I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 24 January 2016

Cheese and Vegetable Pasties.



Cheese and Vegetable Pasties.

Makes 8 

Equipment:
2 oven trays, lined with greased foil.

              For the Pastry.
-450g strong white bread flour,
-pinch of salt
-100g chilled butter.
-100g Vegetable fat.
-200ml ice cold water.
In a food processor, process to combine, bring together with your hands, don't knead, refrigerate 20 minutes.

For the filling.
-150g potatoes, 1cm cubes.
-75g carrots, 1 cm cubes,
-75g swede,1 cm cubes.
Cook in salted boiling water for 5 minutes. Drain, leave aside.

In a large bowl, put in,
-250g grated Cheddar.
-100g red onions finely sliced, chopped
-75 courgettes, 1 cm cubes.
-mustard powder 
-1tbsp water.
-salt/pepper.
-paprika
Stir to combine. Leave aside. 
When the other vegetables have cooled, add to the bowl.
Divide into 
-8 equal portions. Leave aside.

Oven 220c fan forced.

When the pastry is ready, divide into
-8 equal portions.
Roll each portion into
-14 cm round discs.
Spoon on
-filling. 
Brush the edges with
-milk.
Crimp the edges. Put on the prepared trays.
Brush with milk.

Bake 15 minutes.
Turn the oven down 180c fan forced.
Bake 15 minutes.Turn the oven off.
Leave the pasties to cook in the residual heat for another 10 minutes.
Cool on rack.

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