CORNISH PASTY Traditional BRITISH pastry CORNWALL

[@Mike_5]

Beautiful recipe here Rik will be making these for sure just look how tasty they are when you cut them open when hot!

[@BackyardChef]

Oh yes! Top drawer these, Mike. Best, Rik

[@MizrahiChick]

Haha...hiding the veggies !

[@pamelavandermey5166]

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!

[@BackyardChef]

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

[@tootynooty]

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!

[@EspressoBaby]

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! 👊

[@gaylefaulkner2360]

Stop, my mouth is watering.

[@BackyardChef]

Thank you. Best, Rik

[@fyrekrystaal27]

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?

[@BackyardChef]

Great idea! I wouldn't. The pastry will be fine with a medium or large. Best, Rik

[@johnreseigh4868]

You are free to add whatever you want but they won’t be Cornish pasties then.

[@edwardhudson9851]

So can you do a London Pie n Mash with Liquor vid please mate,there's a few about but I wanna get your eyes on it please.You also need malt chilli vinegar Ideally. It has history as well,proper and still working class grub😂

[@BackyardChef]

It does, indeed! Still available especially around the big markets. Best, Rik

[@valsearle3702]

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👍

[@BackyardChef]

Thanks for the tip! Yes I did let everyone know about the butter when I taste tested. Best, Rik

[@sallyschooler9443]

And a blob of Clotted Cream😋

[@annettefournier9655]

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🎉

[@BackyardChef]

Great tip! Well done. Best, Rik

[@randidaeger157]

I do the same thing!

[@wolson9]

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.

[@BackyardChef]

Thank you. Best, Rik

[@jennyt966]

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.

[@BackyardChef]

Jenny, I have a few - I would love to let you have them. Agreed, nothing better than homemade. Best, Rik

[@TimTernet0]

I am going to break E.U. rules and make Cornish Pasties in South Croydon, Surrey. Another Gem from the Great Man.

[@BackyardChef]

Ha ha ha - Hope you enjoy them. Best, Rik

[@callumclark3358]

Another advantage of the sunlit uplands of Brexit ! ( no politics intended )

[@BackyardChef]

Thank you. Best, Rik@@callumclark3358

[@wyrdlg]

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.

[@yvonnewalesuk8035]

​@@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.'

[@billynuts1184]

hiya Rick just discovered your channel so doing a bit of binge watching and enjoying all the videos ive seen

[@BackyardChef]

Thanks, Billy. Hope you decide to subscribe. You can make anything from this channel, all simple recipes. Best, Rik

[@MuttleyVonErich00]

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.

[@BackyardChef]

Interesting! Best, Rik

[@tootynooty]

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.

[@Jannetto28]

I'm 71 and I was always led to believe the same, meat & veg one end and sweet at other divided by pastry 🤷‍♀️

[@BackyardChef]

@@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

[@CtheCaptain]

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.

[@dimmium9761]

Rik thank you again for this beautiful recipe!!!!

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@LouLouMeyer]

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.

[@BackyardChef]

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

[@johndonohoe3778]

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.

[@BackyardChef]

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

[@kevinjking7026]

Well done Rik. 43 year old Cornishman here, - I've never made a pasty. That'll soon change! Many thanks.

[@BackyardChef]

Cheers, Kevin. Easy as mate, take your time and enjoy. Best, Rik

[@peterturnham5134]

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...

[@BackyardChef]

Thanks for sharing, Peter. Loved reading. Good memories right there. Best, Rik

[@brigittethierens928]

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)... 🤣🤣🤣🤣🤣

[@BackyardChef]

Ha ha ha, like it. Thanks for sharing. Best, Rik

[@PAM-ud9lv]

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

[@BackyardChef]

Thank you. Best, Rik

[@DvLnDsGyZ]

My husband has been asking me to make these for a while now. You make it so easy for me to make it, thanks!

[@BackyardChef]

You are so welcome! You can do it. Best, Rik

[@benjaminthomas6783]

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.

[@BackyardChef]

Thanks for sharing. Good times. Best, Rik

[@carmenpenaranda5513]

What a good teacher you are.It's great the way you explain and work, so clean,so nice.Thank you chef

[@BackyardChef]

You are most welcome. Just simple so we all can make at home. Thank you. Best, Rik

[@WolfmanWoody]

The best pastie I ever had was in . . . Devon. 😮 Might give this a go. You make it look so easy. Thanks, Rik.

[@BackyardChef]

You can do it! Steady away. Best, Rik

[@Sandywarhol645]

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 😆

[@BackyardChef]

Great memories. Thanks for sharing. Best, Rik

[@suzannepaton1649]

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.

[@mh24728234]

i cooked pastry for the first time using riks method ,turned out perfect . even the wife was speechless and that was a first too 😅

[@BackyardChef]

Hope you enjoy. Did you see the full explanation to my pastry kzbin.info/www/bejne/sJrWcoqLiqeiosU You can do it. Best, Rik

[@BackyardChef]

Top man. Well done. Best, Rik@chadbridges4304

[@paulacreman722]

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 🤔

[@BackyardChef]

Great tip! Best, Rik

[@rebeccasunflower]

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.

[@BackyardChef]

Awesome! Thank you! Love to Australia’s Little Cornwall. Best, Rik

[@sanjanewmoonlife]

You are great chef ,you cook wonderful delicious and explains perfectly.Thank you. ❤🎉 I love cornish pastry British food.

[@BackyardChef]

Thank you. Best, Rik

[@DianaTambling-xh5zy]

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

[@BackyardChef]

Thanks for the info! Thank you. Best, Rik

[@AudreyWenham]

What about a Bedfordshire Clanger! Meat in one end of an oblong of pastry with. Apple or fruit in the other!

[@BackyardChef]

On the channel already. Thank you. Best, Rik

[@EspressoBaby]

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!

[@BackyardChef]

Thanks for sharing! Thank you. Best, Rik

[@Hava744]

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 !

[@BackyardChef]

Yes its a shame. Best, Rik

[@danielrichardcaprani9960]

Been over dosing on your podcasts and they are class, you're as infectious as the great Keith Floyd, keep it British 🧐😳🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧👍🔥💃

[@BackyardChef]

Thank you, Daniel. Keith was one of a kind. Best, Rik

[@emilyrobinson3452]

I am sure I have put on weight since watching you Rik!!!

[@BackyardChef]

Oh dear! I certainly have in three years. A real fatty now! Thank you. Best, Rik

[@lesdavis3596]

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!

[@BackyardChef]

Glad you enjoyed it! Thanks for sharing. Good memories right there. Best, Rik

[@debbiekeay181]

I hope your support staff during filming are blessed with partaking in your culinary delights! Everything you do is scrumptious.

[@BackyardChef]

Thank you. Best, Rik

[@cathybritt6312]

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.😂 😂❤😂

[@cathybritt6312]

Ahh I just found the answer. 😊

[@BackyardChef]

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

[@jasonmitchell432]

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.

[@BackyardChef]

Thank you. Best, Rik

[@jelsner5077]

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?

[@BackyardChef]

You got this, give them a go - you can add any and as much filling then too! Thank you. Best, Rik

[@cs_fl5048]

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.

[@BackyardChef]

Thank you. Best, Rik

[@YASMIN-hn1hx]

I love your pastry .aking technique. Beautiful!

[@BackyardChef]

Thank you. Best, Rik

[@MackerelCat]

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!!!

[@BackyardChef]

Wow! Thanks for sharing. Thank you. Best, Rik

[@kirsiselei8703]

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💕👋🇫🇮

[@BackyardChef]

Hope you enjoy and enjoy your trip. Best, Rik

[@maxwellfan55]

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.

[@BackyardChef]

Chip away! No problem.

[@callumclark3358]

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?

[@BackyardChef]

Nowt wrong in pre cooking. Thank you. Best, Rik

[@kernow62]

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.

[@BackyardChef]

Thank you very much. Thanks for the suggestion. Best, Rik

[@Al-iv3mb]

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!

[@BackyardChef]

Thank you. Best, Rik

[@ricatkins4918]

..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 . 😊

[@BackyardChef]

Yes mate, the good thing as they were designed as the original takeaway - take to work etc etc. Best, Rik

[@DianaTambling-xh5zy]

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.

[@BackyardChef]

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.

[@ronvangorph1440]

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

[@BackyardChef]

Nice one, Ron makes 6 good pasties with this recipe. Best, Rik

[@dailyrasp9059]

Another stunner recipe! I've written out the recipe and will be making these at the weekend. Thanks for sharing this recipe Rik. Cheers.

[@BackyardChef]

Thank you. Best, Rik

[@j.e.m.7182]

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 😊💗

[@BackyardChef]

You are so welcome! It's just Rik. Thanks you. Best, Rik

[@SteveBevan79-]

They look exactly like my Mum and my Grandma made back in Plymouth.

[@BackyardChef]

Thank you. Best, Rik

[@PeterEmery]

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."

[@BackyardChef]

Sounds great! Best, Rik

[@marleneclough3173]

Would it be turnips or swedes? Love sweded but not available here in South Africa

[@BackyardChef]

No one would know - use what you have. Thank you. Best, Rik

[@leighDrusllalyle2304]

Huzzah! I love Cornish pasties!

[@BackyardChef]

Yes, I do too! Best, Rik

[@meredithgreenslade1965]

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

[@BackyardChef]

Sounds great. Thank you for sharing. Best, Rik

[@dianeanderson8038]

Very interesting historical note. Greetings from California!

[@elizabethwilliams3267]

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. 😊

[@belindagordon8847]

I'm confused. How many pasties does the mix in the recipe make. Thanks for the video.

[@BackyardChef]

six. Best, Rik

[@dee2251]

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.

[@BackyardChef]

Thanks for sharing. Best, Rik

[@AlterMann57]

Well done, Rik! I use a bit of lamb as well as the tatty's and swede's, but that looks incredible!

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@WendyP1965]

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.

[@BackyardChef]

Thank you. Best, Rik

[@Kristenm28]

Awesome! I love the UK recipes!

[@BackyardChef]

Glad you like them! Thank you. Best, Rik

[@sofie322]

Yummy I will make this, Rick. Thanks for the videos.

[@BackyardChef]

Thank you. Best, Rik

[@Hedgehogsinthemist123]

Wondering what the Yorkshire miners had instead. I guess a meat pie.

[@BackyardChef]

Thank you. Best, Rik

[@missmerrily4830]

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!)

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@garyjohnson9297]

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

[@BackyardChef]

Lovely! Thanks for sharing. Best, Rik

[@yvonnewalesuk8035]

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.

[@TalithaPetch]

great video! I am going to try make these this weekend, can you tell me how many pasties in total this recipe makes please?

[@BackyardChef]

Six. Best, Rik

[@jennifertselentis4755]

We lived in Botswana in 80s used fillet to make pasties as it wasn't a popular cut of meat so it was cheaper 😅

[@BackyardChef]

Thank you. Best, Rik

[@richardprescott6322]

Dock yard mouth organ - and have to give the crust to the imps and faerie folk - or the shite hawks

[@BackyardChef]

Yes! Besst, Rik

[@virginiaparker7788]

For a horrible moment I thought you had only made two then you broke out into mass production.

[@BackyardChef]

Thank you. Trying to keep the vid short. Had to include that clip and speed it up. Best, Rik

[@janwong9437]

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 👍

[@BackyardChef]

I do indeed! I'm also a mint sauce over them too! Thank you. Best, Rik

[@janwong9437]

@@BackyardChef yes and that too 👍

[@harrietharlow9929]

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.

[@BackyardChef]

Yes, many miners came over from Cornwall to work there back in the day. Thank you for sharing. Best, Rik

[@patriciacorcoran4582]

Excuse me europe I'm making cornish pasties in Ireland .

[@BackyardChef]

Well done you! Thank you. Best, Rik

[@mightymidas2021]

I crumble an oxo onto the veg and meat and plenty of black pepper and salt .

[@BackyardChef]

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

[@sandwormgod4771]

Good enough to eat. Ha ha.

[@BackyardChef]

Good enough! Best, Rik

[@stevefowler3398]

I want one NOW!!!!

[@BackyardChef]

Me too! Best, Rik

[@carolrosas6785]

Omg i have to make everything. My list is getting so long! ❤❤

[@BackyardChef]

Thank you. Best, Rik

[@HEATHERNIMMO]

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 👍🏻

[@BackyardChef]

Cheers, Heather. Hide away. Thank you. Best, Rik

[@angelagraham9533]

Can you please do a minted lamb Cornish pasty for the air fryer

[@BackyardChef]

I'm Interested. Thank you. Best, Rik

[@pennykafai4645]

Another recipe on my to try list! I really don’t like turnip could I use swede in it’s place?

[@BackyardChef]

Yes of course! Hope you enjoy. Best, Rik

[@marthaalexander3084]

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

[@marthaalexander3084]

*Pasties.. sorry typo

[@BackyardChef]

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

[@marthaalexander3084]

TY Rik 💯

[@ozosmanlitorunu]

Can the ready to use roll of puff or shortcrust pastry be used?

[@BackyardChef]

Yes indeed, shortcrust pastry for this. Best, Rik

[@bruceburns1672]

Got to add carrots, here in Australia I'm dead sure every pasty made has carrots.

[@BackyardChef]

It Probably does in Australia, mate. Best, Rik

[@wwsuwannee7993]

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.

[@BackyardChef]

You are very welcome. Homemade always mate. Best, Rik

[@LeesRetirementOdyssey]

Can you do empanadas? These look at lot like them.

[@BackyardChef]

I can indeed! Thank you. Best, Rik

[@danahodge7513]

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!

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@dee2251]

Cornish Pasty status is protected Rik. A Cornish pasty can’t legally be called a Cornish Pasty unless it’s made in Cornwall, with specific ingredients consisting of potatoes, beef skirt, Swede and onion. So on a recent shopping trip, I bought in my local Co-op a Yorkshire Pasty, which funnily enough tastes exactly the same as the Cornish variety 😂

[@BackyardChef]

Ha ha ha -

[@garyjohnson9297]

I will have to add an egg to my pasrty next time

[@BackyardChef]

Sounds like a plan. Best, Rik

[@virginiatruyens1687]

For me they are too bland, but very true to recipe. We had them once in Cornwall on a trip over there. I would not have been able to stop myself from adding Worcester sauce, thyme, butter, garlic, parsley, crumbled oxo cube, ketchup? & probably more! Ha, ha! I guess it would be a meat pie & not a Cornish patie!

[@BackyardChef]

Same for many - we have all advanced from plain and simple to more flavoured dishes. Simplicity back in the day would have been a good meal. Best, Rik

[@thelmabrindley2369]

Rik, sometimes when I buy a Cornish Pasty, the filling seems to have something like a mashed potato in it which gives the filling a softer centre. Could you used mashed potato instead of a cubed one ? Yours look amazing and I will have to give them a go

[@BackyardChef]

There are many versions from the original. Taste and adapt to whatever you enjoy. I always say that - take no notice of the original recipe, If you want to make original then you do, however don't ever get hung up on it, a twist or turn in a recipe creates something you like. Unlike many folks who are so adamant how things should be they actually do not cook in the house, they eat others cook. Enjoy cooking! Best, Rik

[@pixie3760]

I haven't had a Cornish Pasty since my grandmother made them. I cant wait to try my hand at these. Thanks Rik...feels weird not calling you Chef 😂

[@BackyardChef]

I'm retired but work longer - don't know how that works. Thank you. Best, Rik

[@androgyny77]

I feel like throwing the crust down the mine is an urban legend - they'd build up pretty quick with all those miners everyday. Also I can't imagine the miners would want to actively encourage vermin into the mine - hey this job is awful, but it sure would be a lot better if I was getting crawled on by rats at the same time! :)

[@BackyardChef]

Agreed! Thanks for sharing. Best, Rik

[@androgyny77]

I can't help wondering what on earth did the poor eat if onions and turnips were only for the rich?!! Come on Timmy, eat your mud. *edit* I just read the video description, the posh people pasties had posh people ingredients in them - it's okay Timmy, we've got turnips for everyone!

[@BackyardChef]

Reading as much info as possible on these it appears that the two tier pasty evolved to the not so well off. Hard to understand in this day and age. I agree. I was trying to find what the other side of society would eat - Deer, pheasant etc - then I saw cheaper cuts of meat, however the cheaper cuts back in the day would release their fats inside making it nutritious. Food is fascinating. Best, Rik

[@user-np5vy4ds5o]

I remember reading about pasties in a recipe book. I think it was food from Ireland. How they came about was just as you said. Wives would make them for their men working in mines. It was portable, and had meats potatoes etc. Just like you made them. In Spanish customs we would eat something similar called Empanadas. I'm sure you know what they are. Here in the states they sell a frozen type called Hotpockets. Very similar to pasties. But making them fresh from scratch like you did chef is the way to go. They look so delicious. Yet another mouth watering dish you have prepared . A definite must try. Thank you chef Rik.😊❤

[@BackyardChef]

Thank you. Best, Rik

[@BacktheBlue60]

Hi rik, I'm trying to find out how to make your golden syrup , but can't find it. Can you help me? I hope you see this comment ❤❤❤

[@BackyardChef]

I will make it. You can always drop me a line , no problem. Best, Rik

[@lindabiggs3905]

Mom used to make with left over turkey

[@BackyardChef]

Amazing! Thank you. Best, Rik

[@michaelbratton3319]

Looks like I'm going to be busy next week 😂?cheers Ric,from BIGMICK IN THE UK 🇬🇧

[@BackyardChef]

Nice one, mate. A steady one. Best, Rik

[@nicolerichter-smith2573]

Rik, I learned to make them from a family friend from the Upper Penninsula of Michigan. Our recipe is so close to yours. We do a mix of beef and pork.

[@BackyardChef]

That is awesome! Yes your pasties over in Michigan look amazing. Thank you. Best, Rik

[@triplestrength3]

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.

[@BackyardChef]

Ha ha ha but have we left? You are very welcome. Best, Rik

[@Old-Pewdiepie]

It’s only a Cornish pasty if your in Cornwall

[@BackyardChef]

Ha ha ha