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pasty

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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dpack

Joined: 02 Jul 2005
Posts: 45508
Location: yes

Posted: Wed Feb 26, 14 4:44 pm Post subject: pasty

the photo is mid process
prep
slice potato,salt,
slice turnip,salt
slice onion ,salt ,pepper
leave in fridge overnight

cube beef (flank or skirt is ideal) salt and plenty of pepper
fridge overnight

make pastry ,a fairly strong shortcrust .
fridge overnight

roll pastry and trim into circle

cook
stack ingredients as seen in photo
crimp edge
make parcel using baking parchment (or large note pad)

bake 30 to 40 mins in hot oven
bake until a skewer goes through easily (usuall 45 mins to an hour ) in medium oven

allow to rest 15 mins or cool for later (or freezing if batch cooking)

hints
dont over fill
construct on parchment
try to avoid holes and patch any you have
dont make adjustments to ingredients

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Wed Feb 26, 14 5:00 pm Post subject:
Allowing for a large crimp there! No gravy?

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed Feb 26, 14 5:20 pm Post subject:
Recipe looks fab. Similar to what I follow. I know this is probably not traditional but on serving, I poke 2 holes through the crust and por a mix of 50/50 melted butter and worcestershire sauce into each hole. About 1 tbspn in each one. It acts as a sauce.

dpack

Joined: 02 Jul 2005
Posts: 45508
Location: yes

Posted: Wed Feb 26, 14 5:57 pm Post subject:
no gravy or holes as it cooks in its own steam and all the flavors are retained the big crimp helps stability and prevents bursting tis the family recipe and goes back to my gt gt granny husband who learned it in the mid 19th century

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Wed Feb 26, 14 7:27 pm Post subject:
What???? Gravey,in a pastie????

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9717
Location: Devon, uk

Posted: Wed Feb 26, 14 7:44 pm Post subject:
I find using all or some strong bread flour makes a good strong pastry. Definitely no sauce or gravy !

Ty Gwyn

Joined: 22 Sep 2010
Posts: 4563
Location: Lampeter

Posted: Wed Feb 26, 14 10:22 pm Post subject:

dpack wrote:

no gravy or holes as it cooks in its own steam and all the flavors are retained

the big crimp helps stability and prevents bursting

tis the family recipe and goes back to my gt gt granny husband who learned it in the mid 19th century

Miner`s Grub.

12Bore

Joined: 15 Jun 2008
Posts: 9089
Location: Paddling in the Mersey

Posted: Wed Feb 26, 14 10:26 pm Post subject:

Ty Gwyn wrote:

dpack wrote:

Miner`s Grub.

Proper job

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Wed Feb 26, 14 10:28 pm Post subject:
Shouldn't it have jam and clotted cream in one end to act as pudding? And if it's really posh you could put prawn cocktail in the other end.

dpack

Joined: 02 Jul 2005
Posts: 45508
Location: yes

Posted: Thu Feb 27, 14 12:30 am Post subject:
up country folk ways, prawn cocktail tiggy ,no me hansome

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