|Posted on Wednesday, July 23, 2008 - 4:35 am: || |
I'm still hunting for that perfect pastry dough for pasties and beef purses - the ones I've tried either take too long to be practical once I get home from work, or end up the consistency of brittle shoe leather (since I'm using whole wheat flour). Anybody got a really good pastry recipe that won't leave my shoulders sore from using a rolling pin to incorporate half a cup of butter chunks into a huge lump of dough?
|Posted on Wednesday, July 23, 2008 - 8:56 am: || |
No recipe, but...I recently made pie crust with butter and I used the food processor to blend it all together. It worked like a charm.
Posted From: 22.214.171.124
|Posted on Wednesday, July 23, 2008 - 11:58 am: || |
I have also heard that you can substitute alcohol (vodka specifically) for some of the water. Gluten only forms in the presence of water. Only a tablespoon or two is all that's needed, so it should be OK unless you're very, very sensitive. High-end vodkas still make me react, but only after I've had enough that I don't care. Cheap stuff is just BAD, and I wouldn't even use it for pie dough. Any other alcohols will ruin the flavor. This will help make the crust tender.
|Posted on Wednesday, July 23, 2008 - 12:41 pm: || |
Pamela - no food processor yet, but I'll probably end up getting one before long. TinyKitchen... *sigh*
Jennifer - Wow, that sounds fantastic. Thanks!
|Posted on Wednesday, July 23, 2008 - 2:56 pm: || |
What about trying coconut oil instead of butter? I plan to try it next time I get into the "pie mood", because it has the same consistency as Crisco.
Just a thought.
|Posted on Wednesday, July 23, 2008 - 2:58 pm: || |
Hi Amy N., I cook with a lot of pastries, what kind of dough are you specifically looking for? A pie crust dough?
|Posted on Thursday, July 24, 2008 - 4:56 am: || |
I'm pretty much looking for something to use for meat-pies or dumplings - you know, where you take a small ball of dough, roll it out in a circle, put in the filling, then fold it up before baking? The original recipe I used didn't convert very well (texture-wise) to the use of whole-wheat flour, and it usually takes me about 45 minutes to get all of the butter incorporated. The pastry-blender doesn't work well on that one because it's such a stiff dough.
|Posted on Friday, July 25, 2008 - 8:41 am: || |
Iíve never made meat filled pastries but I would love to try them, would you mind sharing your recipe?
If you are looking for a pastry that mixes easily, I have one that calls for oil that is much easier to mix by hand.
1 1/3 cup flour
Ĺ tsp. salt
In a separate bowl mix together:
1/3 cup plus 1 TBSP oil
ľ cup cold milk
Pour the oil mixture over the dry ingredients and stir with a fork until blended.
Bake until crust is golden brown 12-18 minutes at 425 F. I use this for a few different dishes and have always been happy with the results.
Hopefully youíll be able to invest in a food processor soon. I debated for a few years if I really needed one and Iím so happy I finally gave in a bought one. I use it every day. Next to my Kitchen Aid mixer, itís my most frequently used appliance and has made cooking so much faster.
|Posted on Friday, July 25, 2008 - 10:27 am: || |
Excellent, thanks! I've been making the Cornish Pasties from Deb's book every other week or so, and then there are the Beef Purses I got from an Elizabethan-era cookbook. I'll be happy to post the full recipe this weekend.
|Posted on Sunday, July 27, 2008 - 8:54 am: || |
Hi Amy, I just found the pasties recipe in Deb's book- it sounds good (I've loved every recipes I've tried in Deb's book). Would you mind sharing your Beef Purses recipe? Thanks!
|Posted on Monday, July 28, 2008 - 5:10 am: || |
First off, Jennifer's suggestion for the vodka pie crust really paid off - it was perfect, and much easier than the one I'd been using. I swiped the one from here: http://smittenkitchen.com/2007/11/pie-crust-101/
Now for the beef purses. I usually double the following recipe to get enough for six people:
8 oz of ground round or sirloin
1/4 tsp ground rosemary
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 tbs light brown sugar (I used Turbinado)
Pinch of freshly milled black pepper
1/3 c. currants (can substitute raisins)
6 pitted dates, finely chopped
1 tbs finely chopped candied ginger (or fresh)
1/2 recipe of pastry dough
1 large egg, beaten
Combine first ten ingredients in a large bowl and mix well. Refrigerate for at least 6 hours, or overnight. (Not that I actually do that part.) Remove the meat mixture from the refrigerator 1 hour before baking.
Preheat oven to 350F. The cookbook says to roll out your pastry dough to a 1/8" thickness and cut out 24 dough circles, but I think that flying by the seat of my pants is easier - I just roll it out to about 1/4" thickness, cut out a bunch of circles, roll them out thinner, fill 'em and pinch them shut. You can really make them any size that suits you. Beat the egg and brush a little on top of each purse, then place the purses on a well-greased baking sheet and bake for 15-20 minutes. If your purses are about palm-sized, 15 is usually sufficient.
|Posted on Monday, July 28, 2008 - 5:13 am: || |
Oh, and Emily - I'm going to try your pastry recipe tonight, for sausage wraps. Didn't get to it this weekend because I had an oil shortage. :D
|Posted on Monday, July 28, 2008 - 8:17 am: || |
Thanks Amy, those sound good.
|Posted on Wednesday, July 30, 2008 - 10:37 am: || |
If you do a search for empanadas on the Internet, you can find a lot of very good pastry recipes and fillings.
|Posted on Thursday, July 31, 2008 - 6:45 am: || |
Thanks for the tip, Deb. I haven't done much exploration into hispanic cookery due to my nightshade sensitivity, since a lot of the stuff you get at restaurants tends to be packed full of peppers. I'll have to look into this.