|My first attempt at Cornish Pasties (yum!)|
We started by looking up a traditional recipe on foodnetwork.com and decided on the Emeril Lagasse recipe, which seemed to be the most traditional one. Here's the link to the recipe so you can try it yourselves: http://www.foodnetwork.com/recipes/emeril-lagasse/cornish-pasties-recipe/index.html
We started with the dough around 3 in the afternoon. It wasn't too difficult. I didn't have a sifter, so I used a berry colander to sift through the flour, salt and sugar, and it worked like a charm! I "cut" the shortening into the dry ingredients with my fingers, which was messy, but fun. Basically, you mix it until it looks like big crumbly dough. After you add the egg and water, you can truly start to knead it, and it begins to look like a typical dough. We wrapped it in plastic wrap, put it on a plate and left it in the fridge for a few hours. If there are little white dots all over your dough when you pull it out of the fridge, don't worry, it's perfectly fine.
|Frank, our jack-o-lantern|
James and I each ate two pasties, meaning we have two left over, one of which was finished as my lunch. The only thing about the pasties is that they did not have a lot of seasoning or flavour to the meat in them. A little bit of garlic, or a marinade or a bit of searing would have helped a lot. So now that we have a basic recipe, we can play around with both seasonings and filling!
|Pumpkin Spice cookies with cream cheese frosting|