Well I got a request from I-don't-know-who, to try out making a pasty,
which is a Cornish food, like an empanada crossed with a pie. It can be
sweet or savory, and the filling is traditionally not cooked prior to being
put in the dough.
So I thought I'd give it a shot, and seeing as my farmer's market now sells
delicious fuji apples for a dollar a pound, the obvious choice was a sweet
apple pasty (I think I am going to call it a patsy, that sounds more appealing).
Dough (it made enough dough for 2 of these)
white flour (1 1/4 c)
salt (1/2 t?)
butter (1 stick)
ice water (less than 1/4 cup)
mix flour and salt, squash in the butter with a fork, and slowly add ice
water until the dough just sticks together. I have to say, this is my first
time using both butter and white flour in as long as I can remember, and
it's a piece of cake compared to gluten free-baking, to the point of being
boring. The dough was stretchy, cooperative, easy to roll (even though
I rolled it out with a pint glass), and cooked perfectly.
Anyway, once your dough is mixed enough to form a cohesive ball, wrap
it in something and put it in the fridge or freezer till it's colder. It's
important to keep the butter cold. When it's chilled, roll it out to about
1/8" thickness, fill it, and seal it up. I brushed the top with some of the
sugary liquid left from the apples, but you can also brush it with egg yolk
mixed with water (or nothing). Also poke airholes.
thinly slice apples
I baked this at 350 for about an hour.
The result? Damn tasty. Except, it tasted almost too close to something
store bought, which has a weird way of not exciting me.
But I couldn't stop here, so I decided to make an orange-lemon curd to go
with it, and since I had leftover egg whites, had to whip up some macaroons.
So here are some more recipes:
Orange Lemon Curd:
coconut oil or butter
Proportions here will contribute to making the curd more mousse-like or
more gelatin-like. (more oil or butter will be more gelatin-like). Melt the
oil/butter. Whisk together yolks, juice, zest and sugar, and add it to the oil
over a low flame. Continue to stir or whisk until the mix thickens. This
means the egg yolks are cooked. If you mind raw egg, wait until this happens
to taste your mix and make any adjustments. Chill overnight, or as long as
you can before serving.
Carob Coconut Macaroons
carob powder (optional of course)
Mix together, taste, adjust, form into balls or whatever shape you'd like,
and bake at 325 for a little under 20 minutes. The egg will hold them
together, and more egg will make them gooier. Mine were pretty dry, but
hold up beautifully.