|The Paris Cookbook|
|by Patricia Wells|
When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good.
Results 1 - 10 of 42 for cornish pastie
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Trim steak of ... before making up pasties, drain mixture ... lightly with foil. Can be served hot or cold. Turnovers are great for lunches and picnics!
100 year old Cornish pasty direct from ... also as Cornish Pasties, these old-timey ... by the number of pasties you wish to make; one pasty per person.
Preheat oven to 400°F. To make pastry, rub together flour and fat to make a coarse meal. Add 8 tablespoons ice water all at once. If dough crumbles, ...
Using large bowl ... top of the pastie (careful not to ... These little guys are really good cold in your lunch pail with some brown bread or cole slaw
A Cornish Pasty is a ... large dinner plate. Bake for 1 hour at 350°F on an ungreased cookie or baking sheet. Makes about 4 medium sized pastys. , Minnesota
Cut shortening into ... Place on a lightly greased baking pan. Bake at 350 degrees for 1 to 1 1/4 hours. Serve with ketchup. Freezes well. Makes six pasties.
Prepare meats and ... for remaining 3 pasties, placing second pastry circle on other end of baking sheet. Use 2 baking sheets. Bake 1 hour. Garnish and serve.
Chop finely or dice all vegetables. Make crust by mixing dry ingredients. Add shortening to crumbly mixture; add egg with water and vinegar. Mix ...
In a Dutch oven heat oil to medium high. Brown meat. Remove meat and set aside. Stir in flour and slowly add beef broth. Cook and stir over medium ...
To make 16 six inch pasties; 1 tablespoon ... the pasties are golden brown. Serve hot or at room temperature. May be served with brown gravy over the top.
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