What's on the menu for New Year's Eve and Day?
Jan 2, 2020 0:20:46 GMT
Ozarks Tom, farmgirl, and 5 more like this
Post by BrewDaddy on Jan 2, 2020 0:20:46 GMT
Cornish Pasty success!
Dang - them are good...
Some times the guy that does the vids I post switches up the scale i.e. what he shows on camera is different than what he posts in the recipe. I wasn't sure how big these things were going to turn out but looks like they are about a good 10-12 inches.
I'd say every first time pasty maker is concerned that the contents would actually cook, but of course the trick is a small and consistent dice size. Tedious but it works. I went with about 3/8".
Didn't have any turnip on hand but enough russet potato to compensate. Next time I think I'll wait until just before assembling these before dicing up the potato since it turned a wee bit of an unpleasant looking greyish.... but all was well in the finished product and didn't even notice.
Dough was a bit wet I think, and I was short about 1 tablespoon of lard, so made up for it with another tbsp of butter.
Working that pastry blender thingie (yes I have one) was a lot of exercise but not sure it quite counts as a workout....
Logistics problems with doing this in 2 stages due to limited counter space (as always) and the size of my toaster oven, but it worked. Dialing in the temperature is a challenge but I think I've got it figured out now.
Being a wee bit on the bland side, but still yummy, I think next time I'll throw in a clove of minced garlic and a tsp of Worcestershire. Now THAT is gonna be extra good...
Not gonna starve, and looking forward to having one of these for lunch the next two days at work.
brewAttachment Deleted
Dang - them are good...
Some times the guy that does the vids I post switches up the scale i.e. what he shows on camera is different than what he posts in the recipe. I wasn't sure how big these things were going to turn out but looks like they are about a good 10-12 inches.
I'd say every first time pasty maker is concerned that the contents would actually cook, but of course the trick is a small and consistent dice size. Tedious but it works. I went with about 3/8".
Didn't have any turnip on hand but enough russet potato to compensate. Next time I think I'll wait until just before assembling these before dicing up the potato since it turned a wee bit of an unpleasant looking greyish.... but all was well in the finished product and didn't even notice.
Dough was a bit wet I think, and I was short about 1 tablespoon of lard, so made up for it with another tbsp of butter.
Working that pastry blender thingie (yes I have one) was a lot of exercise but not sure it quite counts as a workout....
Logistics problems with doing this in 2 stages due to limited counter space (as always) and the size of my toaster oven, but it worked. Dialing in the temperature is a challenge but I think I've got it figured out now.
Being a wee bit on the bland side, but still yummy, I think next time I'll throw in a clove of minced garlic and a tsp of Worcestershire. Now THAT is gonna be extra good...
Not gonna starve, and looking forward to having one of these for lunch the next two days at work.
brewAttachment Deleted
