Peel and core the apples; then make a thin paste with two ounces of flour and one ounce of fresh butter; rub the butter through the flour, then wet the paste with a quarter of a pint of milk, in which the yolk and white of an egg has been beaten up; when well blended, roll the paste out and cut it into squares; put one apple in the centre of every square of paste, and fill the hollow out of which the core was taken with sugar; wrap the paste neatly round the apples, so as to be quite round. Glaze with white of egg and a little white powdered sugar, and bake in a slow oven for half an hour.
2 Granny Smith apples, peeled and cored
60g flour
25g butter
1 egg, beaten
1oz milk
pinch salt
I think it took nearly an hour at 300*F. I'll try a slightly higher temp next time. And not quite so much milk; it was a very wet dough.
I think I've found the secret to the dumpling dough--milk! But not this much.
Corned Beef Plate Pie (Pies and Puds, modified)
Pastry: Filling:
300g flour 1 medium onion, diced
pinch salt 2 large carrots, diced
150g butter 2 celery stalks, diced
6T water Cook til softened, 5-10 minutes.
Mix and chill.
Add 1 large potato, cubed, to the filling. Cook another five minutes or so. Stir in 340g tin of corned beef, broken up. Add a splash of Worcestershire and a cup of water. Simmer 20 minutes or so, till carrots and potatoes are tender and most of the liquid has evaporated. Cool. If there's too much liquid, make some gravy. Stir in 1T fresh parsley before filling. Fill and bake on a pre-heated baking sheet 30-35 minutes at 400*F. Let sit 15-20 minutes before serving.
Try 200g flour and 100g butter for less leftover pastry next time.
Not-so-Classic Cornish Pasty (we really just used the pastry)
Pastry:
500g bread flour
120g suet
1tsp salt
25g butter
175mL cold water
Filling:
12oz leftover pork roast
11oz potato, cubed (1 large)
6oz baby carrots, thirded
2tsp salt
1tsp Tsardust Memories (a Penzey's spice blend: salt, garlic, cinnamon, pepper, nutmeg, marjoram)
These were excellent!
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