Copied from my British cookbook - and if this doesn't end this crazy
thread, nothing else will.


CHOUX pastry - for cream puffs, eclairs:


50 g (2 oz) butter or margarine
150 ml (¼ pint) water
100 g (4 oz) Be-Ro Plain Flour
3 medium eggs, lightly beaten


Basics
Choux Pastry
Pastry Basics




1 Place fat in water and melt over gentle heat, then
bring to boil.
2 Remove from heat and stir in flour.
3 Return to heat, stirring until mixture forms a ball in
middle of pan.
4 Transfer to a large bowl to cool.
5 Thoroughly beat the eggs into the cooled mixture, a
little at a time with a wooden spoon or electric whisk.


Basic Recipe - Flaky Pastry 225 g (8oz)


225 g (8 oz) Be-Ro Plain Flour
pinch salt
175 g (6 oz) fat, butter or margarine
and lard mixed
squeeze lemon juice (optional)
100 ml (4 fl oz) cold water (approx)


Basics
Flaky Pastry
Pastry Basics





1 Mix flour and salt in bowl.
2 Blend fats together and divide into four
portions.
3 Rub one portion of fat into flour, add lemon
juice and enough cold water to form an elastic dough, using a round
bladed knife.
4 Turn out on to a well-floured surface and roll
out into a rectangular strip. Brush off surplus flour.
5 Cover two thirds of pastry rectangle with another
portion of fat, dotting over the surface in knobs.
6 Fold the pastry into three bringing the end
without fat to the centre, then folding down the other third.
7 Press together pastry edges with fingers or
rolling pin, give pastry half a turn, so that the folds are left and
right, and roll out lightly.
8 Repeat the process twice more. Roll out again and
fold up. Leave in a cold place for 1 hour before use.



Basic Recipe - Hot Water Crust Pastry 225 g (8 oz)


225 g (8 oz) Be-Ro Plain Flour
1 x 2.5 ml spoon (½ tsp) salt
100 ml (4 fl oz) water
75 g (3 oz) lard
egg yolk


Basics
Pastry Basics





1 Mix flour and salt in bowl, make a well in the
centre.
2 Boil water and lard together, add quickly to the
flour mixture. Mix rapidly with a wooden spoon.
3 Knead with hands until the dough is soft and
pliable.



Basic Recipe - Rough Puff Pastry 225 g (8oz)


225 g (8 oz) Be-Ro Plain Flour
pinch salt
150 g (5 oz) lard and margarine mixed
cold water to mix


Basics
Pastry Basics
Rough Puff Pastry





1 Mix flour and salt, add fat cut into small
pieces.
2 Stir in with a knife (do not rub in). Mix to a
stiff dough with water.
3 Roll out on a floured surface to a narrow strip.
4 Fold in three, give a quarter turn so one of the
open ends is towards you and roll out again. Do this three times in
all.
5 Cover pastry and leave to rest (about 15 minutes)
then roll into desired shape.
6 In hot weather allow pastry to rest for 20-30
minutes in a refrigerator or cool place before use.
N.B. Always take care to roll away from you and do
not break the air bubbles that will rise.



Basic Recipe - Shortcrust Pastry 225 g (8oz)


225 g (8 oz) Be-Ro Plain Flour
pinch salt
50 g (2 oz) lard
50 g (2 oz) margarine
cold water to mix, about 30 ml (approx. 2
tbsp.)
25 g (1 oz) caster sugar if sweet pastry
is required.


Basics
Pastry Basics
Shortcrust Pastry





1 Mix flour and salt in basin, rub in fat.
2 Using a knife to cut and stir, mix with cold
water to form a stiff dough.
3 Turn dough on to a floured surface and knead
lightly.
4 Roll out and use as required.
Self raising flour may be used. the pastry will
have a more cake-like texture.
N.B. Quantities of pastry are expressed as
quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the
amount of pastry



Basic Recipe - Suet Pastry 225 g (8oz)



225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
100 g (4 oz) Atora shredded suet
cold water to mix


Basics
Pastry Basics
Suet Pastry





1 Mix flour, salt and suet, add sufficient
cold water to make a pliable dough.
2 Turn the dough on to a floured board and
knead lightly. Allow to rest for a few minutes before rolling out.
N.B. Suet Pastry is quick to make and at its
best when freshly baked.



Copied from my British cookbook - and if this doesn't put
a stop to this crazy thread, nothing will.

Dora

"Dora" wrote:
>
>Copied from my British cookbook - and if this doesn't end this crazy
>thread, nothing else will.

<tally snip ho>

Congratulations... one person took my advice and looked it up.

On Tue, 18 Jan 2011 16:48:27 -0500, "Dora" > wrote:

> Basic Recipe - Hot Water Crust Pastry 225 g (8 oz)
>
>
> 225 g (8 oz) Be-Ro Plain Flour
> 1 x 2.5 ml spoon (½ tsp) salt
> 100 ml (4 fl oz) water
> 75 g (3 oz) lard
> egg yolk
>
>
> Basics
> Pastry Basics
>
>
>
>
>
> 1 Mix flour and salt in bowl, make a well in the
> centre.
> 2 Boil water and lard together, add quickly to the
> flour mixture. Mix rapidly with a wooden spoon.
> 3 Knead with hands until the dough is soft and
> pliable.
>

Thanks for that Dora! Now I need to find out when to use it... or is
meat pie the standard use?

--

Today's mighty oak is just yesterday's nut that held its ground.

Melba's Jammin' wrote:
>
> Oh, Dora, bless your heart for all that.
> NOW, are there preferred pastries for particular applications and,
> if
> so, what are they, please? I understand where a choux paste is used
> but are the others interchangeable for use in, say, a fruit pie
> (double crust, top and bottom)?
>
> Would the suet pastry be the appropriate cover for a meat pie?
>
> (I think this is all very interesting.)

OK - choux pastry, as I said, can be used for cream puffs and eclairs.

Flaky pastry - can be used for, e.g.,topping meat pies, or making
sausage rolls

Hot water crust pastry - best example of its use is for raised pies -
a Melton Mowbray pork pie is famous, where the pastry is moulded
around a form (often a jam jar) then filled and a pastry lid placed on
top.

Rough puff and/or puff pastry - again, sausage rolls, croissants,
other uses similar to US usage.

Shortcrust pastry - single as well as double-crust pies, jam tarts,
Cornish pasties

Suet pastry - it's pretty heavy. Often used for things like steak and
kidney pudding (not to be confused with steak and kidney pie). It may
have fallen out of favour these days, for health reasons.

There - that's my memory, Barb. I'm sure others will want to
contribute.

Dora

On Tue, 18 Jan 2011 19:38:57 -0500, "Dora" > wrote:

>Melba's Jammin' wrote:
>>
>> Oh, Dora, bless your heart for all that.
>> NOW, are there preferred pastries for particular applications and,
>> if
>> so, what are they, please? I understand where a choux paste is used
>> but are the others interchangeable for use in, say, a fruit pie
>> (double crust, top and bottom)?
>>
>> Would the suet pastry be the appropriate cover for a meat pie?
>>
>> (I think this is all very interesting.)
>
>OK - choux pastry, as I said, can be used for cream puffs and eclairs.

Um, they discussing crust for fruit pies, not cream puffs.

On 1/18/2011 2:38 PM, Dora wrote:
> Melba's Jammin' wrote:
>>
>> Oh, Dora, bless your heart for all that.
>> NOW, are there preferred pastries for particular applications and, if
>> so, what are they, please? I understand where a choux paste is used
>> but are the others interchangeable for use in, say, a fruit pie
>> (double crust, top and bottom)?
>>
>> Would the suet pastry be the appropriate cover for a meat pie?
>>
>> (I think this is all very interesting.)
>
> OK - choux pastry, as I said, can be used for cream puffs and eclairs.
>
> Flaky pastry - can be used for, e.g.,topping meat pies, or making
> sausage rolls
>
> Hot water crust pastry - best example of its use is for raised pies - a
> Melton Mowbray pork pie is famous, where the pastry is moulded around a
> form (often a jam jar) then filled and a pastry lid placed on top.
>
> Rough puff and/or puff pastry - again, sausage rolls, croissants, other
> uses similar to US usage.
>
> Shortcrust pastry - single as well as double-crust pies, jam tarts,
> Cornish pasties
>
> Suet pastry - it's pretty heavy. Often used for things like steak and
> kidney pudding (not to be confused with steak and kidney pie). It may
> have fallen out of favour these days, for health reasons.
>
> There - that's my memory, Barb. I'm sure others will want to contribute.

Most Americans won't be familiar with these recipes except maybe the
cream puff pastry which seems out of place with pie crusts. Making pies
seems like a tough gig for Brits and Aussies. :-)

http://www.youtube.com/watch?v=-W1gm7OMNfg

>
> Dora
>
>

"Dora" > wrote in message
...
> Melba's Jammin' wrote:
>>
>> Oh, Dora, bless your heart for all that.
>> NOW, are there preferred pastries for particular applications and, if
>> so, what are they, please? I understand where a choux paste is used
>> but are the others interchangeable for use in, say, a fruit pie
>> (double crust, top and bottom)?
>>
>> Would the suet pastry be the appropriate cover for a meat pie?
>>
>> (I think this is all very interesting.)
>
> OK - choux pastry, as I said, can be used for cream puffs and eclairs.
>
> Flaky pastry - can be used for, e.g.,topping meat pies, or making sausage
> rolls
>
> Hot water crust pastry - best example of its use is for raised pies - a
> Melton Mowbray pork pie is famous, where the pastry is moulded around a
> form (often a jam jar) then filled and a pastry lid placed on top.
>
> Rough puff and/or puff pastry - again, sausage rolls, croissants, other
> uses similar to US usage.
>
> Shortcrust pastry - single as well as double-crust pies, jam tarts,
> Cornish pasties
>
> Suet pastry - it's pretty heavy. Often used for things like steak and
> kidney pudding (not to be confused with steak and kidney pie). It may
> have fallen out of favour these days, for health reasons.
>
> There - that's my memory, Barb. I'm sure others will want to contribute.

Not this little black duck! The game ain't worth the feigned interest.

"dsi1" > wrote in message
...
> On 1/18/2011 2:38 PM, Dora wrote:
>> Melba's Jammin' wrote:
>>>
>>> Oh, Dora, bless your heart for all that.
>>> NOW, are there preferred pastries for particular applications and, if
>>> so, what are they, please? I understand where a choux paste is used
>>> but are the others interchangeable for use in, say, a fruit pie
>>> (double crust, top and bottom)?
>>>
>>> Would the suet pastry be the appropriate cover for a meat pie?
>>>
>>> (I think this is all very interesting.)
>>
>> OK - choux pastry, as I said, can be used for cream puffs and eclairs.
>>
>> Flaky pastry - can be used for, e.g.,topping meat pies, or making
>> sausage rolls
>>
>> Hot water crust pastry - best example of its use is for raised pies - a
>> Melton Mowbray pork pie is famous, where the pastry is moulded around a
>> form (often a jam jar) then filled and a pastry lid placed on top.
>>
>> Rough puff and/or puff pastry - again, sausage rolls, croissants, other
>> uses similar to US usage.
>>
>> Shortcrust pastry - single as well as double-crust pies, jam tarts,
>> Cornish pasties
>>
>> Suet pastry - it's pretty heavy. Often used for things like steak and
>> kidney pudding (not to be confused with steak and kidney pie). It may
>> have fallen out of favour these days, for health reasons.
>>
>> There - that's my memory, Barb. I'm sure others will want to contribute.
>
> Most Americans won't be familiar with these recipes except maybe the cream
> puff pastry which seems out of place with pie crusts. Making pies seems
> like a tough gig for Brits and Aussies. :-)

LOL. I'm sure that must be why the Brits and Aussies have been trying to
say that pastry making is so easy.

Wayne Boatwright wrote:
> On Tue 18 Jan 2011 02:48:27p, Dora told us...
>
>> Copied from my British cookbook - and if this doesn't end this
>> crazy
>> thread, nothing else will.
>>
>
> Dora, these are truly to be treasured! Thanks so much for posting
> these!

You're welcome. Unfortunately, the thread goes on, and on, and on,
and...............(yawn).

On 1/18/2011 3:40 PM, FarmI wrote:
> LOL. I'm sure that must be why the Brits and Aussies have been trying to
> say that pastry making is so easy.
>

Pie crust is pretty easy to make - all you need is a little practice.

My brother-in-law died recently and his daughter and sister and their
kids made some meat and potato pasties because of he was proud of his
Irish heritage. I've never had that dish before but they were sure tasty
and evidently easy to make. I think I'll go home and make some. I'm so
ready for one. :-)

"dsi1" > wrote in message
...
> On 1/18/2011 3:40 PM, FarmI wrote:
>> LOL. I'm sure that must be why the Brits and Aussies have been trying to
>> say that pastry making is so easy.
>>
>
> Pie crust is pretty easy to make - all you need is a little practice.

I agree - it might help to see someone make it but I doubt it as it's a
matter of knowing the feel as much as anything and that only comes with
time.

> My brother-in-law died recently and his daughter and sister and their kids
> made some meat and potato pasties because of he was proud of his Irish
> heritage. I've never had that dish before but they were sure tasty and
> evidently easy to make. I think I'll go home and make some. I'm so > ready
> for one. :-)

For some reason I thought that they were from the south west of England?
Cornish pasties isn't it????

Can't remember now but it's irrelevant really given how close the SW of
England is to Ireland and how fluid the movement of people is and still is
between those parts over such along period.

I like pasties too. Meat is supposedly an untraditional addition but I like
'em with or without meat. But spuds are manditory. Imagine a pasty
without spud - doesn't bear thinking about.

On 1/18/2011 4:45 PM, Janet wrote:
> In >, dsi1@usenet-
> news.net says...
>>
>> On 1/18/2011 3:40 PM, FarmI wrote:
>>> LOL. I'm sure that must be why the Brits and Aussies have been trying to
>>> say that pastry making is so easy.
>>>
>>
>> Pie crust is pretty easy to make - all you need is a little practice.
>
> dsil, meet notbob. He's all yours.
>
> Janet

In the end, he's got to figure it out himself. I ain't got nothing to do
with it.

On 1/18/2011 4:30 PM, FarmI wrote:
> > wrote in message
> ...
>> On 1/18/2011 3:40 PM, FarmI wrote:
>>> LOL. I'm sure that must be why the Brits and Aussies have been trying to
>>> say that pastry making is so easy.
>>>
>>
>> Pie crust is pretty easy to make - all you need is a little practice.
>
> I agree - it might help to see someone make it but I doubt it as it's a
> matter of knowing the feel as much as anything and that only comes with
> time.
>
>> My brother-in-law died recently and his daughter and sister and their kids
>> made some meat and potato pasties because of he was proud of his Irish
>> heritage. I've never had that dish before but they were sure tasty and
>> evidently easy to make. I think I'll go home and make some. I'm so> ready
>> for one. :-)
>
> For some reason I thought that they were from the south west of England?
> Cornish pasties isn't it????
>
> Can't remember now but it's irrelevant really given how close the SW of
> England is to Ireland and how fluid the movement of people is and still is
> between those parts over such along period.
>
> I like pasties too. Meat is supposedly an untraditional addition but I like
> 'em with or without meat. But spuds are manditory. Imagine a pasty
> without spud - doesn't bear thinking about.
>
>

I'll just make my lightweight American version. Pie crust made with
shortening instead of lard, ground beef with potatoes, carrots, and
onions. I like the idea of cooking the meat in the the pastry but fear
that the ground beef will leak out fat and water making a mess of it.
I'll either fry the beef first or add a flour binder to the mix. Out of
respect for the Irish, I will not try to make it a Mexican pasty. Well,
not on first try anyway, :-)

Dora wrote:
> Copied from my British cookbook - and if this doesn't end this crazy
> thread, nothing else will.
>
>
> CHOUX pastry - for cream puffs, eclairs:
>
>
> 50 g (2 oz) butter or margarine
> 150 ml (¼ pint) water
> 100 g (4 oz) Be-Ro Plain Flour
> 3 medium eggs, lightly beaten
>
>
> Basics
> Choux Pastry
> Pastry Basics
>
>
>
>
> 1 Place fat in water and melt over gentle heat, then
> bring to boil.
> 2 Remove from heat and stir in flour.
> 3 Return to heat, stirring until mixture forms a ball in
> middle of pan.
> 4 Transfer to a large bowl to cool.
> 5 Thoroughly beat the eggs into the cooled mixture, a
> little at a time with a wooden spoon or electric whisk.
>
>
> Basic Recipe - Flaky Pastry 225 g (8oz)
>
>
> 225 g (8 oz) Be-Ro Plain Flour
> pinch salt
> 175 g (6 oz) fat, butter or margarine
> and lard mixed
> squeeze lemon juice (optional)
> 100 ml (4 fl oz) cold water (approx)
>
>
> Basics
> Flaky Pastry
> Pastry Basics
>
>
>
>
>
> 1 Mix flour and salt in bowl.
> 2 Blend fats together and divide into four
> portions.
> 3 Rub one portion of fat into flour, add lemon
> juice and enough cold water to form an elastic dough, using a round
> bladed knife.
> 4 Turn out on to a well-floured surface and roll
> out into a rectangular strip. Brush off surplus flour.
> 5 Cover two thirds of pastry rectangle with another
> portion of fat, dotting over the surface in knobs.
> 6 Fold the pastry into three bringing the end
> without fat to the centre, then folding down the other third.
> 7 Press together pastry edges with fingers or
> rolling pin, give pastry half a turn, so that the folds are left and
> right, and roll out lightly.
> 8 Repeat the process twice more. Roll out again and
> fold up. Leave in a cold place for 1 hour before use.
>
>
>
> Basic Recipe - Hot Water Crust Pastry 225 g (8 oz)
>
>
> 225 g (8 oz) Be-Ro Plain Flour
> 1 x 2.5 ml spoon (½ tsp) salt
> 100 ml (4 fl oz) water
> 75 g (3 oz) lard
> egg yolk
>
>
> Basics
> Pastry Basics
>
>
>
>
>
> 1 Mix flour and salt in bowl, make a well in the
> centre.
> 2 Boil water and lard together, add quickly to the
> flour mixture. Mix rapidly with a wooden spoon.
> 3 Knead with hands until the dough is soft and
> pliable.
>
>
>
> Basic Recipe - Rough Puff Pastry 225 g (8oz)
>
>
> 225 g (8 oz) Be-Ro Plain Flour
> pinch salt
> 150 g (5 oz) lard and margarine mixed
> cold water to mix
>
>
> Basics
> Pastry Basics
> Rough Puff Pastry
>
>
>
>
>
> 1 Mix flour and salt, add fat cut into small
> pieces.
> 2 Stir in with a knife (do not rub in). Mix to a
> stiff dough with water.
> 3 Roll out on a floured surface to a narrow strip.
> 4 Fold in three, give a quarter turn so one of the
> open ends is towards you and roll out again. Do this three times in
> all.
> 5 Cover pastry and leave to rest (about 15 minutes)
> then roll into desired shape.
> 6 In hot weather allow pastry to rest for 20-30
> minutes in a refrigerator or cool place before use.
> N.B. Always take care to roll away from you and do
> not break the air bubbles that will rise.
>
>
>
> Basic Recipe - Shortcrust Pastry 225 g (8oz)
>
>
> 225 g (8 oz) Be-Ro Plain Flour
> pinch salt
> 50 g (2 oz) lard
> 50 g (2 oz) margarine
> cold water to mix, about 30 ml (approx. 2
> tbsp.)
> 25 g (1 oz) caster sugar if sweet pastry
> is required.
>
>
> Basics
> Pastry Basics
> Shortcrust Pastry
>
>
>
>
>
> 1 Mix flour and salt in basin, rub in fat.
> 2 Using a knife to cut and stir, mix with cold
> water to form a stiff dough.
> 3 Turn dough on to a floured surface and knead
> lightly.
> 4 Roll out and use as required.
> Self raising flour may be used. the pastry will
> have a more cake-like texture.
> N.B. Quantities of pastry are expressed as
> quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the
> amount of pastry
>
>
>
> Basic Recipe - Suet Pastry 225 g (8oz)
>
>
>
> 225 g (8 oz) Be-Ro Self Raising Flour
> pinch salt
> 100 g (4 oz) Atora shredded suet
> cold water to mix
>
>
> Basics
> Pastry Basics
> Suet Pastry
>
>
>
>
>
> 1 Mix flour, salt and suet, add sufficient
> cold water to make a pliable dough.
> 2 Turn the dough on to a floured board and
> knead lightly. Allow to rest for a few minutes before rolling out.
> N.B. Suet Pastry is quick to make and at its
> best when freshly baked.
>
>
>
> Copied from my British cookbook - and if this doesn't put
> a stop to this crazy thread, nothing will.


lol nice one, Dora I learned to bake (all kinds of things) kneeling up at
the kitchen table 'helping' my lovely little Grandma We never weighed
anything and I still don't, but if I want to know about something I am not
sure about, I usually use 'Delia'

Not sure why you want to stop this 'crazy' thread It is a lot nicer than
many threads we have on a regular basis)

Dora wrote:
> Melba's Jammin' wrote:
>>
>> Oh, Dora, bless your heart for all that.
>> NOW, are there preferred pastries for particular applications and,
>> if
>> so, what are they, please? I understand where a choux paste is used
>> but are the others interchangeable for use in, say, a fruit pie
>> (double crust, top and bottom)?
>>
>> Would the suet pastry be the appropriate cover for a meat pie?
>>
>> (I think this is all very interesting.)
>
> OK - choux pastry, as I said, can be used for cream puffs and eclairs.
>
> Flaky pastry - can be used for, e.g.,topping meat pies, or making
> sausage rolls
>
> Hot water crust pastry - best example of its use is for raised pies -
> a Melton Mowbray pork pie is famous, where the pastry is moulded
> around a form (often a jam jar) then filled and a pastry lid placed on
> top.
>
> Rough puff and/or puff pastry - again, sausage rolls, croissants,
> other uses similar to US usage.
>
> Shortcrust pastry - single as well as double-crust pies, jam tarts,
> Cornish pasties
>
> Suet pastry - it's pretty heavy. Often used for things like steak and
> kidney pudding (not to be confused with steak and kidney pie). It may
> have fallen out of favour these days, for health reasons.
>
> There - that's my memory, Barb. I'm sure others will want to
> contribute.

Looks good to me

dsi1 wrote:
> On 1/18/2011 2:38 PM, Dora wrote:
>> Melba's Jammin' wrote:
>>>
>>> Oh, Dora, bless your heart for all that.
>>> NOW, are there preferred pastries for particular applications and,
>>> if so, what are they, please? I understand where a choux paste is
>>> used but are the others interchangeable for use in, say, a fruit pie
>>> (double crust, top and bottom)?
>>>
>>> Would the suet pastry be the appropriate cover for a meat pie?
>>>
>>> (I think this is all very interesting.)
>>
>> OK - choux pastry, as I said, can be used for cream puffs and
>> eclairs. Flaky pastry - can be used for, e.g.,topping meat pies, or
>> making
>> sausage rolls
>>
>> Hot water crust pastry - best example of its use is for raised pies
>> - a Melton Mowbray pork pie is famous, where the pastry is moulded
>> around a form (often a jam jar) then filled and a pastry lid placed
>> on top. Rough puff and/or puff pastry - again, sausage rolls, croissants,
>> other uses similar to US usage.
>>
>> Shortcrust pastry - single as well as double-crust pies, jam tarts,
>> Cornish pasties
>>
>> Suet pastry - it's pretty heavy. Often used for things like steak and
>> kidney pudding (not to be confused with steak and kidney pie). It may
>> have fallen out of favour these days, for health reasons.
>>
>> There - that's my memory, Barb. I'm sure others will want to
>> contribute.
>
> Most Americans won't be familiar with these recipes except maybe the
> cream puff pastry which seems out of place with pie crusts. Making
> pies seems like a tough gig for Brits and Aussies. :-)
>
> http://www.youtube.com/watch?v=-W1gm7OMNfg
>


LOL not at all I don't bake much any more unless the children are
visiting, but when I do I usually do it by hand. It certainly isn't a
'tough gig'

On Tue, 18 Jan 2011 16:19:53 -1000, dsi1 > wrote:

> On 1/18/2011 3:40 PM, FarmI wrote:
> > LOL. I'm sure that must be why the Brits and Aussies have been trying to
> > say that pastry making is so easy.
> >
>
> Pie crust is pretty easy to make - all you need is a little practice.
>
> My brother-in-law died recently and his daughter and sister and their
> kids made some meat and potato pasties because of he was proud of his
> Irish heritage. I've never had that dish before but they were sure tasty
> and evidently easy to make. I think I'll go home and make some. I'm so
> ready for one. :-)

Would you please post your recipe after you perfect it? If you don't
want to post it, please email me privately.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 18 Jan 2011 17:53:09 -1000, dsi1 > wrote:

> Out of
> respect for the Irish, I will not try to make it a Mexican pasty. Well,
> not on first try anyway, :-)

Gaaah... If it's Mexican it's an empanada, not a patsy dsi1!!! Keep
your countries straight. LOL

--

Today's mighty oak is just yesterday's nut that held its ground.

On 1/18/2011 11:19 PM, sf wrote:
> On Tue, 18 Jan 2011 16:19:53 -1000, > wrote:
>
>> On 1/18/2011 3:40 PM, FarmI wrote:
>>> LOL. I'm sure that must be why the Brits and Aussies have been trying to
>>> say that pastry making is so easy.
>>>
>>
>> Pie crust is pretty easy to make - all you need is a little practice.
>>
>> My brother-in-law died recently and his daughter and sister and their
>> kids made some meat and potato pasties because of he was proud of his
>> Irish heritage. I've never had that dish before but they were sure tasty
>> and evidently easy to make. I think I'll go home and make some. I'm so
>> ready for one. :-)
>
> Would you please post your recipe after you perfect it? If you don't
> want to post it, please email me privately.
>

I'm not a recipe kind of guy but it sorta goes like this.

The filling in this was plain old uncooked hamburger - around 1.5 lbs.
Half an onion - diced
2 medium potatoes - diced
2 carrots - diced
Salt and pepper. In your case, leave out the MSG. :-)

I wanted to keep it simple but some curry powder or Worcestershire,
maybe a little vinegar would probably be good additions. Just mix the
ingredients together.

The crust is whatever one you want. I make my crust with shortening but
we didn't have any. I instead used what I had on hand - one block of
butter and 2 blocks of margarine. That was strange because the margarine
was that spread stuff which is almost half water. That didn't seem to
matter cause it worked fine - just make sure you don't use that stuff
that comes in a tub. The flour was about 4 cups of plain old flour. I
didn't have a rolling pin so I just flattened it with my hands and made
7 big fat meat pies. Brush with an egg wash if you want a pretty look -
I didn't.

Bake at 350 for about an hour - I took mine out at about an hour and 10
minutes. The crust on the meat pies came out flaky and somewhat on the
tough side - possibly because of the high water content. That's fine
with me since this is a hearty pie. The pies pretty came out exactly as
I thought it would and was tasty.

Chopped up leftover roast beef or chicken would probably work good. For
a chicken filling, I'd use celery and reduce the amount of potato and
add some curry powder - some raisins would be nice too.

The great thing about this dish is it's simplicity, it's economical, and
it's easier to get a nice crust because the filling is a lot dryer than
a fruit pie. Good luck!

On 1/18/2011 11:23 PM, sf wrote:
> On Tue, 18 Jan 2011 17:53:09 -1000, > wrote:
>
>> Out of
>> respect for the Irish, I will not try to make it a Mexican pasty. Well,
>> not on first try anyway, :-)
>
> Gaaah... If it's Mexican it's an empanada, not a patsy dsi1!!! Keep
> your countries straight. LOL
>

You're right - fuggetaboutit!

On Wed, 19 Jan 2011 01:19:43 -0800, sf > wrote:

>On Tue, 18 Jan 2011 16:19:53 -1000, dsi1 > wrote:
>
>> On 1/18/2011 3:40 PM, FarmI wrote:
>> > LOL. I'm sure that must be why the Brits and Aussies have been trying to
>> > say that pastry making is so easy.
>> >
>>
>> Pie crust is pretty easy to make - all you need is a little practice.
>>
>> My brother-in-law died recently and his daughter and sister and their
>> kids made some meat and potato pasties because of he was proud of his
>> Irish heritage. I've never had that dish before but they were sure tasty
>> and evidently easy to make. I think I'll go home and make some. I'm so
>> ready for one. :-)
>
>Would you please post your recipe after you perfect it? If you don't
>want to post it, please email me privately.

If you're interested in Cornish pasties, this link is to a recipe I
have used with incredible success:

http://www.joepastry.com/2009/how_to...cornish_pasty/

Ophelia wrote:
> Dora wrote:
>> Copied from my British cookbook - and if this doesn't end this
>> crazy
>> thread, nothing else will.
>
<snipped>
>
> lol nice one, Dora I learned to bake (all kinds of things)
> kneeling up at the kitchen table 'helping' my lovely little
> Grandma
> We never weighed anything and I still don't, but if I want to know
> about something I am not sure about, I usually use 'Delia'

My mother was an excellent and I learned so much from her, plus the
years in domestic science (home economics, in the US) in high school.
Is that course still offered, or has it fallen beside the wayside?
>
> Not sure why you want to stop this 'crazy' thread It is a lot
> nicer than many threads we have on a regular basis)

I didn't mean this (Barb's OP) thread - I meant the Other One, which
is probably still being argued. <G>

Janet wrote:
farm1 wrote:
>> For some reason I thought that they were from the south west of
>> England? Cornish pasties isn't it????
>
> Yes. Cornish pastie is meat and veg in a pastry jacket, oven
> baked.
> The N-Irish have a thing they call a pastie sold in chip shops but
> it's got no pastry and is nothing like the Cornish version. More
> like
> burgermeat and potato, dipped in batter and deepfried.
>
> Janet

Yes, from Cornwall in S.W. England (my most favourite county). The
original, traditional ones are delicious but they have become somewhat
commercialised. Originally, they were carried into the mines by tin
miners and were designed with a thick crust on one side; that crust
was held by the miner so that his soiled hands wouldn't dirty the
pasty - then the thick crust was then discarded. Just a little
history.

Dora wrote:
> Ophelia wrote:
>> Dora wrote:
>>> Copied from my British cookbook - and if this doesn't end this crazy
>>> thread, nothing else will.
>>
> <snipped>
>>
>> lol nice one, Dora I learned to bake (all kinds of things)
>> kneeling up at the kitchen table 'helping' my lovely little Grandma
>> We never weighed anything and I still don't, but if I want to know
>> about something I am not sure about, I usually use 'Delia'
>
> My mother was an excellent and I learned so much from her, plus the
> years in domestic science (home economics, in the US) in high school. Is
> that course still offered, or has it fallen beside the wayside?
>>
>> Not sure why you want to stop this 'crazy' thread It is a lot
>> nicer than many threads we have on a regular basis)
>
> I didn't mean this (Barb's OP) thread - I meant the Other One, which is
> probably still being argued. <G>
>

Here, at least, there is no home ec. It seems to have been
replaced with computer-related courses.

--
Jean B.

On 2011-01-19, Boron Elgar > wrote:

> If you're interested in Cornish pasties, this link is to a recipe I
> have used with incredible success:
>
> http://www.joepastry.com/2009/how_to...cornish_pasty/

BINGO!!!

You saved my bacon, Boron. Thank you!

See my new thread, Crust crisis kabosh!

nb

On Wed, 19 Jan 2011 00:26:10 -1000, dsi1 > wrote:

> On 1/18/2011 11:19 PM, sf wrote:
> > On Tue, 18 Jan 2011 16:19:53 -1000, > wrote:
> >
> >> On 1/18/2011 3:40 PM, FarmI wrote:
> >>> LOL. I'm sure that must be why the Brits and Aussies have been trying to
> >>> say that pastry making is so easy.
> >>>
> >>
> >> Pie crust is pretty easy to make - all you need is a little practice.
> >>
> >> My brother-in-law died recently and his daughter and sister and their
> >> kids made some meat and potato pasties because of he was proud of his
> >> Irish heritage. I've never had that dish before but they were sure tasty
> >> and evidently easy to make. I think I'll go home and make some. I'm so
> >> ready for one. :-)
> >
> > Would you please post your recipe after you perfect it? If you don't
> > want to post it, please email me privately.
> >
>
> I'm not a recipe kind of guy but it sorta goes like this.

That's okay, I'm not either.
>
> The filling in this was plain old uncooked hamburger - around 1.5 lbs.
> Half an onion - diced
> 2 medium potatoes - diced
> 2 carrots - diced
> Salt and pepper. In your case, leave out the MSG. :-)

I'm not the one who gets headaches from it, but I've never "gotten the
point" of MSG when I have perfectly good salt to use instead.
>
> I wanted to keep it simple but some curry powder or Worcestershire,
> maybe a little vinegar would probably be good additions. Just mix the
> ingredients together.

Worcestershire for me. Vinegar? Wouldn't have thought about that.
>
> The crust is whatever one you want. I make my crust with shortening but
> we didn't have any. I instead used what I had on hand - one block of
> butter and 2 blocks of margarine. That was strange because the margarine
> was that spread stuff which is almost half water. That didn't seem to
> matter cause it worked fine - just make sure you don't use that stuff
> that comes in a tub. The flour was about 4 cups of plain old flour. I
> didn't have a rolling pin so I just flattened it with my hands and made
> 7 big fat meat pies. Brush with an egg wash if you want a pretty look -
> I didn't.
>
> Bake at 350 for about an hour - I took mine out at about an hour and 10
> minutes. The crust on the meat pies came out flaky and somewhat on the
> tough side - possibly because of the high water content. That's fine
> with me since this is a hearty pie. The pies pretty came out exactly as
> I thought it would and was tasty.
>
> Chopped up leftover roast beef or chicken would probably work good. For
> a chicken filling, I'd use celery and reduce the amount of potato and
> add some curry powder - some raisins would be nice too.
>
> The great thing about this dish is it's simplicity, it's economical, and
> it's easier to get a nice crust because the filling is a lot dryer than
> a fruit pie. Good luck!
>
I have some hamburger I was wondering what to do with, so thanks for
the idea!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 19 Jan 2011 05:44:15 -0500, Boron Elgar
> wrote:

> On Wed, 19 Jan 2011 01:19:43 -0800, sf > wrote:
>
> >
> >Would you please post your recipe after you perfect it? If you don't
> >want to post it, please email me privately.
>
> If you're interested in Cornish pasties, this link is to a recipe I
> have used with incredible success:
>
> http://www.joepastry.com/2009/how_to...cornish_pasty/

Thanks! I'm subscribing to Joe's RSS too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 1/19/2011 9:28 AM, sf wrote:
> On Wed, 19 Jan 2011 00:26:10 -1000, > wrote:
>
>> On 1/18/2011 11:19 PM, sf wrote:
>>> On Tue, 18 Jan 2011 16:19:53 -1000, > wrote:
>>>
>>>> On 1/18/2011 3:40 PM, FarmI wrote:
>>>>> LOL. I'm sure that must be why the Brits and Aussies have been trying to
>>>>> say that pastry making is so easy.
>>>>>
>>>>
>>>> Pie crust is pretty easy to make - all you need is a little practice.
>>>>
>>>> My brother-in-law died recently and his daughter and sister and their
>>>> kids made some meat and potato pasties because of he was proud of his
>>>> Irish heritage. I've never had that dish before but they were sure tasty
>>>> and evidently easy to make. I think I'll go home and make some. I'm so
>>>> ready for one. :-)
>>>
>>> Would you please post your recipe after you perfect it? If you don't
>>> want to post it, please email me privately.
>>>
>>
>> I'm not a recipe kind of guy but it sorta goes like this.
>
> That's okay, I'm not either.
>>
>> The filling in this was plain old uncooked hamburger - around 1.5 lbs.
>> Half an onion - diced
>> 2 medium potatoes - diced
>> 2 carrots - diced
>> Salt and pepper. In your case, leave out the MSG. :-)
>
> I'm not the one who gets headaches from it, but I've never "gotten the
> point" of MSG when I have perfectly good salt to use instead.
>>
>> I wanted to keep it simple but some curry powder or Worcestershire,
>> maybe a little vinegar would probably be good additions. Just mix the
>> ingredients together.
>
> Worcestershire for me. Vinegar? Wouldn't have thought about that.
>>
>> The crust is whatever one you want. I make my crust with shortening but
>> we didn't have any. I instead used what I had on hand - one block of
>> butter and 2 blocks of margarine. That was strange because the margarine
>> was that spread stuff which is almost half water. That didn't seem to
>> matter cause it worked fine - just make sure you don't use that stuff
>> that comes in a tub. The flour was about 4 cups of plain old flour. I
>> didn't have a rolling pin so I just flattened it with my hands and made
>> 7 big fat meat pies. Brush with an egg wash if you want a pretty look -
>> I didn't.
>>
>> Bake at 350 for about an hour - I took mine out at about an hour and 10
>> minutes. The crust on the meat pies came out flaky and somewhat on the
>> tough side - possibly because of the high water content. That's fine
>> with me since this is a hearty pie. The pies pretty came out exactly as
>> I thought it would and was tasty.
>>
>> Chopped up leftover roast beef or chicken would probably work good. For
>> a chicken filling, I'd use celery and reduce the amount of potato and
>> add some curry powder - some raisins would be nice too.
>>
>> The great thing about this dish is it's simplicity, it's economical, and
>> it's easier to get a nice crust because the filling is a lot dryer than
>> a fruit pie. Good luck!
>>
> I have some hamburger I was wondering what to do with, so thanks for
> the idea!
>

The 7 large pies that I made could have fed a family very inexpensively.
It impressed even me. I don't know why British style meat pies aren't
more popular in the states as a fast-type food.

My wife told me that I used to make meat pies when we were going to
school. I have no memory of this but my memory's shot anyway. I think
I'll make cream puffs next. I must be going down memory lane cause I
used to make those in the 70s - they're dead simple to make.

On 19 Jan 2011 18:09:32 GMT, notbob > wrote:

>On 2011-01-19, Boron Elgar > wrote:
>
>> If you're interested in Cornish pasties, this link is to a recipe I
>> have used with incredible success:
>>
>> http://www.joepastry.com/2009/how_to...cornish_pasty/
>
>BINGO!!!
>
>You saved my bacon, Boron. Thank you!
>
>See my new thread, Crust crisis kabosh!
>
>nb

Happy to help.

Boron

Stormy wrote:
> If you think each and every one of those miners went into the pit
> with
> exactly the same filling in each and every pasty, each and every
> day,
> you're dreaming.
>
> The pasty has evolved since then, or we'd all be tossing the
> over-thick crust after eating the insides.
>
> So then, what is the One and True pasty...the ones the miners took
> down or what evolved from them?
>
> I assure you I never saw a jalapeno bagel in any bagel bakery while
> growing up, yet they exist today, right alongside the blueberry and
> whole wheat ones.
>
> Boron

Who knows how the wives modified the pasties from time to time as
necessary. Generally speaking, however, I've always known the
combination that Stormy gave in the link; i.e., chopped beef, onions,
potatoes, Swedes. We used to go to Cornwall on holidays. I'd been
puzzled about the inclusion of turnip in some recipes but Stormy
explained that it was a Cornish use of the word Swede (known as
rutabaga in the US).
Dora

On 20/01/2011 2:14 PM, Boron Elgar wrote:

>
>> I am telling you what Cornish Pasties are in Cornwall, we have no dispute in
>> Cornwall as to what the ingredients of a Cornish pasty are, you are more
>> than welcome to believe anything you like, regards.
>>
>> Stormy..
>
> You seem to miss the points...can you verify that ALL Cornish pasties
> as they were utilized originally as miner food, were made and filled
> exactly the same from miner to miner and day to day?

Not only would they vary from one person to another, they probably
varied by the season. Since they didn't have the means of preserving
foods that we have now, they would probably as different vegetables came
into season.

My wife makes delicious meat pies. She has a method for making them. She
follows the method more than a recipe of ingredients. They are all good,
but each one is a little different.


>
> If so, how does what is you considered today's definitive Cornish
> pasty as you think it compare to that singular creation? We certainly
> know that the thickness of the pastry is quite different, don't we?
> And at minimum, with and without parsley...or if that baker in the
> article I cited is taken as fact, with or without clotted cream.
>
> If not, then really...what the hell, eh? At what point then does the
> definition freeze? After the pastry was rolled thinner and actually
> eaten or some other time?
>
> I am not "believing" something I have made up, I just want to find out
> why you think there is and always has been only one way this food item
> was made, when I can point out differences to you from the original
> miners' food and even among modern Cornish bakers, some of whom like
> to tweak a bit themselves, even while calling for an EU ruling on it
> all. Who makes the call, when was it made and by whom?
>
> Boron

On 1/20/2011 7:59 AM, Dora wrote:
>
> Who knows how the wives modified the pasties from time to time as
> necessary. Generally speaking, however, I've always known the
> combination that Stormy gave in the link; i.e., chopped beef, onions,
> potatoes, Swedes. We used to go to Cornwall on holidays. I'd been
> puzzled about the inclusion of turnip in some recipes but Stormy
> explained that it was a Cornish use of the word Swede (known as rutabaga
> in the US).
> Dora

Sorry that your submission of the recipes didn't end it once and for
all. :-) The rough puff recipe was interesting. The next time I make my
regular pie crust dough, I'll flatten and fold it over to get some flaky
puff action going on. The recipe says to incorporate air into the dough?
Do you have any info on this?

I don't like turnips, even if folks call it swedes so I used carrots
instead. Hopefully the Cornwellians will not take offense. Those were
smart folks - it's a great dish to take to work and it must have been a
welcome break from mining work. I had one at work yesterday and it was
good, even though I don't work in a mine. It does feel like it
sometimes. :-)

On Thu, 20 Jan 2011 12:59:33 -0500, "Dora" > wrote:

>Stormy wrote:
>> If you think each and every one of those miners went into the pit
>> with
>> exactly the same filling in each and every pasty, each and every
>> day,
>> you're dreaming.
>>
>> The pasty has evolved since then, or we'd all be tossing the
>> over-thick crust after eating the insides.
>>
>> So then, what is the One and True pasty...the ones the miners took
>> down or what evolved from them?
>>
>> I assure you I never saw a jalapeno bagel in any bagel bakery while
>> growing up, yet they exist today, right alongside the blueberry and
>> whole wheat ones.
>>
>> Boron
>
>Who knows how the wives modified the pasties from time to time as
>necessary. Generally speaking, however, I've always known the
>combination that Stormy gave in the link; i.e., chopped beef, onions,
>potatoes, Swedes. We used to go to Cornwall on holidays. I'd been
>puzzled about the inclusion of turnip in some recipes but Stormy
>explained that it was a Cornish use of the word Swede (known as
>rutabaga in the US).
>Dora

Thanks, Dora.

I understand the basic ingredients...what I want to understand is
when and how the standard became established to determine what the
standard is based upon and that are we talking about what the modern
Cornish pasty *is* or what it *was* when it was used as miner food, as
I see some differences between those two things.

The fillings seem obviously suited to local produce as much as
possible - at least in the mine-use era, and beyond that, much that
would store well then - potatoes, some version of turnip and onions.
the meat must have been welcome and a luxury at some times over
others.

I've read up on Wiki, but I am loathe to use that as any source. And
the original link I provided about standardization raised as many
questions as it answered.

The miners' pasty tradition was carried into Michigan in the Upper
Peninsula by immigrant miners who plied their trade. They are pretty
similar, if not the same as the Cornish ones. Again, there are
variations on them, too.

Boron

On 20/01/2011 3:18 PM, Janet wrote:
> In >, dsi1@usenet-
> news.net says...
>>
>> I don't like turnips, even if folks call it swedes
>
> Turnips and swedes are two different vegetables with very different
> tastes. The problem of identification in UK recipes, is not about their
> looks taste or colour, it's because different regions of Britain swap
> the names over.
>

As far as I am concerned, the diffrences may be too subtle to matter. I
do not like turnip, and if swede is close enough to be interchangeable,
I am not likely to like it any more. The difference would probably like
that between sweet potato and yam, one not being quite as bad as the other.

On 20/01/2011 3:12 PM, Janet wrote:
> In .com>,
> says...
>>
>> Not only would they vary from one person to another, they probably
>> varied by the season. Since they didn't have the means of preserving
>> foods that we have now, they would probably as different vegetables came
>> into season.
>
> I doubt there was much seasonal variation. The range of vegetables
> available to poor people in Britain of the time, was very limited. The
> potatoes, swede and onion used in pasties, were hardy staples that could
> be stored for a long time.


After checking several sites, it seems that you are correct.... meat,
potato, swede and onion. I guess I have had too many pot pies with peas,
corn, carrots and other vegetables in them,

On 1/20/2011 10:18 AM, Janet wrote:
> In >, dsi1@usenet-
> news.net says...
>>
>> I don't like turnips, even if folks call it swedes
>
> Turnips and swedes are two different vegetables with very different
> tastes. The problem of identification in UK recipes, is not about their
> looks taste or colour, it's because different regions of Britain swap
> the names over.
>
> Janet

Well, I don't much care for turnips anyway. I've never tried a swede
although my step-mom is a Swede and she's OK.

Janet wrote:
> says...
>
>> I don't like turnips, even if folks call it swedes

We'll trade then. You take my bell peppers and parsnips. I'll take
your turnips and rutabagas and we won't have to care which one is the
swede. Together we'll clean out the root section of the grocer.

> Turnips and swedes are two different vegetables with very different
> tastes. The problem of identification in UK recipes, is not about their
> looks taste or colour, it's because different regions of Britain swap
> the names over.

http://en.wikipedia.org/wiki/Rutabaga

http://en.wikipedia.org/wiki/Turnip

I find the two similar rather like I find goose and duck similar or goat
and lamb similar. They have related flavors but different intensities.
If you don't like one I would expect you to not like the other.

Swede may refer to:

* A resident or citizen of Sweden
* A member of the Swedish ethnic group
* Swedes (Germanic tribe), an ancient North Germanic tribe inhabiting parts of modern day Sweden
* A rutabaga, a yellow fleshed turnip that is referred to as a swede in England, Ireland, Wales, New Zealand and Australia (though known as turnip in Scotland)

So there is a ton of name overlap between these two species of the
Brassica genus and three names for them.

Boron Elgar wrote:

> The miners' pasty tradition was carried into Michigan in the Upper
> Peninsula by immigrant miners who plied their trade. They are pretty
> similar, if not the same as the Cornish ones. Again, there are
> variations on them, too.

That's interesting! I didn't know that.

As far as the past history of the components of the pastry, or any
variation, or anything about a standard, I can't shed any light on
that, I'm afraid.
I can only say what my personal knowledge is.
>
> Boron

On 1/20/2011 12:04 PM, Doug Freyburger wrote:
> Janet wrote:
>> says...
>>
>>> I don't like turnips, even if folks call it swedes
>
> We'll trade then. You take my bell peppers and parsnips. I'll take
> your turnips and rutabagas and we won't have to care which one is the
> swede. Together we'll clean out the root section of the grocer.


I'll take the bell peppers. It might be that I've never seen a parsnip
or a rutabaga. Strange, ain't it? That's what comes from being located
in the middle of nowhere.

I will have some pickled turnip a few times a year because people here
will put a takuan in a bento as garnish. Boy, that's sure a stinky piece
of turnip!

>
>> Turnips and swedes are two different vegetables with very different
>> tastes. The problem of identification in UK recipes, is not about their
>> looks taste or colour, it's because different regions of Britain swap
>> the names over.
>
> http://en.wikipedia.org/wiki/Rutabaga
>
> http://en.wikipedia.org/wiki/Turnip
>
> I find the two similar rather like I find goose and duck similar or goat
> and lamb similar. They have related flavors but different intensities.
> If you don't like one I would expect you to not like the other.
>
> Swede may refer to:
>
> * A resident or citizen of Sweden
> * A member of the Swedish ethnic group
> * Swedes (Germanic tribe), an ancient North Germanic tribe inhabiting parts of modern day Sweden
> * A rutabaga, a yellow fleshed turnip that is referred to as a swede in England, Ireland, Wales, New Zealand and Australia (though known as turnip in Scotland)
>
> So there is a ton of name overlap between these two species of the
> Brassica genus and three names for them.

Ha ha, my head just exploded. :-)

"dsi1" > wrote in message
...

> Well, I don't much care for turnips anyway. I've never tried a swede
> although my step-mom is a Swede and she's OK.

I like turnips raw. What the UK calls "swedes" are "rutabagas" in the US.
For the most part. I'm sure exceptions abound.



Brian
--
Day 714 of the "no grouchy usenet posts" project
Current music playing: None.