Corned Beef Pasties - How to make Corned beef pasties from start to finish

soft crumbly tasty pastry and a fantastic corned beef mashed onion filling that is delicious hi guys how you all doing welcome to backyard chef i'm rick today we're going to make corned beef pasties now it's actually corned beef mashed potato and onion inside a pastry casing like a cornish pasty easy to make guys so let's show you how to do this okay peel cut dice your potatoes cover them with water and boil them in the usual manner with a pinch of salt when they're boiled we need to drain our potatoes before mashing them so get our potatoes drained using the same potato water put back in our pan and then we want to add our onion so add our onion to that and then we're just going to lightly blanch our onions to take that rawness out now this is only take a couple of minutes guys you know all we're going to do is take that rawness out of our onions so blanch them for about two minutes two to three minutes no more than that and then what we need to do guys we need to mash our potatoes now you can mash them any which way you want but i'm using a potato ricer i prefer to mash my potatoes with a potato ricer and not the hand masher this gives a better result okay so we're going to put some of our potatoes in our potato ricer [Music] and then we're just going to give it a squashing through [Applause] easy as that i'll do that with the rest of the potatoes okay guys you want to go in with a knob of butter now all we're going to do is just give that a little bit of a mashing in there now you can use milk if you want make it a bit wetter okay in with a pinch of black pepper guys in with a little splash of milk give that all a mixing through that's nice and steady just drain our onions when our onions are drained add them to our mashed potato get that in there give it a stir in nice mix through and then what we're going to do guys we're going to take our corned beef open our tin of corn beef take the king out take the key off there open up the corned beef right guys there is absolutely no reason to chop this corn before just put it straight in our our mix doesn't matter how you get it in there just get it in so that's our corned beef right the reason why we don't need to chop it up is because we're just gonna mash it in there anyway so just get it all mashed in mash it through with our mashed potato get it all fully incorporated in there okay now what i like to do i like to go in with a little bit of worcester sauce so just a little splash in a worcester sauce stir that in there and that's how it can't be filling made all we got to do now is just let it cool down because that's quite warm with the mashed potatoes so we'll just put that to one side right this is going to be a very quick pastry okay there's our flour in a bowl well a good pinch of salt and we're going to add our shortening so get our shortening in there and then we're going in with our marge now this is butter flavored marge now you can use butter [Music] but you know the marge gives it a nice crust then all we need to do is we need to get our hands in and we're going to give that a little mixing up and turn it into breadcrumbs now like i say this is a basic basic pastry very very basic now guys if you have a full processor you can whack it all in the food processor and it will be done in seconds there we are guys that's good enough what we need to do now is put a well there and add our water and then all we're going to do is bring our water in until we make our pastry dough so so there we go guys that is our pastry dough made that is very easy this is a very basic short crust pastry dough makes a lovely pastry here we go so that's our pastry made so what we're going to do we're just going to push it down [Music] right guys what you can do with this you know you can cover this in cling film put it in the fridge or you can actually take your pastry and cover it in cling film and put it in the fridge and that's what i'm going to do because there's not enough room to put this bowl in okay there's some cling film and what we're gonna do guys we're gonna pop our pastry on that cling film so we got our pastry on the cling film all we need to do now is give it a wrapping so put your cling film around your pastry now by putting the cling film on we're not going to dry it out in the fridge so just give it a little bit of a shaping round into a sort of a round there we go now that will be easier to roll out when we take it out of the fridge so all we need to do now is put our pastry in the fridge this is the pastry that's been in the fridge and we're going to use this for our corned beef pasties and all we're going to do is put a little bit of flour actually on our work surface i reckon that should be enough so take our pastry put our pastry on our work surface then all we're going to do guys is we're going to roll it out all right guys you want to roll this out so about two or three millimeters okay okay to make our pastry then to make a pastry cutter okay we need to cut this to about 17 18 centimeters in diameter now not everybody has an 18 17 18 centimeter diameter cutter so i use a tub like this you know it's got quite firm top on there which is the correct size and all you do is press it down on your pastry now if he doesn't go all the way through just cut around it with a knife okay guys there's seven and you normally get eight out of this okay so we need to be taking this out of here nice and steady and then we'll re-roll that to make another disc so all we need to do is take our this and just put to one side so we can roll out this next one and re-roll now you're probably going to get two hour this actually now we always work on the theory of eight you can't be having an extra pasty value for money that's one and that's two you know we're probably close to another one actually okay guys so all we need to do now is line up our pasty bases this is egg wash okay it's egg wash it's one egg and some milk and that gives us our egg wash now what we need to do guys we need to take a little bit of egg wash but not much and we need to just go around the outsides of our pasties you know and it is very little we do not want to make this pastry soggy on the end as if we're just too hard to crimp up so nice and steady a little bit of egg washer on the sides that's our glue if you like okay and then what we're going to do we're going to take a spoonful of our mix and chuck it in the middle of each pasty base now of course guys you can weigh all this out if you want but you know you can see where your eyes really try and get them all even that's our corn beef in our pasty all we got to do now is bring over the top of the pastry and squash it down just give it a little gentle squash like that nice and easy guys straight over the top of all your filling and squash it down try not to squash the filling out as it might bust open and for crimping our edges thumb down fold over thumb down fold over thumb down fold over all the way round to the end and that's our pasty made another one see we can get a better bear angle on it thumb down fold over okay and then fold over and fold over fold over your thumb fold over your thumb come down fold over i don't know if that's coming out on camera actually there we go pasty done right do that with all the pasties okay guys so what i need to do now is a couple of holes in the top of heat pasty to let it breathe and then all we do is transfer our pasties to a baking sheet so that's our pasta is on there guys and then what we do [Music] we give it a little egg wash [Music] just give it a little egg wash on there now that's going to put a little bit of color on now what you could do you could egg wash this twice you know and don't forget this is egg and milk mixed together all right this is going to give it a light glaze on here okay now what you can do you can glaze it up like this let it dry on and glaze again and you will get a thicker glaze but i don't really want a thicker glaze i think it'd be enough there were those guys this is straight forward from now you know all our corned beef mashed potato onion mix inside our filling is already cooked so all we're doing now is cooking the pastry casing now you know you can cook it for about 20 minutes 25 minutes but if you want to go darker cook for a little bit longer but the longer you cook the drier the pastry so i would say look at about 20 minutes first and then keep checking from there see how you want your pasty to look here we are guys pasta is made oh look at those all right guys all we got to do is transfer them to a rack to cool okay guys let's cut one in half and show you the inside oh crumbly crumbly url look at that oh no a bit warm but ah a bit hot soft crumbly tasty pastry and a fantastic corned beef mashed onion filling that is delicious now guys if you like what we're doing don't forget smash that like and subscribe button and we'll catch you in the next video no amazing

Channel: Backyard Chef

Views: 43,248

Keywords: #backyardchef, chef rik, bkyd, rik cooks, how to cook, shortcrust pastry, corned beef pie recipe, corned beef pasty recipe uk, corned beef pasty recipe, corned beef pasty pie, corned beef pasty greggs recipe, homemade corned beef pasties, corned beef pasties recipes, corned beef pasties, corned beef pasty shortcrust pastry

Id: Utq9SZq_7W4

Length: 18min 1sec (1081 seconds)

Published: Thu Apr 07 2022