azurelunatic: Chocolate dessert, captioned No Artificial Shortages  (no artificial shortages)
Belovedest has mentioned a few times that it's hard to get your hands on a nice meat pasty around these parts. I contemplated the matter and asked a few questions.

At length, it seemed like it was a good day to try.

My reliable source for understanding the principles behind what I'm cooking is Serious Eats. So I read through the pie crust stuff again. (Incidentally, the site is a clickbait hole for DELICIOUSNESS.)

Clickbait: http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html

Science: http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html

Recipe: http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
2 tablespoons (25 grams) sugar
1 teaspoon (5 grams) kosher salt
2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
6 tablespoons (3 ounces; 85 milliliters) cold water

I looked at the amounts involved.

There was no way that I was going to be able to fit all that flour and butter into my food processor, which is an attachment to my stick blender. I looked closely at the amounts.

It so happens that the ratio of cups of flour to sticks of butter is 1:1. So I decided that I could make a test batch, one cup and one stick. The salt and sugar is less important, and in fact the sugar is kind of not what I wanted for a pasty dough.

I put 2/3 of the flour together with the butter and a bit of salt, then added a little water and more of the flour. (Probably not how I should have done it.) Then I mixed it in a larger bowl with a little more water. My hands are rather hot, so I tried to cool them down with ice.

I wrapped it up in cling wrap and let it cool off in the refrigerator. I pulled it out a few hours later, and quartered the dough. I saw that it had distinct stacked layers, like a good steel blade. I was thrilled.

I rolled it out in the best tradition of my mother, between two sheets of parchment paper. (There is no rolling pin in this kitchen. I used a glass.) I stuck it back in the refrigerator, still between the sheets, to wait while I prepared the filling. (Parchment paper and waxed paper are easier to handle than cling wrap, for this.)


This was not a Cornish pasty. [personal profile] wohali said something about a chicken curry pasty, and I went "Oooo!" and she advised that you can use pretty much any chicken curry recipe, just dryer than usual.

I went for it.

My basic chicken curry is chicken plus a brick of golden curry sauce plus assorted vegetables, and oil as needed. This time I decided to cook the chicken thigh meat so it would be easy to separate from the bones in my multifunction fancy rice cooker, along with some spiced oil left over from a previous recipe, and some dry onions. I cooked the vegetables and the curry brick separately, only combining them all (and some potato flakes to sop up water and oil) at the end. My partner is much better at handling chicken meat in all its phases than I am, and stripped the meat from the bones before I mixed them together.

I did roll it too thin, and I let it get too hot when filling it.

Despite the holes, I stuck the crust together with egg wash, and egg washed the outside. (I used the leftover egg wash to make a little bit of curry scrambled egg, which my partner ate on top of their salad.)

I'd wisely said that if the food was not going to be ready by 10pm, we should eat something else. The pies came out of the oven just as we were finishing chicken nuggets, but we still had enough room to test half a pie each.


I will be making these again. And the dough process is relatively simple with the tools at hand, so my partner (who can follow a recipe, but isn't yet the cocky ass in the kitchen that I am) may wind up learning the process too.

I put together a bit of sweet pie dough just now, and it's chilling in a ball in the refrigerator. I'm thinking that some fruit pies might be in order...


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