There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Pasties have been served in the south-west of England for hundreds of years and are now eaten around the world. They were popular with Cornish tin miners in the 17th and 18th centuries as their shape made them easy to consume without cutlery in confined and inhospitable spaces. Although Cornish pasties traditionally contained beef, the way they're cooked means you can pretty much put what you like in them, which is great news for vegetarians.
- 18 oz. strong bread flour
- 4 oz. white shortening
- 1oz. butter
- 6 fl. oz. water
- 8 oz. turnip
- 8 oz. parsnip
- 16 oz. potato
- 9 oz. rutabaga
- 7 oz. onion
- Salt & pepper to season
- Bread board
- Rolling pin
- Greaseproof paper
- Baking tray
Add the flour, shortening, butter and salt to a large bowl and mix to a breadcrumb-like consistency.
Mix in the water and kneed until the pastry becomes elastic.
Place the pastry in the refrigerator for three hours.
Finely dice the vegetables and put them to one side.
Preheat the oven to 400 F.
Remove the pastry from the fridge and roll it out into four equally-sized circles around a 1/4 inch thick.
Place an equal amount of vegetables in the middle of each circle of pastry, season as desired, and add a knob of butter.
Bring the edges of the pastry around and crimp them together formimg a "D" shaped parcel.
Place the pasties on a baking tray covered with greaseproof paper and cook in the oven for 45 to 50 minutes.
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