Wingnut Posted September 16, 2011 Report Share Posted September 16, 2011 I need some quick help. I've decided to make a cornish pie. I think I've got the pastry done right and in the fridge for twenty minuits. Ingridients I am useing are: Potatoe Chopped onion Chopped carrots Mince meat. Mixed herbs. Mushrooms I couldn't get what it said in the recipe, so I got those instead. Once I've chopped the veg, do I need to part boil them before I put them in the pastry and cover them up, before it goes in the oven? I couldn't find a tape measure, so I will have to take a chance. And I don't understand the terminology used in cooking recipes. I haven't done much cooking, so this will more or less be my first time. It's a surprise for the bride when she gets home tonight. Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 The pastry isn't behaving as it should do. When I try to roll it out, it sticks to the rolling pin and breaks up. It feels a bit sticky, so I'll nip out for some more flour to try and stiffen it up and dry it out a bit. But there wo'nt be enough pastry for a half inch thick layer like it says to line the tin with in the instructions. I'll do with it what I can and see what happens. Quote Link to comment Share on other sites More sharing options...
Cleopatra Posted September 16, 2011 Report Share Posted September 16, 2011 Use a smaller tin! Quote Link to comment Share on other sites More sharing options...
Cleopatra Posted September 16, 2011 Report Share Posted September 16, 2011 And are you flouring the work surface and rollin pin before rolling out the pastry? Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 Hahaaaaaaa, it's begining to take shape and look good. I got more flour and dusted the work surface and rolling pin as you said Cleo. It worked a treat. The bottom layer of pastry went in the greased tin, followed by the mincemeat and onions. A sprinkle of mixed herbs and salt and pepper, followed by a layer of thinly sliced carrots and mushrooms. Another sprinkling of herbs, salt and pepper followed by a layer of thinly sliced potatoe. The whole lot was then topped off with a layer of pastry folded over and inwards at the edges. Finally I cut a steam hole out of the middle of the pastry ten pence piece sized. I'll glaze the whole lot over with a beaten egg just before putting it in the oven. Preperation time for me,,,,,,,,4 hours. I'll put a photo up of the finished product later on. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted September 16, 2011 Report Share Posted September 16, 2011 Sounds rather nice Wingy. Did you par boil the veg by the way? I'm not saying you should or shouldn't by the way as I have no idea (I've never made a pie in my life) and I'm a naff cook. Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 Nope. I just washed and sliced the veg, and put them in the dish raw. Just have to see how it turns out that's all. I think the secret was in slicing the veg quite thinly............. I hope. Quote Link to comment Share on other sites More sharing options...
Cleopatra Posted September 16, 2011 Report Share Posted September 16, 2011 Oh you should have parboiled the veg. They will probably be a bit al dente now after it has been baked. Was going to say we all want some when it is ready, but, I think I will pass. Quote Link to comment Share on other sites More sharing options...
Cleopatra Posted September 16, 2011 Report Share Posted September 16, 2011 Oh wow! Just noticed I've been promoted to advanced member! Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 Now you tell me. The ovens been on high for fifteen minuits (electric), and the pastry is already begining to go brown. I've now turned the oven down to 180c and it has to bake for another one and a half hours. It's begining to smell good, but there's a long time to go yet. I'm getting the jitters now. Al dente Pie sounds good to me. I'm gonna eat this if it chokes me. Quote Link to comment Share on other sites More sharing options...
Victor Posted September 16, 2011 Report Share Posted September 16, 2011 Wingy, always remember this rule when cooking. If it's brown it's done, if it's black it's buggered. Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 I'll take your advice on that Vic, so I hope your right. If the pastry looks like it's done and won't stand the extra time in the oven, it's comeing out ready or not. Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 The first hour in the oven is now up, and the pastry still looks okay. Only another half hour to go now. With a bit of luck, depending on the al dente veg, this could turn out okay. Quote Link to comment Share on other sites More sharing options...
Evil Sid Posted September 16, 2011 Report Share Posted September 16, 2011 Just had a quick look in my Be-Ro home recipes 35th edition but could not find Cornish pies. Did have cornish pasties though and suggests shredding the veg to ensure they cook through. Bit late though now but should cook through ok if you have sliced them thinly. Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 WALLAH ! Basicly this was a cornish pasty only in a pie form. My timing was perfect. As the bride walked through the door, she heard the ping of the oven timer turning its self off. The veg were cooked great, thankfully I had sliced them thinly enough. And the bride had second helpings. This is what the inside looked like. I tryed to do a fancy presentation, but hey, one out of two isn't bad, it all goes down the neck. And we had a bit of fun along the way. Quote Link to comment Share on other sites More sharing options...
Cleopatra Posted September 16, 2011 Report Share Posted September 16, 2011 Damn, looks tasty. I could have gone some of that! Quote Link to comment Share on other sites More sharing options...
Bill Posted September 16, 2011 Report Share Posted September 16, 2011 Wingy will you marry me Bill Quote Link to comment Share on other sites More sharing options...
observer Posted September 16, 2011 Report Share Posted September 16, 2011 Shouldn't the pastry be be prepared as a round flat piece; place the (par-boiled) veg on one half and fold over the other half, crimping the edges? Quote Link to comment Share on other sites More sharing options...
Peter T Posted September 16, 2011 Report Share Posted September 16, 2011 Turning up after the event again obs? Wingy was crying out for help earlier. Quote Link to comment Share on other sites More sharing options...
Camper Posted September 16, 2011 Report Share Posted September 16, 2011 I could eat that right now (with a ladle of gravy). Well done Wingnut, glad it turned out okay Quote Link to comment Share on other sites More sharing options...
Dizzy Posted September 16, 2011 Report Share Posted September 16, 2011 Blummin' heck Wingy that actually looks pretty good and from you ealier posts about time left in the oven I expected photos of charloal or you with a fire extinguisher in your hand. By the way... you have not yet relpied to Bill's offer of marriage (that really made me giggle). If you decline his offer will you marry me instead PS I'm not scared of maggots and I'm really good at untangling fishing line Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 Anyone who fancies a bit, that includes you too Bill, Pop In For A Quick One at the Rat & Trumpet tomorrow night. You too Diz. As you say Camper, a ladle of gravy would have been nice. Next Week: I might have a go at Onion Bargees. I've seen how they fold them up on the telly, a bit like a hanky in your top pocket, and I fancy playing about with something spicy. The bride says , but they are'nt a meal. I told her, of course they are if you eat enough of them. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted September 16, 2011 Report Share Posted September 16, 2011 Mmmm I bet your shirts will smell nice Wingy.. unless you are referring to your trouser pockets of course. No wonder you have strange creatures hanging about your bivvy at night If you can fold an onion Bargee like an hanky I'd love to see a pic of that and even better I'd like to know how it feels when you blow your nose on it. Actually isn't it spelt 'Bhaji' but then again my speeelling isn't that good and others have already commented on my low vocabulary score. What time are you all at the Rat and Trumpet 'till tomorrow? I may be a bit late as I'm going off on my travels so will you wait for me and save me some pie ? Get me a few drinks in and I will soon catch up Quote Link to comment Share on other sites More sharing options...
Wingnut Posted September 16, 2011 Author Report Share Posted September 16, 2011 Yeah that's it Bhaji. What do you drink? I'll get the first round in. I'll be there after Come Dancing 8.30 ish. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted September 16, 2011 Report Share Posted September 16, 2011 A cider or wine and soda is a fine (ie the common or slightly more refined choice) and I'll join you in the dancing too maybe. Get me short and I'm out of here... quite literally HIC Quote Link to comment Share on other sites More sharing options...
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