Cornish Pasty

[@roger5159]

Looks like another really traditional Cornish pasty recipe with butter and lard. Bravo! 😊

[@samaitcheson7057]

Served in a bag!!! Genius! Warms your hands as well as your soul :)

[@Keefcooks]

Ooh yeah!

[@tonys-travels-2023]

“Solid cooking” with very friendly made videos. Always good to watch.

[@TheHeroAppeared]

This is very popular in the upper peninsula of Michigan! The Cornish brought them over but the Finns love them!

[@Keefcooks]

Really, I'm surprised!

[@nancylindsay4255]

Pasties are also a specialty around Mineral Point in southwestern Wisconsin USA. In the mid 1800s many Cornish miners came to work lead and tin mines there, and they and their culture are still celebrated in historical site Pendarvis. We are also blessed with a pasty shop, Teddywedgers, in Madison, across from the state capitol building. And although Teddywedgers sadly does not, you GOTTA have rutabaga--so good!

[@nancylindsay4255]

A hot pasty--perfect after a wintertime sauna followed by a roll in the snow. We know what you Finns do in the woods up nort'!

[@Keefcooks]

Teddywedgers, what a wonderful name!

[@nancylindsay4255]

@@Keefcooks Isn't it? Formerly Myles Teddywedgers, after the owner whose first name was Miles. Thank goodness new owners stepped in to keep this little business going. An original Madison treasure.

[@exileinderby51]

I fancy one right now, they looked so good

[@the-art-of-drone]

Well done Keef - looks fantastic, I could eat that right now. I can confirm, as a Cornishman that the crimping on the side is the 'correct' way, and that you did an excellent job. Our electrician once saw a pasty my mum was baking and said "what a great idea, one giant pasty for the whole family" to which she replied, "oh no, that's just Ken's" - they can get a lot bigger! Keep it up Keef - well done, enjoy your channel!

[@Keefcooks]

LOL, somebody was asking about whopping gert family sized one...

[@brianrowe236]

Watching this in Cornwall and the recipe is spot on. All the right ingredients.

[@msc7825]

Hi Keef us yanks in New England call it a turnip as well.

[@ianlivsey7200]

We have turnips too, but they're not quite the same as the swedes you saw here. Both are shite by the way.

[@albertamccrary1497]

that looks so good, i need to try and make some. In Arizona, it is called a turnip. Thank you for the wonderful vlog.

[@nancylindsay4255]

So then what do you call turnips? I'm seriously curious.

[@JTMusicbox]

Love that you clarified it’s “corn-ish.”

[@therealzuxana]

My grandma (from Devon) taught me how to make these when I was a teen. She had her salt/pepper mix in a salt shaker that was clearly labeled. It certainly makes it easier to modulate the seasoning that way.

[@Keefcooks]

Yes, good idea with the shaker!

[@danpeters5028]

A cornish pastie is absolutely amazing and its very hard to actually achieve the same at home i believe using local good quality ingredients may pay a part as such great video kieth thank you very much enjoy

[@cindyyoung2567]

You two are always so adorable!! 🤗

[@maryjoan4128]

Thanks will make in honor of my late husband..cheers from🇨🇦

[@ruhr_joe]

How I miss that Cornish pasty. Experiencing Cornwall without a pasty is like a lost time. Here's a well-explained recipe. It's now on my to-do list for this week. Thank you and best wishes from the Ruhr area. 🥐🧑‍🍳❤

[@annecain3301]

Hi Keef. I can honestly say I have ever seen a pasty here in Devon crimped across the top. There has always been confusion over turnips and swedes but there are obvious differences if they are put side by side. One is always small with white and purple skin outside and is white inside. They are pulled before winter as they cannot stand the cold. The other is much bigger and heavier with dark rougher skin and are yellow inside. They are bigger because they can stay in the ground longer. I think the smaller is a turnip and the bigger is a swede but either way they taste pretty good.

[@lrcb40]

“Turnip” is the Cornish name for swede…

[@ladygardener100]

We made something called pasties at school, it was made with potato and corned beef, for cheapness , we were not allowed to handle raw meat in case we died! Of course corned beef killed quite a few in the Aberdeen outbreak!

[@Oldgit51]

Cornish Pasty recipes/methods are like every other Pie made in the UK, every area has it's own way of making them so there is no standardized way of making any of them, which of course leads to the usual arguments, but I like the way you did yours, gonna try it out this very day.

[@Keefcooks]

Good luck!

[@heatherlinton5057]

How sad I am watching this. I last had a genuine Cornish pasty over 26 yr ago which my Mum was the best of the best at pasty making. And yes Keef hers were as large as the ones you so expertly made. Thank you so much for sharing your time and recipe.👌🇿🇦

[@KristieMacLean]

Definitely need to try this. My great grandmother was from Cornwall. ❤️

[@johnmesser3278]

My Family is from Truro and Looe. In America since 1925. I grew up with these. 58 now. I say well done. Cheers

[@Keefcooks]

Thank you!

[@dodgybodger3124]

Hi guys. Great post. Swede / Turnip are delish. Good job Keith. 👍 They look mmmmmmmmm 😃

[@patatkinson2868]

They look lovely

[@warmsteamingpile]

I love the channel and Mrs. Keef is delightful. I'm in the US btw.

[@grahamkitchen6650]

Thanks to you, keef cooks Your Corn-ish pasties look damn fine and tasty Well done!!

[@karendaley3184]

Yum yum yum! Those look so amazing! Mmm, I can almost smell them. Cornish grannies and their handbags at dawn!

[@tangfastic7075]

They look seriously good. Nice work, Keef. I had my doubts but they turned out great.

[@dwaynewladyka577]

Those sure look great! Cheers, Keef!

[@jonathanellis8342]

what a great video, really informative especially the shortcrust in the stand mixer. ive all ways struggled making pastry by hand, and had looked for a method like this with no luck. also few videos with messuements for the filling, which is the way i like to cook.wish i had seen it before buying pre made pastry. thanks very much for your effort . rest assure the subscribe button was pushed.

[@Keefcooks]

Glad it was helpful! And welcome!

[@kirkwhitfield5257]

they look lovely will have a go soon

[@kevinbyrne4538]

3:27 -- Only the outer 1/4 inch / 6 mm of a swede / rutabaga is bitter. If you trim off the outer 1/4 inch, then the interior is quite bland.

[@hazelb7218]

They look really lush...i want one now lol!! I'm with you and Mrs Keef Cooks about the swede too....can't stand it normally.....but can eat it in a pasty!!! x

[@IanSlothieRolfe]

Remember those days when Mrs Keef was a bit camera shy? :D

[@Keefcooks]

LOL, no!

[@bobbymcmillan3954]

Hi

[@lisawood8294]

Well done we loved it,😀👍

[@hazelb7218]

I'm glad you done this one again Keef....thanks x

[@jlyssagraywolf7503]

I want to try this

[@Jennifer-qo4kz]

They look real tasty Keef 👍🏻 So what would happen if you called it Cornish??? A fine? No mind. I learned something new today. Thanks for sharing this.

[@ianbrooke6342]

Excellent, thanks Keef

[@Keefcooks]

You're welcome!

[@135Pandemonium]

Never heard of these. Interesting.

[@ynbban]

THEY LOOK GREAT !

[@admirathoria0073]

Keef. I wonder if the dough is portioned into 6 pieces and rolled each piece to the specified diameter, would each pastry disc have an appropriate thickness.

[@Keefcooks]

Yes, that would work better than trying to get multiple discs out of a big sheet.

[@manuelstarr3602]

They look bloody beautiful... Thanks both of you. 🥟🍺

[@sri158]

Hi Keef. Please could you make a cheese and onion pasty like Greggs? Thank you

[@Keefcooks]

I don't know, never had one. I did my version of a Greggs steak bake a while ago, and I've also done a proper cheese n onion pasty: kzbin.info/www/bejne/aIW0ZqaGpKiga9U

[@brendarigdonsbrensden.8350]

Corrrrrr memories of eating Pasties is wonderful now ill have to make some xxx

[@Keefcooks]

Go for it Bren

[@brendarigdonsbrensden.8350]

@@Keefcooks I will very soon but will have to go get a turnip/rutabaga

[@Keefcooks]

@@brendarigdonsbrensden.8350 Use a carrot, I won't tell!

[@brendarigdonsbrensden.8350]

@@Keefcooks scouse pies 👍🏻

[@currywolf]

Although they are just different species from the brassica family, there is actually a difference between a swede and a turnip. They differ slightly in size, swedes are larger; in colour, swedes are more yellow, turnips whiter; and in taste, swedes tend to be slightly sweeter though they inter-changeable in recipes. An article in the Irish Times from 2021 gives an etymology: ‘The word turnip is a compound of the word "turn" and "neep", derived from Latin napus, the word for the plant. The word rutabaga, on the other hand, comes from the Swedish dialectal word rotabagge, from "root" and "bagge" (lump, bunch). Rutabaga is the common name for a swede in North America.’

[@kevinmcqueen142]

I'm from Tennessee in the United states of America, and here in the south we call that vegetable a turnip. Lol we also cook and eat the top which we call turnip greens.

[@vickytaylor9155]

In the uk, a swede is orange fleshed and a turnip is white.

[@TheSimong69]

i loved the vlog so much i licked the screen for a taste... hahahahha great vlog

[@rickbear7249]

Excellent choice, Keef👍. I make a cheat's Cornish-influenced pasty using ready-made all butter shortcrust pastry, frozen mince and frozen mashed potato, plus some white pepper and grated nutmeg in the potato and eggwash for the pastry. Fry off the mince and add to the defrosted frozen mashed potato. Stir in the white pepper and nutmeg. After cooling, form the pastry around the filling. Eggwash and cook on 180°C for about 30 minutes. Delicious. What I can't stand are those Cornish pasties from the big Cornish pasty companies that always seem to have half-cooked potato and swede/turnip along with tough meat. We used to get better quality "Cornish pasties" before the name got origin protection. Now they're selling rubbish and trading on the "Cornish" name. Keef, your pasties look tasty. I'll certainly give your recipe a try. Like all your broadcasts, you make me so hungry 😋. Thanks, Rick

[@rickbear7249]

By the way, in the days before the ubiquitous sandwich shop, there was a small cake shop on the commuter route between North Wales and the Mersey Tunnel, where Liverpool commuters used to buy faux Cornish pasties for their lunch. That's the recipe my cheat's pasties are based on. The old couple made a fortune and were able to retire to a warmer country on the profits from their faux "Cornish" pasties. The young couple who bought the business wanted an up market cake shop. They stopped making the pasties immediately. They went bankrupt within two months. (As did the next couple who didn't research the market.) All this waffle just proves the old adage: when you've got a great product, don't mess with your market. Keef, I'm sure you'll agree that the Cornish-style pastry is the best lunchbox meal ever invented. Enjoy, Rick

[@Keefcooks]

Nowt wrong with cheating! (Don't quote me on that).

[@rickbear7249]

@@Keefcooks Hope Mrs. Keef isn't reading these replies. You might need some body armour 😄

[@lrcb40]

That’s not cheating! But it’s NOT a Cornish pasty. Not even close

[@dabblingwithbonsai]

Looks so yummy. Tho I might change the swede to carrot, since I don't like to use my neighbours as a dish. (Swede is good in soups tho) And You're still keeping missus in hunger, she just popped up :D You're such a lovely couple. Good video as always! Cheerio

[@Keefcooks]

Your joke about Sweden has just landed. I'm rolling on the floor in agony! Nice one.

[@Woodbearsshadow]

Love a Cornish pasty!

[@ianjones7394]

Looked great but I'd leave it to cool awhile longer🕛. Swede. Turnip is small white flesh with purple on skin but we're not going to fall out about it. Definitely gojng to give this one a try. Thank you.

[@Nannerchan]

If I were to look at the pastie, could I tell, just by looking at if it were prepared by a left hander or a right hander?

[@Keefcooks]

I think if you saw them side by side you'd see a difference. If you have the curved edge towards you, the 'rope' would look like it was going from right to left on a left-hander's pasty. I think.

[@shanekneeshaw3483]

What cut is the beef skirt please

[@Keefcooks]

Depends where you live, it's from the belly of the beast, part of the diaphragm: www.thespruceeats.com/what-is-skirt-steak-995253

[@mikepetergumball8337]

Could one substitute the Lard for Beef Dripping ? Thanks Keef.

[@Keefcooks]

I've never tried it but I don't see why not.

[@britannia55]

I love swede, but it’s so hard to chop..they looked lovely, yum! The wars start with the scones, cream on top or Jam

[@Oldgit51]

Answer to your Scone wars is, cut in half put Jam on one and cream on the other then it's your choice whether you're Cornish or from Devon.

[@douglascolman4501]

G'day Keef, Thanks for the video. I'm on an island in the Philippines and beef is hard to find and sweeds are not available. Can I substitute pork and sweet potato?

[@Keefcooks]

Sure, just don't tell anyone in Cornwall you did it!

[@douglascolman4501]

@@Keefcooks Thanks for the reply my friend. My lips are sealed. I'm a retired electrician and wouldn't make a çooks bootlace. I'll let you know how they turn out.

[@Keefcooks]

Good luck!

[@nancylindsay4255]

That actually sounds really good! Don't forget the onion. You could even add slices of apple.

[@ftumschk]

"Swede" is shorthand for "Swedish turnip" - so called, presumably, to distinguish it from the "normal" turnip, which is squat, small, with a harder white flesh. I know many parts of the UK call swedes "turnips", but I wonder what they call "normal" turnips?

[@Keefcooks]

It's baffling. There ought to be a law!

[@scienceistruth1924]

Only really call swedes, turnips or Neeps, in Scotland, in England they are called Swedes and the purple skinned white fleshed turnips are called turnips.

[@Keefcooks]

@@scienceistruth1924 Oh, here we go. In Cornwall, they calls a swede a turnip.

[@scienceistruth1924]

@@Keefcooks ohhhh what do I know lol, still yummy

[@ftumschk]

@@scienceistruth1924 They're called "Swedes" in Wales, too.

[@carolinehorne6505]

Love Cornish pasty.x

[@marygonzales5957]

Those are nice!! Big!! Can they be frozen!

[@Keefcooks]

I've never frozen them - I suspect the veggies would turn mushy, otherwise, no problem.

[@824koumari]

Turned out perfectly, 😋 👌🏻

[@lfcmonkeyyyman6229]

Wow, they look so delicious.. I will admit it did look like you had put on a little too much seasoning, but I personally don't mind food well seasoned. I am always afraid of cooking these as I'm worried the meat inside may not cook tenderly, and I'd end up with a chewy filling. I bet these would be nice with a lamb filling too..

[@Keefcooks]

You're right, they were somewhat over-seasoned...lamb, yeah that would be great. And some bloody gravy!

[@gregmiller4387]

In Nova Scotia we call it a turnip, I always make a jam tart with the leftover dough than you have your dessert all made to go with your pasty.

[@Keefcooks]

That jam tart idea is genius - I've never thought of that before!

[@jonathanfinan722]

Yep, my nan used to do that, with jam or lemon curd.

[@scienceistruth1924]

Maybe that is from the Scottish name for Swede, which is Neeps, from Turnips

[@lrcb40]

Proper job

[@shermano2153]

I wish I had the space to make the room but my counter is so clutterd. There must be an easier dought to start off with. I actually made some pies years ago,

[@Keefcooks]

I think this is the easiest dough there is.

[@andrewcollins4458]

Store bought ready rolled especially if you like puff pastry like I do.

[@w11granny72]

I too prefer white pepper over black

[@joannesmith3991]

a true cornish pasty is made with chuck steak , i lived in cornwall for 6 months and hated it there couldnt wait to come back home , but the pasties where very nice in liskeard cornwall

[@TheOnlyShasta9]

They are called turnips in Newcastle. The little things that Londoners call turnips are swedes in the North East. It’s all very confusing. The pasties look good though which is the main thing :D

[@AlfOfAllTrades]

"pistols at dawn" is nothing to worry about. It's those pesky grandmothers who need to duel, not us who are merely arguing over their recipes...

[@Keefcooks]

Ah, handbags with bricks in.

[@AlfOfAllTrades]

@@Keefcooks For some reason Monty Python comes to mind.

[@kellieashman6908]

A little bit of raw sweet is delicious, cooked is great too

[@Keefcooks]

Raw swede, you mean? Takes all sorts I suppose, but don't come anywhere near me with that stuff.

[@ChefOrelleYoung]

Yeah, I’ve grown up referring to it as a turnip...kind of like if a potato and a cabbage had a baby. I wish we could bottle and sell your wife’s enthusiasm 😃.

[@Woodbearsshadow]

It's called a neep where am from lol 🤣

[@ChefOrelleYoung]

@@Woodbearsshadow I like that a lot, “neep”.

[@nopseudosleft56]

Yum! 😊😊

[@mikeplatts2603]

Grandmothers can be wrong, I agree with you Keef...slices.

[@edgarburlyman738]

Hey Keef you look like Marvel Odin haha. I saw him for the first time last night, my family was watching one of those movies. I stepped in and thought "What's that on Keef's eye?!" Then I realized it wasn't you. I may have had a bottle of wine in me. I think the scene was dark too. But still, there's some resemblance. The actor is Welsh I guess.

[@Keefcooks]

No idea, Edgar. I Googlied it but only came up with a big bloke with a huge full beard...

[@edgarburlyman738]

Yeah he's got a full beard but he's got the grey hair and blue eyes and tall forehead. The giant muscles are just CGI I think lol

[@andrewackerley9985]

I'm going to really piss you off Keef. My dear old Dad was a West Country baker & so I was brought up on pasties. The Devon-style is the softer version of the two & is pinched together at the top (dipladocus-style if you like) & cooked in a softer puff-pastry using a mix of carrot, potato & onion filling. The official Cornish Pasty was made for tin-miners by their wives, as an easy to hold lunch & thus was traditionally made using the harder & stronger shortcrust pastry which prevents it from crumbling & falling apart & using a heavier-style turnip/swede, onion & spud filling. It's crimped together as a semi-circle creating a broad edge, which can be easily hand-held & without the pasty crumbling apart. The solid crimped edge was thrown away after eating as a precaution, from lead & arsenic poisoning, that may have soiled the miners hands as a result of his mornings labour.

[@johnmarshall6975]

From a fellow Yorkie. Have commented on several of your vids...luv your stuff. I like this Corn-ish pasty. Just one minor criticism. Daddies sauce on the table....oh dear....HP only. I will forgive that minor faux pa as on one of your vids you did say Hendos better than Worcester....agreed. Keep them coming luv your vids........cheers

[@Keefcooks]

Secret confession - I don't really like any 'brown sauce'.

[@johnmarshall6975]

@@Keefcooks Hi Keef luv ya mate Keep cooking. Cheers.😅

[@17Blower]

A swede and a turnip are two different veg, even though they are related. A swede is the big one that you used while a turnip is the small one with smooth skin. Generally, swedes are sweeter in taste to a turnip. I'm from Devon and we call em swedes.

[@Keefcooks]

Yes and the names get switched around in different parts of the country and it's a real pain in the backside.

[@17Blower]

@@Keefcooks On a side note, That looked like a damn fine pasty, Just like my mum used to make.

[@Keefcooks]

Thank you!

[@AdrianJayeOnline]

the crimp is there to hold the pastie, then eat the filled side, BUT that said, we all ate them like you do as kids

[@AdrianJayeOnline]

also I would have cut the veggies a lot smaller

[@Keefcooks]

I don't suppose many of us have to worry about having arsenic on our fingers these days.

[@Keefcooks]

@@AdrianJayeOnline I was wondering about that...

[@garrick3727]

Keef, you just told me that every Cornish Pasty I had growing up was actually a Devon Pasty. Also, I spent many days as a kid in Yorkshire pulling turnips up, hacking the dirt, roots, and top off and throwing them in a trailer, only to find that they are called swede. What are you doing to me man? Now I feel totally cheated by life.

[@Keefcooks]

Oh noooo! Devon pasties have the crimp on the top. Cornish ones are on the side. Turnips/swedes, oh my god - I don't know what it's doing to you but I suspect it's a bit like what it does to me which is a great big WHO ACTUALLY CARES!?

[@turlaghdarkstone8824]

I've had a few of them made by my Welsh/German/Swedish granny in Wilkes-Barre Pennsylvania...so not Cornish?

[@cornishplumber5051]

Not bad , add a tablespoon of clotted cream to mixture and fresh black pepper . Only ever been called sweed .

[@cornishplumber5051]

Misses says some do call it a turnip , prob those weird Redruth types )

[@Keefcooks]

This is doing my head in...😉

[@Keefcooks]

I'm sure the cream would be lovely, but is it traditional?

[@cornishplumber5051]

Old cornish maid said to do it . Suppose the added fat adds more .

[@gooner1ization]

How dare you. I love swede i disagree with some of your comments but you are getting better Kieth

[@Keefcooks]

How dare I what? I dislike swede - it's not a choice, it just isn't something I've ever liked. Mrs KC is the same, BTW.

[@gooner1ization]

@@Keefcooks I was joking Keith you have every right to not enjoy the same things as I do.

[@anthonybeale1584]

Yum Yum.

[@blueenglishstaffybreeder6956]

The Mississippi always keeps one grounded when one’s head gets a little too big, lol

[@Keefcooks]

I wonder what that means.

[@jamesgoacher1606]

I have a great puzzlement. I don't like Cornish Pasties!!! yet I saw nothing that you put into yours that I do not like! SO time to give it a go I think. When I was a child Mashed Potato was bulked out with Swede and I like it but in moderation. A friend of mine once said that the CP was made with sort of handle bits at the ends so it could be eaten down the Tin Mine and you would not be poisoned by the nasty things associated with Tin Mining and not eating the handles. He also said that it was sometime split with the savoury bit at one end an sweet bit at the other. He could have been BS'ing of course. They were big enough for considerable leftovers I think.

[@Keefcooks]

What your friend said about pasties is pretty much true. The dual filling idea isn't done any more, although Bedfordshire Clangers use that idea.

[@u_t_d_s_h-1_a]

So much is posted online about rutabaga and cornish parties. Rutabaga would rot even when frozen, it has a bad stink...

[@Keefcooks]

I'm pretty sure nothing rots when frozen, but agree that I dislike turnip/swede/rattybugger.

[@stevewhitcher6719]

My hubby is Cornish. He is always on about "turnip" and no carrots or peas. He would be horrified at puff pastry! And always a side crimp the top crimp that's definitely Janner! Being a Janner myself (well actually from Somerset, which is probably even worse) I would say as long as its tastes nice.... Not a fan of the well known brand of Cornish pasty that sticks to the code but to me tastes a bit Blah. I'm sure its all in the quality of the meat to be honest. Thanks for sharing!

[@texasstadium]

A pastie without rutabaga is not a Cornish pasty. Pastie or pasty?

[@Keefcooks]

Turnip/swede is rutabaga.

[@texasstadium]

@@Keefcooks My grandparents were from St. Austell. Nonie's "turnip and potato pie" was delicious. Yes, we Americans call it rutabaga. But it is also swede and/or turnip. Her pasties were terrific as well as saffron cake and butterscotch pie. Who said the English can't cook?

[@acptelford1307]

Leave the butter out. Don’t prick the pastry. You need the steam inside. Not bad though.

[@Keefcooks]

I used to always puncture the pastry on pies and pasties but stopped doing that about a year ago. Haven't made a trad pastie since then - must have a go.

[@jacquelinemoore7839]

Hi Keef aparantley your meant to have 21 crimps on the side. You've never complained about size have you Keef (Wink wink) ps this is Jerky M

[@Keefcooks]

Never heard about the 21 crimps - you'd need to be a real expert to do that every time! What have you done with Jerky?

[@jacquelinemoore7839]

@@Keefcooks I'm sat on a new computer and the old details got lost. Still here though. Just going to see if i still have you on fb

[@kernowfairy]

They look gorgeous Keef....I learned from a friend to chop all veg and meat add plenty of salt and pepper....put all the mixture in a bowl and take out a portion of the mixture for each pasty ...must admit I find it easier.....oh and that knob of butter on top before folding over to crimp... lovely jubilee Keef...Proper Job my Ansum!!!😁👍👌👌👌👏👏👏👏 How to Crimp..😁👍 kzbin.info/www/bejne/bqS2ZHywbqpohZY

[@Keefcooks]

In my previous version I mixed all the ingredients up and got seriously told off by about half the population of Cornwall. But that crimping video, I don't know. Looks so easy but I've watched lots of different ones and can't get it right: I guess it needs a lot more practice than I'm prepared to give it!

[@kernowfairy]

@@Keefcooks doesn't matter ...your pasties looked amazing and delicious...I wouldnt complain in eating one of those...as the Cornish say...."bleddy ansum my love"!!!!! 😋😋😋😋😋

[@Extanterito]

Please cut the pasty in half so we can see filling!

[@Keefcooks]

Yeah right, doing it now! Didn't you see the thumbnail, by the way? The photo where the pasties are cut in half so you can see the filling?

[@Hullj]

It's really wicked when you use suet. Not tallow, suet

[@Keefcooks]

Ah but the Cornish Pasty Police would be on to you my beauty.

[@ryanhorow4590]

I Love my neaps kèef your ways ok by me kev

[@Yooperbuzz1]

Yooper pasties are better. Even though the Yooper pasty got its start with the Cornish pasty it just got improved. And BTW - Turnips and Swedes (rutabagas) are 2 different things.

[@Keefcooks]

Never heard of Yooper until now.

[@ladygardener100]

You'll be telling me next you dont like haggis, neeps are really nice, it must be the way you're cooking them 😂

[@Keefcooks]

I LOVE haggis. Neeps are shite no matter how they're cooked.

[@TSWARD-xb9rk]

U.S. we. turnip ROOTS and rutabagas...I have no idea?.. my Mum loves rutabagas. I do not 🤪😂😂

[@ryanhorow4590]

You dont to it right crimp in the middel thats proper kev

[@Keefcooks]

The crimp down the middle is done on Devon pasties. Cornish ones use the D crimp.

[@TheAsa1972]

The crimp was thick so the Tin Miners could hold the Pasty with their dirty hands while down the mine

[@Keefcooks]

That's what they say, but there are photos from the early 20th century that shows them being eaten out of paper bags. Personally, I don't like a massive crimp, it's just mouthfuls of pastry with no filling.

[@Beruthiel45]

@@Keefcooks Same here. The juices from the meat on top are supposed to trickle down through the veggies and flavour them and the pastry but never seem to fulfill the prediction. Gravy saves the day. 😊

[@nancylindsay4255]

@@Keefcooks They were no doubt eating pasties before paper bags were readily available, so a disposable crimp would be a good idea. They say, too, that the trick was to make the pastry durable enough to withstand a drop down the mine shaft into the hands of the miner waiting for his oven-hot pasty.

[@danandoliver3613]

'makes it more...strong.' 😅

[@danandoliver3613]

@keefcooks I think the strong flour gives the pastry more of a chew

[@mrparlanejxtra]

No corn?

[@Keefcooks]

Oh, James.

[@stevenedwards4470]

Next time...15 minutes.

[@Keefcooks]

I wonder what this means...

[@stevenedwards4470]

KeefCooks 😝 Rest time so you don't burn your mouf.

[@carolinehorne6505]

Love Cornish pasty.x