11-02-2001, 04:27 PM
11-08-2001, 05:06 PM
I don't believe for a minute that nobody has a cornish pastie recipe.
Regards
Nigel
Regards
Nigel
11-08-2001, 05:14 PM
How did I miss this?
DOH!
I'll see what I can retrieve from my transome...
Andrew
DOH!
I'll see what I can retrieve from my transome...
Andrew
11-08-2001, 06:41 PM
No idea...I mean, it's got a big f'kin' question mark next to it *grin*.
Well, I'm going to have to grab one off the web cos I've supposed to have started it by now.
Having one for future reference would be good though.
Regards
Nigel
Well, I'm going to have to grab one off the web cos I've supposed to have started it by now.
Having one for future reference would be good though.
Regards
Nigel
11-09-2001, 07:34 PM
Nigel - you're brutal......
Here it is
For the pastry
A pound of all purpose flour
Half a pound of shortening (or a mix of butter/shortening)
Pinch of sea salt
For the stuff inside
A pound of lean steak (I find skirt works really well) chopped into smallish pieces (1")
Two large russet potatoes (cut into even half inch dice)
Chopped fresh parsley
One medium onion, or rutabega, or turnip (peeled and chopped)
Salt and pepper
A good healthy slice of unsalted butter
Egg and milk for glasing
Getting jiggy wid it
Preheat the oven 375 degrees.
Gently bring together two oz of the fat with the flou, salt, and add sufficient water to bring it all together and make a dough (do not over handle or it will be tough = BAD). Refrigerate for about 20 minutes (allows any gluten that has been woken up to calm down).
On a clean surface, roll out the chilled dough and place another two oz of the fat on the pastry. Fold the pastry in on itself and roll it out again. Leave for about 30 minutes.
Repeat the "add fat, fold and roll out" procedure two more times, making sure you allow it to rest for 30 minutes after each rolling.
Divide the pate (pastry) into four, and roll out into four rounds and place on a cokkie sheet. Cover each with a shrink wrap whilst you work on one, to stop them drying out.
Mix together the steak, parsley, potatoes, onion (or whatever), and season with salt and pepper. Divide this into four and place this mix in the centre of each round of rolled out pastry and top with a knob of butter.
Lightly brush the edge of each pasty and bring together. Using the tines of a fork gently the edges to create a seal.
Prick the top of the pasty to allow steam to escape and brush with beaten egg/milk.
Place in the centre of the oven and bake for about an hour until golden.
Remove from oven, allow them to rest for about 5 minutes and serve!
Andrew lol
<font size=-1>[ This Message was edited by maczippy on 2001-11-10 0136 ]</font>
Here it is
For the pastry
A pound of all purpose flour
Half a pound of shortening (or a mix of butter/shortening)
Pinch of sea salt
For the stuff inside
A pound of lean steak (I find skirt works really well) chopped into smallish pieces (1")
Two large russet potatoes (cut into even half inch dice)
Chopped fresh parsley
One medium onion, or rutabega, or turnip (peeled and chopped)
Salt and pepper
A good healthy slice of unsalted butter
Egg and milk for glasing
Getting jiggy wid it
Preheat the oven 375 degrees.
Gently bring together two oz of the fat with the flou, salt, and add sufficient water to bring it all together and make a dough (do not over handle or it will be tough = BAD). Refrigerate for about 20 minutes (allows any gluten that has been woken up to calm down).
On a clean surface, roll out the chilled dough and place another two oz of the fat on the pastry. Fold the pastry in on itself and roll it out again. Leave for about 30 minutes.
Repeat the "add fat, fold and roll out" procedure two more times, making sure you allow it to rest for 30 minutes after each rolling.
Divide the pate (pastry) into four, and roll out into four rounds and place on a cokkie sheet. Cover each with a shrink wrap whilst you work on one, to stop them drying out.
Mix together the steak, parsley, potatoes, onion (or whatever), and season with salt and pepper. Divide this into four and place this mix in the centre of each round of rolled out pastry and top with a knob of butter.
Lightly brush the edge of each pasty and bring together. Using the tines of a fork gently the edges to create a seal.
Prick the top of the pasty to allow steam to escape and brush with beaten egg/milk.
Place in the centre of the oven and bake for about an hour until golden.
Remove from oven, allow them to rest for about 5 minutes and serve!
Andrew lol
<font size=-1>[ This Message was edited by maczippy on 2001-11-10 0136 ]</font>
11-12-2001, 02:52 PM
Thanks Andrew. I'm going to attempt this recipe later on this week.
I miss pasties. I used to eat them a couple of times a week for lunch when in the UK, along with Baked Potatos. Nowadays I can only get a baked potato at a local fish restaurant but they put a very creamy (whipped) butter in it which is ok but not as good as just normal butter.
I miss pasties. I used to eat them a couple of times a week for lunch when in the UK, along with Baked Potatos. Nowadays I can only get a baked potato at a local fish restaurant but they put a very creamy (whipped) butter in it which is ok but not as good as just normal butter.
11-13-2001, 02:35 PM
What's this Andrew, meat in a cornish pasty!!! Good heavens I spent a good ten years of my life eating cornish pasties searching for the invisible ingredient. I figured they put it all in one pasty and the rest of us just got a whisper of flavor. Mind that was in Exeter and I guess they exported the worst to us!!! grin
11-14-2001, 09:49 AM
I actually used a different, but similar, recipe. My wife and I wanted some veggies so put peas & carrots in with the meat and potatoes. We made the pastry with 400g flour, 100g each of margerine and crisco and about 5tbsp water to hold it together. As you say, handle as little as possible.
We browned the meat to get rid of the fat and threw the frozen peas & carrots into the microwave to threw and part cook. Then we throw those in along with the potatoes and added some bayleaves and thyme for flavour. Stuck it in a 350F oven for about 50 minutes. Oh they were wonderful with tomato soup.
Regards
Nigel
We browned the meat to get rid of the fat and threw the frozen peas & carrots into the microwave to threw and part cook. Then we throw those in along with the potatoes and added some bayleaves and thyme for flavour. Stuck it in a 350F oven for about 50 minutes. Oh they were wonderful with tomato soup.
Regards
Nigel
11-21-2001, 12:57 PM
I lived in the Northwest of England and worked in town, so at least once a week had to have a "Sayer's" cornish or cheese and onion pastie. Ooh hot from the oven, the smell ahh!! there really isn't anything like a Sayer's pastie. Everytime I go home I have to have one. Anyone else know what I'm talking about?
Linda smile
Linda smile
11-21-2001, 05:50 PM
You know I hadn't thought of comparing Sayer's pasties, in my case, to sex, but you know come to think of it, some things are better than sex and definitely Sayers takes the winning place!!! wink
Sounds like you're pretty handy in the kitchen?
Linda smile
Sounds like you're pretty handy in the kitchen?
Linda smile
12-05-2001, 10:33 PM
Back in England in the centre of worcester there was the Falmouth Pasty shop which used to cook them fresh on the premises every day!! and if you used to walk around the town the smell from that shop would drive you crazy!! And I was talking to my mum the other day and she was telling me that there are 2 pasty shops now in direct competition of each other and I cant go and eat at either!!LOL There were many different kinds of pasty from traditional and steak & stilton to pork and apple and even a vegetarian one, just thinking of that pasty shop makes me feel hungry!! LOL
<font size=-1>[ This Message was edited by boardsofcanada on 2001-12-05 2234 ]</font>
<font size=-1>[ This Message was edited by boardsofcanada on 2001-12-05 2234 ]</font>
01-15-2002, 07:49 PM
We sometimes made them at home with chunks of canned corned beef ,mashed potato,onion & grated carrot & they were good fresh from the oven. Someone mentioned cheese & onion pasties too, oh they were good.
Janet
Janet
01-15-2002, 08:15 PM
Quote:
On 2001-11-09 19:34, maczippy wrote:
Nigel - you're brutal......
Here it is:
For the pastry:
A pound of all purpose flour
Half a pound of shortening (or a mix of butter/shortening)
Pinch of sea salt
For the stuff inside:
A pound of lean steak (I find skirt works really well) chopped into smallish pieces (1")
Two large russet potatoes (cut into even half inch dice)
Chopped fresh parsley
One medium onion, or rutabega, or turnip (peeled and chopped)
Salt and pepper
A good healthy slice of unsalted butter
Egg and milk for glasing
Getting jiggy wid it:
Preheat the oven 375 degrees.
Gently bring together two oz of the fat with the flou, salt, and add sufficient water to bring it all together and make a dough (do not over handle or it will be tough = BAD). Refrigerate for about 20 minutes (allows any gluten that has been woken up to calm down).
On a clean surface, roll out the chilled dough and place another two oz of the fat on the pastry. Fold the pastry in on itself and roll it out again. Leave for about 30 minutes.
Repeat the "add fat, fold and roll out" procedure two more times, making sure you allow it to rest for 30 minutes after each rolling.
Divide the pate (pastry) into four, and roll out into four rounds and place on a cokkie sheet. Cover each with a shrink wrap whilst you work on one, to stop them drying out.
Mix together the steak, parsley, potatoes, onion (or whatever), and season with salt and pepper. Divide this into four and place this mix in the centre of each round of rolled out pastry and top with a knob of butter.
Lightly brush the edge of each pasty and bring together. Using the tines of a fork gently the edges to create a seal.
Prick the top of the pasty to allow steam to escape and brush with beaten egg/milk.
Place in the centre of the oven and bake for about an hour until golden.
Remove from oven, allow them to rest for about 5 minutes and serve!
Andrew :lol:
<font size=-1>[ This Message was edited by: maczippy on 2001-11-10 01:36 ]</font>
Nigel - you're brutal......
Here it is:
For the pastry:
A pound of all purpose flour
Half a pound of shortening (or a mix of butter/shortening)
Pinch of sea salt
For the stuff inside:
A pound of lean steak (I find skirt works really well) chopped into smallish pieces (1")
Two large russet potatoes (cut into even half inch dice)
Chopped fresh parsley
One medium onion, or rutabega, or turnip (peeled and chopped)
Salt and pepper
A good healthy slice of unsalted butter
Egg and milk for glasing
Getting jiggy wid it:
Preheat the oven 375 degrees.
Gently bring together two oz of the fat with the flou, salt, and add sufficient water to bring it all together and make a dough (do not over handle or it will be tough = BAD). Refrigerate for about 20 minutes (allows any gluten that has been woken up to calm down).
On a clean surface, roll out the chilled dough and place another two oz of the fat on the pastry. Fold the pastry in on itself and roll it out again. Leave for about 30 minutes.
Repeat the "add fat, fold and roll out" procedure two more times, making sure you allow it to rest for 30 minutes after each rolling.
Divide the pate (pastry) into four, and roll out into four rounds and place on a cokkie sheet. Cover each with a shrink wrap whilst you work on one, to stop them drying out.
Mix together the steak, parsley, potatoes, onion (or whatever), and season with salt and pepper. Divide this into four and place this mix in the centre of each round of rolled out pastry and top with a knob of butter.
Lightly brush the edge of each pasty and bring together. Using the tines of a fork gently the edges to create a seal.
Prick the top of the pasty to allow steam to escape and brush with beaten egg/milk.
Place in the centre of the oven and bake for about an hour until golden.
Remove from oven, allow them to rest for about 5 minutes and serve!
Andrew :lol:
<font size=-1>[ This Message was edited by: maczippy on 2001-11-10 01:36 ]</font>
Andrew
A good cook, and a motorbike to boot
Marry me!
Ju
01-15-2002, 09:54 PM
Quote:
On 2002-01-15 20:15, marmitemaniac wrote:
Andrew
A good cook, and a motorbike to boot
Marry me!
Ju
Andrew
A good cook, and a motorbike to boot
Marry me!
Ju
Oh dear....<blush>
Umm, you might want to have a chat with Emily first!
:lol:
Andrew
05-01-2002, 09:17 AM
nudged for dianey... grin
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