Cornish pasties with a smoky cheddar crust, from a cookbook I have brought home before, "Midwest Made". I made this a couple of years ago, and took my own advice to make eight instead of six, and to add extra smoked paprika to the dough. I didn't have any ground pork, so doubled the beef. Well, the smoked paprika still didn't do anything, flavor-wise, so I think it could be omitted. And making eight was a great idea in theory. However, I forgot to pull two of the little individually wrapped packages of dough out of the fridge and we inadvertently only made six anyway! I was wondering why I had leftover filling this time. Anyway, they are very tasty but the crust is so, so rich. I had one and a half but honestly one would have sufficed.
ps: Made cheese straws out of the leftover dough
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