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How To make True Cornish Pasties
3/4 c Butter, unsalted; cold
6 T Shortening; chilled
3 c Flour, bread
1/2 ts Salt
1/3 c ;Water, ice (about)
3 Lamb kidneys
1/2 lb Steak, fat free
2 md Potato
1 md Onion
1 lg Carrot
1 Garlic clove
2 T Parsley; chopped (opt)
3/4 ts Salt
1/4 ts Nutmeg
1/4 ts Pepper, black
1 lg Egg; beaten
Cut fat into the flour with a pastry blender or 2 knives or an electric mixer until the mixture is blended and forms lumps the size of peas. Rub mixture between your fingers until you have a fine grained texture. Add just enough ice water to make it stick together and quickly knead it into a smooth and shiny ball. Speed is important. Cover and refrigerate for 60 minutes before rolling out. Halve the kidneys and remove film and fatty core. Dice the kidneys and steak very fine. Peel and chop the vegetables equally as fine. Mix well in a bowl with parsley and spices. Preheat the oven to 375 degrees F. Roll out the unsweetened pastry to a thickness of 1/8 inch and cut into 3-inch rounds with a cookie cutter. Put a spoonful of the meat mixture in the center of the rounds. Paint the edges lightly with water. Cover with the remaining rounds, pinching the edges together very firmly. Prick well with a fork. Place on a baking sheet and paint with the egg. Bake 30 minutes.
How To make True Cornish Pasties's Videos
The BEST Cornish Pasty Recipe! | How to Make Cornish Pasties | Puff Pastry | Step by Step Baking
Today's video is a savoury recipe - Cornish Pasties! I will show you how to make these super easy Cornish Pasties with a meat, potato and sweetcorn filling! These can be made in bulk and frozen! You can then take them out and bake them whenever you feel like it! I always keep a stash of these in the freezer for unexpected guests!
Subscribe to my channel for a new video every week! Comment below which video you would like to see next!
Ingredients (makes 24 Pasties) :
500g Mince Meat
125ml Water
4 Small Potatoes - evenly chopped
200g Sweetcorn
1 Tsp Salt
1 Tsp Black Pepper
2 Tbsp Lemon Juice
2 Blocks of Puff Pastry (I use Just Roll Pastry)
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How to make a proper Traditional Cornish Pasty Cousin Jacks Pasty Co
Learn how to make a proper Traditional Cornish Pasty in this short film made at the home of the handmade Cornish Pasty in Australia, Cousin Jacks Pasty Co. in Bondi Junction, Sydney.
Alright Pasty lovers, dont forget to check out this other video by the Cousin Jacks guys:
How Traditional Cornish Pasties Are Made | Regional Eats
Made with a golden pastry enveloping a tender beef and vegetable filling, Cornish pasties have humble origins. Originated as a portable lunch for workers and notably miners, everything in a pasty — from the pastry dough to its fillings — is made to withstand a journey underground without falling apart.
For more, visit:
MORE REGIONAL EATS VIDEOS:
How English Bacon Is Made | Regional Eats
How Cornish Cheese Is Made Using A 400-Year-Old Recipe | Regional Eats
How Traditional Cumberland Sausages Are Made In England | Regional Eats
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How Traditional Cornish Pasties Are Made | Regional Eats
Top Secret Family Recipe to Make the BEST Cornish Pasties EVER | How to Make a Proper Cornish Pasty
Maria from Truro Cookery School in Cornwall is going to share her family's secret Cornish Pasty recipe with you. Follow Aunty Ros, Gramdma Barnes and Aunty Betty's top secret recipe to make the best Cornish pasties ever!
⭐ Watch Truro Cookery School's 'Feel Good Food Series' here -
???? Keep scrolling for a list of Cornish Pasty ingredients.
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Ingredients (for 4 large Cornish Pasties)
For the pastry: - 500g strong white flour (or plain flour will do)
- 110g lard, frozen
- 25g butter, frozen
- 1tsp salt
- iced water to mix
For the filling: - 500g skirt beef
- yellow turnip (swede)
- onion
- potatoes
- butter and flour to make the gravy
- salt and pepper
- egg and milk to glaze
#cornishpasties #howtomakeapasty #propercornishpasty #pastyrecipe
Ansom Edna - How to make a Proper Cornish Pasty
In this video Edna the Ansom Pasty Maker shows you how to make a Proper Cornish Pasty.
To make your own Cornish Pasty, you will need (a little practice, plus):
Pastry
8oz bread flour
8oz plain flour
1/4 teaspoon salt
4 oz cookeen or lard
4oz hard margarine
Method
Sieve flour and salt then rub in fat (cookeen/lard + margarine) lightly (if it looks like breadcrumbs then you've rubbed it in too much). Add water and bring it together - don't make the pastry too wet or the pastry won't be flaky. Leave in the fridge for at least 30 mins to firm up.
Filling
4oz Beef Skirt per Pasty (if Skirt is not available, use Braising Steak)
Onion
Potato
Swede (optional)
Method
Roll out the pastry on a floured board and using a dinner plate, cut out a round disc approx 6 -7 inches in diameter. Slice an onion and potato and place onto the pastry, lightly season with salt and pepper. Cut the meat up into small pieces and add on top of the onion, potato (and swede if using). Make sure the meat is distributed evenly across the pastry and lightly season. Add more onion and potato. Starting in the middle, bring the edges together and press. Once the pastry has been pressed together, crimp the edges. Brush with egg or milk, place on a baking tray and bake at 200 degrees for 15 minutes, then lower the temperature to 130 degrees and bake for a further 45 minutes. Leave to cool slightly before enjoying.
Tips:
Don't make the chunks of Skirt too big otherwise you won't get much gravy, you may end up with a dry Pasty!
Make sure you don't have any holes in you Pasty, if you do the gravy will leak, use small amounts of pastry to patch any holes!
How to make CORNISH PASTIES | Traditional Pasty Recipe
The one where Matt risks the ire of the Cornish by showing you how to make a traditional Cornish Pasty except it's not a Traditional Cornish Pasty because it's not made in Cornwall OH GOD PLEASE DON'T COME FOR ME CORNISH PASTY POLICE.
Recipe starts at 2:55
Recipe:
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Ingredients
For the pastry:
500g Strong White Bread Flour
125g Unsalted Butter
125g Lard
1½ tsp Salt
175ml Cold Water
1 egg, to glaze
For the filling:
400g Beef (Preferably Beef Skirt)
300g Potato, peeled and diced
150g Swede, peeled and dice
150g Onion, diced
Salt & Pepper, to season
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