a request

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.

Apple filling:

thinly slice apples

2T flour

1/4c sugar

cinnamon

lemon juice

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

egg yolks

citrus juice

zest

sugar

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

shredded coconut

egg whites

sugar

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.