Vintage Cooking Part 1: Cornish Miner Pasties | Jacquelyn Hefty | Skillshare

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Vintage Cooking Part 1: Cornish Miner Pasties

teacher avatar Jacquelyn Hefty, Mother. Crafter. Foodie.

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

5 Lessons (9m)
    • 1. Intro

    • 2. Tools & Ingredients

    • 3. Making short crust

    • 4. Prepare Filling

    • 5. Put it all together

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About This Class

In this class we will learn how to make an easy and delicious meat pasties from a vintage recipe. This pastie was a staple for ____  century Cornish tin miners, as it was easy to eat and traveled well in their pockets or lunch pails. This recipe is easy to make, and lends itself well to changes to the recipe to make it vegan or gluten free. 

Meet Your Teacher

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Jacquelyn Hefty

Mother. Crafter. Foodie.


I am a mother of two beautiful girls on a mission to give them a wonderful, healthy, natural home. As a bit of a perfectionist, I enjoy finding new and better ways to do or make things as often as I can. I am an incurable crafter, foodie, and perpetual student. I love sharing what I learn along the way with anyone who wants to learn!

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1. Intro: Hello. My name is Jacqueline. Hefty. And in this class I will be teaching you how to make Cornish miner pasties as well as sharing some history about, um has become, I will also be giving some ideas about ingredient substitution for those who have dietary needs, such as vegan gluten free paleo back anything. And the project for this class will be to make your own Cornish miner pastie either original or with the substitution and post a pic of it on a class project area. 2. Tools & Ingredients: For this class, you will need a cutting board, a nice measuring cuts and measuring spoons you will need in large bowl and a small mixing bowl. Mixing spoon. Obviously, pastry blender makes things really easy, but you can also use a fork and something about eight inches that you can use to cut out the rounds of short Crist that we need for this recipe. So just eight inches across something that'll cut through the uh, piece tree. For this recipe, you will need a cup of Rutabagas, diced too large baking potatoes, peeled and diced, and you will need one medium to large onion, finely diced and peeled, and for the meat I used a beef loin, tri tip roast or whatever. You prefer something not too tough for the, uh, we will meet all purpose flour, salt and an egg for the egg wash and butter. I am going dairy free at the moment, so my brother butter is earth balance soy free butter. It's great for baking if you 3. Making short crust: 4. Prepare Filling: 5. Put it all together: