Forum Comments

Flatbreads, and other tales..
In Recipes
Tiffany Arnold
Oct 13, 2020
The only suet things I've made have been the tortillas as above, and the cornish pasties. Planning to try the proportions Gerry suggests for some Pie Inventions :) But in the meantime... For the Cornish Pasties specifically, as above: 250g fiberflour 60g suet 1/2 tsp salt 15g butter 140ml very cold water 1 egg, beaten (for glazing) (makes enough for 4 goodsize pasties) Rub the butter into the flour until crumbs, then stir in the suet. OR - whizz half the flour, the suet & the cut-up butter in a processor til crumbs, then stir in the rest of the flour. Mix in the salt, then add water to make a dough. You may not need all the water. Squash around in bowl, then when it holds together, move to counter & knead it until pretty much smooth - few minutes. (Not sticky, does not require flouring.) Make a lump, clingfilm (or equivalent) & chill in fridge for 30m or so. Then - heat oven to 170C. Divide, roll out quite thin (pound coin thickness or so), fill, seal (squish edges together well, crimp if you like. Try to avoid air pockets). Pop on silicon paper (or nonstick equivalent) on a tray - brush all over with beaten egg and stab in the top (to allow steam escape). Bake about 35-40m / til golden brown. Turn tray around halfway if needed; turn oven up to 180C last 10 mins if reluctant to brown. I usually use 250g mince mixed with a cut up onion & a ton of spices as filling (goes in raw) - obviously you can put whatever you want. Note: this is "proper" cornish pasty pastry - tough!! These little guys are bulletproof, you can chuck them around and they will not shatter. Do not expect tender fluffy pastry!
1
0
Flatbreads, and other tales..
In Recipes
T
Tiffany Arnold

Tiffany Arnold

More actions