CORNISH PASTY Traditional BRITISH pastry CORNWALL @HYSapientia

Video Description

Cornish pasties are a traditional British pastry originating from Cornwall, England. They consist of a pastry crust filled with beef, potatoes, swede (rutabaga), and onions seasoned with salt and pepper. The Cornish pasty is a traditional British pastry with roots deeply embedded in Cornwall, England. Its rich history dates back several centuries, serving as a testament to its cultural significance and enduring popularity. The earliest recorded references to Cornish pasties date back to the 13th century, although they differ from today's pasties. Initially, they were made for the wealthy, filled with venison, beef, and seafood, and flavored with rich spices and fruits. Over time, the pasty evolved to become a staple of the working-class diet in Cornwall. The filling shifted to more affordable and locally available ingredients such as beef, potatoes, swede (rutabaga), and onions. The pasty became particularly associated with Cornish miners in the 17th and 18th centuries. Its unique design, with a thick, crimped edge, allowed miners to hold and eat the pasty without contaminating their food with dirty hands. The crimped edge could be discarded after eating. The sturdy nature of the pasty made it an ideal meal for miners and fishermen who needed nourishing food that could withstand being carried to work and eaten without utensils. In recognition of its cultural and historical importance, the Cornish pasty was granted Protected Geographical Indication (PGI) status by the European Union in 2011. This status protects the product name and ensures that only pasties made in Cornwall according to traditional recipes can be called "Cornish pasties." The Cornish pasty's journey from a miner's meal to a protected cultural heritage item underscores its significance in British culinary history. Its enduring popularity is a testament to its delicious taste, versatility, and the deep-rooted tradition it represents within Cornwall and beyond. 👇 RECIPE BELOW ❤️Hello, viewers! I've noticed that only around 11% of you watching are currently subscribed. I'd love to continue creating useful content for all of you. So, if you've enjoyed this video and would like to see more in the future, I'd really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you'll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments. Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos! 🙏 SUPPORT OUR CHANNEL 🙏 It would certainly go along way in helping me ❤️ MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyardchef Support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so you won't miss a single episode! Thank you for watching! ❤️ Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. Ingredients: For the Pastry: Ingredients: For the pastry: - 420 g All Purpose Flour - 65ml Water - 150g Shortening - 50g Butter / Marg - 1 medium egg - 1 tsp Apple cider vinegar - 1 tsp salt For the Filling: - 350g (about 2/3 lb) beef skirt or chuck steak, chopped into small pieces – I used topside - 250g (about 1 cup) potato, peeled and diced into small cubes - 100g (about 1/2 cup) turnip, swede (rutabaga), peeled and diced into small cubes. I used turnip - 1 medium onion, finely chopped - Salt and pepper, to taste - 1 egg, beaten, for glazing Preheat your oven to 180°C (360°F/Gas 6). 35 – 40 mins Air fryer 165°C (330°F) 35 mins https://amzn.to/3QRaC3F I use a HYSapientia 24L Air fryer oven @HYSapientia For HYSapientia links https://www.youtube.com/@HYSapientia https://www.facebook.com/groups/hysapientia.fans 00:00 Intro 02:22 Pastry making 06:57 prep veg 09:34 Prep meat 11:26 season filling 12:12 Rolling out 13:28 Pasty Assemble 15:40 Cook 16:57 Cut reveal 17:40 Taste 19:05 close PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and purchase, I will receive a small commission. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support, and thank you for considering using these links.