Cornish Pasties

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I made a batch of NYT no-knead bread (the original recipe) with a few Tbsp of olive oil stirred in, and let it sit around for about 3 days before getting around to using it.

The oil had pooled up on top. I stirred it back in and kneaded in extra flour till it was thick enough to work with (though still pretty floppy). I figured the oil would help keep the bread from staling too soon.

Made filling from a saute/braise of the following, seasoned with sugar, soy sauce, salt, and pepper:

  • 2 ground beef patties, cooked in a bit of water and mashed up
  • 1/2 bunch kale, chopped
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • some fresh parsley, chopped
  • 3 carrots, diced
  • 1/2 celeriac, diced
  • 1 large Yukon Gold potato, diced

I stretched out pieces of dough on a floured dinner plate one at a time, and filled them: put a bunch of filling on one half, folded it over and sealed it shut, put it on a Silpat.

Baked at 350 degrees for about an hour, until crust is browned and crisp.


Written by orata

November 20, 2009 at 1:32 pm

Posted in recipes

Tagged with , , , ,

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