Restaurant Reviews

Restaurant Reviews

Text

Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and views on food, with you.

Thursday, October 06, 2005

Pasties Go Mexican

Pasties Go Mexican

It seems that the traditional Cornish Pasty, once the staple diet of Cornish tin miners, has now become the staple diet of Mexican silver miners.

The pasty is now classified as a local delicacy, alongside tacos and beans.

There is of course a Mexican twist to the dish that normally contains meat, potatoes and swede; they have added a few chillis.

Those of you who wish to try out the Mexican version should go to Real del Monte in Mexico, where the pasty was first imported by Cornish tin miners in the 19th century.

Traditional Cornish Pasty Recipe

Cornish Pasties originated in Cornwall as a handy way for miners to take their lunch to work.

Shortcrust pastry encases a mixture of finely chopped meat and vegetables.

Ingredients

10 oz flour
A pinch of salt
4 oz of cold butter
1 to 3 tablespoons of water

8 oz of cubed beef
2 potatoes 1 swede/turnip
1 medium onion
salt & pepper
2 tablespoons of fresh parsley
1/4 teaspoon of mustard
2 teaspoons of tomato sauce / ketchup (optional)
1 egg

Short Pastry

In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour.

Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs.

Make a well in the centre and add sufficient water to mix to a firm dough.

Handle as little as possible as this prevents the pastry from becoming hard when it is baked.

Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Filling

Preheat oven to 200 degrees C.

Put the cubed meat into a large bowl.

Chop the onion finely, and add to the meat.

Peel the potatoes and swede turnip, cut into very small cubes.

Mix thoroughly with the meat, add the seasonings (a little water may be added to moisten) and cover.

On a lightly floured bench or board roll the pastry out to around 1/8 inch thick.

Cut 6 rounds, using a 6 1/2 inch diameter plate as a guide.

Arrange the filling evenly in the centre of each round.

Lightly beat the egg and glaze the edge of each round with a pastry brush.

Lift the two opposite edges of the pastry and pull together over the filling.

Pinch at regular intervals along the edge to form a frill.

Brush each pasty with egg and place on a baking tray.

Bake for 3/4 to 1 hour.

Eat hot or cold.

No comments: