Pork Pasty Part 2: FOR REALS YO!

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Okay, so you waited alllll of February. Patient you. I’m terrible, I know.

But today, you are rewarded for your patience.

PORK PASTY PART DEUCE!!

So, we have made the pork, cooked it, loved it, pulled it apart, chilled it. It’s gorgeous and tasty. YEEEEESSSSSS.

Now, to make the dough. It’s a really simple dough.

3 cups Flour

1 1/2 cups Butter, cold and cut into itty bitty chunks. (I like to keep it in the freezer till I need it.)

1 1/2 tsp salt

6 TBS water (you may not need all of it)

Mix the dry ingredients with a fork, then start smooshing it around with your hand before you even think about the water. The butter will soften and start to incorporate and be all like “Hey lets DOUGH this!”

See what I did there??

Yeah, anyway, add your water a tablespoon at a time. Mix it into the dough thoroughly before adding any more. You want a smooth, non sticky dough.

That’s a dough ball to be proud of. Put it in the fridge for a half hour at the least.

Once it’s chilled the fuck out for fuck’s sake, flour your counter top and roll it out. You can cut it into circles if you have a large round biscuit or cookie cutter, or you can cut it into squares. I like squares ’cause there is less waste.

Oooooh. Squares of dough. FANCY.

Once you’ve cut them, stack them on a small plate, or off to the side. The flour on the bottom of each will keep them from sticking to each other. They don’t have to be perfect, unless you’re all OCD about that. But if you are, chances are that you’re not taking the time to read my obnoxious recipe rambling.

Now, all your squares are cut, lets get to the sexy pasty party!

One square gets a tablespoon or so of filling. You want it to have some of the juices. They are important. You don’t want to have a dry pasty. NO ONE likes a dry pasty.

Now that’s lookin’ pretty tempting isn’t it? Fold into a triangle.

Pinch the edges starting at the middle point and moving to the ends. Sometimes you will get a little leak, just pinch it closed. Now crimp it with fork tines. Crimp it like an ’80’s fashion throwback.

Brush it with an eggwash (one egg, a splash of cream and whisk!) and put it on a greased pan.

Repeat.

And Repeat. AAAAAAnd Repeat a bunch more times till you have this!

Some are lumpy and a little cracked, but that’s okay. One of them has rounded, folded edges because I wanted to show you another way of doing it.  I’m not perfect and neither are they.

But daaaaamn they’re tasty.

Bake at 350 for about 20 minutes, until they are golden brown.

Leave them on the pans to cool. Let them cool entirely before GENTLY (seriously, like holding a newborn baby when you’ve had the dropsies all day gentle) prying them from the sheets. I usually do a push pull method of breaking them loose from the pan. Spatulas tend to be too rough.

Then, EAT! Eat and eat and eat!

You can freeze these and heat them individually or serve them warm out of the oven.

TADA! We made pork pasties together! YUM.

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