Cornish pasty recipe - World Pasty Champion

Watch Gillian Francis - Amateur World Pasty Champion 2018 - make a Cornish pasty according to the official recipe from the Cornish Pasty Association.

Celebrate the Cornish pasty at the Eden Project's World Pasty Championship, held annually on the Saturday before St Piran's Day (5 March). At the event, amateur and professional bakers from around the world battle it out to create the ultimate baked delicacy. There's also a great line-up of live music and comedy.

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[philjamieson]

Cornwall. I owe you a debt of gratitude for your pastys and beer.

[RJanke]

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!

[Tsnafu]

Just made these - they were lovely. I needed 150ml of water not 175, and don't be shy with the salt and pepper - lash it in, especially the pepper. Will definitely make these again.

[Cruzinsusan]

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!

[mixerD-]

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

[billpayne]

An excellent descriptive video. They don’t come much more comprehensive, concise and straightforward than that. Thank you.

[samuso]

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

[scaniazpolski]

I lived in cornwall for 6 years and i remember eating cornish pasty and im back in poland and i want to eat one, byw very good recipe.

[johnmacaroni]

Oh My Days, you have inspired me to finally make this Cornish pasty. Looks easy for me to do. Thank You so much 👍

[alextilson]

Fabulous pastry recipe, I have substituted lard for beef dripping and this gives a really good flavour to the pastry

[janicetaylor]

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!

[brianperkins]

This is the only recipe I have seen on YouTube that is true to a genuine Cornish pasty. Although my granny (daughter of a Cornish tin miner) taught me to crimp over the top.

[nealart]

Excellent - made them tonight - followed the recipe exactly . Proportions are just right for six.

[kernowprincess]

I make mine exactly like that, even crimp round the edge the same, so easy and luckily, my pasties come out of the oven just like yours...yum yum!!! Delicious!!!

[lauragonzalez]

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

[presidentoxford]

Perfect. Brilliant. Recipe & video. Gillian & video maker take a bow.

[dianeepps]

Lovely to see the real thing properly made

[adrianmiller]

moved to poland from cornwall about 2 years ago, and if theres one thing i miss - its the pasties 🤤
and lets not forget the beaches 😅

[jenniferevans]

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.

[natyue]

Just made these - no lard available in the Middle East so I’ve substituted it with Crisco. Pastry turned out nice and flaky. Filling was kept nice and moist, but definitely needs salt and pepper.