Home made cornish pasties = yum
Discussion
Just whacked them in the oven, Credit Crunch pasties heh pics later
Ingredients:
Filling:
1 potatoe
3 carrots
1/2 a spanish onion
1/2 a red bell pepper
4 savoy cabbage leaves
3 sticks of celery
1 Jug left over mushroom and basil sauce
1 can mackleson stout
1 jug vegetable stock
For the pastry
5 ounces plain flour
mixed herbs to taste
seasoning to taste
x2 eggs
3/4 spoonfulls of butter
Cooking:
Fry off:
onions, celery, once softened whack in the cubed potatoe and carrots, add in finely chopped cabbage.
leave for a bit, stiring to ensure nothing burns.
I added my random jug of leftover sauce but you wont have that so ignore it
Add the stock and the stout ensuring that the veggies are well covered.
Whack lid on pot and leave for 40 mins.
Pastry:
mix butter and the flour until it has the consistancy of breadcrumbs and has no lumps.
add herbs, seasoning and the two eggs.
If the pastry is too wet add flour.
the pastry on a well floured surface.
Putting together:
Once the filling is cooked you may find that there is still quite alot of liquid left, if so drain this off into another pan and set aside.
ensure that the filling is reasonably dry as if it isnt it will make the pastry soggy and you may suffer structual failure.
put the filling into the pastry, roll it up brush with milk/egg put it the oven at 225 for about 30 mins or till the pastry is brown
Gravy:
Use the left over liquid as gravy by adding seasoning, red wine vinegar (sp?) and a bit of soy, let it reduce over a low heat.
NOM NOM NOM
Ingredients:
Filling:
1 potatoe
3 carrots
1/2 a spanish onion
1/2 a red bell pepper
4 savoy cabbage leaves
3 sticks of celery
1 Jug left over mushroom and basil sauce
1 can mackleson stout
1 jug vegetable stock
For the pastry
5 ounces plain flour
mixed herbs to taste
seasoning to taste
x2 eggs
3/4 spoonfulls of butter
Cooking:
Fry off:
onions, celery, once softened whack in the cubed potatoe and carrots, add in finely chopped cabbage.
leave for a bit, stiring to ensure nothing burns.
I added my random jug of leftover sauce but you wont have that so ignore it
Add the stock and the stout ensuring that the veggies are well covered.
Whack lid on pot and leave for 40 mins.
Pastry:
mix butter and the flour until it has the consistancy of breadcrumbs and has no lumps.
add herbs, seasoning and the two eggs.
If the pastry is too wet add flour.
the pastry on a well floured surface.
Putting together:
Once the filling is cooked you may find that there is still quite alot of liquid left, if so drain this off into another pan and set aside.
ensure that the filling is reasonably dry as if it isnt it will make the pastry soggy and you may suffer structual failure.
put the filling into the pastry, roll it up brush with milk/egg put it the oven at 225 for about 30 mins or till the pastry is brown
Gravy:
Use the left over liquid as gravy by adding seasoning, red wine vinegar (sp?) and a bit of soy, let it reduce over a low heat.
NOM NOM NOM
eLex on Thursday 2nd October 20:31Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff