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Wendy's
Recipe for Cornish
Pasties
For the dough: Put the first four ingredients in an attached food processor bowl and process with a steel blade until the consistency of coarse meal (no big lumps). Add the egg yolk, and while the processor is running, add your ice water one tablespoon at a time, stopping as soon as the dough begins to clump. Process only until it forms a loose ball. Divide the dough into three pieces. Gently form each piece into a ball, cover with plastic wrap and set aside at room temperature. If the kitchen is too hot, put the dough in the refrigerator while you make the filling.
For the filling: Wash and scrub vegetables; there's no need to peel. Place the cut up vegetables in a roomy pot. Add only enough water to cover and boil gently about four minutes until partially cooked. Reserve (drain and save) the boiled vegetable water for the gravy, increasing both the flavor and vitamin content of your meal. Next, saute the ground beef or turkey until cooked through. Don't indiscriminately discard juices, but do skim any excessive grease if using a high fat ground. Add to the meat one package of gravy mix (I prefer au jus even with ground turkey) or season to taste with up to one teaspoon bouillon and a sprinkling of onion and garlic powder. Add the vegetables and briefly mix together; set aside.
Constructing the pasties: Lightly flour a flexible plastic mat or cutting board and roll out one dough ball into a round-ended oval measuring approximately 10 x 7 inches and about 1/8 inch thick. Carefully transfer the dough to an outside corner edge of a large baking tray, letting one long half of your oval dough hang over the side (see photo). You will not be able to move the pasty once filling is added. Mound a generous, tall amount of filling on the supported half of the dough, leaving a ¾ inch margin around the edge. Then fold over the other half on top to resemble a filled-in letter "D". Press the edges together, then fold the outer edge in on top of itself again and press to seal shut. Repeat with remaining dough balls. If any holes or tears result, just press the dough together to repair. Make a 1-inch slit in the top of each pasty for steam to escape. Moisten the top of each pasty with a little milk before placing in the oven, and brush with beaten egg white about 10 minutes before done. This will keep your pasty crust soft and add a lovely glazed patina. Bake at 375 degrees a total of 25 - 30 minutes. Gravy: Use the reserved vegetable water as the liquid called for in your gravy mix. Au jus style can be thickened slightly by adding a little flour or cornstarch to the dry mix and making a smooth paste before gradually adding the vegetable water. Stir or whisk frequently while cooking to prevent sticking. TIPS:
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For Nature's Playground: The South Island of New Zealand Hi Wendy, Love your lamb shanks. --- Paul, Scottsdale AZ * * * * * Hi Wendy, In winter, Heritage Heights Apts. now offers free shuttle service to and from Queenstown 24/7 to guests without cars. We own a 7-passenger 4-wd Toyota Highlander used specifically to taxi guests up and down the hill during winter months. We also run advance purchase winter promotions which include a 4-wd rental. If any of your readers head over this direction, I will enjoy extending Heritage Heights hospitality!! Cheers --- Ailey, Owner, Queenstown, NZ * * * * * New Zealand text and pix top drawer! Almost as good as making the trip. ( but one still wants to. . . ) Full of useful detail. Only trouble with the website: It's tough figuring out which feedback goes with which article, and the more there are, the tougher it gets! --- Ken W., Camarillo CA Thanks Ken..."álmost" is right, you really have to experience the South Island firsthand. Granted this piece is long, but still all I can think about is how much I left out! I agree abut the relevancy factor re the feedback--it can be confusing...sometimes I have a "Wait a minute...what?" moment myself. Thanks for writing, Wendy * * * * * Okay Wendy, from now on whenever you book your travel, please reserve space for me. I will carry your luggage, bring you cold drinks, massage your shoulders, and change the film in your camera (oops, I guess you don't have to do that anymore). Wonderful ideas and recommendations. Can you get to New Zealand from Boston in less than a week? --- Carl A., South Easton, MA Ha ha ha Carl, you're quite the comedian! But you'd be surprised how short that flight feels. I suspect Qantas isn't the only airline who's figured out that 3 movies, 2 full meals, lots of snacks and a complimentary travel pack (eye mask, warm socks and neck pillow) equals a quiet, well-behaved cabin. It really isn't bad. Just fly direct--pick the shortest flight w/ no lengthy layovers and you'll be fine. Re: signing on as my Super Sherpa...why not? I think you know I seldom travel in anything less than Party mode. There's just that pesky background check... Thanks for writing, Wendy
Wendy, I truly enjoyed your info especially since we leave in a week to celebrate my 50th Birthday. Was it necessary to make reservations at the restaurants? Was there a dress code for the restaurants? What would you recommend not missing while there? Was the spa experience worth it? Did you travel away from the resort while there? Thanks, --- Kim P. Fuquay, Varina, NC Hi Kim. Sorry for the delay in responding...you had heavy competition with the holidays. Reservations at Excellence restaurants are not necessary and you will not find a wait. The dress code is basically no bathing suits and flip-flops...with a decided a mix of atmospheres. Mostly the open-air beachside spots are super casual, the rest slightly more formal. Truly, as long as you are clothed, I don't think you'd be turned away anywhere, though most people seemed to enjoy dressing up at night...I suspect more for their own pleasure than any sense of decorum. The spa experience was worth it, though my favorite part wasn't the actual massage. The precursor was a 45 min. or so rotation from sauna to a series of (kind of wild) water jets which was very different and very cool, not just for women. In its' entirety, and with the serenity of the beach/champagne/strawberries, it was memorable. We did not travel away from the hotel this trip, but the hotel is very helpful in arranging day excursions to fit your desires and you do not have to book these until you arrive. Have a great time! --- Wendy
Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT? --- Ken, Shutesbury, MA
I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes. --- Lindy, Phoenix, AZ
My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy. --- Sandy Miner, Portland, OR Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Wendy
Very interesting, mouth-watering piece by Wendy! (A McDreamy McMeel). Your web site is fascinating! --- Susie, Victoria, BC
Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS. --- Tad, Boston, MA
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