Tuesday, September 22, 2015

Cornish and English Meat Pasties

For the pastry dough:
In a separate bowl, combine:
1/2 cup grapeseed oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt

One cup at a time, add:
4 cups gluten free all-purpose flour OR
2 cups white rice flour
1 1/2 cups cornstarch
1/2 cup brown rice flour (sifted)

Method for pastry dough:
Roll out ¼ inch thick. Slice off edges to make 1 large square, then cut into 18 5x6 inch squares.
Cover tightly with plastic wrap while you make the meat mixture.

Ingredients for meat mixture:
1 pound lean ground beef, sausage or pork, or minced roast beef
½ onion, minced
1 medium potato, peeled and grated
2 small carrots, peeled and grated
2 stalks celery with leaves, minced
2 tablespoons olive oil

Method for meat mixture:
Brown ground beef  (or minced roast beef) with the onion. Set aside.
Prepare the other vegetables.
Heat the oil in a deep skillet, and sauté vegetables until tender. Mix with meat and bring up near to the pastry dough.

Method for pastries:
Place (approximately) a tablespoon of the meat mixture into the center of teach square of dough. Gently fold dough over in half and seal by crimping the edges together with a fork. Brush each pastry with egg wash or light brushing of oil. Bake in hot oven at 375 degrees Fahrenheit for 20 minutes or until pastries are golden brown.
Serves 18.


Carbonara is the pride and joy of many an Italian cook. I will share with you my version of Carbonara.
Serves 3-4 people.
14+ ounces spaghetti pasta—Pasta d’Oro corn pasta if you need it gluten free-- (preferably the large kind of spaghetti)
You have 2 options for the meat:
3 pounds pancetta (pig cheek)
2 pounds beef steak
1 pound salt pork or bacon

1 onion, minced
5 cloves garlic, minced
(optional) 2 eggs, beaten
Salt and pepper to taste
2 large sprigs parsley, chopped

In a very large, deep pot, fill ½ to ¾ way with water and put on high heat to bring to a boil, sprinkling a dash of salt into the water.
Chop your meat (whether it’s the pancetta or the steak and bacon) into bite-size pieces.
Heat a very large skillet. If you are using the steak and bacon, put the bacon in first so it can infuse some of its juices before you add the steak. Of course, if you are using the pancetta, just add the chopped pieces all at once.
Cook the meat until it is halfway cooked, then add the onion and garlic.
By now, the water in the large pot should be boiling. Without breaking your pasta, slide it into the boiling water, making sure it is fully covered in water. Reduce heat to medium high. Be sure to check it frequently and stir it with a big fork or tongs. 
When you see the meat is done, turn heat to lowest until pasta is done, and put lid on the meat.
When pasta is tender, but not mushy, strain all water from it, then add the pasta to the large skillet with the meat.
If you are using egg in this recipe, now is the time to add it.
Turning up the heat to medium, pour the beaten egg into the pasta and meat mixture and stir gently but constantly until it is combined. Cook for one minute more, long enough to cook off the germs from the egg. Turn off the heat, mix in the salt and pepper, serve onto the plates and garnish with parsley.

You may say to me, "Rebecca! Couldn't you get a better picture than that?!" And my answer is, "No" I couldn't! It seems in the public domain graphics they don't even know what Italian Carbonara is! They have these pictures of carbonara with a white sauce in it (which is not real carbonara!), or carbonara with shrimp, which is not my recipe! Yes, it was very hard to find a good picture of carbonara and I did not have one I had taken myself!

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