Dumplings and filled pastries
From Cornwall, England, this classic pastry is filled with diced beef, potatoes, turnip and onion, then crimped closed and baked. It makes a hearty lunch on its own.
Work the flour, cold butter, cold water and salt together to form a rough dough. Refrigerate for 30 minutes.
Mix the beef, potatoes, turnip and onion with salt and black pepper. Do not cook the filling first; it will cook in the oven.
Roll out the pastry and cut it into circles. Place some filling on one half of each circle, fold the pastry over and firmly crimp the edges with your fingers to seal.
Brush the pasties with beaten egg. Bake in a preheated oven until golden.
Important: Press the crimped edges firmly to seal in the filling juices as the pasties bake. Cut the beef into pieces that are not too small; larger pieces retain their flavor during the long bake. Allergens: contains wheat (gluten) and egg.
Kızım da yardım etti, birlikte yapmak keyifliydi. Pişirirken evin her tarafı kokladı, komşular bile sordu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Su miktarını azaltınca kıvamı toparladı.
İlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti.
Üzerine hangi sosu önerirsiniz? Pişirme süresi fırın tipine göre değişir mi?
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