Sunday, April 11, 2010
Been experimenting with pastry
The family loved this pie! I tried it last night while warm and again this morning, cold. The paste remained dry and crisp the entire time... quite lovely!
This one was filled with a spicy fruit filling bound with egg... pastry was quite tasty!
The pastry to the right is made from a much less tasty/edible past. Sure, you can still eat the pastry but it is really meant more as a cooking vessel. This one is coloured with a saffron wash (I added this after is cooked a bit, as you would with an egg wash... a wash is much cheaper than attempting to colour the entire past) which did not have any issues with turning too brown (yeah yeah, Scappi is right again!). The pastry was simply formed around a chunk of raw meat (basically described) and the meat cooked through... past held up wonderfully, it was super easy to work with and was basically no more than flour with fairly little fat and enough water to make pliable yet stiff. this was, by far, the more glutenous of the pasts which was perfect for the purpose!
The bottom is simply a stacked pastry sprinkled with sugar. The past itself is the same stuff as was used for the Florentine and laid on a buttered plate with butter between each layer... though it really isn't special and nothing I'd likely serve (at least not on it's own), it shows the effects of over-browning where there is too much butter as well (the bottom would have seen the most butter). Common logic but still found it interesting to see the layers of browning from bottom to top.
(note: the pastries are small as I have been experimenting with a controlled base of only a cup of flour in order to try and develop recipes for those who prefer more than just guidelines)