EASY, QUICK, ORGANIC, VEGGIE cornish PASTY RECIPE possibly THE BEST EVER! скачать в хорошем качестве

EASY, QUICK, ORGANIC, VEGGIE cornish PASTY RECIPE possibly THE BEST EVER!

The most DELICIOUS VEG PASTY you will ever taste, which tastes LIKE A STEAK PASTY but WITHOUT THE MEAT. Truly mouthwatering! It took me many years to develop a 100% organic veg pasty that tasted like heaven, with the best flaky pastry. THIS IS IT! EASILY DIGESTED due to organic unbleached flour and all other pure ingredients. EASY RECIPE. ALSO, I SHOW YOU HOW TO CRIMP. RECIPE: For the pastry: 1 lb organic unbleached flour (see below for brand) 8oz organic (pref. grass fed) butter. 400 ml filtered, bottle or distilled water. 1 --2 pinch of sea salt or Himalayan pink salt.(Or I add a drop of my sole water to the water - more in another video.) 1 egg (organic) for glaze. THIS QUANTITY OF PASTRY WILL MAKE 4-6 PASTIES. Products: Organic, unbleached flour:( uk) https://amzn.to/2YSIunN " " " (usa) https://amzn.to/2Kp6arK Organic butter beans : (uk) https://amzn.to/2YYjN5C *Ingredients: 2 mugs chopped organic chestnut mushrooms 1 - 1 1/2 mugs chopped of organic butter beans 2 med organic onions grated organic parmesan cheese (to taste) Small bunch fresh parsley These ingredients are approx only. ( I try to imagine a large handful of all the ingredients mixed, per person and about 4-6 ozs of dough per person. Method: Keep all ingredients, utensils, (and your hands) cool. I lb flour in large bowl. Cut 1 oz off butter to use later in pasties. divide butter into 3 equal pieces. Rub 1 third of butter into the flour until it resembles breadcrumbs. Cut the remains butter into small cubes and lightly stir into flour, do not blend into flour. Place dry mixture into fridge or freezer. Also place plastic jug of 400 ml water in the freezer. Prepare mushrooms, butter beans and onion by chopping into small pieces. Chop fresh parsley. Stir together in a medium sized bowl. Remove flour mixture and water for fridge/freezer (this can be prepared earlier and left in fridge for hours or overnight until needed) Mix water into flour mixture with a knife. Shape gently and roll out into a long oblong. It can be quite thick. Fold over a third and then another third and roll out in stages, leaving ridges (as per video) to allow air to be trapped inside. Repeat twice more. Then divide dough into equal amounts. (4 - 6 ozs for a medium sized pasty.) Shape into a ball. Roll into a circle. Place ingredients in the centre and out almost to the sides (see video) and sprinkle more parsley if required and grated parmesan on top. Salt and pepper. Knob or two of butter on top. Wet edges with water. Draw edges together and press together. Turn on to side (as in video) and crimp the edges. Brush all over with beaten egg. Place on lightly oiled baking tray in a pre-heated oven at 200C (fan oven) or 220 c. Check after 15 mins and turn oven down to 190C OR 180C FOR A FAN OVEN and check frequently to make sure pastry is turning golden but not burning. Cook for a further 30 - 40 mins. ** If you have excess pastry left over ... roll it out and freeze for further use. (I often do this anyway, ie: make the pastry, roll out into individual pieces, freeze and use at a future date.) **If you have chopped veg left over .... freeze to use again.