cornish pasty - query....

should I use some yeast/baking powder in the pasty dough or not?
Will it taste ok if I don't add lard ?

 

Hello Miraflores I never use yeast nor baking power in my pasty dough but I do always use lard so I can't imagine how it would if at all effect the look or taste of your pasties.

Others might have tried and tested it that way you never know.

Anyway good luck with your pasties!

Helen.xxx.

 

Hi hel. Why use Lard? Won't Butter do as well?

 

Hi Cajary I'm an old fashion lady (if you can call me lady) and I like to stick to the old ways, not too keen on fancy 'new' ways of doing things nor fancy food for that matter.

Helen.xxx.

 

Quite right Helen. (Well nearly). :D We always use lard for savoury pastry and half lard, half butter for sweet. Pastry isn't pastry made with all butter. (Unless you are French).

Actually my French apple tart is made with all butter, but that is a different story, (and recipe). And I've only had my stomach pumped three times all year.

 

Thank you for the advice. I want to try and experiment in the next few days.

 

Hi Miraflores, i always make flaky pastry for pasties , you don`t need yeast or baking powder
To one pound of flour use three quarters of a pound of margarine and lard (half and half) .
Divide marg and lard equally into three , rub first lot into flour , add water to make into dough, roll out then spread next lot onto dough . Fold dough about three times keeping buttered side in , then do the same again , i always make it a while before i use it and keep it in the fridge it makes it easier to roll . A lot of fat i know but they taste delicious and its not as though we eat them everyday :D

 

John that's the way I always do it half and half for sweet.

Dancing Queen flaky pastry is really nice and I must confess I like it better than short crust which I don't seem to be able to enjoy cold although Bob doesn't agree so thats that!

Helen.xxx.