Monday, April 27, 2020

Cornish Pasties

It has been a while since I have made a Mark Bittman recipe. This one came together perfectly. I had all the ingredients. Well almost all of them. Rutabaga in something I have never used. Not sure if I have seen one in person. I googled a substitution and the turnip was mentioned. So on my one shopping trip of the week, I bought a turnip. I decided not to use the turnip in this dish. I looked at it and decided it was not needed. The turnip will be used another time.

Back to the recipe. I found this in the Mark Bittman Book How to Bake Everything. The recipe received rave reviews!

This is my version of the recipe. I scaled it down for two servings.

Pate Brise Dough, Click Here for Recipe
10 oz cups ground beef
1 potato, peeled and diced
1 small onion, chopped
1 medium carrot, peeled and diced
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten

Make Pate Brise dough. Divide the dough into two pieces. Wrap in wax paper, and refrigerate for 30 minutes.
Mix together the ground beef, potatoes, onions, carrots, thyme, rosemary, Worcestershire sauce and salt and pepper in a large bowl. 
For each pasty, roll out a piece of dough into an 8-inch circle. On one half of the circle place half of the beef mixture.
Fold the dough over, forming a half-moon. Moisten the edges with some of the egg, and seal the edges, crimping them with a fork. Place on a parchment-lined baking sheet. On the top of each pasty, cut several small slashes with a sharp knife. Brush with egg.

Bake in a 375-degree oven for  45 minutes or until the pasties are nicely browned. Serve hot.

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