Wednesday, August 4, 2010

Cornish Style Pasties : Baked

'' This pasties is made with a different kind of dough which is so easy to work with plus comes out nice and light after baking''

Recipe:

Ingredients for filling:

1/2 lb potatoes boiled and skins removed
1 can of salmon (substitute 1/2 lb leeks and/or carrots for vegetarian recipe)
1 onion chopped
1 tbsp vegetable oil
1/2 tsp of curry powder
1/2 tsp of chillie powder
sprig of curry leaves (optional)
salt
pepper

Make filling: (for vegetarian recipe)
Mash the potatoes. Finely chop the leeks and carrots. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the vegetables and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.

Make filling: (for fish recipe)
Mash the potatoes. Flake the salmon. Stir fry the onions in oil in a pan for about 4-5mins under low heat. Add the curry powder and chillie powder. Fry of a minute. Add the fish and stir fry for a few more minutes. Add the potatoes. Add salt and pepper to taste. Set aside.


The Crust:

For the hot water pastry
• 75g butter, cubed
• 100 ml water
• 225g plain flour
• 1 egg, beaten
• 1 pinch salt
• 1/2 tsp ground turmeric
• 1 pinch cayenne pepper

For the pastry

1. Place the butter and water in a saucepan and heat gently, stirring occasionally until the butter melts. Allow the mixture to come to a boil and turn off the heat.

2. Sift flour, salt, cumin and cayenne in a bowl. Make a well in the centre and add the beaten egg.

3. Por the hot liquid into the flour and egg mixture. Stir with a wooden spoon to mix.

4. Spread the mixture out on a large plate to cool. Wrap in cling film and place in the frige for 30 mins until firm.

5. Roll the dough out on a lightly floured work surface until it is approximately 2mm thick. Using a small saucer or something similar, cut the dough into 12cm diameter circles.

6. Place one heaped tablespoon of the mixture on one half of the pastry circle and brush the edge of the other half with beaten egg, then fold it over to form a semi-circle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark the edges with a fork. Repeat until all the pastry circles and filling are used up.

7. Brush the pastry tops with beaten egg and bake in the oven at 220C for 15–20 minutes, or until golden and a skewer inserted in the middle of each comes out steaming hot. Serve hot or at room temperature.


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