Monday, July 13, 2009

Pastie Report

The pasties were a big hit. The dough was nice and light even with the whole wheat flour. The beef and pork filling turned out amazingly tender. I used Clyde Hooper's recipe with the following substitutions:

  • I used butter instead of beef suet

  • Took out the turnips, used carrots

  • 2 Cups whole wheat flour were substituted for 2 C of the All Purpose flour

  • 2 Tablespoons of Worchestershire sauce was added to the stuffing

I made a Chimmichurri type sauce using Italian parsley, cilantro, a serrano chile, a jalapeno chile, red wine vinegar, olive oil salt and pepper. I purreed it in a food processor until smooth and bright green.

It had a nice kick and really added a nice acidic balance to the basic meat and potato filling.

The Hooper kids tell me that Clyde would have paired his with Malt Vinegar and Catsup. Yum!

Here's a pic of the one I sampled.

No comments: