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Proper Pasty Recipe

Proper Pasty RecipeOK it's not really a Cornish Pasty as Sue cooked it in York. But it's well worth the effort. Even if you're going to call it a Goole or Wetwang Pasty!
 
Ingredients for the filling:-
 
500g Beef, diced
Swede, Carrots and Parsnips, diced
2 Onions, diced
1 Baking Potato, diced 
1 tbls of fresh Thyme
Salt and ground Black Pepper
Paprika
 
Egg Wash:-
 
1 large beaten egg with 1 tbls of water
 
For the pastry:-
 
500g of bread Flour (Gluten free if required)
120g of Lard
1 tsp od Salt
25g of Margarine
175ml water
1 large Egg
 
Method:-
 
(1) In a large bowl add the flour and salt.
(2) Cut the Lard and Margarine into cubes and rub into the Flour aiming for a breadcrumb texture.
(3) Add the egg and stir in.
(4) Slowly add the water and knead.
(5) Turn out onto a floured surface and continue to knead.
(6) Roll out the pastry.
(7) Form into circles.
(8) Add the filling cold.
(9) Egg wash around the edges.
(10) Form your Pasties.
(11) Cook in the oven for 45 minutes at 180c or until the pastry is golden brown.
 
Few meals have roots as deep as the Cornish pasty. A hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mines of Cornwall. With its characteristic semicircular shape and an insulating crust that does double duty as a handle. The humble pasty today receives special designation along with Champagne and Parma ham as a protected regional food by the European Union. 
 
The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks “On pain of imprisonment” from charging more than a penny for putting a rabbit in a pasty. These pasties were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty made from diced beef, potatoes, swedes and onions had already taken its place in Cornwall’s regional cuisine.
 
The Cornish pasty was a food for families, fishermen and farmers. But it shone in the darkness of Cornwall’s mines. Tin had been gathered in Cornwall since prehistoric times. Mining continued throughout the Roman and medieval eras and into the early modern period. For Cornish men heading underground, the pasty was a  highly efficient food: self-contained, self-insulated and packed with calories. The thick semicircular edge of the crust could be monogrammed with carved-dough initials or toothpick codes to make sure each man took the right pasty as he headed to the mines. The crust had an additional virtue: miners’ hands were often covered with arsenic-laden dust, so the crust could function as a disposable handle.

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Rellenong Pusit Squid - Asian Stuff Squid

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Category: Recipes

Rellenong Pusit Squid - Asian Stuff Squid

We're within sight of completing our "100 Asian recipes" at last....

Ingredients:-

300g of Pork Mince
1 Onion, diced
1 Large Carrot. Finely diced
2 Stalks of Celery, sliced
4 Cloves of Garlic, minced
2 Tomatoes, chopped
2 Tbsp of Soy Sauce, plus 2 Tbsp for the marinade (Gluten free for us)
2 Tbsp of Fish Sauce
1 Tbsp of Oyster sauce
Juice of 1 Lime
Juice of 1 Lemon
1 Tbsp of Cornflour plus water
2 Eggs, beaten
Flour for the coating (Gluten free for us)
Oil to fry
Salt & Pepper to season

Method:-

(1) In a bowl season the Squid with Salt & Pepper, add the Lime & Lemon juice and Soy Sauce.
(2) Allow to marinade for at least 30 minutes.
(3) In a Wok or large frying pan add the Oil and fry the Onions & Garlic until translucent.
(4) Add the Celery and Tomatoes.
(5) Add the Pork mince and fry until browned throughout.
(6) Add the Carrots and cook for a further 10 minutes.
(7) Season with Salt & Pepper.
(8) Add the Soy Sauce, Fish Sauce and Oyster Sauce.
(9) Mix the Cornflour with a little water and add to the mince. Stirring in well.
(10) Remove from the heat and allow to cool.
(11) Remove the Squid for the marinade and stuff the body on each one with the mince mixture. Secure with tooth picks.
(12) Dip the squid in the beaten Egg and then dredge in the flour.
(13) Heat a Wok or large frying pan, add Oil and fry the squid for 3 minutes on each side.
(14) Deep fry the heats separately.

Serve with a Cucumber salad, Prawn Crackers and sliced Lemon.



 

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