Sunday, 9 August 2009

mini cornish pasties.

I've only ever eaten Cornish pasties once before, but i loved them.
So, when i had to think of what to make out of leftover beef stew, i had a nagging thought saying to make them, which is exactly what i did.
I had been wanting to make some pastry for a while after watching Michel Roux on tv making some, so i logged online to find a suitable recipe. I changed the lard in the recipe i found to butter, and it worked very well considering i've never made them before.
When they came out of the oven i'm sure the little pasties must have been thinking,
"aha! there is a hand we can burn!"
Which they did. And it hurt.
I used shortcrust pastry, the recipe makes enough for 10 mini pasties if you're lucky, or 6oz to be precise.

125g plain flour
55g butter, cubed and at room temp.
2-3 tbsp water
a bit of milk or an egg
leftover beef stew

In a mixing bowl rub the flour into the butter until the mixture resembles breadcrumbs and no longer has any big lumps of butter. Add the water stirring with a knife until they sticks together, but isn't sticky. After 2 see if with your hands the crumbs start to stick, as it doesn't look like it will but they do.
Place in the fridge for 15 minutes then roll out on a rolling board using flour to stop the pastry from sticking to the board and roll until it is relatively thin, about 1/4 inch thickness, and cut out using roughly a 10cm circular pastry cutter.
Beat the egg into an egg wash and place aside.
Put a desertspoonful of the stew into the centre of the pastry circle, and put the egg wash with a pastry brush around the edge of the circle, and pinch the sides together with your fingers. Cook for 20-25 minutes in a 350F heat or in the middle of the baking oven in an aga.

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