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Okay, I thought to share with you handy all-purpose pastry recipe, a very basic recipe that can be used for any baking purpose you have in mind.
Ingredients:
3 cups flour
1 1/2 sticks butter, cold and cut into bits
1 1/2 teaspoon salt
6 tablespoon water
Instructions:
- In a large bowl, combine flour, butter and salt.
- Blend ingredients until well combined and add water, one tablespoon at a time to form a dough.
- Toss mixture until it forms a ball.
- Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
- Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
Although you can stuff your pastry with whatever filling you like, here is a savory one,
Filling:
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
2 lg. onions, chopped
1/2 cups turnip, chopped (can substitute turnip)
5 carrots, chopped2 potatoes, peeled and chopped
1/2 tablespoon pepper
2 teaspoon salt or to taste
Preparation:
- Combine all ingredients in large bowl.
- Divide the above pastry dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.
- Put 1 1/2 cups of filling on half of the round.
- Moisten the edges and fold the unfilled half over the filling to enclose it.
- Pinch the edges together to seal them and crimp them decoratively with a fork.
- Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
- Roll out and fill the remaining dough in the same manner.
- Bake in a preheated 350 degree oven for 30 minutes.
- Put 1 teaspoon. butter through a slit in each pasty and continue baking for 30 minutes more.
- Remove from oven, cover with a damp tea towel, cool for 15 minutes.
Ingredients:
3 cups flour
1 1/2 sticks butter, cold and cut into bits
1 1/2 teaspoon salt
6 tablespoon water
Instructions:
- In a large bowl, combine flour, butter and salt.
- Blend ingredients until well combined and add water, one tablespoon at a time to form a dough.
- Toss mixture until it forms a ball.
- Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
- Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
Although you can stuff your pastry with whatever filling you like, here is a savory one,
Filling:
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
2 lg. onions, chopped
1/2 cups turnip, chopped (can substitute turnip)
5 carrots, chopped2 potatoes, peeled and chopped
1/2 tablespoon pepper
2 teaspoon salt or to taste
Preparation:
- Combine all ingredients in large bowl.
- Divide the above pastry dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.
- Put 1 1/2 cups of filling on half of the round.
- Moisten the edges and fold the unfilled half over the filling to enclose it.
- Pinch the edges together to seal them and crimp them decoratively with a fork.
- Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
- Roll out and fill the remaining dough in the same manner.
- Bake in a preheated 350 degree oven for 30 minutes.
- Put 1 teaspoon. butter through a slit in each pasty and continue baking for 30 minutes more.
- Remove from oven, cover with a damp tea towel, cool for 15 minutes.
