As they say roll with it, I had a post almost finished for Yeast, and Basic Bread making, but for pictures and last min add-on’s.
Instead we are now doing Pastry and Pasties. So be it.
I put a pot of 4 peeled cubed Potato’s on to cook, in a frying pan I cut up into dices half a pd of our homemade bacon, with rind off, then Finely diced one very large onion, 2 garlic cloves and the whole middle with green of a celery bunch, cook till onion is clear then add your spices, I added in salt, pepper, more garlic power, lots of basil, nettle, and a bit of chili flakes. By then the potato’s where just tender, so drained and add in, mix together well, you want all the potato’s to be well seasoned.. taste a little, it should be quite strongly flavored at this point but the mix itself is fairly dry, no sauce is what I mean by that. Set aside.
Basic Pastry Dough
- One pd Lard
- 5 an half cups of All-purpose Flour
- Pinch of salt
- 2 tbsp of Vinager
- 1 Fresh egg
- Cold Water to finish off the cup.
Put your pd of lard, flour, and salt together in bowl, then get your wet together in its own bowl, add your vinegar, beaten egg and water, set aside. Go wash your hands, you can use a pastry cutter but I “need” to feel my dough to know when I have it right.
Here is when you are breaking up those big peices of fat, you can see that I am breaking it into four peices, three out the side and one out the top, this will create long flattish ribbons of fat to work with next
Now we are at all the flat ribbons, and you pick up your mix and rub it though your hand, the mix is in your hand, and your roller is your thumb over your fingers, its like a reverse milking motion. This will bring your fat down into crumble size.
Here is the finished look, very crumbed fat mixed thoughout your pastry.. but how to know if you got it right.. do the press test.. Pick up a handful and give it a gentle quick 2 second press, when you let go it should look in general like the mound below.
One poke and it will all fall back apart into the crumbles, now you know you have it.. Make a Well in the center and pour in your 1 cup liquid.. Give it its first stir and it should look like below..
Don’t look like much yet does it, but keep kneeding it just like you would bread, in that push and pull motion..
Now its starting to come together, keep mixing it till its a smooth ball and then let it have at least a ten min rest, if its summer, and my dough is soft, I will chill longer but in winter its not a issue.
Now after its rested, you are going to get your rolling setup, its very simple, you want a rolling pin, a bit of extra flour and your clean hands with a knife on the side for cutting.. Pull off a peice of dough (and cover the rest with a clean teatowel if you are going to take a good amount of time in between. Lightly flour dust your area, and start working your dough in a circle, sprinkle the dough with a touch of flour, and start rolling out, always move your dough so that you only do it one direction at a time with the rolling pin, otherwise its hard to keep the dough a circle. Roll out to your desired thinness.
Now you take some of your filling and place it in the middle of the dough, you can make a number of different shapes with it, squares or pop-over shapes or rounds.. I made a few different to show you. The one below was made into a standard Calzone type shape.
But this is the shape that I think takes it from being a pasties to being something special to serve someone and it takes the same amount of time to make, the flower on the top will always be a bit different depending on how the dough rolled out, making each one special per plate. Make sure your make your flowers thin enough that they can cook the whole way though.
At this point, you can egg wash them if you want them a dark golden brown like at the store, I am not going to, it will mean a lighter done color but that is fine with me. Bake in oven at 350 till golden brown on the bottom and lightly brown on the top, about 20-25 min, cool on a wire rack, can be served hot from the oven, eaten cold in hand or rewarmed.
Ideally served with a nice green salad the side.. What do you think.. Aren’t they pretty, would you like to come for dinner and be served up one these?
Need a Dessert of course..
Old Fashion Raison Pie
- 2 cups raison
- 2 cups water
- 1/2 cup packed brown sugar
- Pinch of salt
- 1 tsp of cinnanom
- 2 Tb of corn starch with a bit of cold water to mix
- 1 tb of lemon or lime juice
- 1 tb of butter.
Put your raison’s and water on to cook, bring to boil and simmer for 5 min, then add sugar, salt, and premixed corn starch, stir often to prevent lumping, cook till thick and clear, remove from heat, put in lime juice and butter, stir till butter is fully melted and mix though. I have included a photo what the filling will look like. Pour into a 8 inch pie pan with crust on bottom, top with second crust, and don’t forget your steam holes on the top, flute your edges and into the oven to bake.. This pie should not be served hot, Slice and serve cold, with or without a dollop of whip cream.
Pie Pastry for a top and bottom. Bake at 350 till golden brown and filling bubbling.
Lunch-DH’ Leftover Pasta, with canned Pears, and trail mix, FG- Fresh Pastie from the oven.
Supper: Bacon, potato Pasties with a cabbage side salad with cranberries and pumpkin seed.
So do you ever make Pasties? or you buy them? what is your favorite filling? Do you ever make Raison Pie?