+what makes a cake pasty
Method. 1  To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. 2  Slowly add the water until a ball of pastry miraculously appears-you may not need all the water. Directions. 1  In a large bowl, stir shortening and water until shortening is melted. 2  Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings. 3  Divide dough into 12 equal portions. 4  Place on ungreased baking sheets. 1 Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. 2  Starting at one side, crimp the edges over to form a sealed D-shaped pasty. 3  Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife. Directions. 1  In a large bowl, stir shortening and water until shortening is melted. 2  Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. The Irish Butte pasty is just slightly different than the Cornish pasty traditional in England, with the Irish pasty meat being cut in cubes and the English version always containing sliced meat. It makes you wonder if the Irish did that just to make their pasties “a little different” from the English version. 1 Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife. 2  Repeat to make the other pasties. 3  Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. 4  Leave them to rest for 5-10 mins before eating. Directions : 1. Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar. 2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds. 3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Remove some orange segments from the flesh and mix with pasty cream and a bit of whipped cream to lighten it. Fill shell to within 1/4 inch of rim. Pipe meringue onto the orange shell and then bake at 400 (I put the orange onto a ramekin to keep it upright) until the meringue is lightly browned. 1 In a large bowl, stir shortening and water until shortening is melted. 2  Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. 3  Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings. 1 Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. 2  Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings. 3  Divide dough into 12 equal portions. 4  On a floured surface, roll out one portion at a time into a 10-in.
The flour, baking powder, salt, butter and egg yolks and water makes pasty.