Cornish pasties

[missjo]

I made these today at the behest of my beloved
After watching Masterchef the last couple of weeks it's inspired me to get back in the kitchen more
I bought a gorgeous new set of Mundial knives so chopping & slicing has become a complete joy

anyhow

4 sheets ready rolled shortcrust pastry
400g lamb fillet steak
1 large carrot
1 med-large onion
1 tennis ball sized turnip
1 large potato
2 tblspns Worcestershire sauce
1 teaspoon mixen herbs
salt & fresh ground black pepper to taste
1 beaten egg

preheat oven to 210 deg Celcius
I diced all the veggies into 1cm cubes
& then cut the lamb into 1cm wide strips then finely sliced each strip
put it all together in a large mixing bowl with salt pepper mixed herbs & Worcestershire sauce & mixed well
divided mixture into quaters & put aside
cut pastry sheets into 20cm wide circles & put the mixture in the center of each circle
with a pinch twist motion seal mixture into pastry so the are oval shaped with a frilled pastry stripe down the center
pierce each pastie a couple of times brush with beaten egg & place on a flat tray into oven
cook at 210 for 15 min then turn oven down to 180 deg C for another 25 min
delicious

[Mikey]

Sounds excellent.

My new oven can switch from Fahrenheit to Celsius with a touch of a button, so that should be no problem. But it won't convert grams to lb (for some reason I have it stuck in my head that 1 lb = 454 g, don't know where that came from). I don't own that triple beam balance any more, so I may have to get the calculator out. Are SI minutes the same as American minutes?

BTW, what's mixen herbs - some Ozzie standard combo of dried leaves?

[missjo]

I know there is 2.2 pounds to a kilogram
mixed herbs are a very common thing here

It's a traditional herb blend to use in stuffing mixtures for poultry. delicious added to meat loaves and meatballs.
can be used in savoury scones, breads and muffins.
Also soups, casseroles and pie fillings.
a dried mix of
Thyme, Rosemary, Marjoram, Basil, Oregano, Sage
if you can't get them there pm me a mailing address & I'll send you a couple of packets

Timings are the same in Oz as Yankee doodle land :p

[smackaholic]

I figured this thread would be about some tart with small game birds glued to her breastuses.

[Dinsdale]

for some reason I have it stuck in my head that 1 lb = 454 g, don't know where that came from.

:stupidwinkythingy:


RACK Ohaus

[Mikey]

Glad somebody caught that.

This forum seems to echo a lot lately...

Anybody here....here...here....here...here....here...?

Dawg, I've been waiting for you to swing by and tell me how I got ripped off on my countertop. Where you been?

[indyfrisco]

Dawg, I've been waiting for you to swing by and tell me how I got ripped off on my countertop. Where you been?

Probably still recovering from the beatdown my Rockets gave his 'zers.

Speaking of...3-3 going back to LA. The refs will make sure it's another 40 point blowout in Game 7. They will get Scola with 2 tick-tack fouls in the first 5 minutes.

[trev]

Here's my countertop. This should draw him out.

[Mikey]

Nice. I wish I had a gas stove.

[indyfrisco]

Had gas at my last house in Texas. First house in Indiana had electric. Back to gas now. Will never go back.

[trev]

The cooktop/oven was the toughest decision. So many options, so many brands and price ranges. I knew I wanted a gas cooktop and a convect oven. Went with a slide-in jenn air. That way in 10 years when something new and better came out, it could easily be replaced.

[Mikey]

We don't have gas service here. The house is plumbed for bulk propane, but not to the kitchen. The new (about a year old) electric cooktop is a lot better than the old one, but I would still prefer gas. Got a propane stove (one burner and a griddle) in the outdoor kitchen.

The Kitchenaid wall oven we bought is extremely cool. Microwave convection on top, conventional with convection in the middle and warming drawer with slow cook capability underneath.

[trev]

Since we had to tear the entire kitchen up anyway, the contractor ran a gas line underneath the floor to the new island. It was not pretty at the time but is now. :)

[indyfrisco]

Our current setup we have the convection oven and warming drawer underneath. The warming drawer is ok, but I'd trade it in for another oven in a heartbeat. Once we do the upgrade, I will get a double convection oven, put the warming drawer on the island as well as the gas cooktop like we have now. Also plan to have a large fridge built into the island as well.

That's a ways off though. We are currently "remodelling" the ditch in the front yard. 150 foot of 103" by 70" steel eliptical pipe will be laid and then covered. Fucking pipe alone cost 17k. Will definitely make a PET out of that. Hmm...maybe will use that in the PET-off.

[Dr_Phibes]

Genius food. I took two weeks holidays in Penzance a few years ago and ate them three times a day without having the same one twice, the Cornish have it down to a wonderful science.

breakfast: potato, cheese, bacon pastie

lunch: butter chicken or masala pastie

dinner: sliced steak, red pepper with stilton

probably a perversion for a purist, but. also excellent for soaking up the booze on a fourteen hour mission

[PSUFAN]

"Pasties" means something else to most of us.