thepasty Posted October 15, 2013 Report Share Posted October 15, 2013 (edited) Yesterday I woke with the need to make pasties for the first time in 20yrs (I used to work for a Cornish lady who made the best pasties known to man). I thought rabbit and woody initially but after some thought and the lack of fat in the meat I dropped the rabbit in favour of chorizo as it has plenty of fats to get things tasty. First up the pastry, flour, lard, salt and water worked together (but not too much) then wanged in the fridge for an hour. Most pasties you see around will have cubed innards, the key to a really good pasty is to use the slicer on a grater to give a much more rustic consistency that alloys the innards to blend together a little (overlap etc). Spuds Suede Onion Woddy Chorizo salt & pepper Keep the ingredients separate as well, layering them onto the pastry as to achieve a good balanced flavour through out the pasty. Close your pasty and crimp in a way that works for you, slosh over some egg glazing and wack in the oven for 60mins. Check out these beauties They were bledy ansome..... and much to my surprise the woody became very tender and was so much better than the usual grisly beef you get in shop bought pasties. I see many more pasties in my future Edited October 15, 2013 by thepasty Quote Link to comment Share on other sites More sharing options...
ollie Posted October 15, 2013 Report Share Posted October 15, 2013 I like the look of that. Did you slice the pigeon or put the whole breast in? Any quantities to the partry or did you use equal quantities of each item. I think I would swap the Swede with Carrot & Parsnip. Quote Link to comment Share on other sites More sharing options...
thepasty Posted October 15, 2013 Author Report Share Posted October 15, 2013 Sliced the pigeon, I wrote the quantities down somewhere, I'll have a look later and add them. I like a pastry between short and flaky. Try the Swede, it imparts so much more flavour and isnt over powering... Thats what makes a cornish pasty Quote Link to comment Share on other sites More sharing options...
Andy135 Posted October 19, 2013 Report Share Posted October 19, 2013 Woody pasties are the way forward. I do mine with finely diced pigeon breast, swede, potato and red onions, all wrapped up in puff pastry. The pigeon turns out like steak after cooking. Lovely. Quote Link to comment Share on other sites More sharing options...
Outlander Posted October 21, 2013 Report Share Posted October 21, 2013 If you need an independant taste tester ? half a dozen should do it. Outlander Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted October 26, 2013 Report Share Posted October 26, 2013 Are you cooking the pigeon and chorizo at all first? I've done traditional pasty recipes with beef skirt both pre cooked meat and raw. I think not cooking it first tasted best. Quote Link to comment Share on other sites More sharing options...
thepasty Posted October 28, 2013 Author Report Share Posted October 28, 2013 nope, never cooked first, always put it in raw and give it a good long cook.... cooking first will lose some of the tasty juices and fats. Quote Link to comment Share on other sites More sharing options...
kenj Posted October 28, 2013 Report Share Posted October 28, 2013 I have a recipe on here for rabbit, woody and chorizo http://www.urbanfieldsportsman.com/index.php/rabbit-and-pigeon-pasty-with-chorizo/ I also add streaky bacon to help with the fat, or a knob of butter on top of each mix before folding. I mince all my meat together into the bowl of par boiled veg. Cooked together in the pasty. A good way of using up small unsaleable rabbits. The woody and chorizo give them a rich flavour, Just ate my last lot for Sunday dinner with mash and gravy. Quote Link to comment Share on other sites More sharing options...
thepasty Posted October 28, 2013 Author Report Share Posted October 28, 2013 ah yeah I added a bit of butter to the veg before it went in too. Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted October 28, 2013 Report Share Posted October 28, 2013 Cheers guys, might have a go at these soon Quote Link to comment Share on other sites More sharing options...
Andy135 Posted October 29, 2013 Report Share Posted October 29, 2013 nope, never cooked first, always put it in raw and give it a good long cook.... cooking first will lose some of the tasty juices and fats. +1 to this Quote Link to comment Share on other sites More sharing options...
BRNDL Posted October 29, 2013 Report Share Posted October 29, 2013 Wow...look really really tasty. Quote Link to comment Share on other sites More sharing options...
flynny Posted October 29, 2013 Report Share Posted October 29, 2013 Looks and sounds great mate, Chorizo and pigeon is a winner, all day long ,I have converted some " I don't eat pigeon merchants" with that combo, Winner, winner, winner, Atb Flynny Quote Link to comment Share on other sites More sharing options...
novice cushie shooter Posted November 1, 2013 Report Share Posted November 1, 2013 Looks good. Worth a try thanks Quote Link to comment Share on other sites More sharing options...
foxy bingo Posted November 2, 2013 Report Share Posted November 2, 2013 looks tasty Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted November 9, 2013 Report Share Posted November 9, 2013 Can you do a proper recipe for these please, so I can have a bash at making some. Got a few fresh pigeons waiting to go but need specific ingredients and directions so I don't cock it up Quote Link to comment Share on other sites More sharing options...
Ropemunky Posted December 1, 2013 Report Share Posted December 1, 2013 Can you do a proper recipe for these please, so I can have a bash at making some. Got a few fresh pigeons waiting to go but need specific ingredients and directions so I don't cock it up me too please Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted December 1, 2013 Report Share Posted December 1, 2013 me too please Looks like we're in for a good wait Quote Link to comment Share on other sites More sharing options...
thepasty Posted December 2, 2013 Author Report Share Posted December 2, 2013 sorry guys, totally forgot... I used a recipe of the net as a guide and put my own tweaks to it.... and now I cant find it :( Quote Link to comment Share on other sites More sharing options...
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