Recipe of the Day
Feb. 8th, 2007 11:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundCornish Pasty
Shortcut Pastry:
225 gm. plain flour
115 gm. fat (mixture of lard and butter)
A pinch of salt
The Filling:
225 gm. steak cut into small cubes
2 or 3 large potatoes
1 piece of turnip or swede
1 onion, peeled and chopped
Salt and pepper
The Method:
Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water. Leave to rest for half an hour.
Roll out half the pastry into a round about 5 mm. thick (quarter of an inch).
Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling.
Slice the turnip thinly over the potato, then spread the beef on top.
Add a little onion, season with salt and pepper.
Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the center.
There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the edge.
Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray.
Bake it in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes.
You can make the pastry as a starter, by making it smaller. Use a saucer as a template to get the size.
Vegan Cornish Pasty
Ingredients:
for the pastry:
10 oz/275g/2 cups plain flour (I use a mixture of 3 oz white & 7 oz wholewheat/wholemeal)
5 oz/130g/ 3/4 cup hard margarine (I grate it - it's easier to rub in!)
pinch salt
water to mix
for the filling:
1 tablespoon oil or margarine
1 onion, roughly chopped
1 small Swede chopped (about 1/2inch dice)
4 medium/large carrots chopped as above
1 medium/large potato chopped as above
1 tsp yeast extract
black pepper to taste
Pastry: Mix flours and salt together. Rub in grated marg until the mixture looks like fine breadcrumbs. Add cold water a tablespoon at a time until the mixture holds together and a firm dough is formed. Knead lightly. Put in fridge
Filling: Melt the margarine or heat the oil in a large saucepan. Add the vegetables and stir well. Put lid on saucepan and cook, on a low heat for about 20 minutes, stirring occasionally until vegetables are nearly cooked. Stir in yeast extract and add black pepper, and allow the mixture to cool. Remove pastry from fridge and cut into four equal pieces.
Roll out each piece roughly into a circle of about 7 inch Place 1/4 of the veg mix along the centre of each circle and wet edges, bring them together above the veg mix and seal and 'crimp'. Brush with soya milk and cook (in a preheated oven!) at 180C/375F on the middle shelf for about 40-45 minutes.
4 medium to large pasties
Cajun Pastie
Dough
2 tablespoons sugar
4 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 egg, well beaten
1/4 teaspoon vanilla
2 tablespoons cold milk
2 teaspoons cold milk
1 1/2 cups flour (1 1/3 cups for dough & 3 tbsp to lightly flour work surface)
vegetable oil (for frying) (optional)
Filling
1/4 lb margarine
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
1/3 lb ground pork
2 1/2 teaspoons garlic, minced
3/4 teaspoon dried thyme, chopped or 1 tablespoon fresh thyme, chopped
2 teaspoons cayenne pepper
1 teaspoon salt
1 1/4 teaspoons sweet paprika
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
1/3 lb ground beef
1 1/2 cups red potatoes, coarsely grated & packed
1 cup beef stock or pork stock
Topping
1 (8 ounce) package cream cheese
3/4 cup heavy cream
3/4 teaspoon dried oregano, chopped or 1 tablespoon fresh oregano, chopped
3/4 teaspoon dried thyme, chopped or 1 tablespoon fresh thyme, chopped
Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds). Add the egg, vanilla, and milk and beat until blended. Add 1 1/3 cups flour and beat just until blended (do NOT overmix). With floured hands, shape the dough into a round, flat patty. Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes). Reduce heat to medium and add the pork, garlic, and seasonings. Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown). Add the beef and mix thoroughly. Lower the heat and let simmer for 5 minutes, stirring often. Mix in the potatoes and the stock. Cook for 10 minutes over med-low heat, stirring often. Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan. Refrigerate dough for 15 minutes. Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes. Remove weights and bake just until the crust on the bottom part looks dry (15 minutes). Let cool for 5 minutes. In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended. Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two. Bake at 350F until the crust is golden brown (40-45 minutes). Let cool 10 minutes before serving.
If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round. Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge. Fold the circle in half over the filling and seal by pressing the edge with a fork. Trim the edge to 1/4". In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F. Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel. Serve immediately.
Shortcut Pastry:
225 gm. plain flour
115 gm. fat (mixture of lard and butter)
A pinch of salt
The Filling:
225 gm. steak cut into small cubes
2 or 3 large potatoes
1 piece of turnip or swede
1 onion, peeled and chopped
Salt and pepper
The Method:
Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with some water. Leave to rest for half an hour.
Roll out half the pastry into a round about 5 mm. thick (quarter of an inch).
Peel and slice the potatoes thinly onto the center of round to form a base for the rest of the filling.
Slice the turnip thinly over the potato, then spread the beef on top.
Add a little onion, season with salt and pepper.
Dampen the edge of the circle of pastry with water to help seal it. Bring together the edges to make a parcel with the filling in the center.
There should be a neat pastry parcel. If you do get any holes, patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms. to make a neat pattern along the edge.
Put the pastry on a piece of buttered paper, make a small slit on top to let the steam brush the top with a little milk, and put it on a greased baking tray.
Bake it in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook another 30 minutes.
You can make the pastry as a starter, by making it smaller. Use a saucer as a template to get the size.
Vegan Cornish Pasty
Ingredients:
for the pastry:
10 oz/275g/2 cups plain flour (I use a mixture of 3 oz white & 7 oz wholewheat/wholemeal)
5 oz/130g/ 3/4 cup hard margarine (I grate it - it's easier to rub in!)
pinch salt
water to mix
for the filling:
1 tablespoon oil or margarine
1 onion, roughly chopped
1 small Swede chopped (about 1/2inch dice)
4 medium/large carrots chopped as above
1 medium/large potato chopped as above
1 tsp yeast extract
black pepper to taste
Pastry: Mix flours and salt together. Rub in grated marg until the mixture looks like fine breadcrumbs. Add cold water a tablespoon at a time until the mixture holds together and a firm dough is formed. Knead lightly. Put in fridge
Filling: Melt the margarine or heat the oil in a large saucepan. Add the vegetables and stir well. Put lid on saucepan and cook, on a low heat for about 20 minutes, stirring occasionally until vegetables are nearly cooked. Stir in yeast extract and add black pepper, and allow the mixture to cool. Remove pastry from fridge and cut into four equal pieces.
Roll out each piece roughly into a circle of about 7 inch Place 1/4 of the veg mix along the centre of each circle and wet edges, bring them together above the veg mix and seal and 'crimp'. Brush with soya milk and cook (in a preheated oven!) at 180C/375F on the middle shelf for about 40-45 minutes.
4 medium to large pasties
Cajun Pastie
Dough
2 tablespoons sugar
4 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 egg, well beaten
1/4 teaspoon vanilla
2 tablespoons cold milk
2 teaspoons cold milk
1 1/2 cups flour (1 1/3 cups for dough & 3 tbsp to lightly flour work surface)
vegetable oil (for frying) (optional)
Filling
1/4 lb margarine
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
1/3 lb ground pork
2 1/2 teaspoons garlic, minced
3/4 teaspoon dried thyme, chopped or 1 tablespoon fresh thyme, chopped
2 teaspoons cayenne pepper
1 teaspoon salt
1 1/4 teaspoons sweet paprika
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
1/3 lb ground beef
1 1/2 cups red potatoes, coarsely grated & packed
1 cup beef stock or pork stock
Topping
1 (8 ounce) package cream cheese
3/4 cup heavy cream
3/4 teaspoon dried oregano, chopped or 1 tablespoon fresh oregano, chopped
3/4 teaspoon dried thyme, chopped or 1 tablespoon fresh thyme, chopped
Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds). Add the egg, vanilla, and milk and beat until blended. Add 1 1/3 cups flour and beat just until blended (do NOT overmix). With floured hands, shape the dough into a round, flat patty. Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes). Reduce heat to medium and add the pork, garlic, and seasonings. Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown). Add the beef and mix thoroughly. Lower the heat and let simmer for 5 minutes, stirring often. Mix in the potatoes and the stock. Cook for 10 minutes over med-low heat, stirring often. Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan. Refrigerate dough for 15 minutes. Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes. Remove weights and bake just until the crust on the bottom part looks dry (15 minutes). Let cool for 5 minutes. In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended. Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two. Bake at 350F until the crust is golden brown (40-45 minutes). Let cool 10 minutes before serving.
If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round. Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge. Fold the circle in half over the filling and seal by pressing the edge with a fork. Trim the edge to 1/4". In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F. Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel. Serve immediately.
