Friday, 9 March 2012

What I learnt from today's pasties.

  • Use 1 small onion finely diced. Try cooking it before packing.
  • 1 medium red potato Thinly sliced and diced
  • 1/2 Rutabaga Thinly sliced and diced (5mm cubes
  • Don't be afraid to put a bit more water in the pastry: otherwise it will be a bit too hard and will take ages to roll out.
  • Meat should be diced smaller (although, I have to admit that I prefer just veg pasties.)
  • don't be afraid to season well. (but not too much)
  • Don't forget to add salt in the pastry
  • Roll out pastry about a bit thinner than 2mm.
  • Don't try to pack too much but not too little.
  • Seal the edges tightly before crimping with two fingers on right hand and one finger on left hand.
  • Buy pastry brush.
  • Don't try to bake bread at the same time. Do it later.
  • Put filling in the centre (although this isn't the REAL Cornish pasty.)
  • Buy measure (Mine broke).
  • Put baking paper.

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