Harts of Stur Kitchen Issue 6, spring & summer 2018 | Page 49

kit
T H E
Buyers Guide - Food Processors
To glaze the pasties
1 egg yolk
3 teaspoons of water
A few grains of salt
Separate the egg and place the yolk in a
small dish, add the few grains of salt and
the water and combine with a pastry brush
(the salt helps to break down the protein in
the yolk to slacken the mixture).
What you will need
2 baking sheets
14cm plain pastry cutter
A frying pan
Magimix food processor
A roll of Clingfilm
Set the oven for fan-assisted 200°C, 220°F
conventional, gas 7 and place the 2 baking
sheets in the oven to heat them up.
To assemble the pasties
Method
Peel and cube the potatoes, place them in a pan of water with a
pinch of salt and simmer for 8 minutes.
Take them off the heat and pour into a colander quickly place
under cold running water to stop the potatoes cooking further,
leave to drain and cool.
Place the oil in the frying pan and allow to heat up.
Finely chop the onion and crush the garlic, add to the oil, and cook
gently but do not allow to colour. When the onions are translucent
take them off the heat and allow to cool a little.
While the onions are cooling, finely chop the parsley and thyme.
Grate all of the cheese.
Place the potatoes and onion mixture in a bowl, add the cheese,
herbs, mustard, cayenne pepper and stir well.
Add the cream and combine all the ingredients fully.
Add pepper to taste but only a little salt as the cheese contains salt.
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Lightly roll out the pastry to a thickness
of a pound coin. Cut out rounds of pastry.
Roll the leftover pastry and cut out more
until you have 12 rounds.
With a pastry brush dampen around the
edge of a round of pastry.
Place a dessert spoon of cheese mixture
down the middle of a round of pastry, then
lift two opposite edges up and squeeze
them together to begin forming the pasty,
continue to squeeze the edges until the
cheese mixture is completely enclosed in
the pasty.
To form the wavy edges on the pasty place
your thumb and your index finger on one
side of the pastry rim and with the index
finger of your other hand push the pastry
between the opposite fingers, continue
down the length of the pasty.
Repeat this until all the pasties are
completed and brush each pasty with the
egg wash.
Take the heated baking sheet out of the
oven and place the pasties on the sheet
leaving a little distance between each one
to allow the pastry to rise.
Place the tray in the oven and do the same
with the second heated baking sheet.
Bake for about 20 minu tes, the pastry
should be golden, and the bases should
also be lightly golden.
Lift carefully onto a cooling rack, or serve
them straight away.
The pasties can be eaten on their own or
with a salad and a few chips or fries.
When the pasties are cool store in the
fridge in an airtight tin for up to 5 days, or
you can place them in the freezer where
they will keep for a month.