Pastry Garnish Food

CORNISH PASTY

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
• Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
• Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
• Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

PASTRY GARNISH

Steps:

• Unfold piecrusts, and press out fold lines.
• Cut several (10 to 12) leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife.
• Reserve pastry trimmings.
• Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
• Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls.
• Coat with cooking spray, and place on a lightly greased baking sheet.
• Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
• Bake at 425° for 6 to 8 minutes or until golden.
• Cool on a wire rack 10 minutes.
• Gently remove foil from leaves.
• Pinch 12 pea-size pieces from pastry trimmings.
• Place between pecan halves, forming sandwiches.
• Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.
• Brush with egg mixture.
• Place on lightly greased baking sheet.
• Bake at 350° for 10 minutes or until golden.
• Cool on wire rack.

VEGETABLE CORNISH PASTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
• Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
• In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
• Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
• Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

EASY CORNISH PASTIES

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.