A CORNISH PASTY[37]

Friday, January 24, 2014

A Cornish Pasty, A healthy filling, A baked starter.

(4 Servings)

Ingredients for the Dough
110 gms - Plain flour {Maida} {All purpose flour}
55 gms - Butter (cubed and frozen)
2-3 Tbsp - Ice water
To taste - Salt

Ingredients for the Filling
1 Tbsp - Olive Oil
1/2 pc - Onion (chopped)
3/4 cup - Mushrooms (washed and chopped)
3/4 cup - Pumpkin {Petha, Kaddu, sweet in taste, popular in northern area} (peeled and diced)
3/4 cup - Bottle gourd {Gheeya or Loki or Doodhi} (peeled and diced)
3/4 cup - Zucchini (peeled and diced)
2-3 pcs - Green chillies (chopped finely)
2 cloves - Garlic (chopped finely)
1 tsp - Cinnamon powder
1 cup - Potato (boiled and mashed)
1 Tbsp - Basil (torn into fine bits)
1 Tbsp - Lime juice
1 Tbsp - Coriander leaves {Cilantro} (chopped finely)
To taste - Salt
To taste - Pepper

Method for the Dough
Place the flour, butter and salt into a large bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and make into a dough.
If necessary add more cold water, a teaspoon at a time.
Wrap the dough in a muslin cloth or in a Clingfilm.
Chill for 15-30 minutes.

Method for the Filling
Heat oil add onions and saute for 5 minutes, until translucent and beginning to brown.
Add the mushrooms, pumpkin, bottle gourd, zucchini, green chilli, garlic, cinnamon powder, salt and pepper.
Lower heat and cover the pan.
Cook, stirring occasionally, till the vegetables are just done (do not over cook).
Add the potato, basil, lime juice and coriander leaves.
Mix well and remove from heat.

Method for the Pasty
Divide the pastry dough into 4 portions.
Divide the filling into 4 equal portions.
Roll each round into thin disc of 6” to 7” inches.
Place one portion of the filling in the centre of one disc.
Brush the edges with a little water.
Fold over the disc, so the two edges meet and it becomes a semicircle or a “D” shape.
Seal the edges with pinching or crimping.
Do so with the other 3 portions.
Arrange the pasties on a greased baking sheet.
Bake it in a preheated oven at 200 degree C for 30 minutes or bake until the pastries are golden brown.
Serve hot or cold with the mustard sauce.