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Recording

how to make homemade cornish pasty by hand

2023-10-15 · 9 min

internet_archive
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Provenance

Corpus release
release_e1034195a1190633b9003459
Date basis
retained_archive_metadata
Duration
9 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_1c0a588eb1a86e5cd06a293f7d9115b4Machine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive88 segments

Transcript

en
  1. 0:04

    Oh, what's that?

    Segment details0:04–0:08 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_0
  2. 0:10

    Looks like an egg. Oh, it's smelly.

    Segment details0:10–0:12 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_1
  3. 0:16

    Yeah, it smells like a smelly sock. Oh,

    Segment details0:16–0:19 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_2
  4. 0:19

    it's going all gray. Looks like a brain.

    Segment details0:19–0:22 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_3
  5. 0:25

    Come on, break.

    Segment details0:25–0:26 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_4
  6. 0:28

    Welcome to Daniel's kitchen. The finest

    Segment details0:28–0:31 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_5
  7. 0:32

    food, beautiful golden brown.

    Segment details0:32–0:35 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_6
  8. 0:36

    Why won't it break apart? Come on.

    Segment details0:36–0:40 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_7
  9. 0:43

    Oh yeah, it's breaking,

    Segment details0:43–0:45 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_8
  10. 0:45

    breaking down

    Segment details0:45–0:49 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_9
  11. 0:50

    apart. It's still frozen

    Segment details0:50–0:53 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_10
  12. 0:54

    in the center.

    Segment details0:54–0:54 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_11
  13. 1:01

    And then for seasoning, we want some

    Segment details1:01–1:04 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_12
  14. 1:04

    garlic powder.

    Segment details1:04–1:06 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_13
  15. 1:15

    Porky and oniony and chicken stocky.

    Segment details1:15–1:18 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_14
  16. 1:18

    It's actually good. Oh my God,

    Segment details1:18–1:21 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_15
  17. 1:23

    how did I make this so good?

    Segment details1:23–1:24 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_16
  18. 1:30

    And then we add the butter,

    Segment details1:30–1:31 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_17
  19. 1:33

    which— this much.

    Segment details1:33–1:36 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_18
  20. 1:42

    Damn, that's hard.

    Segment details1:42–1:42 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_19
  21. 1:54

    Now we do the mixing.

    Segment details1:54–1:55 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_20
  22. 2:02

    Now apparently I'm not supposed to squish

    Segment details2:02–2:05 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_21
  23. 2:05

    it all together because there's

    Segment details2:05–2:10 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_22
  24. 2:10

    got to be lumps of butter not squished

    Segment details2:10–2:14 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_23
  25. 2:14

    into the flour.

    Segment details2:14–2:15 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_24
  26. 2:30

    Yeah, this looks pretty good.

    Segment details2:30–2:31 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_25
  27. 2:38

    And then we do the kneading. Wow, this

    Segment details2:38–2:41 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_26
  28. 2:41

    looks pretty good. And then

    Segment details2:41–2:45 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_27
  29. 2:45

    I saw they were saying to fold it

    Segment details2:45–2:48 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_28
  30. 2:49

    like making a katana. You fold

    Segment details2:49–2:53 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_29
  31. 2:53

    the layers of steel to make it stronger.

    Segment details2:53–2:56 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_30
  32. 2:58

    And then we fold it, and then we fold it

    Segment details2:58–3:02 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_31
  33. 3:02

    again. Wow.

    Segment details3:02–3:04 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_32
  34. 3:09

    And then fold it, but we don't want it to

    Segment details3:09–3:11 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_33
  35. 3:11

    be too tough because we're making pastry,

    Segment details3:11–3:14 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_34
  36. 3:14

    not bread.

    Segment details3:14–3:20 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_35
  37. 3:27

    I guess it doesn't have to be super thick.

    Segment details3:27–3:29 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_36
  38. 3:43

    I'll roll you out a fat one.

    Segment details3:43–3:45 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_37
  39. 3:52

    Put it in the middle.

    Segment details3:52–3:53 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_38
  40. 4:05

    You fold it like,

    Segment details4:05–4:06 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_39
  41. 4:08

    like that,

    Segment details4:08–4:09 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_40
  42. 4:12

    and then we got to like squish it.

    Segment details4:12–4:13 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_41
  43. 4:16

    I don't know how to crimp it. Crimp it?

    Segment details4:16–4:19 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_42
  44. 4:24

    How do you do that?

    Segment details4:24–4:25 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_43
  45. 4:33

    I don't know how to do that edge thing.

    Segment details4:33–4:34 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_44
  46. 4:45

    Whatever, just squish it together.

    Segment details4:45–4:48 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_45
  47. 4:54

    It's about the flavor. Actually, that

    Segment details4:54–4:57 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_46
  48. 4:57

    looks kind of good when I randomly just

    Segment details4:57–5:00 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_47
  49. 5:00

    pressed it all in. Well, oh my god, this

    Segment details5:00–5:03 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_48
  50. 5:03

    looks good! Look at that.

    Segment details5:03–5:04 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_49
  51. 5:07

    Too much filling on this side. I need to

    Segment details5:07–5:09 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_50
  52. 5:09

    squish it out a bit,

    Segment details5:09–5:10 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_51
  53. 5:12

    and then we need to get egg wash.

    Segment details5:12–5:14 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_52
  54. 5:17

    See the law of reverse effort.

    Segment details5:17–5:20 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_53
  55. 5:21

    When you don't put effort in, you get the

    Segment details5:21–5:24 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_54
  56. 5:24

    results. When you try too hard, you mess

    Segment details5:24–5:27 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_55
  57. 5:27

    it up. Okay, it looks pretty good.

    Segment details5:27–5:30 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_56
  58. 5:33

    Bala bing, bala bong.

    Segment details5:33–5:34 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_57
  59. 5:42

    This is empanda.

    Segment details5:42–5:44 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_58
  60. 5:45

    What's an empanda?

    Segment details5:45–5:46 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_59
  61. 5:49

    I'm scared it's gonna break because it's a

    Segment details5:49–5:51 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_60
  62. 6:01

    Egg wash.

    Segment details6:01–6:02 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_61
  63. 6:04

    Now this is the kind of painting I

    Segment details6:04–6:07 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_62
  64. 6:13

    Oh yeah, this is good.

    Segment details6:13–6:13 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_63
  65. 6:20

    Pricking.

    Segment details6:20–6:23 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_64
  66. 6:24

    Put one prick here,

    Segment details6:24–6:26 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_65
  67. 6:28

    one prick there.

    Segment details6:28–6:29 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_66
  68. 6:33

    Oh yeah,

    Segment details6:33–6:37 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_67
  69. 6:39

    that's pretty good.

    Segment details6:39–6:40 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_68
  70. 7:03

    Whoa, we still don't know if

    Segment details7:03–7:06 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_69
  71. 7:06

    the pastry is gonna be soft and fluffy or

    Segment details7:06–7:09 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_70
  72. 7:10

    not. Oh, it looks good, like professional.

    Segment details7:10–7:13 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_71
  73. 7:24

    And people were saying it looked like dog

    Segment details7:24–7:26 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_72
  74. 7:26

    food. Okay,

    Segment details7:26–7:29 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_73
  75. 7:29

    let's cut it open. I'm gonna see what the

    Segment details7:29–7:32 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_74
  76. 7:33

    pastry is like.

    Segment details7:33–7:33 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_75
  77. 7:41

    It smells kind of buttery. That's a

    Segment details7:41–7:44 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_76
  78. 7:45

    good angle. This is a good angle. But

    Segment details7:45–7:47 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_77
  79. 7:47

    first we want to test the pastry.

    Segment details7:47–7:49 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_78
  80. 7:52

    That noise is coming

    Segment details7:52–7:56 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_79
  81. 7:56

    from outside. Can you hear? Listen,

    Segment details7:56–7:57 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_80
  82. 7:59

    it doesn't sound rock

    Segment details7:59–8:02 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_81
  83. 8:03

    hard. I'm scared.

    Segment details8:03–8:07 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_82
  84. 8:07

    Is it gonna be good? Oh,

    Segment details8:07–8:09 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_83
  85. 8:10

    oh yeah, it's got like softness, so it's

    Segment details8:10–8:13 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_84
  86. 8:13

    not rock hard. Okay, let's just cut it

    Segment details8:13–8:17 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_85
  87. 8:44

    Looks pretty good.

    Segment details8:44–8:44 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_86
  88. 8:53

    Yeah, I can get a job at Greggs now.

    Segment details8:53–8:54 · rev_1c0a588eb1a86e5cd06a293f7d9115b4_87