Pastry Garnish Recipes

PASTRY GARNISH

Pastry Garnish image

Make and share this Pastry Garnish recipe from Food.com.

Provided by MustangMom

Categories Dessert

Time 48m

Yield 36 pastry garnishes

Number Of Ingredients 4

Ingredients

1 (15 ounce) package refrigerated pie crusts
1 large egg
1 tablespoon water
24 pecan halves

Steps:

Unfold piecrusts, and press out fold lines.
Cut several (10 to 12) leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife.
Reserve pastry trimmings.
Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls.
Coat with cooking spray, and place on a lightly greased baking sheet.
Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
Bake at 425° for 6 to 8 minutes or until golden.
Cool on a wire rack 10 minutes.
Gently remove foil from leaves.
Pinch 12 pea-size pieces from pastry trimmings.
Place between pecan halves, forming sandwiches.
Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.
Brush with egg mixture.
Place on lightly greased baking sheet.
Bake at 350° for 10 minutes or until golden.
Cool on wire rack.

Nutrition Facts : Calories 69.3, Fat 4.7, SaturatedFat 1.4, Cholesterol 5.9, Sodium 78.4, Carbohydrate 6, Fiber 0.2, Sugar 0.6, Protein 0.8

CORNISH PASTY

Cornish Pasty image

Traditional meat and vegetable pastry.

Provided by Barrie Malson

Categories World Cuisine Recipes European UK and Ireland English

Yield 6

Number Of Ingredients 11

Ingredients

2.188 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup butter, diced
½ cup water
1 ¼ pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk

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

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