I will be making some meat pies, such as pastys. I have seen recipes
calling for ground beef, but I would like to perhaps do this a bit
better. One option would be to coarse grind my own beef, the other
would be to dice my own beef (more work - is dicing worth the extra effort?)

What would be appropriate cuts of beef for this? Obviously I don't need
Chateaubriand.

Chuck? Sirloin? Brisket? Other?

Thanks.

On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent
> wrote:

> I will be making some meat pies, such as pastys. I have seen recipes
> calling for ground beef, but I would like to perhaps do this a bit
> better. One option would be to coarse grind my own beef, the other
> would be to dice my own beef (more work - is dicing worth the extra effort?)
>
> What would be appropriate cuts of beef for this? Obviously I don't need
> Chateaubriand.
>
> Chuck? Sirloin? Brisket? Other?
>
> Thanks.

Weren't pasties originally made with leftovers from dinner? If they
were, you wouldn't need to worry about how tough the meat was because
it's already cooked to tenderness.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Friday, August 26, 2016 at 4:22:51 AM UTC-10, Taxed and Spent wrote:
> I will be making some meat pies, such as pastys. I have seen recipes
> calling for ground beef, but I would like to perhaps do this a bit
> better. One option would be to coarse grind my own beef, the other
> would be to dice my own beef (more work - is dicing worth the extra effort?)
>
> What would be appropriate cuts of beef for this? Obviously I don't need
> Chateaubriand.
>
> Chuck? Sirloin? Brisket? Other?
>
> Thanks.

You could braise meat before cutting it up and using it for filling but you should work on your crust first. If the crust is great, it's going to be a pretty good pasty. If it's not, it's not. As a practical matter, you also have to know to what extent and how you're going to thicken the filling so it can be eaten in a non-messy way. Making a meat pie is going to take some practice.

Taxed and Spent wrote:
> I will be making some meat pies, such as pastys. I have seen recipes
> calling for ground beef, but I would like to perhaps do this a bit
> better. One option would be to coarse grind my own beef, the other
> would be to dice my own beef (more work - is dicing worth the extra effort?)
>
> What would be appropriate cuts of beef for this? Obviously I don't need
> Chateaubriand.
>
> Chuck? Sirloin? Brisket? Other?
>
> Thanks.

my mom and grandma used flank steak but I imagine that's because it was
not ridiculously overpriced back then

I just looked up a recipe from a lady in Cornwall and she uses skirt
steak

"cut it into small pieces"

https://www.theguardian.com/lifeands...h-pasty-recipe

On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent
> wrote:

>I will be making some meat pies, such as pastys. I have seen recipes
>calling for ground beef, but I would like to perhaps do this a bit
>better. One option would be to coarse grind my own beef, the other
>would be to dice my own beef (more work - is dicing worth the extra effort?)
>
>What would be appropriate cuts of beef for this? Obviously I don't need
>Chateaubriand.
>
>Chuck? Sirloin? Brisket? Other?

Prepare a "force meat" from any cut, need not be expensive, find some
roast on sale.
http://www.recipetips.com/glossary-t.../forcemeat.asp
With this filling recipe you may omit the potato:
http://www.recipefaire.com/Recipes/R...toKnishes.aspx

tert in seattle wrote:

> Taxed and Spent wrote:
> > I will be making some meat pies, such as pastys. I have seen recipes
> > calling for ground beef, but I would like to perhaps do this a bit
> > better. One option would be to coarse grind my own beef, the other
> > would be to dice my own beef (more work - is dicing worth the extra effort?)
> >
> > What would be appropriate cuts of beef for this? Obviously I don't need
> > Chateaubriand.
> >
> > Chuck? Sirloin? Brisket? Other?
> >
> > Thanks.
>
> my mom and grandma used flank steak but I imagine that's because it was
> not ridiculously overpriced back then
>
> I just looked up a recipe from a lady in Cornwall and she uses skirt
> steak
>
> "cut it into small pieces"
>
> https://www.theguardian.com/lifeands...h-pasty-recipe


Cornish is a no - longer - extant language, tert...

--
Best
Greg

On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent
> wrote:

>I will be making some meat pies, such as pastys. I have seen recipes
>calling for ground beef, but I would like to perhaps do this a bit
>better. One option would be to coarse grind my own beef, the other
>would be to dice my own beef (more work - is dicing worth the extra effort?)
>
>What would be appropriate cuts of beef for this? Obviously I don't need
>Chateaubriand.
>
>Chuck? Sirloin? Brisket? Other?
>
>Thanks.

My go to meat for any of the above is round steak. Top, bottom or eye
of. Also for beef and noodle casserole and fajitas.

On Fri, 26 Aug 2016 08:37:54 -0700, sf > wrote:

>On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent
> wrote:
>
>> I will be making some meat pies, such as pastys. I have seen recipes
>> calling for ground beef, but I would like to perhaps do this a bit
>> better. One option would be to coarse grind my own beef, the other
>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>
>> What would be appropriate cuts of beef for this? Obviously I don't need
>> Chateaubriand.
>>
>> Chuck? Sirloin? Brisket? Other?
>>
>> Thanks.
>
>Weren't pasties originally made with leftovers from dinner? If they
>were, you wouldn't need to worry about how tough the meat was because
>it's already cooked to tenderness.

No, pasties were not made with leftovers. They were made fresh in
Cornwall for the farmers and miners, meat and two veg all done up
conveniently in pastry. They use what they call skirt of beef, to me
it most nearly relates to flank but I use sirloin.

On Fri, 26 Aug 2016 12:45:34 -0500, Sqwertz >
wrote:

>On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent wrote:
>
>> I will be making some meat pies, such as pastys. I have seen recipes
>> calling for ground beef, but I would like to perhaps do this a bit
>> better. One option would be to coarse grind my own beef, the other
>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>
>> What would be appropriate cuts of beef for this? Obviously I don't need
>> Chateaubriand.
>>
>> Chuck? Sirloin? Brisket? Other?
>
>Season and roast a 1.5 thick piece of chuck, then shred it.
>
>-sw

That would definitely not make a Cornish Pasty!

On Fri, 26 Aug 2016 18:53:11 +0000 (UTC), tert in seattle
> wrote:

>Taxed and Spent wrote:
>> I will be making some meat pies, such as pastys. I have seen recipes
>> calling for ground beef, but I would like to perhaps do this a bit
>> better. One option would be to coarse grind my own beef, the other
>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>
>> What would be appropriate cuts of beef for this? Obviously I don't need
>> Chateaubriand.
>>
>> Chuck? Sirloin? Brisket? Other?
>>
>> Thanks.
>
>my mom and grandma used flank steak but I imagine that's because it was
>not ridiculously overpriced back then
>
>I just looked up a recipe from a lady in Cornwall and she uses skirt
>steak
>
>"cut it into small pieces"
>
>https://www.theguardian.com/lifeands...h-pasty-recipe

Close but the Cornish always put diced white turnips in them.

On Fri, 26 Aug 2016 18:52:50 -0500, Sqwertz >
wrote:

>On Fri, 26 Aug 2016 20:46:39 -0300, wrote:
>
>> On Fri, 26 Aug 2016 12:45:34 -0500, Sqwertz >
>> wrote:
>>
>>>Season and roast a 1.5 thick piece of chuck, then shred it.
>>
>> That would definitely not make a Cornish Pasty!
>
>Which is good, because English food sucks! Call them empanadas
>instead!
>
>You bring up a good point, though. English cuisine probably sucks
>because they're so stuffy and strict. Everything has to be so ****ing
>"proper".
>
>-sw

It's Cornish, not English.

On 8/26/2016 6:09 PM, Sqwertz wrote:
> On Fri, 26 Aug 2016 20:55:08 -0300, wrote:
>
>> On Fri, 26 Aug 2016 18:52:50 -0500, Sqwertz >
>> wrote:
>>
>>> On Fri, 26 Aug 2016 20:46:39 -0300, wrote:
>>>
>>>> On Fri, 26 Aug 2016 12:45:34 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> Season and roast a 1.5 thick piece of chuck, then shred it.
>>>>
>>>> That would definitely not make a Cornish Pasty!
>>>
>>> Which is good, because English food sucks! Call them empanadas
>>> instead!
>>>
>>> You bring up a good point, though. English cuisine probably sucks
>>> because they're so stuffy and strict. Everything has to be so ****ing
>>> "proper".
>>
>> It's Cornish, not English.
>
> See? There they go again. Trying to be so uptight and stuffy. You
> want to pick nits? Cornwall is ultimately under the control of
> England.
>
> But don't get me wrong, all British cuisine sucks no matter how you
> want to split it along cultural or political boundaries.
>
> -sw
>
Your ignorance knows no bounds!

Taxed and Spent > wrote:

> I will be making some meat pies, such as pastys. I have seen recipes
> calling for ground beef, but I would like to perhaps do this a bit
> better. One option would be to coarse grind my own beef, the other
> would be to dice my own beef (more work - is dicing worth the extra effort?)
>
> What would be appropriate cuts of beef for this? Obviously I don't need
> Chateaubriand.
>
> Chuck? Sirloin? Brisket? Other?

For Cornish pasties, top round is often recomended. Here is a tried 'n'
true recipe I posted years ago. It is from _The Cooking of the the
British Isles_ by Adrian Bailey.

Victor

Cornish Pasty
To make 16 six-inch pasties

1 tablespoon butter, softened

Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
with the 1 tablespoon of softened butter. Set aside.

Pastry
4 cups all-purpose flour
1/8 teaspoon salt
1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
8 to 10 tablespoons ice water

In a large chilled bowl, combine the flour, salt and lard. Working
quickly, rub the flour and fat together with your fingertips until they
look like coarse meal. Pour in 8 tablespoons of iced water all at once,
toss together, and gather the dough into a ball. If the dough crumbles,
add up to 2 tablespoons of water, 1 teaspoon at a time, until the
particles adhere. Dust the pastry with a little flour and wrap in wax
paper. Refrigerate for at least an hour.

On a lightly floured surface, roll out the dough into a circle about 1/4
inch thick. With a pastry wheel or sharp knife, cut the dough into
6-inch rounds using a small plate or pot lid as a guide. Gather the
scraps together into a ball, roll it out again, and cut into 6-inch
rounds as before.

FILLING
1 cup coarsely chopped white or yellow turnips
2 cups finely diced lean boneless beef, preferably top round
1 cup coarsely chopped onions
2 cups finely diced potatoes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 egg, lightly beaten

With a large spoon, toss the turnips, beef, onions, potatoes, salt and
pepper together. Place about 1/4 cup of the mixture in the centre of
each pastry round. Moisten the edges of the rounds with a pastry brush
dipped in cold water, then fold the rounds in half to enclose the
filling completely. Press the seams together firmly and crimp them with
your fingers or the tines of a fork. Place the pasties on the baking
sheet, and cut two slits about 1 inch long in the top of each. Brush
lightly with the beaten egg and bake in the middle of the oven for 15
minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
pasties are golden brown. Serve hot or at room temperature.

The Greatest! wrote:
> tert in seattle wrote:
>
>> Taxed and Spent wrote:
>> > I will be making some meat pies, such as pastys. I have seen recipes
>> > calling for ground beef, but I would like to perhaps do this a bit
>> > better. One option would be to coarse grind my own beef, the other
>> > would be to dice my own beef (more work - is dicing worth the extra effort?)
>> >
>> > What would be appropriate cuts of beef for this? Obviously I don't need
>> > Chateaubriand.
>> >
>> > Chuck? Sirloin? Brisket? Other?
>> >
>> > Thanks.
>>
>> my mom and grandma used flank steak but I imagine that's because it was
>> not ridiculously overpriced back then
>>
>> I just looked up a recipe from a lady in Cornwall and she uses skirt
>> steak
>>
>> "cut it into small pieces"
>>
>> https://www.theguardian.com/lifeands...h-pasty-recipe
>
>
> Cornish is a no - longer - extant language, tert...

you shoulnt have skipped yer nap today, Groggers....

Victor Sack wrote:
> Taxed and Spent > wrote:
>
>> I will be making some meat pies, such as pastys. I have seen recipes
>> calling for ground beef, but I would like to perhaps do this a bit
>> better. One option would be to coarse grind my own beef, the other
>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>
>> What would be appropriate cuts of beef for this? Obviously I don't need
>> Chateaubriand.
>>
>> Chuck? Sirloin? Brisket? Other?
>
> For Cornish pasties, top round is often recomended. Here is a tried 'n'
> true recipe I posted years ago. It is from _The Cooking of the the
> British Isles_ by Adrian Bailey.
>
> Victor
>
> Cornish Pasty
> To make 16 six-inch pasties
>
> 1 tablespoon butter, softened
>
> Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
> with the 1 tablespoon of softened butter. Set aside.
>
> Pastry
> 4 cups all-purpose flour
> 1/8 teaspoon salt
> 1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
> 8 to 10 tablespoons ice water
>
> In a large chilled bowl, combine the flour, salt and lard. Working
> quickly, rub the flour and fat together with your fingertips until they
> look like coarse meal. Pour in 8 tablespoons of iced water all at once,
> toss together, and gather the dough into a ball. If the dough crumbles,
> add up to 2 tablespoons of water, 1 teaspoon at a time, until the
> particles adhere. Dust the pastry with a little flour and wrap in wax
> paper. Refrigerate for at least an hour.
>
> On a lightly floured surface, roll out the dough into a circle about 1/4
> inch thick. With a pastry wheel or sharp knife, cut the dough into
> 6-inch rounds using a small plate or pot lid as a guide. Gather the
> scraps together into a ball, roll it out again, and cut into 6-inch
> rounds as before.
>
> FILLING
> 1 cup coarsely chopped white or yellow turnips
> 2 cups finely diced lean boneless beef, preferably top round
> 1 cup coarsely chopped onions
> 2 cups finely diced potatoes
> 1 1/2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 1 egg, lightly beaten
>
> With a large spoon, toss the turnips, beef, onions, potatoes, salt and
> pepper together. Place about 1/4 cup of the mixture in the centre of
> each pastry round. Moisten the edges of the rounds with a pastry brush
> dipped in cold water, then fold the rounds in half to enclose the
> filling completely. Press the seams together firmly and crimp them with
> your fingers or the tines of a fork. Place the pasties on the baking
> sheet, and cut two slits about 1 inch long in the top of each. Brush
> lightly with the beaten egg and bake in the middle of the oven for 15
> minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the
> pasties are golden brown. Serve hot or at room temperature.

you dont need to put butter on the baking sheet

(also dont need turnips - to me carrots are much better)

On Fri, 26 Aug 2016 19:09:23 -0500, Sqwertz >
wrote:

>On Fri, 26 Aug 2016 20:55:08 -0300, wrote:
>
>> On Fri, 26 Aug 2016 18:52:50 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 26 Aug 2016 20:46:39 -0300, wrote:
>>>
>>>> On Fri, 26 Aug 2016 12:45:34 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>>Season and roast a 1.5 thick piece of chuck, then shred it.
>>>>
>>>> That would definitely not make a Cornish Pasty!
>>>
>>>Which is good, because English food sucks! Call them empanadas
>>>instead!
>>>
>>>You bring up a good point, though. English cuisine probably sucks
>>>because they're so stuffy and strict. Everything has to be so ****ing
>>>"proper".
>>
>> It's Cornish, not English.
>
>See? There they go again. Trying to be so uptight and stuffy. You
>want to pick nits? Cornwall is ultimately under the control of
>England.
>

It is the Duchy of Cornwall and as such under Prince Charles control.

>But don't get me wrong, all British cuisine sucks no matter how you
>want to split it along cultural or political boundaries.
>
>-sw

I will admit it used to, back in the 50's, but that isn't so these
days. I don't believe US cooking was up to much then either, having
spent the summer of 1956 in the Carmel Valley.

On Sat, 27 Aug 2016 02:51:51 +0200, (Victor Sack)
wrote:

>Taxed and Spent > wrote:
>
>> I will be making some meat pies, such as pastys. I have seen recipes
>> calling for ground beef, but I would like to perhaps do this a bit
>> better. One option would be to coarse grind my own beef, the other
>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>
>> What would be appropriate cuts of beef for this? Obviously I don't need
>> Chateaubriand.
>>
>> Chuck? Sirloin? Brisket? Other?
>
>For Cornish pasties, top round is often recomended. Here is a tried 'n'
>true recipe I posted years ago. It is from _The Cooking of the the
>British Isles_ by Adrian Bailey.
>
>Victor
>
> Cornish Pasty
> To make 16 six-inch pasties
>
>1 tablespoon butter, softened
>
>Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
>with the 1 tablespoon of softened butter. Set aside.
>
>Pastry
>4 cups all-purpose flour
>1/8 teaspoon salt
>1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
>8 to 10 tablespoons ice water
>
>In a large chilled bowl, combine the flour, salt and lard. Working
>quickly, rub the flour and fat together with your fingertips until they
>look like coarse meal. Pour in 8 tablespoons of iced water all at once,
>toss together, and gather the dough into a ball. If the dough crumbles,
>add up to 2 tablespoons of water, 1 teaspoon at a time, until the
>particles adhere. Dust the pastry with a little flour and wrap in wax
>paper. Refrigerate for at least an hour.
>
>On a lightly floured surface, roll out the dough into a circle about 1/4
>inch thick. With a pastry wheel or sharp knife, cut the dough into
>6-inch rounds using a small plate or pot lid as a guide. Gather the
>scraps together into a ball, roll it out again, and cut into 6-inch
>rounds as before.
>
>FILLING
>1 cup coarsely chopped white or yellow turnips
>2 cups finely diced lean boneless beef, preferably top round
>1 cup coarsely chopped onions
>2 cups finely diced potatoes
>1 1/2 teaspoons salt
>1 teaspoon freshly ground black pepper
>1 egg, lightly beaten
>
>With a large spoon, toss the turnips, beef, onions, potatoes, salt and
>pepper together. Place about 1/4 cup of the mixture in the centre of
>each pastry round. Moisten the edges of the rounds with a pastry brush
>dipped in cold water, then fold the rounds in half to enclose the
>filling completely. Press the seams together firmly and crimp them with
>your fingers or the tines of a fork. Place the pasties on the baking
>sheet, and cut two slits about 1 inch long in the top of each. Brush
>lightly with the beaten egg and bake in the middle of the oven for 15
>minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
>pasties are golden brown. Serve hot or at room temperature.

That's an excellent recipe.

On Sat, 27 Aug 2016 05:55:47 +0000 (UTC), tert in seattle
> wrote:

>Victor Sack wrote:
>> Taxed and Spent > wrote:
>>
>>> I will be making some meat pies, such as pastys. I have seen recipes
>>> calling for ground beef, but I would like to perhaps do this a bit
>>> better. One option would be to coarse grind my own beef, the other
>>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>>
>>> What would be appropriate cuts of beef for this? Obviously I don't need
>>> Chateaubriand.
>>>
>>> Chuck? Sirloin? Brisket? Other?
>>
>> For Cornish pasties, top round is often recomended. Here is a tried 'n'
>> true recipe I posted years ago. It is from _The Cooking of the the
>> British Isles_ by Adrian Bailey.
>>
>> Victor
>>
>> Cornish Pasty
>> To make 16 six-inch pasties
>>
>> 1 tablespoon butter, softened
>>
>> Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
>> with the 1 tablespoon of softened butter. Set aside.
>>
>> Pastry
>> 4 cups all-purpose flour
>> 1/8 teaspoon salt
>> 1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
>> 8 to 10 tablespoons ice water
>>
>> In a large chilled bowl, combine the flour, salt and lard. Working
>> quickly, rub the flour and fat together with your fingertips until they
>> look like coarse meal. Pour in 8 tablespoons of iced water all at once,
>> toss together, and gather the dough into a ball. If the dough crumbles,
>> add up to 2 tablespoons of water, 1 teaspoon at a time, until the
>> particles adhere. Dust the pastry with a little flour and wrap in wax
>> paper. Refrigerate for at least an hour.
>>
>> On a lightly floured surface, roll out the dough into a circle about 1/4
>> inch thick. With a pastry wheel or sharp knife, cut the dough into
>> 6-inch rounds using a small plate or pot lid as a guide. Gather the
>> scraps together into a ball, roll it out again, and cut into 6-inch
>> rounds as before.
>>
>> FILLING
>> 1 cup coarsely chopped white or yellow turnips
>> 2 cups finely diced lean boneless beef, preferably top round
>> 1 cup coarsely chopped onions
>> 2 cups finely diced potatoes
>> 1 1/2 teaspoons salt
>> 1 teaspoon freshly ground black pepper
>> 1 egg, lightly beaten
>>
>> With a large spoon, toss the turnips, beef, onions, potatoes, salt and
>> pepper together. Place about 1/4 cup of the mixture in the centre of
>> each pastry round. Moisten the edges of the rounds with a pastry brush
>> dipped in cold water, then fold the rounds in half to enclose the
>> filling completely. Press the seams together firmly and crimp them with
>> your fingers or the tines of a fork. Place the pasties on the baking
>> sheet, and cut two slits about 1 inch long in the top of each. Brush
>> lightly with the beaten egg and bake in the middle of the oven for 15
>> minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the
>> pasties are golden brown. Serve hot or at room temperature.
>
>you dont need to put butter on the baking sheet
>
>(also dont need turnips - to me carrots are much better)

His recipe is spot on what Cornish people call pasties. Turnips are
traditional and that was what your recipe lacked, so the author was
definitely not Cornish! Never had a pasty in Cornwall with carrots in
it!

On Saturday, August 27, 2016 at 6:50:49 AM UTC-4, wrote:
> On Sat, 27 Aug 2016 05:55:47 +0000 (UTC), tert in seattle
> > wrote:
>
> >Victor Sack wrote:
> >> Taxed and Spent > wrote:
> >>
> >>> I will be making some meat pies, such as pastys. I have seen recipes
> >>> calling for ground beef, but I would like to perhaps do this a bit
> >>> better. One option would be to coarse grind my own beef, the other
> >>> would be to dice my own beef (more work - is dicing worth the extra effort?)
> >>>
> >>> What would be appropriate cuts of beef for this? Obviously I don't need
> >>> Chateaubriand.
> >>>
> >>> Chuck? Sirloin? Brisket? Other?
> >>
> >> For Cornish pasties, top round is often recomended. Here is a tried 'n'
> >> true recipe I posted years ago. It is from _The Cooking of the the
> >> British Isles_ by Adrian Bailey.
> >>
> >> Victor
> >>
> >> Cornish Pasty
> >> To make 16 six-inch pasties
> >>
> >> 1 tablespoon butter, softened
> >>
> >> Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
> >> with the 1 tablespoon of softened butter. Set aside.
> >>
> >> Pastry
> >> 4 cups all-purpose flour
> >> 1/8 teaspoon salt
> >> 1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
> >> 8 to 10 tablespoons ice water
> >>
> >> In a large chilled bowl, combine the flour, salt and lard. Working
> >> quickly, rub the flour and fat together with your fingertips until they
> >> look like coarse meal. Pour in 8 tablespoons of iced water all at once,
> >> toss together, and gather the dough into a ball. If the dough crumbles,
> >> add up to 2 tablespoons of water, 1 teaspoon at a time, until the
> >> particles adhere. Dust the pastry with a little flour and wrap in wax
> >> paper. Refrigerate for at least an hour.
> >>
> >> On a lightly floured surface, roll out the dough into a circle about 1/4
> >> inch thick. With a pastry wheel or sharp knife, cut the dough into
> >> 6-inch rounds using a small plate or pot lid as a guide. Gather the
> >> scraps together into a ball, roll it out again, and cut into 6-inch
> >> rounds as before.
> >>
> >> FILLING
> >> 1 cup coarsely chopped white or yellow turnips
> >> 2 cups finely diced lean boneless beef, preferably top round
> >> 1 cup coarsely chopped onions
> >> 2 cups finely diced potatoes
> >> 1 1/2 teaspoons salt
> >> 1 teaspoon freshly ground black pepper
> >> 1 egg, lightly beaten
> >>
> >> With a large spoon, toss the turnips, beef, onions, potatoes, salt and
> >> pepper together. Place about 1/4 cup of the mixture in the centre of
> >> each pastry round. Moisten the edges of the rounds with a pastry brush
> >> dipped in cold water, then fold the rounds in half to enclose the
> >> filling completely. Press the seams together firmly and crimp them with
> >> your fingers or the tines of a fork. Place the pasties on the baking
> >> sheet, and cut two slits about 1 inch long in the top of each. Brush
> >> lightly with the beaten egg and bake in the middle of the oven for 15
> >> minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the
> >> pasties are golden brown. Serve hot or at room temperature.
> >
> >you dont need to put butter on the baking sheet
> >
> >(also dont need turnips - to me carrots are much better)
>
> His recipe is spot on what Cornish people call pasties. Turnips are
> traditional and that was what your recipe lacked, so the author was
> definitely not Cornish! Never had a pasty in Cornwall with carrots in
> it.

It was probably from Michigan's Upper Peninsula, where pasties were
filtered through a Finnish sensibility.

Cindy Hamilton

On 8/26/2016 5:51 PM, Victor Sack wrote:
> Taxed and Spent > wrote:
>
>> I will be making some meat pies, such as pastys. I have seen recipes
>> calling for ground beef, but I would like to perhaps do this a bit
>> better. One option would be to coarse grind my own beef, the other
>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>
>> What would be appropriate cuts of beef for this? Obviously I don't need
>> Chateaubriand.
>>
>> Chuck? Sirloin? Brisket? Other?
>
> For Cornish pasties, top round is often recomended. Here is a tried 'n'
> true recipe I posted years ago. It is from _The Cooking of the the
> British Isles_ by Adrian Bailey.
>
> Victor
>
> Cornish Pasty
> To make 16 six-inch pasties
>
> 1 tablespoon butter, softened
>
> Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
> with the 1 tablespoon of softened butter. Set aside.
>
> Pastry
> 4 cups all-purpose flour
> 1/8 teaspoon salt
> 1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
> 8 to 10 tablespoons ice water
>
> In a large chilled bowl, combine the flour, salt and lard. Working
> quickly, rub the flour and fat together with your fingertips until they
> look like coarse meal. Pour in 8 tablespoons of iced water all at once,
> toss together, and gather the dough into a ball. If the dough crumbles,
> add up to 2 tablespoons of water, 1 teaspoon at a time, until the
> particles adhere. Dust the pastry with a little flour and wrap in wax
> paper. Refrigerate for at least an hour.
>
> On a lightly floured surface, roll out the dough into a circle about 1/4
> inch thick. With a pastry wheel or sharp knife, cut the dough into
> 6-inch rounds using a small plate or pot lid as a guide. Gather the
> scraps together into a ball, roll it out again, and cut into 6-inch
> rounds as before.
>
> FILLING
> 1 cup coarsely chopped white or yellow turnips
> 2 cups finely diced lean boneless beef, preferably top round
> 1 cup coarsely chopped onions
> 2 cups finely diced potatoes
> 1 1/2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 1 egg, lightly beaten
>
> With a large spoon, toss the turnips, beef, onions, potatoes, salt and
> pepper together. Place about 1/4 cup of the mixture in the centre of
> each pastry round. Moisten the edges of the rounds with a pastry brush
> dipped in cold water, then fold the rounds in half to enclose the
> filling completely. Press the seams together firmly and crimp them with
> your fingers or the tines of a fork. Place the pasties on the baking
> sheet, and cut two slits about 1 inch long in the top of each. Brush
> lightly with the beaten egg and bake in the middle of the oven for 15
> minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
> pasties are golden brown. Serve hot or at room temperature.
>


Good responses all. Thanks.

This recipe says "finely diced" beef. Would a coarse grind be
comparable (less work)?

wrote:
>
> On Sat, 27 Aug 2016 02:51:51 +0200, (Victor Sack)
> wrote:
>
> >Taxed and Spent > wrote:
> >
> >> I will be making some meat pies, such as pastys. I have seen recipes
> >> calling for ground beef, but I would like to perhaps do this a bit
> >> better. One option would be to coarse grind my own beef, the other
> >> would be to dice my own beef (more work - is dicing worth the extra effort?)
> >>
> >> What would be appropriate cuts of beef for this? Obviously I don't need
> >> Chateaubriand.
> >>
> >> Chuck? Sirloin? Brisket? Other?
> >
> >For Cornish pasties, top round is often recomended. Here is a tried 'n'
> >true recipe I posted years ago. It is from _The Cooking of the the
> >British Isles_ by Adrian Bailey.
> >
> >Victor
> >
> > Cornish Pasty
> > To make 16 six-inch pasties
> >
> >1 tablespoon butter, softened
> >
> >Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
> >with the 1 tablespoon of softened butter. Set aside.
> >
> >Pastry
> >4 cups all-purpose flour
> >1/8 teaspoon salt
> >1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
> >8 to 10 tablespoons ice water
> >
> >In a large chilled bowl, combine the flour, salt and lard. Working
> >quickly, rub the flour and fat together with your fingertips until they
> >look like coarse meal. Pour in 8 tablespoons of iced water all at once,
> >toss together, and gather the dough into a ball. If the dough crumbles,
> >add up to 2 tablespoons of water, 1 teaspoon at a time, until the
> >particles adhere. Dust the pastry with a little flour and wrap in wax
> >paper. Refrigerate for at least an hour.
> >
> >On a lightly floured surface, roll out the dough into a circle about 1/4
> >inch thick. With a pastry wheel or sharp knife, cut the dough into
> >6-inch rounds using a small plate or pot lid as a guide. Gather the
> >scraps together into a ball, roll it out again, and cut into 6-inch
> >rounds as before.
> >
> >FILLING
> >1 cup coarsely chopped white or yellow turnips
> >2 cups finely diced lean boneless beef, preferably top round
> >1 cup coarsely chopped onions
> >2 cups finely diced potatoes
> >1 1/2 teaspoons salt
> >1 teaspoon freshly ground black pepper
> >1 egg, lightly beaten
> >
> >With a large spoon, toss the turnips, beef, onions, potatoes, salt and
> >pepper together. Place about 1/4 cup of the mixture in the centre of
> >each pastry round. Moisten the edges of the rounds with a pastry brush
> >dipped in cold water, then fold the rounds in half to enclose the
> >filling completely. Press the seams together firmly and crimp them with
> >your fingers or the tines of a fork. Place the pasties on the baking
> >sheet, and cut two slits about 1 inch long in the top of each. Brush
> >lightly with the beaten egg and bake in the middle of the oven for 15
> >minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
> >pasties are golden brown. Serve hot or at room temperature.
>
> That's an excellent recipe.

Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
that? Otherwise it sounds good and authentic.

Taxed and Spent wrote:
>
> This recipe says "finely diced" beef. Would a coarse grind be
> comparable (less work)?

I would cut up the beef of choice and semi freeze it then chop briefly
in a food processor. Just a few pulses. Not ground but minced and
quicker than knife work.

>"A friend is a person with whom I may be sincere. Before him I may think aloud.
>
On Sat, 27 Aug 2016 10:09:12 -0400, Gary > wrote:

wrote:
>>
>> On Sat, 27 Aug 2016 02:51:51 +0200, (Victor Sack)
>> wrote:
>>
>> >Taxed and Spent > wrote:
>> >
>> >> I will be making some meat pies, such as pastys. I have seen recipes
>> >> calling for ground beef, but I would like to perhaps do this a bit
>> >> better. One option would be to coarse grind my own beef, the other
>> >> would be to dice my own beef (more work - is dicing worth the extra effort?)
>> >>
>> >> What would be appropriate cuts of beef for this? Obviously I don't need
>> >> Chateaubriand.
>> >>
>> >> Chuck? Sirloin? Brisket? Other?
>> >
>> >For Cornish pasties, top round is often recomended. Here is a tried 'n'
>> >true recipe I posted years ago. It is from _The Cooking of the the
>> >British Isles_ by Adrian Bailey.
>> >
>> >Victor
>> >
>> > Cornish Pasty
>> > To make 16 six-inch pasties
>> >
>> >1 tablespoon butter, softened
>> >
>> >Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
>> >with the 1 tablespoon of softened butter. Set aside.
>> >
>> >Pastry
>> >4 cups all-purpose flour
>> >1/8 teaspoon salt
>> >1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
>> >8 to 10 tablespoons ice water
>> >
>> >In a large chilled bowl, combine the flour, salt and lard. Working
>> >quickly, rub the flour and fat together with your fingertips until they
>> >look like coarse meal. Pour in 8 tablespoons of iced water all at once,
>> >toss together, and gather the dough into a ball. If the dough crumbles,
>> >add up to 2 tablespoons of water, 1 teaspoon at a time, until the
>> >particles adhere. Dust the pastry with a little flour and wrap in wax
>> >paper. Refrigerate for at least an hour.
>> >
>> >On a lightly floured surface, roll out the dough into a circle about 1/4
>> >inch thick. With a pastry wheel or sharp knife, cut the dough into
>> >6-inch rounds using a small plate or pot lid as a guide. Gather the
>> >scraps together into a ball, roll it out again, and cut into 6-inch
>> >rounds as before.
>> >
>> >FILLING
>> >1 cup coarsely chopped white or yellow turnips
>> >2 cups finely diced lean boneless beef, preferably top round
>> >1 cup coarsely chopped onions
>> >2 cups finely diced potatoes
>> >1 1/2 teaspoons salt
>> >1 teaspoon freshly ground black pepper
>> >1 egg, lightly beaten
>> >
>> >With a large spoon, toss the turnips, beef, onions, potatoes, salt and
>> >pepper together. Place about 1/4 cup of the mixture in the centre of
>> >each pastry round. Moisten the edges of the rounds with a pastry brush
>> >dipped in cold water, then fold the rounds in half to enclose the
>> >filling completely. Press the seams together firmly and crimp them with
>> >your fingers or the tines of a fork. Place the pasties on the baking
>> >sheet, and cut two slits about 1 inch long in the top of each. Brush
>> >lightly with the beaten egg and bake in the middle of the oven for 15
>> >minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
>> >pasties are golden brown. Serve hot or at room temperature.
>>
>> That's an excellent recipe.
>
>Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
>that? Otherwise it sounds good and authentic.

The Cornish don`t, the meat and veggies give off some moisture.

On Sat, 27 Aug 2016 10:09:20 -0400, Gary > wrote:

>Taxed and Spent wrote:
>>
>> This recipe says "finely diced" beef. Would a coarse grind be
>> comparable (less work)?
>
>I would cut up the beef of choice and semi freeze it then chop briefly
>in a food processor. Just a few pulses. Not ground but minced and
>quicker than knife work.

For Cornish Pasties it should all be about the same dice as you find
in packets of mixed frozen veggies. The FP can`t really do that.

wrote:
> On Sat, 27 Aug 2016 05:55:47 +0000 (UTC), tert in seattle
> wrote:
>
>>Victor Sack wrote:

SNIP

>>>
>>> Cornish Pasty
>>> To make 16 six-inch pasties
>>>
>>> 1 tablespoon butter, softened
>>>
>>> Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
>>> with the 1 tablespoon of softened butter. Set aside.

SNIP

>>
>>you dont need to put butter on the baking sheet
>>
>>(also dont need turnips - to me carrots are much better)
>
> His recipe is spot on what Cornish people call pasties. Turnips are
> traditional and that was what your recipe lacked, so the author was
> definitely not Cornish! Never had a pasty in Cornwall with carrots in
> it!

sorry, I wasn't being clear - yes to be official it needs turnips but
my preference is for carrots

and carrots "go" with beef better than turnips do (not only according
to me)

my grandma made them with rutabagas which my mom doesn't like so mom
used carrots instead and that's how I've been eating them since 1968

but there is no need to get all excited because I do not call my
pasties "Cornish pasties" and I do not sell them

Cindy Hamilton wrote:
> On Saturday, August 27, 2016 at 6:50:49 AM UTC-4, wrote:
>> On Sat, 27 Aug 2016 05:55:47 +0000 (UTC), tert in seattle
>> > wrote:
>>
>> >Victor Sack wrote:
>> >> Taxed and Spent > wrote:
>> >>
>> >>> I will be making some meat pies, such as pastys. I have seen recipes
>> >>> calling for ground beef, but I would like to perhaps do this a bit
>> >>> better. One option would be to coarse grind my own beef, the other
>> >>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>> >>>
>> >>> What would be appropriate cuts of beef for this? Obviously I don't need
>> >>> Chateaubriand.
>> >>>
>> >>> Chuck? Sirloin? Brisket? Other?
>> >>
>> >> For Cornish pasties, top round is often recomended. Here is a tried 'n'
>> >> true recipe I posted years ago. It is from _The Cooking of the the
>> >> British Isles_ by Adrian Bailey.
>> >>
>> >> Victor
>> >>
>> >> Cornish Pasty
>> >> To make 16 six-inch pasties
>> >>
>> >> 1 tablespoon butter, softened
>> >>
>> >> Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
>> >> with the 1 tablespoon of softened butter. Set aside.
>> >>
>> >> Pastry
>> >> 4 cups all-purpose flour
>> >> 1/8 teaspoon salt
>> >> 1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
>> >> 8 to 10 tablespoons ice water
>> >>
>> >> In a large chilled bowl, combine the flour, salt and lard. Working
>> >> quickly, rub the flour and fat together with your fingertips until they
>> >> look like coarse meal. Pour in 8 tablespoons of iced water all at once,
>> >> toss together, and gather the dough into a ball. If the dough crumbles,
>> >> add up to 2 tablespoons of water, 1 teaspoon at a time, until the
>> >> particles adhere. Dust the pastry with a little flour and wrap in wax
>> >> paper. Refrigerate for at least an hour.
>> >>
>> >> On a lightly floured surface, roll out the dough into a circle about 1/4
>> >> inch thick. With a pastry wheel or sharp knife, cut the dough into
>> >> 6-inch rounds using a small plate or pot lid as a guide. Gather the
>> >> scraps together into a ball, roll it out again, and cut into 6-inch
>> >> rounds as before.
>> >>
>> >> FILLING
>> >> 1 cup coarsely chopped white or yellow turnips
>> >> 2 cups finely diced lean boneless beef, preferably top round
>> >> 1 cup coarsely chopped onions
>> >> 2 cups finely diced potatoes
>> >> 1 1/2 teaspoons salt
>> >> 1 teaspoon freshly ground black pepper
>> >> 1 egg, lightly beaten
>> >>
>> >> With a large spoon, toss the turnips, beef, onions, potatoes, salt and
>> >> pepper together. Place about 1/4 cup of the mixture in the centre of
>> >> each pastry round. Moisten the edges of the rounds with a pastry brush
>> >> dipped in cold water, then fold the rounds in half to enclose the
>> >> filling completely. Press the seams together firmly and crimp them with
>> >> your fingers or the tines of a fork. Place the pasties on the baking
>> >> sheet, and cut two slits about 1 inch long in the top of each. Brush
>> >> lightly with the beaten egg and bake in the middle of the oven for 15
>> >> minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the
>> >> pasties are golden brown. Serve hot or at room temperature.
>> >
>> >you dont need to put butter on the baking sheet
>> >
>> >(also dont need turnips - to me carrots are much better)
>>
>> His recipe is spot on what Cornish people call pasties. Turnips are
>> traditional and that was what your recipe lacked, so the author was
>> definitely not Cornish! Never had a pasty in Cornwall with carrots in
>> it.
>
> It was probably from Michigan's Upper Peninsula, where pasties were
> filtered through a Finnish sensibility.

in my timeline the carrots predated da U.P. by a good seven years, so no

wrote:
>>"A friend is a person with whom I may be sincere. Before him I may think aloud.
>>
> On Sat, 27 Aug 2016 10:09:12 -0400, Gary > wrote:
>
wrote:
>>>
>>> On Sat, 27 Aug 2016 02:51:51 +0200, (Victor Sack)
>>> wrote:
>>>
>>> >Taxed and Spent > wrote:
>>> >
>>> >> I will be making some meat pies, such as pastys. I have seen recipes
>>> >> calling for ground beef, but I would like to perhaps do this a bit
>>> >> better. One option would be to coarse grind my own beef, the other
>>> >> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>> >>
>>> >> What would be appropriate cuts of beef for this? Obviously I don't need
>>> >> Chateaubriand.
>>> >>
>>> >> Chuck? Sirloin? Brisket? Other?
>>> >
>>> >For Cornish pasties, top round is often recomended. Here is a tried 'n'
>>> >true recipe I posted years ago. It is from _The Cooking of the the
>>> >British Isles_ by Adrian Bailey.
>>> >
>>> >Victor
>>> >
>>> > Cornish Pasty
>>> > To make 16 six-inch pasties
>>> >
>>> >1 tablespoon butter, softened
>>> >
>>> >Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
>>> >with the 1 tablespoon of softened butter. Set aside.
>>> >
>>> >Pastry
>>> >4 cups all-purpose flour
>>> >1/8 teaspoon salt
>>> >1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
>>> >8 to 10 tablespoons ice water
>>> >
>>> >In a large chilled bowl, combine the flour, salt and lard. Working
>>> >quickly, rub the flour and fat together with your fingertips until they
>>> >look like coarse meal. Pour in 8 tablespoons of iced water all at once,
>>> >toss together, and gather the dough into a ball. If the dough crumbles,
>>> >add up to 2 tablespoons of water, 1 teaspoon at a time, until the
>>> >particles adhere. Dust the pastry with a little flour and wrap in wax
>>> >paper. Refrigerate for at least an hour.
>>> >
>>> >On a lightly floured surface, roll out the dough into a circle about 1/4
>>> >inch thick. With a pastry wheel or sharp knife, cut the dough into
>>> >6-inch rounds using a small plate or pot lid as a guide. Gather the
>>> >scraps together into a ball, roll it out again, and cut into 6-inch
>>> >rounds as before.
>>> >
>>> >FILLING
>>> >1 cup coarsely chopped white or yellow turnips
>>> >2 cups finely diced lean boneless beef, preferably top round
>>> >1 cup coarsely chopped onions
>>> >2 cups finely diced potatoes
>>> >1 1/2 teaspoons salt
>>> >1 teaspoon freshly ground black pepper
>>> >1 egg, lightly beaten
>>> >
>>> >With a large spoon, toss the turnips, beef, onions, potatoes, salt and
>>> >pepper together. Place about 1/4 cup of the mixture in the centre of
>>> >each pastry round. Moisten the edges of the rounds with a pastry brush
>>> >dipped in cold water, then fold the rounds in half to enclose the
>>> >filling completely. Press the seams together firmly and crimp them with
>>> >your fingers or the tines of a fork. Place the pasties on the baking
>>> >sheet, and cut two slits about 1 inch long in the top of each. Brush
>>> >lightly with the beaten egg and bake in the middle of the oven for 15
>>> >minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the
>>> >pasties are golden brown. Serve hot or at room temperature.
>>>
>>> That's an excellent recipe.
>>
>>Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
>>that? Otherwise it sounds good and authentic.
>
> The Cornish don`t, the meat and veggies give off some moisture.

another flaw in the origi al recipe - pasties need ketchup!

Gary wrote:
> Taxed and Spent wrote:
>>
>> This recipe says "finely diced" beef. Would a coarse grind be
>> comparable (less work)?
>
> I would cut up the beef of choice and semi freeze it then chop briefly
> in a food processor. Just a few pulses. Not ground but minced and
> quicker than knife work.

no

On 2016-08-27, > wrote:

> For Cornish Pasties it should all be about the same dice as you find
> in packets of mixed frozen veggies. The FP can`t really do that.

Perhaps your FP cannot provide such a mince. Mine can.

nb

On Sat, 27 Aug 2016 11:38:50 -0500, Sqwertz >
wrote:

>On Sat, 27 Aug 2016 07:44:56 -0300, wrote:
>
>> On Fri, 26 Aug 2016 19:09:23 -0500, Sqwertz >
>> wrote:
>>
>>>But don't get me wrong, all British cuisine sucks no matter how you
>>>want to split it along cultural or political boundaries.
>>
>> I will admit it used to, back in the 50's, but that isn't so these
>> days. I don't believe US cooking was up to much then either, having
>> spent the summer of 1956 in the Carmel Valley.
>
>I had to look up Carmel Valley. I lived 35 miles away and never even
>knew that place existed.

It`s lovely country around there, I was a counsellor at the Douglas
Ranch Camp where all the kids of the rich and famous were farmed out
for the summer. I might add, the kids loved it, they waited with
baited breath for the summer when life would be plain old fun and
homey.
>
>But I will concede to the fact that 50's American cuisine wasn't much
>either. Bananas wrapped with ham and topped with hollandaise sauce
>and those awful molded aspics.
>
>Pasties (pastys?) are not my thing and are not worthy of a national
>dish anywhere, IMO. They are too starchy, dry, and bland. They need
>to be somewhat saucy like a pot pie and some gooey cheese in there
>couldn't hurt. I have had the real things from Cornwall (you can
>actually buy them here locally) as well as ones made locally by
>British eateries (such as this dump: http://www.fullenglishfood.com/ )
>
>And don't get me started on bangers...

On 2016-08-27, tert in seattle > wrote:
>
> no

Ummmm.... YES!

I do not know what brand food processor (FP) you are using, but it
must not be very good. I use a basic Cuisinart FP and it works
brilliantly! Semi-freeze some whole beef, pulse in FP. Voilà!! Good
as ground to the size you desire!

nb

On Sat, 27 Aug 2016 16:39:21 +0000 (UTC), tert in seattle
> wrote:

wrote:
>>>"A friend is a person with whom I may be sincere. Before him I may think aloud.
>>>
>> On Sat, 27 Aug 2016 10:09:12 -0400, Gary > wrote:
>>
wrote:
>>>>
>>>> On Sat, 27 Aug 2016 02:51:51 +0200, (Victor Sack)
>>>> wrote:
>>>>
>>>> >Taxed and Spent > wrote:
>>>> >
>>>> >> I will be making some meat pies, such as pastys. I have seen recipes
>>>> >> calling for ground beef, but I would like to perhaps do this a bit
>>>> >> better. One option would be to coarse grind my own beef, the other
>>>> >> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>>> >>
>>>> >> What would be appropriate cuts of beef for this? Obviously I don't need
>>>> >> Chateaubriand.
>>>> >>
>>>> >> Chuck? Sirloin? Brisket? Other?
>>>> >
>>>> >For Cornish pasties, top round is often recomended. Here is a tried 'n'
>>>> >true recipe I posted years ago. It is from _The Cooking of the the
>>>> >British Isles_ by Adrian Bailey.
>>>> >
>>>> >Victor
>>>> >
>>>> > Cornish Pasty
>>>> > To make 16 six-inch pasties
>>>> >
>>>> >1 tablespoon butter, softened
>>>> >
>>>> >Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
>>>> >with the 1 tablespoon of softened butter. Set aside.
>>>> >
>>>> >Pastry
>>>> >4 cups all-purpose flour
>>>> >1/8 teaspoon salt
>>>> >1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
>>>> >8 to 10 tablespoons ice water
>>>> >
>>>> >In a large chilled bowl, combine the flour, salt and lard. Working
>>>> >quickly, rub the flour and fat together with your fingertips until they
>>>> >look like coarse meal. Pour in 8 tablespoons of iced water all at once,
>>>> >toss together, and gather the dough into a ball. If the dough crumbles,
>>>> >add up to 2 tablespoons of water, 1 teaspoon at a time, until the
>>>> >particles adhere. Dust the pastry with a little flour and wrap in wax
>>>> >paper. Refrigerate for at least an hour.
>>>> >
>>>> >On a lightly floured surface, roll out the dough into a circle about 1/4
>>>> >inch thick. With a pastry wheel or sharp knife, cut the dough into
>>>> >6-inch rounds using a small plate or pot lid as a guide. Gather the
>>>> >scraps together into a ball, roll it out again, and cut into 6-inch
>>>> >rounds as before.
>>>> >
>>>> >FILLING
>>>> >1 cup coarsely chopped white or yellow turnips
>>>> >2 cups finely diced lean boneless beef, preferably top round
>>>> >1 cup coarsely chopped onions
>>>> >2 cups finely diced potatoes
>>>> >1 1/2 teaspoons salt
>>>> >1 teaspoon freshly ground black pepper
>>>> >1 egg, lightly beaten
>>>> >
>>>> >With a large spoon, toss the turnips, beef, onions, potatoes, salt and
>>>> >pepper together. Place about 1/4 cup of the mixture in the centre of
>>>> >each pastry round. Moisten the edges of the rounds with a pastry brush
>>>> >dipped in cold water, then fold the rounds in half to enclose the
>>>> >filling completely. Press the seams together firmly and crimp them with
>>>> >your fingers or the tines of a fork. Place the pasties on the baking
>>>> >sheet, and cut two slits about 1 inch long in the top of each. Brush
>>>> >lightly with the beaten egg and bake in the middle of the oven for 15
>>>> >minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the
>>>> >pasties are golden brown. Serve hot or at room temperature.
>>>>
>>>> That's an excellent recipe.
>>>
>>>Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
>>>that? Otherwise it sounds good and authentic.
>>
>> The Cornish don`t, the meat and veggies give off some moisture.
>
>another flaw in the origi al recipe - pasties need ketchup!

I would even dare think that were I in Cornwall

Sqwertz wrote:
> On Sat, 27 Aug 2016 16:39:21 +0000 (UTC), tert in seattle wrote:
>
>> wrote:>>
>>>On Sat, 27 Aug 2016 10:09:12 -0400, Gary > wrote:
>>>
wrote:
>>>>
>>>>
>>>>Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
>>>>that? Otherwise it sounds good and authentic.
>>>
>>> The Cornish don`t, the meat and veggies give off some moisture.
>>
>> another flaw in the origi al recipe - pasties need ketchup!
>
> And American cheese.
>
> -sw

that would be the Wisconsin influence

notbob wrote:
> On 2016-08-27, tert in seattle > wrote:
>>
>> no
>
> Ummmm.... YES!
>
> I do not know what brand food processor (FP) you are using, but it
> must not be very good. I use a basic Cuisinart FP and it works
> brilliantly! Semi-freeze some whole beef, pulse in FP. Voil?!! Good
> as ground to the size you desire!
>
> nb

I have a cuisinart and I have a meat grinder, and I cut my beef
with a knife when I make pasties because that is the right tool
for the job

Sqwertz wrote:
> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
>
>> This recipe says "finely diced" beef. Would a coarse grind be
>> comparable (less work)?
>
> I would definitely grind since this is raw meat. Chunks of round,
> flank, or sirloin are going to be pretty tough and dry. I would use a
> fatty cut if I were trying to make them otherwise they're dry (and
> bland).
>
> -sw

nope!

try it some time, ye of little faith

On 2016-08-27, tert in seattle > wrote:

> with a knife when I make pasties because that is the right tool
> for the job

So, this must be the last word, cuz everyone knows Seattle is the
culinary capital of the planet! Jes ask Mz Moo.

nb

On Sat, 27 Aug 2016 12:29:27 -0500, Sqwertz >
wrote:

>On Sat, 27 Aug 2016 17:07:36 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:
>>> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
>>>
>>>> This recipe says "finely diced" beef. Would a coarse grind be
>>>> comparable (less work)?
>>>
>>> I would definitely grind since this is raw meat. Chunks of round,
>>> flank, or sirloin are going to be pretty tough and dry. I would use a
>>> fatty cut if I were trying to make them otherwise they're dry (and
>>> bland).
>>
>> nope!
>>
>> try it some time, ye of little faith
>
>I have tried them several times and they are all way too dry for my
>tastes. Pasties should be filled with sausage, pepperoni, onions,
>tomato sauce, ricotta, maybe some mushrooms, and lots of molten
>provolone cheese. Like so:
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>-sw

That is not even remotely like a pasty.

wrote in message ...

On Sat, 27 Aug 2016 12:29:27 -0500, Sqwertz >
wrote:

>On Sat, 27 Aug 2016 17:07:36 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:
>>> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
>>>
>>>> This recipe says "finely diced" beef. Would a coarse grind be
>>>> comparable (less work)?
>>>
>>> I would definitely grind since this is raw meat. Chunks of round,
>>> flank, or sirloin are going to be pretty tough and dry. I would use a
>>> fatty cut if I were trying to make them otherwise they're dry (and
>>> bland).
>>
>> nope!
>>
>> try it some time, ye of little faith
>
>I have tried them several times and they are all way too dry for my
>tastes. Pasties should be filled with sausage, pepperoni, onions,
>tomato sauce, ricotta, maybe some mushrooms, and lots of molten
>provolone cheese. Like so:
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>-sw

That is not even remotely like a pasty.

=======

ewww that looks like vomit coming out of a cornet ...


--
http://www.helpforheroes.org.uk

On Saturday, August 27, 2016 at 11:51:54 AM UTC-6, wrote:
> On Sat, 27 Aug 2016 12:29:27 -0500, Sqwertz >
> wrote:
>
> >On Sat, 27 Aug 2016 17:07:36 +0000 (UTC), tert in seattle wrote:
> >
> >> Sqwertz wrote:
> >>> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
> >>>
> >>>> This recipe says "finely diced" beef. Would a coarse grind be
> >>>> comparable (less work)?
> >>>
> >>> I would definitely grind since this is raw meat. Chunks of round,
> >>> flank, or sirloin are going to be pretty tough and dry. I would use a
> >>> fatty cut if I were trying to make them otherwise they're dry (and
> >>> bland).
> >>
> >> nope!
> >>
> >> try it some time, ye of little faith
> >
> >I have tried them several times and they are all way too dry for my
> >tastes. Pasties should be filled with sausage, pepperoni, onions,
> >tomato sauce, ricotta, maybe some mushrooms, and lots of molten
> >provolone cheese. Like so:
> >
> >https://www.flickr.com/photos/sqwert...ream/lightbox/
> >
> >-sw
>
> That is not even remotely like a pasty.

That is more like a section of Squertzies large intestine after one of his creative binges.

That man can re-invent or improve more recipes to what he thinks should be in them...he is a genius...don'tchaknow?
====

On Saturday, August 27, 2016 at 11:57:55 AM UTC-6, Ophelia wrote:
> wrote in message ...
>
> On Sat, 27 Aug 2016 12:29:27 -0500, Sqwertz >
> wrote:
>
> >On Sat, 27 Aug 2016 17:07:36 +0000 (UTC), tert in seattle wrote:
> >
> >> Sqwertz wrote:
> >>> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
> >>>
> >>>> This recipe says "finely diced" beef. Would a coarse grind be
> >>>> comparable (less work)?
> >>>
> >>> I would definitely grind since this is raw meat. Chunks of round,
> >>> flank, or sirloin are going to be pretty tough and dry. I would use a
> >>> fatty cut if I were trying to make them otherwise they're dry (and
> >>> bland).
> >>
> >> nope!
> >>
> >> try it some time, ye of little faith
> >
> >I have tried them several times and they are all way too dry for my
> >tastes. Pasties should be filled with sausage, pepperoni, onions,
> >tomato sauce, ricotta, maybe some mushrooms, and lots of molten
> >provolone cheese. Like so:
> >
> >https://www.flickr.com/photos/sqwert...ream/lightbox/
> >
> >-sw
>
> That is not even remotely like a pasty.
>
> =======
>
> ewww that looks like vomit coming out of a cornet ...
>
>
How would you like to have that abortion for your lunch after working hours in a coal mine?
====