The Cornish Pasty
Well, my 'andsomes, 'ere 'ee is, for those poor souls that can't make good pasties for theirselves - videos about how to make proper Cornish pasties, all shown in glorious detail on the electric internet!
These first four movies are just about all you need, showing a lady who has been making pasties for sixty years! There are other movies and maybe I have missed a gem out there somewhere. If I become aware of'n, I'll add more links d'reckly.
(1) How to make a Cornish pasty - Part 1 (7:17 mins)
Notes: Includes a practical pasty recipe as it goes along and how to use it. Spoons out the flour, 12 tbspoonsfull = 12 ozs, tsp salt, 5 ozs margarine, don't use lard for vegetarians, otherwise ½ margarine to ½ lard, easier to grate than rub in, rubbed in lightly afterwards. The pastry isn't too short because that would be difficult to handle, there is a lot of handling involved in making pasties - that's why it is 5 ozs fat instead of 6 ozs. 7 tbsps cold water to start with. Mix with a round-bladed knife. 3 more tbsps water. This equates to 1 tbsp. water to 1 tbsp (= 1 oz) of flour. Drawn together with one hand, little kneading required. Another 2 tbsps water added to finish wetting the ball of dough. The pastry is not "rested" at all because its not very short. This lady hardly spilled a drop of flour, unlike me. At least we both end up with clean hands!
(2) How to make a Cornish pasty - Part 2 (7:13 mins)
Notes: Filling with pork, grated cheese, carrots, leeks, tomatoes, potatoes & turnip (i.e. swede), salt & pepper - all in separate dishes, flour for rolling out. Making vegetarian pasties and a pork one because there was a piece of pork left over - I like that, that's Cornish enough for me, boy! Divide the pastry into 4. Make a ball, then roll out round by rolling once and then turn and roll once again. Floured for rolling. Not too much flour otherwise it upsets the proportions of fat to flour. Then find a half of the circle, raise up, put rolling pin underneath and lay the half back down over the rolling pin. Put on the filling - potato first, then salt & pepper, then the other layers, each one is seasoned separately. If not done like this, it will taste "flat", even if you add a lot at the end. After filling, damp the edges of the pastry - important, to help the edges to stick together. Edges lifted and crimped together. Makes the important point about Cornish pasties being crimped down the side as opposed to Devon pasties (see What is a Proper Cornish Pasty?). Dry, floured fingers for the final crimping. The video then has a short master class in proper crimping! Pasty laid on greaseproof paper. Make a small hole to let the steam out. Brush with milk before baking. Cooking: ¾ hour for a vegetarian, 1 hour for a meat pasty, at 200 °C. Can turn off after the cooking time and leave them steam for the last 5 minutes if they're nicely browned.
(3) How to make a Cornish pasty - Part 3 (4:57 mins)
Notes: Continuing with another meat pasty. Talking of meat - use skirt beef for preference because it is thin and moist, failing that chuck steak, can also use braising steak. Cut it up small. Always have another vegetable over the meat to stop it drying out - never put the meat next to the pastry. Using leak but can use onion, shallots. Leek gives a good moist flavour. Then, much as in the other two videos but this shows the milk wash in detail. Says you could have an egg wash (extravagant, but not really necessary). The wash improves the look of the pasties when they are finished. Nothing should be cooked before you put it in the pasty. Mentions Philp's and other good Cornish pasty-makers.
(4) How to make a Cornish Pasty - Part 4 (1:30 mins)
Notes: Shows the vegetarian pasties coming out of the oven after 45 minutes and the meat ones staying in for another 15 minutes. Placed on a cooling tray after coming out of the oven. Can cover with a doubled-over tea towel to wait until cooled for eating, keeps them warm and moist inside. Can warm them up the next day. Can eat with a cup of tea, glass of beer or shandy and with pickles, chutney and ketchup.
Other YouTube videos about making pasties .....
How to Make a Cornish Pasty - Cook with Nan 'Delia' Morris (3:14 mins)
Notes: Already rolled-out pastry. Add turnip (swede!) first, onion - doesn't need to be thin, then potato, meat and onions. Layered filling. Knob of margarine - to make the gravy. Top crimp quickly and expertly done. Egg wash to make them brown. 45 minutes cooking, top shelf for 20 minutes then the second shelf for the rest of the time. Don't need any sauce with them because this lady's pasties can stand on their own two feet!
Making Pasties The Cornish Way (3:0 mins)
Notes: Useful rolling out display, top crimp.
Cornish pasty crimping in Singapore (1:02)
Notes: Brief movie mostly for crimping.
But, don't be fooled as I was by this movie and its related collection .....
Karla Kam - How to Crimp (7:10 mins)
This is about making home-made jewellery!
Yes, once again The Cornish Pasty brings you the facts, this time about how to do'n