FISH PASTY RECIPES
PASTY RECIPES - BBC GOOD FOOD
From traditional Cornish to a stunning tear & share picnic centrepiece, we've got a pastry parcel for every taste and occasion!
Provided by Good Food team
Number Of Ingredients 1
CORNISH PASTY RECIPE - BBC GOOD FOOD
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty
Provided by Sara Buenfeld
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
- Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
- Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.
Nutrition Facts : Calories 1174 calories, FatContent 68 grams fat, SaturatedFatContent 35 grams saturated fat, CarbohydrateContent 114 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.96 milligram of sodium
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MY VEGGIE PASTIES | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving
- Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
- Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
- Wrap in clingfilm and chill in the fridge for 1 hour.
- After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
- Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
- Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
- Preheat the oven to 180°C/350°F/gas 4.
- Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
- Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
- Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.
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MY VEGGIE PASTIES | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 516 calories per serving
- Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
- Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
- Wrap in clingfilm and chill in the fridge for 1 hour.
- After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
- Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
- Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
- Preheat the oven to 180°C/350°F/gas 4.
- Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
- Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
- Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.
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