Pasties: Who's making them, Who's eating them?

Discussion in 'Food & Cooking' started by chefbuba, Oct 13, 2013.

  1. chefbuba

    chefbuba

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    Retired Chef
    I grew up eating pasties. We lived in a Small town in the California Foothills with two pasty shops. Fast forward forty years I rarely see pasties in my area of the world and when I do find one, I'm usually disappointed.

    Went to a food cart in Portland a while back, all they made is pasties so I thought I could not go wrong. Epic Fail, shredded carrots and ground beef for the filling of a "Cornish Pasty"

    Got a wild hair and decided to make pasties this morning.

    Made a shortcrust, 4:1 flour to fat, pinch of salt and ice water as needed. Rest covered for about an hour.

    Filling consisted of fine diced chuck, russet potato, onion, rutabaga, parsley, salt & pepper.

    Roll the discs out, fill, fold in half, crimp the edges, brush with egg wash and pierce with fork for vent holes.

    Bake for about 45 min at 375.






     
  2. ishbel

    ishbel

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    Not bad :D

    High praise from someone who visits Cornwall regularly! ;)
     
  3. chefross

    chefross

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    Hey Buba.......I'm in the U.P. of Michigan......the HOME of the Finnish Pasty.

    I agree that there are so many faux pasties out there....even here.

    Love your pictures and now I want one.  Thanks