Homemade 'lockdown' Pasties from scratch - Not traditional Cornish!

Carlos Cooks "Great tasting foods..." The best, homemade Cornish Pasties from scratch (Tiddy Oggies) - Complete guide on Carlos Cooks In this video I show you how to make Cornish Pasties, a staple food eaten by Tin Miners in Cornwall, England in the past, and still enjoyed today the world over. You will be shown how to make the pastry from scratch, the delicious filling and then get a step-by-step guide on how to shape and crimp the pasties before baking. A meal in one, no need to give the family anything else on their plate with these as they are completely filling and satisfying. Ideal for work lunchboxes or a weekend snack or picnic. Called 'Tiddy Oggies' or 'Priddy Oggies' by Cornish people, legend has it that the Tin miners of the past needed a meal to take in the mines with them that would fill them and keep them working underground. The large crimped edge is rumoured to be where they held the pasties in order to eat the filling and case and not get dangerous compounds found in the mine on the edible portion of the pasty. Let me know your thoughts in the comments, and don't forget to subscribe and hit the notification icon for updates on new content. If there is something specific you want to see me cook, make a suggestion! Ingredients Pastry 500g strong bread flour [60 grammes beef dripping (solid) 60 grammes vegetable fat (butter replacement) or use vegetable shortening/suet or beef suet] 6 fl oz cold water 25 grammes salted butter 1 teaspoon salt Filling 2 medium white potatoes (waxy) 1 large carrot 1 medium/large white onion 100 grammes swede 2 teaspoons of butter Ground black pepper Ground sea salt Beaten egg for glazing Music in this presentation has been supplied by https://www.bensound.com under the Creative Commons Licence