Top-crimped, steak and leek, that is. I’ll stick to the shaping instructions, since the dough mixing technique is almost identical to that for side-crimped pasties. We’ll pick up at the point where you’ve assembled your ingredient mound — salted at every layer of course — running right down the middle of your dough circle. Paint […]
READ ONI decided I’d stretch out a bit for the top-crimped version, and do a steak & leek treatment on the concept. It’s still within the boundaries of traditional, assuming that word has much meaning. For as you know well by now, pasties were a make-do food. Anything and everything can — and did — go […]
READ ON…side-crimped, glazed, with sliced potatoes and pork, that is. Top-crimped steak pasties coming soon. So then, let’s start with the dough, which is a very elementary proposition, even for those who fear pie crust. Begin by whisking your flour and salt together. Add your fat… …and work it in by hand until you get a […]
READ ONThis dough is a slightly wetter version of the dough that I use for top-crimped pasties. But either one is very wet compared to pie dough of the kind you bake in a pan. That extra toughness is of course what allows the pasty to maintain its shape without the help of a mold. So, […]
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