maandag 25 november 2013

Cornish Pasties


Pastry Makes about 1kg of Pastry
250g Plain White Flour 250g Brown Bread Flour 350g Cold Butter 150ml Iced Water 35 ml Lemon Juice 5ml Salt

I use my food processor to make this pastry, If you are making it by hand then see here for basic instructions.Sift the flours into the processor bowl.Add the salt and the butter.Pulse the mixture until it resembles breadcrumbs.With the machine running add the lemon juice.Slowly add just enough ice water until mixture comes together as a ball.Remove from the machine and flatten into a disk about 1" thick.Wrap the pastry in plastic wrap and chill for at least 2 hours.

FillingMakes enough for 6-8 pasties
500g Goulash cubes1 Onion sliced½ teaspoon dried Chilli Flakes2 Garlic Cloves Crushed 1 Teaspoon Dried Thyme250 -350ml Beef Stock 1 tin Small White Beans 1 Cup Frozen Mixed Vegetables Oil for frying In a sauce pan, fry the onion in a little oil until soft, but not coloured. Add the meat and the spices and fry for 1-2 minutes.Add 250ml the beef stock and simmer until the meat is soft - about 1½ hours. Keep checking the meat and add more stock when necessary. Add the beans and the mixed vegetables and cook for a further 20 minutes. Remove from the heat and allow to cool completely.

Making the Cornish Pasties
1 Egg beaten On a floured surface roll the pastry out to about 2-3mm thick.Cut disks about 18cm diameter (I use a regular side plate)Add filling to the centre of the pastry disk.Brush the circumference with a little egg. Crimp the edges together to form your pasties. *** Any left over pastry can be re-frozen for later use. Place the pasties in the freezer for 30 minutes. Pre-heat the oven to 200ºC Brush the pasties with a little egg and bake for 25-30 minutes until golden. Serve hot with either some chutney, tomato sauce or my personal favourite sweet chilli sauce.

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