Re:Looking for recipes Spiced pasties (contains barley)

[Guest guest]

Spiced pasties

 

Makes 8 small pasties

 

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

 

Ingredients

1 quantity of flaky pastry

50g/2oz aduki beans or brown lentils

50g/2oz long grain rice, wheat grain or pot barley

1.1litre/2 pint water for boiling

1 small onion, peeled and finely chopped

2 carrots, scrubbed and diced

110g/4oz mushrooms, wiped and diced

1 tbsp oil

1 tsp turmeric

2.5g/½ tsp ginger

 

 

Method

1. Preheat the oven to 220C/425F/Gas7.

2. You can use any combination of the pulses and grains that I've suggested. 3.

First pick them over for sticks and stones and wash them thoroughly under a

running tap.

4. Then bring the mixture of pulses and grains to the boil in fresh water, cover

the pan and simmer until they are tender.

5. If you are using rice and aduki beans, the rice will cook first. With brown

lentils and barley, the lentils will cook first.

6. However, with a pasty filling it doesnt matter if the pulse grain mixture is

over-cooked as its purpose is to provide substance.

7. A slightly over-cooked mixture will also help hold the filling together.

8. When the pulse grain mixture is cooked, drain it and reserve the stock for

moistening the vegetables.

9. Then set it aside to cool.

10. Meanwhile prepare the vegetables. 11. Heat the oil and gently fry the

spices. Add the finely diced vegetables together with the cooked pulses and

grains and cook these gently for 10 - 15 minutes, stirring occasionally, and

adding a little water if necessary.

12. Then add the tomato purée, seasonings and a little extra stock to moisten.

Cook for a further 5 - 7 minutes, then remove from the heat and let this mixture

cool thoroughly.

13. When it is cold, divide the pastry into 8. Roll out each piece into a round

the size of a saucer.

14. Spoon 2 or 3 tablespoons of the filling into the centre of each round. 15.

Brush the edges with beaten egg, then fold them together to make a sean across

the top.

16. Seal and pinch the edges together. This is the traditional shape for a

cornish pasty.

17. Brush the pasty with beaten egg, then make a small hole in the top of the

pasty so that the steam can escape. 18. Bake in a hot oven for 15 - 20 minutes

until the pastry is a lovely golden brown.

19. Serve hot or place them on a cooling rack if you want to eat them cold.

 

 

 

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Check out fun summer activities for kids.

 

 

[Guest guest]

Sounds really good. I will try that.

Katie

 

Douglas Anderson <djandersonza wrote:

Spiced pasties

 

Makes 8 small pasties

 

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

 

Ingredients

1 quantity of flaky pastry

50g/2oz aduki beans or brown lentils

50g/2oz long grain rice, wheat grain or pot barley

1.1litre/2 pint water for boiling

1 small onion, peeled and finely chopped

2 carrots, scrubbed and diced

110g/4oz mushrooms, wiped and diced

1 tbsp oil

1 tsp turmeric

2.5g/½ tsp ginger

 

 

Method

1. Preheat the oven to 220C/425F/Gas7.

2. You can use any combination of the pulses and grains that I've suggested. 3.

First pick them over for sticks and stones and wash them thoroughly under a

running tap.

4. Then bring the mixture of pulses and grains to the boil in fresh water, cover

the pan and simmer until they are tender.

5. If you are using rice and aduki beans, the rice will cook first. With brown

lentils and barley, the lentils will cook first.

6. However, with a pasty filling it doesnt matter if the pulse grain mixture is

over-cooked as its purpose is to provide substance.

7. A slightly over-cooked mixture will also help hold the filling together.

8. When the pulse grain mixture is cooked, drain it and reserve the stock for

moistening the vegetables.

9. Then set it aside to cool.

10. Meanwhile prepare the vegetables. 11. Heat the oil and gently fry the

spices. Add the finely diced vegetables together with the cooked pulses and

grains and cook these gently for 10 - 15 minutes, stirring occasionally, and

adding a little water if necessary.

12. Then add the tomato purée, seasonings and a little extra stock to moisten.

Cook for a further 5 - 7 minutes, then remove from the heat and let this mixture

cool thoroughly.

13. When it is cold, divide the pastry into 8. Roll out each piece into a round

the size of a saucer.

14. Spoon 2 or 3 tablespoons of the filling into the centre of each round. 15.

Brush the edges with beaten egg, then fold them together to make a sean across

the top.

16. Seal and pinch the edges together. This is the traditional shape for a

cornish pasty.

17. Brush the pasty with beaten egg, then make a small hole in the top of the

pasty so that the steam can escape. 18. Bake in a hot oven for 15 - 20 minutes

until the pastry is a lovely golden brown.

19. Serve hot or place them on a cooling rack if you want to eat them cold.

 

 

Got a little couch potato?

Check out fun summer activities for kids.