Parched Peas with Bacon, Rocket and Lemongrass by Angela Clutton
Parched peas are a tradition of the ancestral county of Lancashire – black peas cooked until almo...
1-2 Tbs olive oil
420g ground sirloin
3 medium red potatoes, steamed and diced to 0.5 cm pieces
1 large brown onion, finely chopped
1/4 head green cabbage, thinly shredded
1 cup chicken or beef stock
2 cups frozen peas and carrots
4 Tbs tomato paste
2 Tbs fresh thyme plus 1 tsp dried
3 Tbs Worcestershire sauce
Salt and pepper to taste
1/4 tsp cayenne (optional)
2 1/2 cups flour blend
1 tsp salt
1 tsp sugar
1 cup butter, chilled and diced
1/3 cup cold water
Sauté chopped onion in oil until soft, then add cabbage.
Cook two minutes, add ground meat, salt and pepper, and cook until meat is almost done.
Mix tomato paste with stock and add to meat mixture, and Worcestershire sauce. Cook 5 minutes on low, add potatoes, peas and carrots. Bring back to a simmer, add fresh and dried thyme.
Mix well, taste and correct seasoning. Spread out to cool quickly if making pies the same day, otherwise put in container and cool.
Cover and store until ready to use. Makes enough filling for 15 pasties.
In a food processor, mix flour, salt and sugar by pulsing. Using long pulses, incorporate butter until pea size crumbs form. While running the machine, add the cold water. It will begin to look grainy. Keep running or long pulses, until mixture runs up the side of the machine and forms a wall up the sides. At this point the walls will break down and big chunks will come together.
If the big chunks have not formed, stop and press some flour mixture together in your hand; it should stick together. If it feels dry or not wanting to stay together, scrape the dough down, put top back on, and while running, adding 1 tablespoon of water. The walls will form again. Run for up to 2 minutes. Once you reach the stage where the walls break down and make chunks, the dough is ready.
Divide dough in half and roll to form logs about 15cm long. Wrap in plastic wrap and let rest at least one hour at room temperature. Makes enough dough for 10 pasties.
Making the pasties:
Remove plastic wrap and cut each log into 5 equal pieces. Flatten a piece of dough, cut sides down by rolling between two pieces of parchment. Roll from the center out to make a 15cm circle about 0.5cm thick, turning over dough and papers as you roll.
When approximately the right size, peel the paper off one side. Place back on the paper and gently remove paper from second side.
Place 1/4 to 1/3 cup cold filling on one half, leaving painted edge clear. Gently fold over and press together slightly. Trim edges. Use a fork dipped in flour to press the edges together. Repeat. Place on a parchment lined sheet pan, and cool in the refrigerator to set up.
When dough feels firm to the touch cut two or three small steam vents in one side of the pasties. Brush with egg wash if desired, and refrigerate until ready to bake.
Pre-heat oven to 200 C. Put rack in top third of oven. Bake 20 minutes or until golden brown. Cool at least 5 minutes.
Photo Credits: Joanne