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I'm thinking of making some pasties over the weekend and I just wondered what vegies you would put in them if you made them??? Any meat??? I thought traditionally pasties were only veg, but I'm not sure if they have meat too? I can't even remember the last time I ate a pastie, so I can't even remember what's in them. lol
I have to make the pastry as well, as there is no pastry to buy here in China (well not that I have found anyhoo), do you brush it with egg??
Thanks in advance!
Yep Jayne, i'd brush the pastry with an egg/milk wash.
You can use anything really, but i use onion, garlic, carrots, potato, swede or turnip if i can get it, peas or beans. Sometimes zucchini or pumpkin. We have a lot of sweet potato here so i use that too. Sometimes i add a little curry or coconut milk or some fresh herbs or spices. I tend to saute the onion and garlic and then add the veg in order of cooking time (ie potato and carrot first, then faster cooking veg last)and saute them all a little. Then wrap in pastry and cook. Sometimes i feel like i need a little liquid so i'll add a splash of stock.
I often make a meat and veg one, but do just veggie ones too. For the meat and veg ones i use a recipe from the beechworth bakery cookbook.
1/4t salt
1/4 t pepper
200 g prime mince
one clove of garlic
1 cup of onion chopped
1 cup of diced carrot (small-ish or it wont cook.)
1 1/2 cups diced potato
2 eggs
1/2 cup frozen peas
Mix it all up, (taste it, i sometimes add stock or Worcestershire sauce) fold onto the pastry, using water to seal. Brush with egg/milk wash cook at 210 C for 15-20min.
If you are doing just veg, roast the root veg, garlic and onion in a roasting pan with some chicken stock and olive oil and herbs/salt & pepper. And then add your peas. Also leeks are great too. The stock will soften, yet caramalise the veg and then can stir it all around roughly and gently fold in some peas.
We usually chuck whatever vegies we have on hand in there. We'll make a mashed potato type mix with carrot, peas, corn, spinach, onion, and some stock. Sometimes we'll make them with curry powder as well depending on what we feel like!
Not sure if you will find it in China, but if you can get it, use equal parts suet and lard in your pastry... good luck!