I could not make any more sweets this week so yesterday I decided to do a savory bake. The last time I made Cornish pasties, I used lard for the first time in the dough as the recipe called for it. I did not like however the resulting taste or texture. For me it made the pastry dough much more softer than normal, so it was hard to work with. The pastry was not too flaky and didn’t melt in your mouth as much when baked. I therefore reverted to butter this time, for my shortcrust pastry and it did not disappoint. The good thing when making pasties, is you can make them with either shortcrust or puff pastry. I personally prefer shortcrust.
I made these using a recipe I am working on. It included some spices such as curry, turmeric and garlic to name but a few. They tasted good, so I know I am on the right track, however I need to play with the amounts for each ingredient. Once, I am happy with the recipe I will be sure to share it on my blog. Creating my own recipes is one of my goals this year.
I included below a short video of how I crimped my pasties.
Since I made 10 pasties, we will finish them over the next few days. Off now to prep my sourdough starter as I want to make a honey oat loaf over the weekend. I will be sure to share some pictures and thoughts on my blog.
