Subj : National Pasty Week - 2
To   : All
From : Dave Drum
Date : Tue Feb 27 2024 17:31:07

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hairy Bikers' Cornish Pasty
Categories: Pastry, Beef, Vegetables, Potatoes
     Yield: 6 servings

MMMMM--------------------SHORTCRUST PASTRY---------------------------
   450 g  Plain flour
     2 ts Baking powder
     1 ts Salt
   125 g  Unsalted butter
     2 lg Egg yolks
   125 mL old water

MMMMM-------------------------FILLING--------------------------------
   450 g  Potato; fine diced
   150 g  Swede; fine diced
   150 g  Onion; fine chopped
   300 g  Beef skirt; fine chopped
          Salt & black pepper
     1 tb Plain flour
    40 g  Butter
     1 lg Egg; beaten

 Start by making the shortcrust pastry. Put the flour,
 baking powder, salt, butter, and egg yolks into a food
 processor and blitz until the mixture forms crumbs.
 Slowly add 125mL cold water until a ball of pastry
 miraculously appears - you may not need all the water.
 Wrap the pastry in cling film and leave it to chill in
 the fridge for an hour.

 To prepare the Cornish pasty filling, heat the oven to
 180ºC (160ºC fan, Gas 4). Roll out the pastry to the
 thickness you like, but be careful not to tear it. Using
 a dinner plate as a template, cut out 6 discs of pastry.

 Season the potato, swede and onion with salt and black
 pepper. Put the beef into another bowl and mix with the
 flour and some salt and pepper for seasoning. Place some
 potatoes, swede, onions, and beef on one half of the
 circle, leaving a gap around the edge. Dot with butter.
 Brush around the perimeter of the pastry circle with the
 beaten egg, then fold the pastry over the vegetables and
 meat and seal firmly. Starting at one side, crimp the
 edges over to form a sealed D-shaped pasty. Brush the
 whole pasty with a beaten egg, then make a steam hole in
 the centre with a sharp knife.

 Repeat to make the other pasties. Put the pasties in the
 oven and cook for 50 minutes until they are crispy and
 golden and the filling is cooked through. Leave them to
 rest for 5-10 minutes before eating.

 RECIPE FROM: https://www.goodto.com

 Uncle Dirty Dave's Archives

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