Wednesday, 6 February 2013

Pasty Pastry

I have made many variations of cornish pasties but this pastry recipe is the best one I have found so far, fill with whatever fillings you fancy.

Pasty Pastry

450g plain flour (all purpose)
2 tsp baking powder
1/2 tsp sea salt
175 cold butter (I used margarine)
2 large egg yolks
125ml cold water
Beaten egg to glaze

Mix the flour, baking powder, sea salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs.  Slowly pour in the water with the processor running blending until the mixture just comes together to form a dough. (You might not need all the water).  Roll the dough into a ball.

Roll the pastry out on a lightly floured surface until it is about 5mm thick.  Using a side plate or unturned bowl about 15cm in diameter cut out 6 or 7 pastry rounds, re rolling as necessary.

Divide your filling between the pastry rounds, brush the edges of the pastry with beaten egg, then bring two sides up around the filling and press the edges together to seal firmly.  Crimp the edges.

Put the pasties on a baking tray lined with baking parchment and brush with beaten egg to glaze.  Bake for about 45 minutes or until the pastry is nicely browned and the filling is hot.  Pre-heated oven 200C/Fan 180C/Gas 6.

From The Hairy Bikers' Perfect Pies - Si King & Dave Myers

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