Here is a notification of exciting things happening
[et_pb_section bb_built=”1″ _builder_version=”3.0.72″][et_pb_row custom_padding=”0px|0px|27px|0px” _builder_version=”3.0.72″][et_pb_column type=”4_4″][et_pb_code _builder_version=”3.0.72″][wcm_nonmember]<!– [et_pb_line_break_holder] –><div style=”text-align: center”><!– [et_pb_line_break_holder] –><img src=”https://cdn.sorted.club/wp-content/uploads/2018/09/YOU_ARE_SORTED_CORNISH-PASTIES.jpg” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– [et_pb_line_break_holder] –><!– [et_pb_line_break_holder] –><h2><!– [et_pb_line_break_holder] –>Unlock this Recipe<!– [et_pb_line_break_holder] –></h2><!– [et_pb_line_break_holder] –><p style=”padding-bottom:25px”><!– [et_pb_line_break_holder] –>Recipes from the ‘You Are Sorted’ book are only available to members<!– [et_pb_line_break_holder] –></p><!– [et_pb_line_break_holder] –><a class=”et_pb_button et_pb_button_0 et_pb_module et_pb_bg_layout_light” href=”/product/digital-club-membership/”>join the club</a><!– [et_pb_line_break_holder] –></div><!– [et_pb_line_break_holder] –><!– [et_pb_line_break_holder] –>[/wcm_nonmember]<!– [et_pb_line_break_holder] –><!– [et_pb_line_break_holder] –>[wcm_restrict]<!– [et_pb_line_break_holder] –><!– [et_pb_line_break_holder] –>
Cornish Pasties You Are Sorted | P.36 Makes 4 | Ingredients For the pastry 95 g unsalted butter , chilled 125 g lard , chilled 500 g plain flour 1 tsp salt 50 ml water , chilled 1 egg , beaten For the filling 400 g beef stewing steak 1 small onion ½ small swede 1 small potato 1 tsp salt 1 tsp black pepper 1 tsp mustard powder ½ bunch parsley , chopped 50 ml water 50 g clotted cream 50 g unsalted butter Method Preheat the oven to 160°C. Cut up the butter and lard and put them into a food processor with the flour. Blitz for a few seconds until the mix resembles breadcrumbs then add the salt and a few drops of water. Blitz again until a dough forms and keep adding a few drops of water at a time until it comes together (this process can also be done by hand). Mould the dough into one ball, wrap in Cling film and chill in the fridge for half an hour. Cut the beef into small cubes, peel and finely dice all of the veg and mix it together in a bowl. Stir through the salt, pepper, mustard powder and parsley then splash in the water. Roll the pastry out onto a lightly floured surface to the thickness of 1/2cm. Cut around a small plate (15-18cm diameter). Pile the raw meat and veg filling in the centre of the pastry disc. Dot the filling with cream and butter. Bring the edges from either side together to meet at the top and crimp neatly right along to the end. Use a dab of water to act as glue if required. Position the pasties on a baking tray and brush them with the beaten egg. Bake for 1 hour then remove and leave on a wire rack to cool slightly before eating. |
[/et_pb_text][et_pb_blog fullwidth=”off” posts_number=”54″ include_categories=”236″ show_author=”off” show_date=”off” show_categories=”off” show_pagination=”off” offset_number=”0″ background_layout=”dark” masonry_tile_background_color=”rgba(12,12,12,0)” _builder_version=”3.0.72″ header_font=”|on|||” header_text_color=”#000000″ header_line_height=”1.4em” body_font_size=”1px” body_text_color=”rgba(0,0,0,0)” body_line_height=”1em” show_content=”off” show_thumbnail=”on” show_more=”off” show_comments=”off” use_dropshadow=”off” use_overlay=”off” header_font_size=”14″ border_style=”solid” /][/et_pb_column][/et_pb_row][/et_pb_section]
