tag:blogger.com,1999:blog-8816049855552424739.post119919996894450301..comments2024-02-21T04:57:37.374-08:00Comments on The Geeky Chef: Mabel's PastiesUnknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8816049855552424739.post-69895230614081487072021-01-31T05:59:45.051-08:002021-01-31T05:59:45.051-08:00My Finnish grandmother used to make these. Miss h...My Finnish grandmother used to make these. Miss her making those. I'm making these this week!<br />Anonymoushttps://www.blogger.com/profile/03547096202438244080noreply@blogger.comtag:blogger.com,1999:blog-8816049855552424739.post-32789649551092327792016-03-13T09:38:10.431-07:002016-03-13T09:38:10.431-07:00If you read the book this recipe is based on, you&...If you read the book this recipe is based on, you'd know that this pasty isn't supposed to be a traditional Cornish pasty.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8816049855552424739.post-80907329111220606782016-03-12T23:40:26.813-08:002016-03-12T23:40:26.813-08:00This recipe is incorrect. A real Cornish pasty con...This recipe is incorrect. A real Cornish pasty contains:<br /><br />Skirt steak (usually sold as stewing steak)<br />Potato<br />Swede (Rutabaga)<br />Yellow onion<br />Salted butter<br />Salt and pepper<br /><br />You do not pre-cook the ingredients. The beef needs to be diced, all the other ingredients should be cut in smaller pieces (about 1cm cubed). The ingredients should be combined in a bowl, and seasoned. The pastry should be made using strong flour (aka bread flour), salt, and the fats should be half butter, half lard. When mixing the pastry, make sure to use only your fingers, and keep the mixture away from the palms.<br /><br />Write down your ingredient weights as you go. Bake a test pasty first, and check to ensure that the seasoning is good. Adjust the seasoning as required on both the filling and the pastry. Now you may bake off several pasties at a time, or freeze your raw pasties to bake another day.Scotthttps://www.blogger.com/profile/02865980711642028025noreply@blogger.comtag:blogger.com,1999:blog-8816049855552424739.post-42407307881948094202014-11-01T12:52:32.910-07:002014-11-01T12:52:32.910-07:00You have no idea how happy this makes me. The fact...You have no idea how happy this makes me. The fact that one of my recipes inspired you to read the source is basically my dream come true. I'm so glad you loved both the chili and and American Gods!Geeky Chefhttps://www.blogger.com/profile/03084759131967493418noreply@blogger.comtag:blogger.com,1999:blog-8816049855552424739.post-42166013476160574842014-10-27T19:44:14.814-07:002014-10-27T19:44:14.814-07:00YES, thank you so much for uploading this. Althoug...YES, thank you so much for uploading this. Although I haven't made it yet, it sounds delicious and I can't wait to try it. I read American Gods thanks to the chili recipe, and loved both (the book and the chili, that is).Anonymousnoreply@blogger.com