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! 

Nice one! 

A can of mixed veg is just the ticket here.. With some pink onion, thyme, black pepper and nutmeg.. 

Then that superior corned beef.. 

And in a nod to Father Fitz ( who used to love corned beef , egg and chips) a drop of rich and fruity brown sauce added.. Ok it’s not HP .. yet the sentiment and flavours are there! 
 

The pastry has been in the fridge .. It needs that.. 

Rolled out .. Gently as too much working this will end in tears.. Gloopy pastry tears..  Filling added..
 

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.. 

Tasty? 

Very.. A ridiculous crumbly outside.. A savoury delight in the middle.. Ummmm 

Errrmm.. 

A leetle medicinal.. Feck it!

Categories: Cows, Lunches, previous posts, Recipes

Tags: corned beef pastys, corned beef revipes, pasties, pasty recipe, redbourn school farm, things to do with cirned berg, wjat gappens if you use too much saffron?