How to Make cornish pasties

How to Make cornish pasties

How to Make cornish pasties – Last year we put together a small dinner party with some very easy to make appetizers.  This party suited any tastes and was very easy to execute. You can put as many as you wish, but here are a few suggestions:

Spinach Dip-

3 1/2 slices butter

1/2 teaspoon salt

1 teaspoon Brussels sprouts

1 oz. salt

3 oz. flour

1/2 cup lemon juice

1/2 cup yogurt

3 tbsp salt

3 tbsp mixed chopped onion

2 spiced, chopped onion

Instructions

For the pastry

Combine the diced onion, ¼ cup of flour and ¼ teaspoon of salt in a bowl. Add the beat eggs, one at a time, making sure that the last is incorporated with the flour mixture. Beat in the lemon juice and milk. Alternately add the remaining tablespoon of salt and the remaining teaspoon of butter. Beat thoroughly. Divide the pastry into 2 or 4 pieces. Shape each piece into a circle. Arrange the four circle pastry cups, with a small gap in the center, and push with a fork or skewer.

Fold the other three sprigs together, constrict the fold, and tie with string. Put on a greased cookie sheet. Bake at 450F for about 50 minutes.

Very carefully, transfer the circles to a cooling rack and let them cool.

Before you go to town and put your pastry cups in the refrigerator, let them have a quick rinse under cold water to remove any escaping juice that might have found its way into the pastry.

While your trays are cooling, make the cheese sauce: Put the butter in the now-liquid margarine, and add the milk, one small tin at a time, beating well after each addition. When the milk boils, add the eggs, two at a time, beating after each addition. When the eggs boil, add the sour cream, pepper and salt. Beat the mixture well, and then add the cream and sour cream mixture, two thirds of the way through the cooking time. You can taste the trays of cheese for properliigue.

Vegetable Recipes

There are many other vegetable recipes that go with dips and delectable sides.

Cornish Pasties

A quick search of the internet will reveal many exciting and traditionally flavorful recipes.

The trick to make cornish pasties is to make the dough one day and the actual pasties the other. For the dough, you will need.5pounds of soft butter,1 cans of sliced milk,2 medium size boxes of yeast,5pounds of flour,4 cups of milk,1 cup of mustard,1 stick of butter, 1 tablespoon of salt,1 pint of cream.

Start by draining the fat from the butter, then add the dry ingredients to the pan. For the mustard, you will need one to two tablespoons of mustard, a small pinch of salt, and enough flour to make a gluey consistency. Assemble the tartars, by adding the filling to the aluminium wrapper. Brush the edges with the beaten egg and pastry tip.

Cook for 15 minutes, top with the remaining ingredients and gently lift the tin foil gently to remove the pastry.

Serve and enjoy!