Monday, September 28, 2009

Cornish Pasty- Asian Style

I made some giant pasties on Sunday morning for breakfast- but I put Asian fillings instead of the traditional beef and potatoes of the British style. Actually, we have in Singapore something called 'curry puffs' which has these fillings in mini- cornish style pasties. I didnt have the patience to make these mini puffs and opted to make two giant pasties instead.

Ingredients for pastry (shortcrust pastry)
200 g flour sieved
1/2 tsp salt
100 g cold butter (cut into small squares with a knife)
1/2 tsp baking powder
4 tbs cold water

1. Rub in butter into flour until the mixture resembles fine breadcrumbs. Add baking powder and salt.
2. Stir in cold water and knead dough with hands. Use immediately or keep it cool in the refrigerator.

My fillings- Masala potatoes (please see in earlier archive)
Sardine- Mix 2 cans of sardines with 1 sliced red onion and 1 sliced red chilli)

1. Divide the dough in half. Shape it into balls and roll out as a big circle. Put filling in the middle. (1 filling per pasty). Wet the edges of the pastry and fold it in half. Crimp the ends, or use a fork and press it together. Glaze with the yolk of an egg.
2. Bake at 200 degrees for 20 minutes.

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