Me and pastry don't really mix. It's something I usually leave to Lady M to play with.
However, I noticed recently that some Puff Pastry I'd bought was getting near to (or past) it's use-by-date, so I decided to do something with it; I thought I'd attempt a Pasty. No, this isn't a Cornish Pasty; it's very much a Brighton Pasty.
I diced some Potato, sliced an Onion, chopped some German smoked Sausage, and grated some Cheese. I mixed it all together, seasoned it with salt and plenty of freshly ground black Pepper, and filled the rather large sheet of pastry forming it into what I thought looked like a giant pasty.
I gave it almost an hour in the oven at about 180 C, and we divided it between ourselves for lunch.
It wasn't like any Pasty I've tasted before, but we both agreed that it was very good. Maybe next time I will use some Beef, or at worst some Bacon, but for what it was (using just what was hanging around) it was excellent.
Verdict. The chopped smoked Sausage wasn't as good as I'd hoped, but otherwise it was delicious. I'd give myself 8/10.
I shall certainly do it again.
22 comments:
It certainly looks the part.
Not something I do normally, but it was fun, and tasted good too!
Ooh, love a nice Cornish (or otherwise) pasty, I make them all the time. I'd give it 45 mins at the most though, I like them nice and golden coloured.
I think it was more like 45 mins, not an hour. I enjoyed the whole process, I shall do it again.
The crimping would certainly get you points from Paul and Pru.
My mother taught me that! It was my little job whenever she made pies.
If I have a sheet of puff pastry, I will cut into 8, chop uncooked bacon and sprinkle from corner to corner, cover with grated cheese, pinch the two untouched corners together and bake, brilliant hot or cold.
A pat on the back for you Chef! I have never made a pasty before myself but this blogpost may inspire me to have a go. I will use some minced beef in mine.
You've reminded me that I used to make a mean Russian Fish Pie which was in reality a fish mixture in a pastry case like yours. I have a visitor for the week next week. Thanks for giving me at least one day's dish.
The possibilities are endless. I shall have fun experimenting. I like the sound of your creations.
Have fun! This could be the start of a whole new hobby!
Ready made puff pastry lasts quite a long time, so not a bad idea to have some in the fridge 'just in case'. I shall buy more tomorrow.
That certainly looks good enough to eat Cro!
I buy unfrozen packs of different types of pastry, which come in a double pack, ready to use. I use one pack and freeze the other. One of my favourites to make - apart from traditional sausage rolls - is a mixture of cooked spinach and goat's cheese. Useful to serve to vegetarian friends.
That sounds delicious. I love both Spinach and Goat's cheese. I shall remember that; thanks!
Well done. You've almost earned your chefs hat. I make something similar with carrots and pease instead of the sausage but add dill, parsley, mint, whatever I've got .
Simple and tasty. And puff pastry!!
It's a good way of using-up things that are hanging around. Not that much does here!
The essence of many fine cuisines, is being creative with what is at hand. Very French country cooking.
Nicely done. A full meal on one plate sounds very good to me.
I hope you had some nice wine too.
That is so true. I'm continuing the trend.
No, we had it for lunch. We only drink wine in the evening. Very silly!
Just think, if you had never given it a go, you wouldn't know to try it again and we wouldn't have the delightful aptly named "trashcandinner" or garbage can delight. Whatever the name you gave it that made me smile.
Looks good to me and I would've given it a try.
I did invent 'The Compost Fry-up' which was a great achievement. Yes, I'll have to think of an appropriate name.
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