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Archive for the ‘Harry Potter’ Category

Cornish Pasties

01 Jan

Brought to us by Desiree

Here’s my recipe but I subbed in Martha Stewart’s Pate Brisee double batch for the crust.

Short Crust Pastry
4 cups flour
1 cup shortening
6 tbsp ice water
1 tsp salt

Filling
8 oz ground beef
6 oz potatoes, peeled and cut into 1/2 inch pieces
1 medium onion, finely chopped
5 tbsp beef stock
1 tsp dried thyme
salt and pepper
milk

Short Crust Pastry: Mix 1/2 cup of the flour with the salt. Then mix in the shortening and ice water. Then with a fork, mix in the rest of the flour until it resembles a coarse meal. Add in more water if too dry, 1 tablespoon at a time. Gather the dough in a ball and refrigerate for an hour.

Mix the ground beef, potatoes, onion, thyme, salt, and pepper together. Stir in the beef stock to bind the filling. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll out the short crust pastry between two sheets of plastic wrap, or on a floured surface till 1/8 inch thick. Cut out ten 5-6 inch circles from the dough (I traced a 5 1/2 inch plate with a knife). Place some of the meat mixture at the center of each dough circle. Brush the edges of the dough circles with milk. Fold the circles in half and seal with a fork.

Transfer all the pasties to your lined baking sheet. Brush all of them with milk. Bake them in the oven at 400°F for 10 minutes, then lower the over to 350°F, and continue baking for 45-50 minutes, or until light brown. Serve warm or at room temperature.

Makes 10.

Source: DiamondsForDessert

 

Toad in the Hole with Onion Gravy

01 Jan

Brought to us by Greg

If I did it again I’d either lower the oven temp a bit or skip the preheating of the baking dish to avoid overcooking the bottom.

1 1/2 cups all-purpose flour
1 teaspoon kosher salt
a pinch of black pepper
3 eggs, beaten
1 1/2 cups milk
4 tablespoons melted butter
2 sprigs fresh rosemary
1 tablespoon vegetable oil
1lb bangers (British sausages) or good quality sausage links
2 large yellow onions chopped
2 cloves garlic, chopped
1 teaspoon fresh thyme
6 tablespoons balsamic vinegar
1 tablespoon beef bouillon cube

In a large bowl, whisk together the flour, salt, and pepper. Make a well in the center of the flour. Pour in the eggs, milk, and 2 tablespoons melted butter and whisk until the flour is smooth. Cover and let stand 30 minutes.

Coat the bottom and sides of an 8″x12″ casserole dish with a high smoke point vegetable oil. Set the oven rack in the lower-third of the oven. Place the empty casserole dish on the rack and preheat the oven to 425F.

While the oven is heating, heat a tablespoon of oil on a skillet on medium heat. Add the sausages and brown them on at least a couple sides. When the sausages have browned and the dish in the oven is hot, pull the oven rack out a bit. Put the sausages in the casserole dish, and pour the batter over the sausages, throwing the sprigs of rosemary in with the batter. Cook for 20-30 minutes, or until the batter is risen and golden. Do not open the oven too soon, or the batter will collapse.

While the dish cooks, cook the onions and remaining 2 tablespoons butter in the skillet until the onions have softened and browned (about 5 minutes). Add the garlic and thyme and saute 30 seconds or until fragrant. Add the balsamic vinegar and cook it down to about half. Add the bouillon cube and stir. Sprinkle with a little water, let simmer, then serve with the toad in the hole.

Source: 12Tomatoes

 

Roast Potatoes

01 Jan

Brought to us by Kristine

2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed

Preheat oven to 450 degrees F (250 degrees C).

Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.

Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Source: Allrecipes