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What is Pasty Meat?
On 2/9/2021 3:16 PM, US Janet wrote:
> On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar > > wrote: > >> On Tue, 09 Feb 2021 12:37:29 -0700, US Janet > >> wrote: >> >>> >>> In reference to Cornish Pasties? >>> Inquiring minds want to know  >>> Janet US >> >> Steak of some sort. >> >> This is the recipe I have settled on over the years and I think makes >> the yummiest pasties.. >> >> https://joepastry.com/2009/top_crimped_pasty_recipe/ >> >> 12 ounces all-purpose (AP) flour >> 1 teaspoon salt >> 3 ounces lard (or shortening if you prefer), cold and in pieces >> 3 ounces butter, cold and in pieces >> 4 ounces cool water >> >> Preheat your oven to 400. Whisk together flour and salt. Add the fat >> and work it in with your fingers until you get than corn meal >> consistency everyone always talks about. Add your water and work it in >> gently by hand until a dough is formed. Leave to sit at room >> temperature while you prepare your filling ingredients. Youll need: >> >> 12 ounces bottom round or stew meant, cubed small >> 2 leeks, white ends only, trimmed, split and sliced >> 1 medium yellow turnip (rutabaga), cubed small >> 1 russet potato, sliced thin >> salt an pepper to taste >> >> Egg wash: >> >> 1 egg beaten with 1 tablespoon milk >> >> Begin by cutting the dough into four roughly 5 ounce pieces. Roll each >> into a ball. To make pasties, select a ball and roll it out to a >> roughly 10" circle. Lay in the ingredients like you would for the >> side-crimped pasty, making an oblong heap down the center of each >> dough circle. Remember to salt and pepper each layer of ingredients as >> you lay them in. Start with the sliced potatoes, then the turnips, >> beef and finally the leeks. >> >> Moisten the outer edge of the dough with water, slip your hands under >> the sides of the circle and bring them together in a €śprayer€ť >> position, thus enclosing the ingredients. Squeeze the moistened edges >> together to form a ridge down the center of the pie, and crimp. Poke a >> few steam holes in the top of the pasty with a fork, and paint the pie >> with egg wash. Bake at 400 for twenty minutes, then lower heat to 350 >> and bake and additional 20-30 minutes until golden. >> >> Makes four meal-sized pasties. > > thank you for the recipe, Boron. > Janet US > Yes, thank you for this recipe. Please explain the "prayer position" when folding. Is this different than just folding over like other recipes I have seen? Is the seam on top, not a side? What is the difference in baked result? |
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What is Pasty Meat?
On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> wrote: >On 2/9/2021 3:16 PM, US Janet wrote: >> On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar >> > wrote: >> >>> On Tue, 09 Feb 2021 12:37:29 -0700, US Janet > >>> wrote: >>> >>>> >>>> In reference to Cornish Pasties? >>>> Inquiring minds want to know >>>> Janet US >>> >>> Steak of some sort. >>> >>> This is the recipe I have settled on over the years and I think makes >>> the yummiest pasties.. >>> >>> https://joepastry.com/2009/top_crimped_pasty_recipe/ >>> >>> 12 ounces all-purpose (AP) flour >>> 1 teaspoon salt >>> 3 ounces lard (or shortening if you prefer), cold and in pieces >>> 3 ounces butter, cold and in pieces >>> 4 ounces cool water >>> >>> Preheat your oven to 400. Whisk together flour and salt. Add the fat >>> and work it in with your fingers until you get than corn meal >>> consistency everyone always talks about. Add your water and work it in >>> gently by hand until a dough is formed. Leave to sit at room >>> temperature while you prepare your filling ingredients. You’ll need: >>> >>> 12 ounces bottom round or stew meant, cubed small >>> 2 leeks, white ends only, trimmed, split and sliced >>> 1 medium yellow turnip (rutabaga), cubed small >>> 1 russet potato, sliced thin >>> salt an pepper to taste >>> >>> Egg wash: >>> >>> 1 egg beaten with 1 tablespoon milk >>> >>> Begin by cutting the dough into four roughly 5 ounce pieces. Roll each >>> into a ball. To make pasties, select a ball and roll it out to a >>> roughly 10" circle. Lay in the ingredients like you would for the >>> side-crimped pasty, making an oblong heap down the center of each >>> dough circle. Remember to salt and pepper each layer of ingredients as >>> you lay them in. Start with the sliced potatoes, then the turnips, >>> beef and finally the leeks. >>> >>> Moisten the outer edge of the dough with water, slip your hands under >>> the sides of the circle and bring them together in a “prayer” >>> position, thus enclosing the ingredients. Squeeze the moistened edges >>> together to form a ridge down the center of the pie, and crimp. Poke a >>> few steam holes in the top of the pasty with a fork, and paint the pie >>> with egg wash. Bake at 400 for twenty minutes, then lower heat to 350 >>> and bake and additional 20-30 minutes until golden. >>> >>> Makes four meal-sized pasties. >> >> thank you for the recipe, Boron. >> Janet US >> > > >Yes, thank you for this recipe. > >Please explain the "prayer position" when folding. Is this different >than just folding over like other recipes I have seen? Is the seam on >top, not a side? What is the difference in baked result? Interesting. Prayer position would give a flat bottom to hold it upright. Janet US |
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What is Pasty Meat?
On Tue, 09 Feb 2021 17:19:02 -0700, US Janet >
wrote: >On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent >> >>Please explain the "prayer position" when folding. Is this different >>than just folding over like other recipes I have seen? Is the seam on >>top, not a side? What is the difference in baked result? > >Interesting. Prayer position would give a flat bottom to hold it >upright. >Janet US Yup. |
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What is Pasty Meat?
On Tuesday, February 9, 2021 at 2:19:07 PM UTC-10, US Janet wrote:
> On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent > > wrote: > > >On 2/9/2021 3:16 PM, US Janet wrote: > >> On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar > >> > wrote: > >> > >>> On Tue, 09 Feb 2021 12:37:29 -0700, US Janet > > >>> wrote: > >>> > >>>> > >>>> In reference to Cornish Pasties? > >>>> Inquiring minds want to know > >>>> Janet US > >>> > >>> Steak of some sort. > >>> > >>> This is the recipe I have settled on over the years and I think makes > >>> the yummiest pasties.. > >>> > >>> https://joepastry.com/2009/top_crimped_pasty_recipe/ > >>> > >>> 12 ounces all-purpose (AP) flour > >>> 1 teaspoon salt > >>> 3 ounces lard (or shortening if you prefer), cold and in pieces > >>> 3 ounces butter, cold and in pieces > >>> 4 ounces cool water > >>> > >>> Preheat your oven to 400. Whisk together flour and salt. Add the fat > >>> and work it in with your fingers until you get than corn meal > >>> consistency everyone always talks about. Add your water and work it in > >>> gently by hand until a dough is formed. Leave to sit at room > >>> temperature while you prepare your filling ingredients. Youll need: > >>> > >>> 12 ounces bottom round or stew meant, cubed small > >>> 2 leeks, white ends only, trimmed, split and sliced > >>> 1 medium yellow turnip (rutabaga), cubed small > >>> 1 russet potato, sliced thin > >>> salt an pepper to taste > >>> > >>> Egg wash: > >>> > >>> 1 egg beaten with 1 tablespoon milk > >>> > >>> Begin by cutting the dough into four roughly 5 ounce pieces. Roll each > >>> into a ball. To make pasties, select a ball and roll it out to a > >>> roughly 10" circle. Lay in the ingredients like you would for the > >>> side-crimped pasty, making an oblong heap down the center of each > >>> dough circle. Remember to salt and pepper each layer of ingredients as > >>> you lay them in. Start with the sliced potatoes, then the turnips, > >>> beef and finally the leeks. > >>> > >>> Moisten the outer edge of the dough with water, slip your hands under > >>> the sides of the circle and bring them together in a €śprayer€ť > >>> position, thus enclosing the ingredients. Squeeze the moistened edges > >>> together to form a ridge down the center of the pie, and crimp. Poke a > >>> few steam holes in the top of the pasty with a fork, and paint the pie > >>> with egg wash. Bake at 400 for twenty minutes, then lower heat to 350 > >>> and bake and additional 20-30 minutes until golden. > >>> > >>> Makes four meal-sized pasties. > >> > >> thank you for the recipe, Boron. > >> Janet US > >> > > > > > >Yes, thank you for this recipe. > > > >Please explain the "prayer position" when folding. Is this different > >than just folding over like other recipes I have seen? Is the seam on > >top, not a side? What is the difference in baked result? > Interesting. Prayer position would give a flat bottom to hold it > upright. > Janet US I've made such pies. They are easier to form than the regular shaped pasties. You can also fit more on a pan because they occupy less real estate. |
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What is Pasty Meat?
On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> wrote: > >Yes, thank you for this recipe. Pleasure. > >Please explain the "prayer position" when folding. Is this different >than just folding over like other recipes I have seen? Is the seam on >top, not a side? What is the difference in baked result? Pic is here. I think the edge gets a bit more crispy/crunchy and I like that. Besides, they look cute on a serving plate. https://joepastry.com/2009/how_to_ma...nish_pasty_ii/ |
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Posted to rec.food.cooking
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What is Pasty Meat?
On 2/9/2021 5:39 PM, Boron Elgar wrote:
> On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent > > wrote: > >> >> Yes, thank you for this recipe. > > Pleasure. >> >> Please explain the "prayer position" when folding. Is this different >> than just folding over like other recipes I have seen? Is the seam on >> top, not a side? What is the difference in baked result? > > > Pic is here. I think the edge gets a bit more crispy/crunchy and I > like that. Besides, they look cute on a serving plate. > > https://joepastry.com/2009/how_to_ma...nish_pasty_ii/ > oh yeah! thanks. |
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Posted to rec.food.cooking
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What is Pasty Meat?
On Tue, 09 Feb 2021 20:39:51 -0500, Boron Elgar
> wrote: >On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent > wrote: > >> >>Yes, thank you for this recipe. > >Pleasure. >> >>Please explain the "prayer position" when folding. Is this different >>than just folding over like other recipes I have seen? Is the seam on >>top, not a side? What is the difference in baked result? > > >Pic is here. I think the edge gets a bit more crispy/crunchy and I >like that. Besides, they look cute on a serving plate. > >https://joepastry.com/2009/how_to_ma...nish_pasty_ii/ Oh, yummy. I need that for breakfastm now!!! Janet US |
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Posted to rec.food.cooking
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What is Pasty Meat?
On 2/9/2021 5:39 PM, Boron Elgar wrote:
> On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent > > wrote: > >> >> Yes, thank you for this recipe. > > Pleasure. >> >> Please explain the "prayer position" when folding. Is this different >> than just folding over like other recipes I have seen? Is the seam on >> top, not a side? What is the difference in baked result? > > > Pic is here. I think the edge gets a bit more crispy/crunchy and I > like that. Besides, they look cute on a serving plate. > > https://joepastry.com/2009/how_to_ma...nish_pasty_ii/ > Click on the link "Status in St. Louis" and see interesting architecture of the area. One house is notably absent. |
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