On Monday, September 19, 2016 at 12:47:43 PM UTC-10, sf wrote:
> On Mon, 19 Sep 2016 14:46:29 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > On Monday, September 19, 2016 at 1:22:55 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > > Tonight I made some meat pies. It looks like a pasty but it's filled with a
> > > lemongrass beef filling. I stuck in three small Hawaiian peppers for a
> > > little heat. The filling was pretty tasty. You know what would have been
> > > even better? Putting some coconut in it! It's a Thai pasty.
> > >
> > > https://www.amazon.com/clouddrive/sh...ZaBbLc7bInEarf
> > >
> > > =============
> > >
> > > That looks wonderful. The pastry is superb!!! Not sure if I could manage
> > > to eat the filling though) I can't manage even a little heat
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I've turned down the heat in my cooking. I must be getting old!
>
> Wow, that looks delicious! What recipe did you use for the pastry?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I can't tell you the recipe because it's all done by eye. It's a standard shortcrust though. The fat is cut into the flour with my fingertips. This is done with room temperature ingredients although I use ice water and let the dough sit in the refrigerator for at least a half hour. I think the dough should be cold when it's rolled.

I precook the filling so I can optimize the temperature of the oven for the crust, which should be baked in a hot oven. Near as I can figure, the high heat causes the water to flash and separate the fat/flour layers from the water/flour layers. The pastry was brushed with cream before going into the oven.