Cornish pasty recipe - World Pasty Champion

Excellent c😮rimping

Outstanding crimping

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

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

*Devonshire pasty

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

Stunning

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

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

Британский пирожок. Прикольно 😊

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

Swede? is that rutabaga?

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

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

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?

My teacher sent me this video for food tech homework 💀

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!

It's a dream... 😍😋

Cooked weight of each pasty @ 350G? Thanks

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.😋😋

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 .

love it at the very first glance!

I have never made these yet, looks quite yummy!

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

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!

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

Should have carrot in it

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

👏👏👏👏👏👏👏👏👏👏👏👏👏👏 Beautiful 👍👍

Best recipe, go heavy on the pepper and its superb. Little splash of soy sauce to soften and salt up the meat in the fridge.

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!

Magnificent

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.

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

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?

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.

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

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

Food art! Amazing

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.

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.

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

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

hope they tasted better than they looked

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

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

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?

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?

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