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Thought I'd make pasties for dinner, mince, tater, turnip, onion and carrot.,

And pastry, as you do.

Noooooo, not this pastry

I'm rubbish at pastry, brill at bread, but rubbish at pastry (and gravy, but that's another storu )

Bought the pastry, which is great if you want a gert pie, as it comes in huge circles.

So I cut it into 4 and tried to stuff the mixture in.

Ho hum.

Hopefully they'll taste okay

But they don0t look very good

tonicha wrote:Thought I'd make pasties for dinner, mince, tater, turnip, onion and carrot......

<Ostrich searching for late night flights to Portugal>

Made 8 in the end, so there's plenty left Ossie

Close your eyes then, as they sound delish!!!

Close your eyes then, as they sound delish!!!

What sort of pastry?

And how can you be good at bread and a duffer at pastry?

For Cornish style pasties it has to be shortcrust, none of this puff or rough puff malarkey.

The pastry mix is 3:2 or 2:1 strong plain flour to cold shortening (1/2 and 1/2 butter and lard) Salt and very cold water. Cut the shortening into cubes and rub into the flour till 'breadcrumbs' form, then add some salt. Add the very cold water a little at a time to form a 'dough'.

Chill the dough, then when you want to go you are ready.

You can freeze the dough in smaller sizes till you want to use it.

Just cover said pasties in your not so brill gravy and eat!

WM, the flour we get is either for cakes, bread or plain white stuff.

And yes, I can be rubbish at pastry - always have been.

My bread or buns now are a different matter. Apparently, I have warm hands and that makes a difference to bread and pastry making.

And the bought pastry is either for sweet stuff or pies.

Ally wrote:Just cover said pasties in your not so brill gravy and eat!

We did

Proper chips, peas and onion gravy (only slightly lumpy, made from a carton)

Aren't cool fingertips better for pastry making?