Ordinary Brides Pastry Recipes
BRIDIES
Similar in appearance to Cornish Pasties, but that's where the similarity ends. These freeze extremely well, uncooked, so if you like them, make a bunch next time and freeze them individually in airtight freezer bags.
Provided by Millereg
Categories Breads
Time 1h50m
Yield 6-7 bridies, 6-7 serving(s)
Number Of Ingredients 10
Steps:
- ---To prepare the pastry---.
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
- Mix in enough cold water to hold the mixture together.
- Form into a ball.
- Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
- ---To prepare the filling---.
- In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
- ---Assembly---.
- Remove the pastry from the refrigerator.
- Lightly sprinkle your work surface with flour.
- Roll out the pastry to about 1/8-inch thickness.
- Cut into 6-7 circles approximately 5 to 6 inches in diameter.
- Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
- Brush the edge lightly with the beaten egg.
- Fold the pastry over the filling and seal by lightly crimping the edge.
- Brush the top with beaten egg.
- Repeat with remaining filling and dough circles.
- Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.
ORDINARY BRIDE'S PASTRY
This makes enough for a good-sized quiche, or a 10-inch pie, but I use it all the time for standard sized pies, with just a little left over, or build up the edge thick.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h20m
Yield 1 pie, 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour and salt in a bowl, a rather large one is good. Add the cut up butter, and the shortening. Break up the butter cubes and coat each piece of shortening in flour, breaking each into two or three pieces. Chill in the refrigerator.
- Mix the egg with the vinegar and the measured ice water (with no ice in it) and chill if desired. Add a little vanilla, if using.
- When ready to proceed, work the flour into the shortening and butter, between finger tips. Keep the mixture light, by allowing the ingredients to sift through the fingers, lifting them up several times.
- Do not overwork the fat, allow some pieces to be like meal, some pieces to be like rice, and some pieces to be like the size of a pine nut.
- Add the egg, water and vinegar mixture all at once. Quickly work to a paste. It will most likely need more water, add a little at the time to bring a cohesive paste together. I find that this pastry requires a little more water than some. It is a good paste, but I do not like paste dry and crumbly. I always make them a unit.
- Wrap well in cling film, or dredge lightly in flour and place in a gallon sized zip-lock bag. Chill well, or freeze for up to a month. Chill overnight before using. Do not keep made pastry in the fridge for more than two days before using. The liquid reacts with the flour in a negative way, after that time. For directions for rolling paste see, Directions for Rolling and Baking Paste, on my site, if desired.
Nutrition Facts : Calories 307, Fat 17.4, SaturatedFat 7.3, Cholesterol 51.3, Sodium 80.5, Carbohydrate 31.9, Fiber 1.1, Sugar 0.1, Protein 5.4
PASTRY-WRAPPED BRIE
Go full-on kitsch with this 1970s-inspired platter: Pair grocery-store favorites like a port wine cheese ball and cubed havarti with a classic baked brie and old-school crackers. Don't forget the frilly toothpicks!
Provided by Food Network Kitchen
Categories appetizer
Number Of Ingredients 0
Steps:
- Roll out 1 sheet puff pastry into a 12-inch round on a lightly floured surface. Trim into a circle and place an 8-ounce wheel of brie in the center. Brush the pastry with egg wash; fold into the center over the brie, pressing to seal. Press a smaller round of puff pastry on top, then brush all over with more egg wash. Bake at 400 degrees F until golden, 25 minutes.
- Photography by Alison Gootee
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