My grandmother made Cornish pasties for the workers at the clay quarries near St Austell during the 1920s. She taught my mother to make them and now I make them still using her recipe and method 100 years later. Her recipe contains only beef (round steak or skirt), potatoes and onion….no turnip! She also included suet from the meat for fat flavour and both meat and vegetables are diced plus salt and pepper to taste. After crimping the edge she’s always added slits for the steam to escape…tried and true…delicious!

What makes this recipe great is the £100 KYU knife. To all the expert Cornish people - its just veg and meat in a pastry case. Don't make it complicated. It served it's purpose historically. The pastry was just to carry - 'cooked veg and meat' in your pocket.

When my Grandmother died aged 94, she was the oldest lady in the Cornish village who was also born in the village. She made true Cornish pasties and a couple of things were different. First, never dice the vegetable. Cut them in oblongs twice as long as the cubes but half the thickness. Second add a bit of fat. she always used Trex which I think was beef fat.This helps make a lovely gravy. Plenty of black pepper. I forgive your crimping but delighted you had the right vegetables and cut of meat. Well done.

I am a Bristol girl and my dad, who had bakeries, taught me to make them using pastry and to handle it as little as possible to keep it flaky. Of course that was back in the 50s.

My grandmother and mother made them in pie tins, so I do too. Anymore, since my kids are grown, I just use a readymade pie shell. Takes 10 minutes to get it in oven

Looks lovely. In the 1800s, the Cornish miners came to South Australia to work in the mines at Burra and York Peninsula. When the mines closed, many of them became farmers and raised sheep. So this resulted in many of us country people used lamb in our pasties. Either way they are delicious ❤

For people in the USA wanting to make this Cornish Pastie   "swede" is another name for rutabaga, especially in the United Kingdom.

I’m Hispanic and pasty’s are very similar to Mexican empanadas but with meat. Also we eat fajitas which is beef skirt stake. I loved pasties and I also followed some of the recommendations. My only change was adding a little more seasoning “onion powder, beef bouillon and some garlic powder”! It was fabulous!

Thanks for the pastry recipe - especially the tip about not using flour when you first work it. I would slice the potatoes etc instead of cubing them - also I would brown the meat slightly before putting it into the pasty.

Pasties are a staple in the iron range region of Upper Michigan. The best ones come from church and fraternal organizations' fund-raisers, but there are commercial shops also offering them. Good hearty fare for long cold winters.

was surprised the pastry stood up to an hour in the oven without burning - looks great!!

As a Cornishman that’s not how I would make it, certainly not dicing the veg. But it looks like a tasty example. Read some of the comments, lot of pasty makers here. I tend to make mine a bit bigger. Quick shout to all the Cornish out there.

That dough has played an entire futbol match.

Great instruction Rick, enjoyed that thank you. I’ve never quite been able to work out how a slow cook cut of meat, cooks inside a pasty in 50 mins ? 😂 👍

My local pie shop makes delicious pasties and i always keep a couple in my freezer. They defrost beautifully.

Yum.  My Dad was from Bradford and he would make a huge corned beef dinner with spuds, carrots, onions, and cabbage. He’d get the brisket from the butcher.  With leftovers, he’d make his giant pasty.  Fill up the whole cookie sheet with all the meat and veggies diced except the cabbage.  Before we’d know it, we’d be slicing a piece off and we’d nibble on it.  I haven’t done corned beef dinner in years.  Not many butchers around nowadays.  😤.  I’ve also had pasties with ground beef.  Don’t know if it’s just different in different areas.  I still prefer corned beef.  The little briskets of corned beef we get in grocery stores is disgusting.  So I guess I’ll have to make it with ground beef. 😊❤️🇨🇦

I was surprised when you said that skirt steaks needed to be cooked slowly.  When my wife and I were first married back in the early 70's we lived for a bit in Reseda, CA. one of our neighbors introduced us to skirt steaks when we wanted to barbecue steaks. She sent us to a Kosher bucher shop at first and later we just bought them at the supermarked.  When we grilled them, the trick was to do it quickly and never cook it to more than medium with a medium-rare having the best texture and taste.  You really had to  stay on top of the grilling because skirt steaks are thin and cooked so fast that they would get tough quickly if you cooked it too long.  A little later we moved to North Hollywood in a area referred to as "Little Jerusalem".  There were a number of Jewish Deli's and Butchers in the area and the skirt steaks there were less than ground beef.  So we ate it a lot because we were just starting out and it was inexpensive, and also because it tasted better than making a burger with the more expensive ground beef.  Now in Washington state though, the skirt steaks are much more expensive that ground beef and as a result we rarely buy it.  Cool to see it used in these Cornish Pasties.

I love your recipe and especially love how you work your shortcrust pastry and develop a little gluten structure from higher protein bread flour as I now only ever seem to want to make hot-water-crust pastry for everything (😂) because it's my favourite.

I read many decades ago that the Cornish Pastie was a 'whole meal', in that there top 3/4 were meat/veg/potatoes and the last little bit at the tail end had a tablespoon of jam for dessert.. The crust around the outside(the folded part) was for holding not eating as the Pastie was made for miners who's hands were filthy from coal and dirt.

There is not a food that I love better than Pasties. I make them from time to time as special treat..