Food recipes
Pasty Pastry for Cornish Miners' Pasties
Pasty Pastry for Cornish Miners' Pasties Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate lard water, bottled, generic Direct...
Pasty Pastry for Cornish Miners' Pasties
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
water, bottled, generic
Directions:
Mix dry ingredients in mixing bowl.
Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
Add a bit more water if it seems dry and won't hold together when squeezed lightly.
Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness.
So, *handle with care* !
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
water, bottled, generic
Directions:
Mix dry ingredients in mixing bowl.
Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
Add a bit more water if it seems dry and won't hold together when squeezed lightly.
Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness.
So, *handle with care* !