I like that rolling pin a lot. What a great pastry recipe and instructions. I think you can eat these cold like the miners did.

Thank you for taking time to share your baking skills with the world. 🫓

Beautiful as always. Love the coarseness of the mince and the idea for adding breadcrumbs. Also thank you for showing how to keep safe using a knife when cutting vegetables. You are right, too many chefs like to show off their knife skills :)

Love your videos Mr Paul. Your recipes are fantastic. I can tell that you are a master pie maker!

Thank you for the onion tip, I always used the chef method, your method has one less step so is faster and easier.

Loved your comment about fancy chefs because that is exactly the way I see them. I would much rather follow a down to earth chef such as yourself than any others. Thanks for the recipe and instructions.

I can't tell you how good it was to see your face today!! Particularly your delightful chuckle. Keep that up. Laughter has profound healing benefits!😊I hope your baby steps and little bites of ordinary life continue bring your strength back to having your coffee and musing over what magic to whip up for your Thursday meal. You are so missed but never forgotten...

This recipe makes good sense thanks to your instructions. I have wanted to try to make Cornish pasties but most recipes were missing something. You have a plan for keeping the ingredients moist and tender inside without a lot of messy leaking. Thank you! I plan to make these when the weather is cooler. Texas is having a heat wave, 105 degrees.🌞

Thank you, Mr Paul, I adore a pasty and these look wonderful. Thanks also for the useful tips you give, learnt from your many years in the bakery 👍 x

Exactly what I've been looking for; I also love how clear and straight forward is your presentation. My husband loves these (his family is from Cornwall-his father's parents)

I've been making these pasties for the last three years, they always turn out perfect,and taste beautiful, many thanks,

Hi Paul, I'm 67 years old spent most of my school holidays with my uncles, aunts and ciousins in cornwall, Port Issak and Bude. Now I was taught about the real cornish Pasty. There were Tin miners, under the ground all day. They needed food. Tin is poisonous the miners would have residue on their hands. The Pasty wa a one shot meal. You held the molded crust on the outside, ate the inside then threw away the contaminated crust. Yes you think that is simple. It was, Simple works. However in a real Cornish Pasty they varied the mix from left to right to give the main course through to the dessert for the Miner. On the left you would get the meat course as you depict. On the right there would be a fruit desert. I was not told what Fruit, but it is obvious, It depended on season, in that climate. Apples preserve all yoear round, Blackberries in season, strawberries in season, Preserved fruits out of season. I would not be surprised if it didn't finish with Marmalade on certain days in the year. NOW cook me a REAL Cornish pasty

Just made these! Best pastry I’ve ever made and by a big margin too. Never getting it right put me off, so I’m really happy I followed this recipe to the letter. The pasties tasted amazing - the white pepper is fantastic. The perfect amount! Many thanks!

The minced beef (suggestion): Aldi doesn't have a butcher& (my) state regulations won't allow another butcher to process it for you so .. But the thinnest steak & roll it up jellyroll style but make sure a pair of scissors ✂️ will fit around it. Begin slicing off pinwheels from the end of beef jellyroll. When you're done you'll have long, think strips. You can then either continue with the scissors cutting the long strips into short pieces or alternately, lie them all out flat and cut with a knife.. and there you have your minced beef.

I have been missing Cornish pasties so much in the last couple weeks and decided to have a go at making them myself. I made use of your pastry recipe and incorporated some suggestions you make in the video. Great videos you have here and presentation. I think I will give your Corned Beef Pie a try soon!

Your tips are very helpful xx

Those look delicious. I’m definitely going to try these. Thank you.

Made the pasty taste great keep up the proper old school recipes we love it😋😋

I remember as a child, when we'd go on holiday to Cornwall (Padstow and north coast) pasties always looked like yours does, pleated on top and made with shortcrust pastry. At some point, they began to make these flat turnover shaped ones, pleated onnthe side, using puff pastry. Both delicious tbh :)

From Cayambe South America THANKYOU VERY MUCH for your recipe it is very clear, fantastic I love it. GRACIAS again

Thanks Mr. Paul. It was a fun ride. Bless you good sir

I must add love the simple idea of using a cake tin as your cutter excelled idea

Mr. Paul, Hello from this Englishman in California - yours is the version of Cornish Pasty I’m preparing today- Sunday February 2022 cheers 🤞

Beautiful tutorial. Many thanks

Nice interesting video watched to the end, I certainly picked up a few ideas for my next batch of Cornish pastes I usually make a dozen for the freezer, it’s great to get one from freezer for lunch many thanks

Thank you for sharing- they look great👌🏻

Hi Mr. PAUL, I've made these Sunday morning, I proudly like to share with you all they turned out to my astonishment amazing, we had them for evening meal with Jersey Royal potatoes and some simple salad

Wonderful Very clear and gr8 tips and excellent cooking. Thankyou Angie

From Denmark, Thank you for cornish pasties. They were delisious.

Master Craftsman at work,great video,Ally

Thank you for some great ideas on how to improve this Pasty that my English Mother use to make. I also like your style of cutting the vegetables. I will add a little carrot for color and because that is the way Mother use to make them.

Thanks Paul. Enjoying your videos. Aussie Bob 😊

Definitely a good idea to add a bit of oil to keep the moisture in and if course the breadcrumbs. Will definitely try that the next time I bake them.

just joined your channel matey you know your stuff can't wait to get cooking I'm from Wolverhampton in the west midlands and love your well explained recipes keep up the good work take care all.

I have to try and make theses my mother and sister made them with cornbeef you buy in a can turned out fantastic. ❤❤❤

Just made some like yours but used left over roast beef chopped up but still very pleased with result will share them out tomorrow at work if they all like them will make more for all the extended family for their lunches

Thanks I've been living out side of England for 15years and thinking of some of the foods I miss and that's pies and paste big thanks Iam going to be looking for some sweeds big thanks great videos

Ive been lookıng for step by step explanation of the pasty so happy to fınd you Mr Paul just what I was looking for thank you 😇

I want to THANK You Mr Paul for calling the Swede by correct name and NOT TURNIP that’s a different veg now I will make pasty’s from your recipe and amounts as well ,,,, Thank you once again

Hi mr Paul I love to watch your cookery channel

nice recipe thanks for shairing

I enjoyed and subscribed!

tyvm for your amazing video, try eating them the next day, because I prefer mine cold!

Looks delicious! 😋

My Cornish in laws, who are from Cornwall, well my mother in law taught me how to cook this delicious food the way she was taught.

I am Cornish by birth and it is so good to see a proper pasty !no carrot in ours,! Thankyou for your videos 😊❤

Looks good!

Lovely.

Well I made the pasties and they were so good. I’ve never made them with raw ingredients before but I will from now on. I’m going to try your egg custard tarts next. I tried making them last week, it was a disaster, I won’t go into detail but I ended up throwing them away. I will follow your recipe to the letter next Tim I make them.

Grew up in Northern Wisconsin. We could go to a pasty shop for a pasty. There were more than one . Talking 1950’s.

Thank you Sir. I shall be trying this recipe over the weekend, but using chopped skirt of beef.

I love, I will cook for my son’s birthday.

My Cornish grandfather said that when he lived there and in his earlier days once in the USA, the crust was made with suet, or the fat around the kidney. He said it was delicious. I doubt that you can buy suet any longer and I don't think most butchers in the USA know what suet is. In later years, my grandmother and mother made a great crust using old-fashioned Crisco shortening. What you call suede there, we call rutabaga in the USA. Yes, I grew up on pasties, and rutabaga was always included, along with the meat, potatoes, and onion. The meat included in the pasties I grew up on was what we call in the USA, stew meat, or chuck meat. The meat was partial frozen so that my mother and grandmother could more easily slice it thin. Oh gosh, the looks I received as a child in the USA with a pastie in my lunchbox. The other children had a simple sandwich and looked at me with bewilderment, wondering what I was eating. LOl. Pasties are a fave memory of mine and I hope to visit Cornwall one day. My grandfather was born in Redruth.

I love it!♥️😋🤠

love cornish pasties, they look really nice

I came across your video, I like cornish pasty, I will try to make it thanks.

Hello Mr. Paul interesting video I am very tempted to blanching the vegetables just to start off

Thank you. This was very helpful. Be careful with vegetable oil!s. Many are not processed in a healthy way. Grass fed/organic butter is very healthy for you.

🇬🇧🤤😋 Paul you make it look so easy,

Thank you!

My grandmother was from Cornwall and she would make the pasties from the leftovers from Sunday roast peas carrots potato and the cut up Sunday roast

They look really tasty and thank you for including the pastry recipe, it’s the difference between a great and ok pasty.

The heavy thick crimp was to make a sort of handle for the miners to hold on to with their dirty hands down in the mines where they ate their lunch.

👍👍👍Thank you for sharing

Another beautiful and practical recipe, thanks Paul.

I make this as a burrito filling and they are quick to make for lunch

Thank you so much.

Thank you.

Looks so tasty...

👏🏻😃 Thank you!!

Swede? 😲 😳 It's a rutabaga! (In the US anyways) And... It's my favorite of favorite root vegetables and just about my favorite vegetable of all 😋! I do one cheat on prepping the rutabaga.*warning at the end* It is so much easier to peel if microwaved for 6-7 minutes, not to the point of cooking through, but to where the skin is softened and wax is melted. ***DO NOT TOUCH WITH BARE HANDS! The outside will be very hot and if there's wax it might stick to your fingers and burn. Let sit for a few minutes until cool enough to handle, then peel and cut as any given recipe calls for.

Ogh! My Mam used to make these for us they were superb......not had one since 1995 😩🏴󠁧󠁢󠁳󠁣󠁴󠁿🇿🇦

Great english baker RIP paul

Hi thanks for this. Is the pastry the usual 200g flour etc or do you need a bigger batch?

Mashallah looks nice and yummy thanks for sharing! 😍😋👌

For those of you who are unfamiliar with British nomenclature Swede is a rutabaga.

Hi Mr. Paul, hope you're keeping safe and well, you explained about pulling the pastry apart and it should pull like you shown, if I've slightly got the mixture wrong and it stretching is there anyway to rescue it or is it ruined

Currently with floury hands giving this a go :) I found Swedes in Consum even though I'm also growing some because I've not seen them here in Spain before. So far the recipe is very easy to follow although I may have made then far too large lol oh well, nevermind :) Thank you for the recipe. Will return when they are cooked and I've stuffed my face.

Hi Mr. Paul. I'm watching from America. Just subscribed to your channel! I'm loving your videos, and hope to make some of your recipes soon. I wonder if it'd be possible to, when giving measurements and temperatures, adding the measurements in pounds or degrees in farenheights etc. Us silly Americans never learned how to measure in grams or centigrades. It would be such a help, if you could. Anyhow, thanks so much for that, if you can, and thank you for your straight forward, uncomplicated way of showing us such lovely recipes. Also it's good to be told I don't have to feel bad that my knife skills aren't like most chefs like to do. That alone is so liberating! Have a wonderful day!

For the bread crumbs, are you using fresh crumbled bread, stale bread or the pre-packaged dried type used for breading fried food like Paxo?

Thank you

You mentioned in your video you have a Cornish pastry machine in the shed? Any chance you could get that out and show us how it all works. im interested in the crimping.

c'est un drole de gars , lorsqu 'il loupe son truc , il nous fait croire qu"il a une deuxieme version de sa recette . lol; son grand plaisir est de passer à la tv . difficile de faire comme raymond oliver , indeed !

Hi. This is a great recipe which I would love to try. I would need to freeze some, so should they be frozen raw or cooked.

Looks wonderful. Just a question about the water. Does it go with the meat mixture?

Hi Mr. PAUL, I'M going to have a go at your pasties tomorrow, just got two queries, my wife says I've got to pick them with fork, and also can I put carrot in also, we had a family baker's called Wades of Abergele who you very much remind me of, they made wonderful pasties which had carrot in, I didn't want to mess them up your recipe if not to be added. Thanks again for sharing so many wonderful and inspiring dishes, I whish you could give a little background about your working life along with how you leaned your profession. Take care. Mike Jones and family Abergele, North Wales

First batch done.

Hi Mr Paul, would you mind telling me why white pepper and not black. tried your custard tarts delicious. Cheers Mike

Hi paul i make a stew then the left over i make pasties or pies much the same but the food is cooked prior but great video thanks

Hey Paul, where and when do I add the cold water? Thanks.

SO glad I found this recipe - I live on a Greek island and can't get Swede - but an English friend of mine brought some over. Our local butcher is only too happy to mince any beef I buy from him (have bought mince from the nearest supermarket - 30 miles away - and it's been so fatty!!). Never made pasties with breadcrumbs before so that's a great tip. Also a great tip about the pastry. I'm going to add some diced carrot. QUICK QUESTION -- I would make two BIG pasties as opposed to small ones - would that affect the temperature and timings? Thank you - and I hope your weather in Spain is as beautiful as ours x Have subscribed.

Actually pasties appear in a Devonshire cook book long before Cornwall adopted them.

But authentic Cornish Pasty’s can’t be made in Spain! 🤔 Oh the joys of the internet, being pedantic is part of the bundle.

I know that you are living in Spain, you are from 🏴󠁧󠁢󠁥󠁮󠁧󠁿

I loved the video, please can you show sourdough bread? By the way I am new so I don't know if you have already done it.

I am inspired to try this recipe. Thanks for teaching us 😊

Please praise mr paul he is very good xx

Hello Mr Paul.. Love you homemade recipes... What kind of beef is used?? I have some Beef Brisket would this be suitable for the Cornish Pasty??

I'm going to make a batch but i have too many for one person. can i freeze? do i freeze before or after cooking? I've made four batches of your shrotbread now. excellent taste...no good for the waistline

Delish!