Took quite the break, yes? Because of life. It got rough and I strayed, but here I am thanks to feature on the travel channel about Cornish Pasties.
No, not Past[r]ies. Pasties. The way the man describes the flakiness of the crust, I was reminded of patties. So I took a stab at it. Made one for Friday night dinner, then one for Saturday "Brekki" after a long swim at the stadium.
So the in the 1st round the dough wasn't great: too much water. I read 3 cups instead of 3/4 cup. *Slaps own forehead*. In the second round, the dough was perfect: a nice, crisp crunch. I made the dinner pasty with the concept of a Deconstructed, Beef-Bean Chili.
With the left over dough and a growling stomach, I made Tex-Mex & Avocado Pasty!
Both are so easy to make and were so extremely delicious!
Pasty Prep:
Dough Recipe:
For the Deconstructed Chili:
No, not Past[r]ies. Pasties. The way the man describes the flakiness of the crust, I was reminded of patties. So I took a stab at it. Made one for Friday night dinner, then one for Saturday "Brekki" after a long swim at the stadium.
So the in the 1st round the dough wasn't great: too much water. I read 3 cups instead of 3/4 cup. *Slaps own forehead*. In the second round, the dough was perfect: a nice, crisp crunch. I made the dinner pasty with the concept of a Deconstructed, Beef-Bean Chili.
With the left over dough and a growling stomach, I made Tex-Mex & Avocado Pasty!
Both are so easy to make and were so extremely delicious!
Pasty Prep:
Dough Recipe:
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening or 1 cup lard
3/4 cup ice water (the colder the better!)
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening or 1 cup lard
3/4 cup ice water (the colder the better!)
Mix dry ingredients in mixing bowl.
Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
Add a bit more water if it seems dry and won't hold together when squeezed lightly.
Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients.
Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
Add a bit more water if it seems dry and won't hold together when squeezed lightly.
Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients.
 |
| Deconstructed Beef-Bean Chili Pasty |
1/2lb Minced Beef
1 Can of Baked Beans
Fresh, Home made salsa
1 cup of grated mild cheddar cheese (or Harvati or Smoked Gouda)
 |
| Tex-Mex Breakfast Pasty |
For the Tex-Mex:
2 Eggs
1 cup of grated mild cheddar cheese (or Harvati or Pepper Jack)
Salsa, Diced Avocado, Baked Beans (from the leftovers)
Salsa, Diced Avocado, Baked Beans (from the leftovers)
Roll the dough out on a lightly floured surface (or on top of a piece of
plastic wrap which can easily be folded over and then peeled off once
the pasty ingredients are loaded).
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Please don't get carried away and put the avocado in at the baking process: Heat makes it insipid!
The Tex-Mex made for a heavy breakfast, but I indulged and it was So. Damn. Good! The crusts on both pasties were nice and flaky and the fillings melted while they melted my tummy. Mmmmmm.
I hope it does the same for you!
Eat well, til another time!
Gillian M.
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Please don't get carried away and put the avocado in at the baking process: Heat makes it insipid!
The Tex-Mex made for a heavy breakfast, but I indulged and it was So. Damn. Good! The crusts on both pasties were nice and flaky and the fillings melted while they melted my tummy. Mmmmmm.
I hope it does the same for you!
Eat well, til another time!
Gillian M.
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