PH Cooking Competition #35: ''Dem's prime Tettie Oggies''
Discussion
or for any one not living in the Westcountry
''They are very good Potato Pasties''
The humble pasty comes in all different shapes and sizes with many different fillings from sweet, savoury,meat or vegetarian. So go crazy stuff it with caviare if it takes your fancy.
I want to see a picture of your pasty cut in half so we can see your filling and the thickness of your crust but most importantly the quality of your crimp.
No need to make your own pastry but kudos to those that do.
THE RULES OF ENGAGEMENT ARE AS FOLLOWS*
1, No more than 3 photos to be entered unless stated by the theme setter.
2, Food must be prepare by yourself as much as possible IE not putting a goat curry in the microwave.
3, The competition will run from today to Sunday 23rd March.
4, Voting will commence Monday 24th March for a week.
''They are very good Potato Pasties''
The humble pasty comes in all different shapes and sizes with many different fillings from sweet, savoury,meat or vegetarian. So go crazy stuff it with caviare if it takes your fancy.
I want to see a picture of your pasty cut in half so we can see your filling and the thickness of your crust but most importantly the quality of your crimp.
No need to make your own pastry but kudos to those that do.
THE RULES OF ENGAGEMENT ARE AS FOLLOWS*
1, No more than 3 photos to be entered unless stated by the theme setter.
2, Food must be prepare by yourself as much as possible IE not putting a goat curry in the microwave.
3, The competition will run from today to Sunday 23rd March.
4, Voting will commence Monday 24th March for a week.
As the OP of PH Cooking Comp #1 I feel a distinct sadness that the last comp struggled and, as I have missed a good few comps now (due to spending 90% of my time in hotels in Saudi Arabia), I am going to vow to make a concerted effort to contribute.
And I originally hail from Cornwall. And I used to make pastry for Ginsters.
Move over pasty amateurs, this one is mine
And I originally hail from Cornwall. And I used to make pastry for Ginsters.
Move over pasty amateurs, this one is mine
Sorry, I'm always keen to try and support the competitions but I'm afraid I'm struggling a bit with cooking anything for this one.
The only time I have ever hand made pastry was for my Rich Man - Poor Man Steak and Oyster Pie, it tasted great but it was such a stressful and messy business I definitely shall not be doing it again.
It's only going to be shop bought pastry for me in future and unless that's within the rules I'm out, if it's deemed okay I have an idea and may be able to do something this weekend if the competitions still running then.
The only time I have ever hand made pastry was for my Rich Man - Poor Man Steak and Oyster Pie, it tasted great but it was such a stressful and messy business I definitely shall not be doing it again.
It's only going to be shop bought pastry for me in future and unless that's within the rules I'm out, if it's deemed okay I have an idea and may be able to do something this weekend if the competitions still running then.
That pasty reminds me of the delicios home made pasties they used to serve at school that are probably responsible for my cuddly build today. And that is by no means a bad thing.
Sadly today a buggerd tap washer ment this mess
And as I had the plumber in I asked him to fix the hob that has two burners not working.
Looks like mash towers kitchens will be out of action until next week.
Microwave for the next few days.
Sadly today a buggerd tap washer ment this mess
And as I had the plumber in I asked him to fix the hob that has two burners not working.
Looks like mash towers kitchens will be out of action until next week.
Microwave for the next few days.
dickymint said:
I'd be wanting a Stewards enquiry or at least a recipe for that pastry using that flour 
Hand made using the same methodology that we used to use at Ginsters. Make short pastry then put a layer of fat between 2 sheets, fold/roll/fold/repeat x 20 ish.We had machines to do it in the factory, but easy enough with a small batch at home.
oilydan said:
dickymint said:
I'd be wanting a Stewards enquiry or at least a recipe for that pastry using that flour
Hand made using the same methodology that we used to use at Ginsters. Make short pastry then put a layer of fat between 2 sheets, fold/roll/fold/repeat x 20 ish.We had machines to do it in the factory, but easy enough with a small batch at home.
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