CORNISH COWBOY PASTIES
This Cornish pasty recipe is my tribute to the British miners who took our classic to the US
Provided by Jamie Oliver
Categories Mains Jamie's America Chicken Father's day American Pies & pastries
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all sorts of local food knowledge. She told me that people in this part of America are really into their pasties! Turns out that in the 1920s and 30s, miners from Cornwall came over to work in Montana and it wasn't long before the locals developed a taste for the good old Cornish pasty. Their recipes haven't evolved radically since, but they do embrace local ingredients like chicken, squash and sage. Pastry isn't exactly health food, but a delicious pasty once in a while won't hurt you. If you like, you can make a slightly 'skinnier' pasty by reducing the butter to 200g and adding 50ml of olive oil. But frankly, if I'm making these I just go for it old-school style.
- Preheat the oven to 180°C/350°F/gas 4. Bring your butter and water to the boil in a large pan, then take the pan off the heat. Stir the flour and 1 tablespoon of sea salt into the mixture bit by bit with a spatula, until you've got a dough. Tip it on to a floured surface and use your hands to shape it into a smooth ball. Put the ball of dough into a floured bowl, dust the top with flour, then cover with cling film and chill in the fridge for about 30 minutes while you make the filling.
- Meanwhile, get a large pan and fry your chopped onion in a lug of olive oil for 10 minutes or until softened. Add the diced chicken and fry for 5 minutes until brown, then add the rest of the chopped vegetables and herbs. Fry for another 5 minutes, then add 3 or 4 good gratings of nutmeg. Season well with salt and black pepper, then pour in the chicken stock and Worcestershire sauce. Stir in the flour and simmer on a medium heat for 15 to 20 minutes, until most of the stock has cooked away and you're left with nice thick gravy.
- Dust a clean surface and a rolling pin with flour, then divide your pastry dough in half and roll each half out until it's slightly thinner than 0.5cm. Use a cereal bowl (about 15cm in diameter) to cut 4 circles out of each half, so you end up with 8 circles. You may need to cut out 2 or 3 circles from each half first, then re-roll the remaining pastry to make the rest. Dust the circles with flour, and spoon your filling into the middle of each one. Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them. If you want to see how this is done, check out this video on how to assemble a pasty.
- Line 2 baking trays with greaseproof paper, scatter a handful of cornmeal or polenta over the paper, and place your pasties on top. Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal. Bake in the hot oven for 30 to 35 minutes, or until golden, and serve straight away with a fresh green salad. A taste of Cornwall in the Wild West - who'd have thought it!
Nutrition Facts : Calories 659 calories, Fat 34.9 g fat, SaturatedFat 18.5 g saturated fat, Protein 27.2 g protein, Carbohydrate 59.0 g carbohydrate, Sugar 6.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
OLD-FASHIONED SWEET SHORTCRUST PASTRY
This pastry is perfect for making apple and other sweet pies. Even if you've never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you'll be laughing. The one place where you can experiment is with flavoring. If you don't fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don't go overboard with any of these flavors! Try to be confident and bring the pastry together as quickly as you can - don't knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you'll end up with a delicate, flaky pastry every time. PS. You can also make this pastry using a food processor
Provided by Jamie Oliver
Categories dessert
Time 50m
Yield about 2 pounds
Number Of Ingredients 7
Steps:
- Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
CORNISH PASTY
Traditional meat and vegetable pastry.
Provided by Barrie Malson
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 11
Steps:
- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
- Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
- Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 51 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 3.6 g, Protein 26.1 g, SaturatedFat 14.3 g, Sodium 359.5 mg, Sugar 2.5 g
JAMIE OLIVER'S PORTUGUESE CUSTARD TARTS
This super-simple custard tart recipe looks great, tastes amazing and is so quick to make - obrigado!
Provided by Smoke Signals
Categories Dessert
Time 40m
Yield 1 Dozen, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Begin by preparing pastry shells.
- Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
- Roll up both pastry sheets and cut each into 6 even pieces.
- Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
- Using fingers, spread each piece into a cup shape using the pan as a mold.
- Bake for 8-10 minutes at 400°F in oven on top shelf.
- While they're baking prepare custard mix.
- In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
- Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
- Fill each shell almost to the top with custard mix.
- Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes.
- While tarts continue baking prepare caramel topping.
- Heat up a medium sized saucepan on the stove over medium-high heat.
- Add sugar and juice from 2 oranges.
- Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
- Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
- Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
- Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.
Nutrition Facts : Calories 711.6, Fat 47.5, SaturatedFat 17.6, Cholesterol 116.3, Sodium 243.4, Carbohydrate 63, Fiber 2.2, Sugar 23.6, Protein 9.1
CHEF JOHN'S CORNISH PASTY
This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 3h25m
Yield 4
Number Of Ingredients 15
Steps:
- Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
- Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
- Beat egg and 1 teaspoon water together in a small bowl.
- Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
- Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
- Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 10.1 g, Cholesterol 138.5 mg, Fat 45.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 22 g, Sodium 1920.9 mg, Sugar 1.4 g
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