On Mon, 15 Feb 2021 13:48:24 -0700, Graham > wrote:
>On 2021-02-15 1:28 p.m., Boron Elgar wrote:
>> On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:
>>
>>> I followed Boron's rcommendation and used the following site to make
>>> pasties.
>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>
>>> Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>>> I bought the required veggies but the quantity after chopping was so
>>> large that I had to make a second batch of pastry and ended up making
>>> eight instead of the four in the recipe.
>>> I ate one for dinner last night and it was delicious (Dave Smith ©) due
>>> in part to the use of leeks instead of onions.
>>> I put 3 in the fridge for the next few days meals and put the other 4 in
>>> Ziploc containers for freezing. As I was carrying them downstairs to the
>>> freezer in the basement, I stumbled and dropped the containers. They
>>> broke open, send the pies flying and the stairs were covered with bits
>>> of the pasties.
>>> So I ended up with the recipe’s number anyway.
>>> No picture. They looked OK but not at all photogenic as it was a bugger
>>> to fold and crimp the shortcrust pastry. I think using bought puff
>>> pastry would have been better from that point of view. However, the
>>> pastry was "melt-in-the-mouth" tender.
>>> Next time I will make conventional double crust pies.
>>> Graham
>>
>> Sorry for the stumble- been there, done that, but I am glad you tried
>> the recipe.
>>
>>
>It is delicious. However, I question the sizes of the veggies in the
>recipe. His leeks must have been the size of salad onions and the
>rutabaga the size of a walnut:-)
If I recall correctly from last time, I cut the leek down the middle,
top to bottom, quartered it, and sliced almost into a chiffonade. I
had gotten the smallest leek I could find
I used white turnip- much easier to cut. Rutabagas are not easy to get
here all year round. They mostly appear in November and hang around a
bit past Christmas. Slight diff in texture and taste, I admit, with
the turnip being a tad peppery, which I liked.