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Tag Archives: Pastry

Terrific Tourtière/Casserole

16 Wednesday Dec 2020

Posted by wrks4me in Baking, Main Dishes

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Tags

Dough, Ground Beef, Ground Pork, onion, Pastry, Pie, Tourtiere

Ingredients

Pastry

  • 2 cups of all purpose flour
  • 1 cup shortening (Crisco)
  • 3/4 tsp salt
  • 1 egg
  • 2 Tbsp Cold Water (ice water works best)
  • 1 Tbsp White Vinegar

Spice Blend

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice1/4 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper

Filling

  • 1 large russet potato, peeled, quartered
  • 1 1/2 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 3/4 cup potato cooking water, plus more as needed
  • Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)

Egg Wash

  • 1 large egg
  • 1 tablespoon water

DIRECTIONS

STEP 1 – Pastry

(If using a food processor or mixer with dough hook)

  1. Put flour, cold shortening, and salt into the processor
  2. Combine egg, water and vinegar together in a cup
  3. Pulse processor and gently pour liquid into the processor
  4. Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
  5. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

(If making by hand)

This image has an empty alt attribute; its file name is pastry-blender.jpg
  1. Put flour, cold shortening, and salt into a bowl
  2. Combine egg, water and vinegar together in a cup
  3. Using a fork or pastry/dough cutter (see right) blend shortening into flour
  4. Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
  5. Form a dough ball
  6. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

STEP 2 – Mix Spices

  1. Blend together all the spices and put aside

STEP 3 – Filling

This image has an empty alt attribute; its file name is chow-chow.jpg
  1. Cut potato into quarters and put into a enough water to cover and bring to boil
  2. Cook potatoes for about 15 minutes or until a fork can be inserted
  3. Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
  4. Add some oil to pan and add the onions
  5. Cook until golden
  6. Add both meats and brown the meat
  7. Add spices and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
  8. Stir in the mashed potatoes and fold in the optional frozen vegetables
  9. Put aside and let cool for about 15-20 minutes before putting into pastry dish
  10. While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish.
    (If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.)
  11. Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
  12. Crimp edges of dough together. Trim off excess dough
  13. Combine egg and water together and brush top with egg wash
  14. With a knife, poke a few holes into the top of the dough to let the steam out.
  15. Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
  16. Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy

Enjoy

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Pets de Soeur (Nun’s Farts)

10 Tuesday Oct 2017

Posted by wrks4me in Baking, wrks4me - Recipes

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Tags

Baking, Brown Sugar, Cinnamon, Dough, Pastry

Pets des seour

Though the name may sound unappetizing, be assured these tasty desserts are pure heaven.

Ingredients:

  • Left over pie dough (see below for recipe
  • Cinnamon
  • Butter or margarine
  • Brown Sugar

Pie dough recipe

  • 2 1/2 cups all purpose flour
  • 1 cup of cold butter (cut into cubes)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 6-8 tablespoons of ice cold water
  1. Put all dry ingredients into a food processor
  2. Gradually pulse ingredient together
  3. Add 2 tablespoons at a time while pulsing until mixed (don’t over mix)
  4. Place mixture onto a floured board and roll out to desired thickness

Directions:

  1. Preheat oven to 375 degrees F.
  2. Roll out pie dough
  3. Brush all over with butter or margarine
  4. Sprinkle with cinnamon
  5. Sprinkle with brown sugar
  6. Roll pie dough into a log
  7. Cut log into 1/2 slices
  8. Place slices onto a cookie sheet lined with parchment paper or silicon pad
  9. Bake for 10-12 minutes or until done
  10. Cool on a rack and serve

Enjoy

 

 

Classic Coconut Cream Pie

09 Sunday Oct 2016

Posted by wrks4me in Baking, Dessert, wrks4me - Recipes

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Tags

Baking, Coconut Cream Pie, Dairy, Pastry, Pie, Terry Tested, Whipped Cream

coconut-cream-pie

wrks4me_terry_tested-11Ingredients

For the Pastry

  • 1 cup very cold butter cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • ¼ to ⅓ cup ice water (Just enough to make a dough form)

For the Coconut Cream Filling

  • 3 cups whole milk
  • 1/3 cup flour
  • 2/3 cup sugar (you can also use sugar substitute)
  • 1/8 tsp of salt
  • 1 cup unsweetened fine coconut (sweetened coconut if you’re not on a specific diet)
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 2 1/2 tsp vanilla extract
  • ¼ tsp pure almond extract

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar (powdered sugar)

Preparation

  • For the pastry (sufficient for 2 pie shells)
  • Make sure to use cold butter, cut the butter into the flour and salt until your can still see find pieces of butter.
  • Add cold water into the mixture and using a fork  work it into a dough
  • Use your hands as little as possible to form 2 balls
  • Flatten each and place in the refrigerator wrapped in plastic (20 minutes). Note: you save one of the balls instead of flattening it by freezing it
  • Remove the flattened dough from the fridge and with a rolling pin, roll into a 12 inch round and put it in a 10 inch pie plate.
  • With a fork, poke a few holes inthe bottom and refridgerate for another 20 minutes before baking at 375 degrees F for 7-15 minutes or until golden brown. Watch carefully.
  • Cool completely before filling with cream pie mixture

Coconut Cream Filling

  • Bring milk to a boil in a microwave or to almost boiling on a stove top, set aside
  • Combine flour, sugar, salt and coconut into a bowl
  • In a separate bowl whisk together the egg yolks, vanilla and almond extract.
  • In a pot add 1 cup of warm milk and gently add flour mixture, whisking constantly over medium low heat (a double boiler works best and will not burn mixture)
  • As the mixture thickens, add another  cup of the warmed milk continue to whisk
  • Add the last cup of heated milk slowly into the egg mixture whisking as our pour
  • Pour the egg mixture into the pot and continue to heat until it reaches pudding consistency. The mixture should just begin to boil
  • Take off heat and add butter stirring until the butter is well blended
  • Let cool for at least 20 minutes, stirring every 5 minutes
  • Pour into baked pie shells and lay some plastic wrap onto of the filling
  • Refridgerate overnight before topping with the whipping cream

Vanilla Whipped Cream

  • Combine cold whipping cream, icing sugar and vanilla extract in a chilled bowl and beat to soft peaks. Spread over the pie and garnish with toasted coconut

Enjoy

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