Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: meganjane on May 28, 2011, 07:37:35 am
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Megan's Perfect Pasties
(http://i225.photobucket.com/albums/dd167/meganskinflint/Food/P5280245.jpg)
Makes about 6 pasties from a half batch of my Rough Puff Pastry. They are absolutely divine and worth the couple of hours it takes to make these from scratch. They are suitable to freeze.
Here's the recipe on my blog, The Bush Gourmand (http://bushgourmand.blogspot.com/2011/05/megans-perfect-pasties.html).
Sorry about the huge photo, I can't seem to get the right sizing in photobucket
Tips & hints from members
Maddy - I didn't leave myself enough time to make the pastry, so I used 7 sheets of bought puff pastry, and cut disks from a large side plate (21.5 cm). I used 1.5 tsp black pepper (instead of 2, for the kids taste), and I chopped the veggies on speed 5 for 3 seconds. Cooked on 200oC, fan forced, for 25 minutes. The bases were crispy, so I didn't need to transfer them to the oven racks.
PamH - I made the pastry and used it for pasties and sausage rolls.
CarolineJ - I didn't have any peas, so used a potato instead.
JD - Only used 1 onion (red), 1.5 carrots and because I like to have potato in my pasties, I added 380g potato which I blitzed separately for a few seconds/speed 5 then squished the liquid out before adding it to the other other vegies and meat. I left the 2 Tblspns water out because of adding the potatoes. I was able to get 13 pasties but used bought flaky pastry sheets. My only problem was with the pastry being too dark, OK for us but not a nice look for visitors. I had to turn the temp down to 200oC after 25 minutes and only cooked an additional 5 minutes on wire racks because I didn't want them any darker.
MJ - I guess you don't need to use such a high temperature for bought puff pastry, JD.
I've made these quite a few times since and have added potato occasionally. Really, any veggies will do. I now don't add peas, though as they always seem to catch between the pastry folds! I mainly make mini ones now which go down a treat for arvo tea.
Peterseaford - I made the pastry from the EDC and your recipe except I added 2 tablespoons of oats. They are fantastic - thank you - made four from the EDC pastry and two from shop bought pastry that I had in the fridge - will never buy again as the Thermomix pastry just tasted better. Found that the EDC Shortcrust pastry was enough for 4 pasties each around 190 g
MJ - I must try the EDC pastry next time. I also add a Tbsp rolled oats to the filling now. It absorbs the extra liquid and the pastry doesn't go soggy.
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it's only a small pic for me MJ and they look devine. Might put them on the menu plan for next weekend. DH and I love a decent pastie
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It's huge for me, but I'm glad it worked for you!
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Yum these look great. I am just printing the recipe now. Thanks megan.
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It is so hard to get a decent pasty these days. Some country bakers have it down pat but city bakeries leave a lot to be desired.
Mum used to make lovely pasties but spoilt them by putting dried thyme in them - far too much for us kids. My biggest problem with making pastry (even with the help of the TMX) is the rolling part - was this pastry easy to roll MJ?
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Yum. Pasties are great winter food. There's usually leftovers for the next day too.
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Judy, this pastry is so easy to work with!
It's very moist, so I flour the mat and also the top of the pastry each time I roll. It's the best pastry I've ever worked with. Just remember, only ever roll it, never knead.
When you use the scraps, press them together and roll out again.
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Thanks MJ, will have to give it a go.
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5 out of 5 for me. Just made these and couldn't help my self but try one straight from the oven with some homemade relish on top. I really enjoyed it and I'm sure everyone else will too. They smell so nice. Thanks again Megan.
Only thing I did use premade pastry sheets because I have several things cooking and been made at the same time and just used it for convinience today. Next time I will make my own.
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Good to hear you enjoyed them dede!
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And they have got the Thumbs up from DS4, DD7,DS13, DS15, and DH. Only DD 11 left to try them. ;D
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Sounds like a winner there dede and MJ.
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;D I'm so proud because this is completely my own recipe! I made up the filling based on eating many, many bakery pasties over the years and the pastry is one I've converted to the Thermomix.
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They look fantastic - I will be putting them on to my menu plan.
We were looking for another way with mince. Plus I must admit you cant beat a great pastie.
Well done - so looking forward to trying it.
Hally
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;D I'm so proud because this is completely my own recipe! I made up the filling based on eating many, many bakery pasties over the years and the pastry is one I've converted to the Thermomix.
.....and so you should be you clever cookie!
My hubby loves a good pastie, so will be looking forward to making them MJ :)
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It is so hard to get a decent pasty these days. Some country bakers have it down pat but city bakeries leave a lot to be desired.
Mum used to make lovely pasties but spoilt them by putting dried thyme in them - far too much for us kids. My biggest problem with making pastry (even with the help of the TMX) is the rolling part - was this pastry easy to roll MJ?
I have always rolled pasty between 2 pieces of gladwrap. It works amazingly well and so easy to transer over. Sometimes I roll it out a little bit, but then i complete it between gladwrap (clingwrap)
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Thanks wombat, will give that method a try.
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Lovely MJ...had large ones for dinner tonight :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/104_5361.jpg)
I didn't leave myself enough time to make the pastry, so I used 7 sheets of bought puff pastry, and cut disks from a large side plate (21.5 cm).
I used 1.5 tsp black pepper (instead of 2, for the kids taste), and I chopped the veggies on speed 5 for 3 seconds.
Cooked on 200c, fan forced, for 25 minutes. The bases were crispy, so I didn't need to transfer them to the oven racks.
Enjoyed and will make again thanks :)
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Nice maddy - ah who cares whether the pastry is home made or not. If you can and do, all well and good - if not, don't beat yourself up. ;) ;) :) :)
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Tried these tonight including the pastry and a total disaster! The pastry was more like short crust and the liquid from the mixture caused the bottom to collapse before I could get them onto the oven rack. I just hope they taste ok. I thought I followed the instructions exactly but I guess not :(
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It is so hard to get a decent pasty these days. Some country bakers have it down pat but city bakeries leave a lot to be desired.
Mum used to make lovely pasties but spoilt them by putting dried thyme in them - far too much for us kids. My biggest problem with making pastry (even with the help of the TMX) is the rolling part - was this pastry easy to roll MJ?
Isn't it ever! I love a good pasty but each time I buy one I am bitterly disappointed so will definately be giving these a try. JD I invested in a handcrafted wooden rolling pin purchased from a local craftsman at Salamanca Market in Hobart and it has made so much difference to my pastry rolling skills. I wish I could remember the name of the makers, I do recall they didn't have a website but are at the market every Saturday if ever you find yourself in Tassie :D
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I also have a wooden one that was made by people at The Royal Society for the Blind here in Adelaide, the roller moves but the handles don't - is that the type you are talking about.
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It is solid wood.
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Nice one, a bit thinner than mine. Should have got DH to make me one like that when he used to do lathe work :P
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Tried these tonight including the pastry and a total disaster! The pastry was more like short crust and the liquid from the mixture caused the bottom to collapse before I could get them onto the oven rack. I just hope they taste ok. I thought I followed the instructions exactly but I guess not :(
I've made them again since, Wonder and didn't have any problem with the liquid next time. Perhaps the mince you used had water in it? I know that sometimes it does. Perhaps leave out the water next time.
The pastry is definitely like puff, not at all like shortcrust. Maybe you incorporated too much extra flour when rolling. I can't think why it wouldn't work and am sorry you didn't have any success with it. You also need to rest it before baking. Perhaps try again with bought puff pastry and see how that goes. Maddy cooked them at 200C, so that may be better.
I've made four more lots of this pastry recently - used for the tops of meat pies. It was fantastic every time.
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Thanks Megan. We had some for lunch yesterday and they tasted lovely except for the pastry. I've still got half in the fridge so might see if I have some time to roll it out and try cooking small pieces to test before throwing the rest away. It did taste a bit floury (not nice at all) so maybe that is the problem but I didn't think i had added a lot of flour when rolling, and had it resting in the fridge for a while before cutting the shapes. My mince was from Woolworth's so I guess they add a lot of water during their processing. I'll try the bought pastry and no water next time.
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Hope it works for you!
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My mince was from Woolworth's so I guess they add a lot of water during their processing. I'll try the bought pastry and no water next time.
Wonder, try making your own mince too. Buy some gravy beef and just pop it in the freezer for 2-3 hours so it is partially frozen, dice and mince it up
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Thanks for the excellent recipes Megan, I made the pastry and used it for pasties and sausage rolls. They were a great hit with the 3 grandkids who were here for lunch. Will definitely make them again ;D
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They look great Meagan - just the thing for this cold weather!!
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So glad they worked for you Pam.
Trudy, they're just fantastic to pop in the guys lunchboxes. They're so sick of sandwiches. :-X
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I've added these to this week's menu plan. We love pasties.
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Just had these for dinner, OMG, they were heavenly! I tried to leave a comment on your blog, Megan, but it didn't work.
I didn't have any peas, so used a potato instead. Will definitely make again :)
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Here's some of the ones I made. They are lovely.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1010439.jpg)
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Thumbs up Megan. Made these today and they are very scrumptious. I made 8 quiet large Pasties (Big enough to feed 2. I'm adding these to my favorites folder to make regularly. Thanks Megan.
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I made these today, having one for lunch. Did 4 initially as worried they might not work. I made the pastry, nearly died when i saw hw much butter needed, but made them. I have more filling and more pastry so will make more.
I didnt have ane peas, everyone has peas.....
They are delicious, going to ba fav with my boys.
Megan do they freeze and re-heat in the oven ok.
Hally :)
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Hally's pasty.
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Thanks JD, super hero, eating it now. Yum
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You did a great job with the pastry making Hally.
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they do look yummy :D
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Thanks cp, tbey are.
Maybe your kids can use the tm to make you someting yum.
Hally :)
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Thank you Megan for saving me. I made these a couple of weekends ago and what we didn't eat I put in the freezer, and because I have been sick I grabbed these out of the freezer and straight into the oven. While they were heating I prepared some veggies and put them in the TM basket and varoma to steam. By the time the veggies were done the Pasties were ready to serve. Made it a quick and easy and delicious meal.
I will have to make some more just to have in the freezer for times like this.
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I have 4 in the freezer too. DH took 1 to work thecday after i made them, reheated in the microwave and the pastry was still perfect just as good as when it came out the oven.
A great recipe, thanks
Hally
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Made these for dinner last night. Although I don't like bought pasties at all, I thought I would give them a try. Loved them. Really easy to make and I loved the flavour. Will definitely be making again.
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Finally got around to making these today with slight changes. Only used 1 onion (red), 1.5 carrots and because I like to have potato in my pasties, I added 380g potato which I blitzed separately for a few seconds/speed 5 then squished the liquid out before adding it to the other other vegies and meat. I left the 2 Tblspns water out because of adding the potatoes. I was able to get 13 pasties but used bought flaky pastry sheets. My only problem was with the pastry being too dark, OK for us but not a nice look for visitors. I had to turn the temp down to 200oC after 25 minutes and only cooked an additional 5 minutes on wire racks because I didn't want them any darker.
MJ, these are indeed the best pasties I've tasted since we used to get them in a country town here in South Australia whenever we were passing through (Barmera Bakery). Thank you so much for sharing your recipe with us and I apologise for taking so long to getting around to trying them. :-* :-* :-* :-*
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They look yumbo JD, soon I i will make some more.
We all loved them
H :)
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I'm so glad that everyone is enjoying these. I guess you don't need to use such a high temperature for bought puff pastry, JD.
I've made these quite a few times since and have added potato occasionally. Really, any veggies will do
I now don't add peas, though as they always seem to catch between the pastry folds! I mainly make mini ones now which go down a treat for arvo tea.
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I'll lower the temp next time then MJ. I took some around to Mum and received a phone call later that night telling me how delicious they were. She was a great pasty maker in her day but spoilt them once she started adding dried thyme - she soon got told ;D
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well mine are in the oven now and they smell beaut - made the pastry from the EDC and it felt really soft and beautiful - wonder how it will taste.
Gee this Thermomix is some machine - really have fun using it
regards
peter
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Glad you are enjoying your TMX - hope the pasties turn out well, but it sounds as if you have got it all under control.
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It makes you want to cook and you enjoy it. I love how I now make our own bread, jam, pickles, icecream etc etc.
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maybe beginners luck but I made the pastry in the EDC and your recipe except I added 2 tablespoons of oats.
They are fantastic - thank you - made four from the EDC pastry and two from shop bought pastry that I had in the fridge - will never buy again as the Thermomix pastry just tasted better.
Having read the forum thought it was just a fluke so tried again this morning and they look just as good again
Found that the EDC Shortcrust pastry was enough for 4 pasties each around 190 g
thanks for a beaut pastie
regards
peter
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Great job! I must try the EDC pastry next time. I also add a Tbsp rolled oats to the filling now. It absorbs the extra liquid and the pastry doesn't go soggy.
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I made these again today and they were delicious. I added some potato and a bit of broccollini that I found in the fridge. I also added a tablespoon of tomato sauce. I used the full mixture of rough puff pastry and it made 16 small pasties. This is all that is left. :D
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I often add potato to mine, too. I think the main secret is to add lots of black pepper and either salt or beef stock powder. Turnip is also essential for the true pastie flavour.