Proper ‘ansom Cornish Pasties - part 2

[@stevenholton438]

Some interesting refinements! Thanks for sharing!

[@dee2251]

Lovely to see someone doing it right. I’ve seen other people’s recipes where they use all purpose flour and it’s far too flimsy for a traditional pasty. They would never stand up to the miners holding the crust and they also wouldn’t taste right. So glad I found your KZbin channel and I’ll be trying this out tomorrow👍😋

[@chaddamp2894]

Looks delicious ,every time I think of pasties I think of Mevagissey and eating a large pastie stitting on the harbour wall with my wife and children way back in the 80's and 90's x

[@kenhaedrichthepieacademy]

That was wonderful; thank you. I've been watching lots of pasty videos of late - I'm hoping to make an authentic one here at home in the U.S. - and your instruction was among the best. Do you have another video on the other type of pasty dough, shortcrust pastry. Many of the ones I've tried don't have enough stretch in them to do a good job of sealing in the filling. Your dough looked perfect, in this regard.

[@leestorm]

Thanks for sharing Below just for info Ruff puff pastry from previous episode potato 1cm slithers, approx 1 medium potato per pasti (60g handful )ish One large Onion for x3 pasty's (30g per)ish Swede 1cm slithers, thinner than the potato ones. (40g per)ish Flank or Skirt beef, diced. (60g per)ish Salt&Pepper Butter Water Flour

[@bobmunday4381]

Very good tutorial, can you tell me do you roll the pastry straight from the fridge or do you let it get to room temp. Thanks