what is it?
Pasties? Pastys? Pasty? Pastie?
I dunno ..
Anyhoo, this is how they came to life..
First a dough made from good ol’ unsaturated fat.. Lard.. With plain flour , salt, baking powder..
Oh .. And the saffron.. This is wild saffron from the Atlas Mountains.. Smuggled back by a very good pal of mine..
That’s mixed all together .. Umm I think I have a slight issue though. I forgot just how strong that saffron is..
Doesn’t that dough look great?
The thing is though.. Saffron when used too much can turn ‘medicinal’.. Let’s keep our fingers and toes crossed that this ain’t one of those times 🙏
To the filling..
I found some of that fantastic home made corned beef from Ben at Redbourn school farm.. Result!
A can of mixed veg is just the ticket here.. With some pink onion, thyme, black pepper and nutmeg..
Then that superior corned beef..
The pastry has been in the fridge .. It needs that..
Folded and kinda crimped..
Brushed with a wash of egg and double cream.. (Heck if you think that too rich you shoulda stopped reading this at the start!).,
Baked till golden.. About forty minutes..
Very.. A ridiculous crumbly outside.. A savoury delight in the middle.. Ummmm
A leetle medicinal.. Feck it!