Pasties and Pies

Cornish Pasties

15 mins, Serves 2-4

300 Gram shortcrust pastry
500 Gram waxy Potatoes
500 Gram Turnip or Swede
700 Gram DEXTER Beef skirt
1 large Onion
25 Gram Salt
2 Pinch black Pepper

Chop the potatoes and turnip (Cornish for swede) into small peices and keep under water.
Reasonably finely chop the onion. Now, roll out the pastry into circles, about the size of a dinner plate. Using a dinner plate, trim them into perfect circles. Pile the ingredients up ton thepastry in layers staring with a reasonably quantity of well-drained potato, followed by the turnip, then add a generous quantity of meat, followed by the onion, some sea salt and freshly-ground black pepper.
Dampen the edge of the pastry and fold in half so that you have a pasty shape. Now you can either roll the edges over together, like a roll-neck pullover and put the roll to the side (Penzance pasty), or crimp them and put the crimping at the top, much like a stegosaurus (St. Just or Carnyorth pasty).
Bake at 220�C for about 15 minutes; turning the oven down to 200�C after then, and bake for another 45 minutes. Serve on a napkin, on a steak plate. Cutlery is not required.

GOLUBTSY - Russian stuffed cabbage leaves

Genuinely Russian - stodgy and tasty! 60 mins, Serves 4+

20 OZ DEXTER Beef mince
1 Cabbage white
2 OZ long grain Rice
3 OZ small Mushrooms
2 OZ fresh Parley chopped
1 Egg
2 OZ Butter
1 large Onion

1 Slurp Vegetable Oil
3 OZ plain white flour
3 Slurp dry Sherry
1 beef Stock cube
2 Slurp Tomato puree
6 Fluid OZ soured Cream
Pinch or two Salt
Pinch or two black Pepper
2 Garlic cloves

First, you have to remove the leaves from the cabbage one by one without breaking them. This is not easy, and I submerge the entire cabbage in a huge vat of boiling water for a few minutes to soften it up. Fish the cabbage out of the water, then cut the ribs at the stalk end to loosen them. Once leaves are removed, plunge them back into the boiling water for a couple of minutes, then fish them out and cut out the wedge of the stalk from each leaf.
I suggest that you simply carry on cutting off leaves until you have used up all your stuffing - that's what I do.
Put 1oz butter in pan and fry the chopped onion until softened, adding chopped garlic towards end of frying time so that it doesn't burn. Mix the minced beef, cooked rice, chopped onion and garlic, parsley, egg, salt and pepper well. Take a good tablespoonful of this mixture, and put it into the uncut end of each cabbage leaf. Bring together the two sides at the other end, and carefully roll up the little parcel. Secure with a cocktail stick or tie it with cotton thread.
Pre-heat oven to about GM4/180�C. Meanwhile, in a heavy casserole, fry each parcel in a little sunflower oil until lightly browned. Lift out and put to one side.
Deglaze the pan in which the cabbage parcels have been browned, using sherry and water (or stock). Replace the parcels, and cook in the oven, bathing in this liquor, for about three-quarters of an hour.
Remove casserole from oven, and fish out the little parcels very carefully, putting them on a warm plate. Thicken sauce by adding 1oz of butter, mashed together with a tablespoon of flour. Stir in well, allowing the sauce to thicken, then pour in the Smetana or soured cream, plus tomato pur�e.
Replace the packets and anoint them well with the sauce. Sprinkle with chopped parsley, and serve with boiled rice or buckwheat (kasha).

Granny's Steak pudding

Makes the kitchen smell fabulous! 2 HOURS, Serves 2

8 OZ DEXTER Beef skirt
4 OZ Beef kidney
2 OZ plain white Flour
Pinch or who Salt

Pinch or two black Pepper
2 OZ Suet
2 Beef Stock cubes
4 Fluid OZ Water

Don't ask me why, but you must slice the beef into 1�" x 3" x 1/16" slices as far as possible, and cover with seasoned flour. Now roll them up like little swiss rolls. Use a little suet and fry these until brown all over and take them out of the pot. Don't overburden the pot with meat, otherwise you'll just boil it. You might have to do this bit-by-bit. Dependent upon the cut of beef you may need to braise the bits of beef until about half-cooked.
Now, line a buttered pudding basin with suet crust and arrange the beef, kidneys or oysters or nothing else in the dish. Cover with water/stock/chinese oyster sauce with some water and cover with the lid and a pudding cloth or whatever incantation you use to keep the water and the pudding separate. Steam for a good 90 minutes.
I served mine with carrots and garlic mashed into potato, though I thought that potatoes done in a crunchy way would probably be better (like duchesse, macaire, saut�es or dauphin) and curly kale.

Oxtail

Great smells, an acquired taste, long cooking time. Serves 2-4

1 DEXTER Tail
1 large carrot, chopped into thin rings
1 large slurp Red Wine
1 handful dried mixed herbs
Salt and black pepper

1 large onion finely chopped
3 tablespoons olive oil
2 dried Bay leaves
3 tablespoons plain white flour
4 shakes Worcester Sauce

Mix the flour with the herbs and generous amounts of salt and pepper. Cut the tail into sections (do not discard the fat), and shake the pieces in the seasoned flour. Saute the onion in the oil till translucent. Put everything in a casserole, then add water to just cover the contents. Put the casserole into the oven for 3 to 4 hours on 150C, stirring hourly, and adding more red wine if the fluid level is dropping.
Remove from the oven, remove the bay leaves and allow to cool. If a noticeable layer of fat has formed, wait till this hardens then remove it. Reheat the casserole gently at 125C to 150C for an hour, and serve with tiny new potatoes.

Cornish Pasties	15 mins, Serves 2-4
	300 Gram shortcrust pastry 500 Gram waxy Potatoes 500 Gram Turnip or Swede	700 Gram DEXTER Beef skirt 1 large Onion 25 Gram Salt 2 Pinch black Pepper
	Chop the potatoes and turnip (Cornish for swede) into small peices and keep under water. Reasonably finely chop the onion. Now, roll out the pastry into circles, about the size of a dinner plate. Using a dinner plate, trim them into perfect circles. Pile the ingredients up ton thepastry in layers staring with a reasonably quantity of well-drained potato, followed by the turnip, then add a generous quantity of meat, followed by the onion, some sea salt and freshly-ground black pepper. Dampen the edge of the pastry and fold in half so that you have a pasty shape. Now you can either roll the edges over together, like a roll-neck pullover and put the roll to the side (Penzance pasty), or crimp them and put the crimping at the top, much like a stegosaurus (St. Just or Carnyorth pasty). Bake at 220�C for about 15 minutes; turning the oven down to 200�C after then, and bake for another 45 minutes. Serve on a napkin, on a steak plate. Cutlery is not required.
GOLUBTSY - Russian stuffed cabbage leaves	Genuinely Russian - stodgy and tasty! 60 mins, Serves 4+
	20 OZ DEXTER Beef mince 1 Cabbage white 2 OZ long grain Rice 3 OZ small Mushrooms 2 OZ fresh Parley chopped 1 Egg 2 OZ Butter 1 large Onion	1 Slurp Vegetable Oil 3 OZ plain white flour 3 Slurp dry Sherry 1 beef Stock cube 2 Slurp Tomato puree 6 Fluid OZ soured Cream Pinch or two Salt Pinch or two black Pepper 2 Garlic cloves
	First, you have to remove the leaves from the cabbage one by one without breaking them. This is not easy, and I submerge the entire cabbage in a huge vat of boiling water for a few minutes to soften it up. Fish the cabbage out of the water, then cut the ribs at the stalk end to loosen them. Once leaves are removed, plunge them back into the boiling water for a couple of minutes, then fish them out and cut out the wedge of the stalk from each leaf. I suggest that you simply carry on cutting off leaves until you have used up all your stuffing - that's what I do. Put 1oz butter in pan and fry the chopped onion until softened, adding chopped garlic towards end of frying time so that it doesn't burn. Mix the minced beef, cooked rice, chopped onion and garlic, parsley, egg, salt and pepper well. Take a good tablespoonful of this mixture, and put it into the uncut end of each cabbage leaf. Bring together the two sides at the other end, and carefully roll up the little parcel. Secure with a cocktail stick or tie it with cotton thread. Pre-heat oven to about GM4/180�C. Meanwhile, in a heavy casserole, fry each parcel in a little sunflower oil until lightly browned. Lift out and put to one side. Deglaze the pan in which the cabbage parcels have been browned, using sherry and water (or stock). Replace the parcels, and cook in the oven, bathing in this liquor, for about three-quarters of an hour. Remove casserole from oven, and fish out the little parcels very carefully, putting them on a warm plate. Thicken sauce by adding 1oz of butter, mashed together with a tablespoon of flour. Stir in well, allowing the sauce to thicken, then pour in the Smetana or soured cream, plus tomato pur�e. Replace the packets and anoint them well with the sauce. Sprinkle with chopped parsley, and serve with boiled rice or buckwheat (kasha).
Granny's Steak pudding	Makes the kitchen smell fabulous! 2 HOURS, Serves 2
	8 OZ DEXTER Beef skirt 4 OZ Beef kidney 2 OZ plain white Flour Pinch or who Salt	Pinch or two black Pepper 2 OZ Suet 2 Beef Stock cubes 4 Fluid OZ Water
	Don't ask me why, but you must slice the beef into 1�" x 3" x 1/16" slices as far as possible, and cover with seasoned flour. Now roll them up like little swiss rolls. Use a little suet and fry these until brown all over and take them out of the pot. Don't overburden the pot with meat, otherwise you'll just boil it. You might have to do this bit-by-bit. Dependent upon the cut of beef you may need to braise the bits of beef until about half-cooked. Now, line a buttered pudding basin with suet crust and arrange the beef, kidneys or oysters or nothing else in the dish. Cover with water/stock/chinese oyster sauce with some water and cover with the lid and a pudding cloth or whatever incantation you use to keep the water and the pudding separate. Steam for a good 90 minutes. I served mine with carrots and garlic mashed into potato, though I thought that potatoes done in a crunchy way would probably be better (like duchesse, macaire, saut�es or dauphin) and curly kale.
Oxtail	Great smells, an acquired taste, long cooking time. Serves 2-4
	1 DEXTER Tail 1 large carrot, chopped into thin rings 1 large slurp Red Wine 1 handful dried mixed herbs Salt and black pepper	1 large onion finely chopped 3 tablespoons olive oil 2 dried Bay leaves 3 tablespoons plain white flour 4 shakes Worcester Sauce
	Mix the flour with the herbs and generous amounts of salt and pepper. Cut the tail into sections (do not discard the fat), and shake the pieces in the seasoned flour. Saute the onion in the oil till translucent. Put everything in a casserole, then add water to just cover the contents. Put the casserole into the oven for 3 to 4 hours on 150C, stirring hourly, and adding more red wine if the fluid level is dropping. Remove from the oven, remove the bay leaves and allow to cool. If a noticeable layer of fat has formed, wait till this hardens then remove it. Reheat the casserole gently at 125C to 150C for an hour, and serve with tiny new potatoes.