235: Yorkshire Cornish Pasties

I had some pastry leftover from the game pie, and I've been wanting to make Cornish Pasties for a little while. However, when I came to look at the recipe and went looking for veggies:

• According to wikipedia - which is always true - true Cornish pasties do not contain carrots
• I didn't have any turnip, and I'd thought I had.

So, ingredients became:

• 250gs lamb, cubed with all the fat trimmed off
• 1 smallish onion
• 1 little clove garlic
• 2 medium potatoes
• 1 medium carrot (Carrots were always good enough for the sadly defunct Ainsley's, so they're good enough for me)
• 1 parsnip

I think I should have had more meat for that amount of veggies.

Method:

• Fry the onion and garlic, some salt and plenty of pepper
• Add the lamb cook, adding some thyme and worcester sauce
• Dice the vegetables
• Boil, drain
• Mix it all up
• Roll the pastry out fairly thin
• Place in pastry
• Seal with Eggy-wash
• Oven @200 for 25 minutes or so

I didn't do a bad job of rolling the pastry out thinly. The pastry didn't seem to show any ill effect from having been in the fridge a couple of days.

Here my failings came to the fore. Although successful at rolling the pastry thinly, I hadn't really paid any attention to what shape the thin-roll-ed pastry was. And just like at Christmas; I'm just no good at wrapping stuff. A combination of insufficient eggy-wash and general clartyness resulted in these ugly beasties.

Tasted nice though.

What this did prove was I didn't have enough pastry for the whole mix - so the last two pasties became pies. With plenty of eggy-wash. It it looks all the better for it.

Didn't take long all in. So even though the results are a bit ugly and not quite as planned I'm still happy with my efforts.