavor, but of course experiment with any additional seasoning you think will be tasty! I have seen recipes where a bit of flour is sprinkled in with the filling to help thicken the natural gravy that forms inside the pasty while cooking. And I'm sure a little butter won't hurt either, but we LOVE the recipe with just salt and pepper. What is "chipping" vs. cubing? I'll google it..

[@xtctrader1467]

My Grandmother would make Pasties and would use a combination of beef and lean pork and also added a bit of Suet to each one. Don't believe she use a Swede.

[@colingarrard5741]

World pasty champion? Does not know that sweets go in one end! World champion my arse.

[@50hellkat2]

Swede? is that rutabaga?

[@sikaould-okojie1370]

How much salt and pepper did everyone add?

[@Rubberknuckle12]

Don't be shy, I used white pepper

[@adinamedrea5303]

It look so delicios and I want to make these, but what is "swede"?

[@matthewbarnes4246]

Swede is turnip

[@dotspot5847]

The yellow kind

[@krisinsaigon]

i think in america it's called a rotabago or something

[@davidwoolfenden6961]

@@matthewbarnes4246 No it isn't, swede and turnip are two different vegetables. Confusingly, the Cornish call Swede "turnip" !

[@thirstbasket]

Британский пирожок. Прикольно 😊

[@joannsomers2406]

Excellent c😮rimping

[@davidabbot2394]

hope they tasted better than they looked

[@brianferguson7840]

Vegetables should be cut into slivers, or short flat chips, never cubes. Meat should be on top of the vegetables so that meat juices and fat trickles down. Lastly and this is sacrilegious I know, try lamb.😋😋

[@cornishplumber5051]

Nice , but nothing will ever come close to Richards pasties from Liskeard .

[@chrisjames6327]

A few rookie mistakes. You need to add carrots and some gravy into the meat. Otherwise it’s bland. I think the best Cornish pasties are actually found in Devon

[@wal7070]

Proper

[@joker_g7337]

The best cornish pasties are prepared with metric units.

[@amyerickson449]

This was a wonderful recipe. I took “strong” flour to mean bread flour and it turned out so flaky.

[@Tickity-Boo]

@Gillie-Monger I don't want to be rude but I think you're adding considerable confusion. Pastry and flour aren't the same thing. Bread flour IS strong, hard wheat flour with a high protein/ gluten content. That is what you make pasties with - strong bread flour. There is no such thing as rough crust pastry. Pasties are made with either shortcrust or rough puff (normally double the fat of shortcrust, ie equal amounts of fat to flour and folded not properly laminated like real puff pastry). Shortcrust is the original, traditional pastry and what is used here. I think you watched an episode of food insider, it weirdly states rough crust (even though there is no such thing), the pasty maker himself during the video says 'rough puff' and uses a rough puff pastry recipe in his pasties.

[@David_P132]

@@Tickity-Boo Correct.

[@RTSchofield]

Should have carrot in it

[@myshinobi1987]

INGREDIENTS DOUGH 500g Bread (strong) Flour 1tsp Salt 125g Butter 120g Lard 175g Cold Butter FILLING 400g Skirt Beef 300g Waxy Potatoes 150g Swede 150g Onion Salt & Pepper to taste

[@mrbennetts]

Wow! Probably a good pasty, but the vegetables should always be thinly sliced, (chipped) not cubed, the ingredients should not be mixed, and there is far too much pastry used in the crimping.

[@johnmacaroni105]

It's not a commercial shop Cornish pasty, it's a homemade Cornish pasty designed to keep you nourished for a good many hours. Beautiful.

[@zecroene4275]

I swear this person's from bristol

[@foofy14]

Would love to see a Vegan pasty recipe! I personally enjoy swapping flesh for kidney beans

[@jefftow1]

You can put anything in a pasty just use you’re favourite fillings, but a Cornish pasty is beef skirt, tater and swede.

[@FatboyMcfat]

nearly threw a clot trying to make this

[@ulleruprising7237]

Swede? cheese?

[@cosmic-fortytwo]

In Cornwall it is called a turnip. The English up-country call it a Swede. The French and Americans call it a Rutabaga. Best to use the yellow and purple rutabaga, and not the whiter and less-sweet turnip. There is no cheese in a pasty.

[@arzoshanga3089]

Gv 2 pawn 24 yars b : h