Happy Christmas to all! I hope you had an amazing time with your love ones.
Christmas in our house was truly great. On 24th we celebrated with traditional Bulgarian dinner, and on 25th we had traditional British food. I do this for second year now and it works great for our family and guests.
For the traditional British dinner I cooked bacon wrapped turkey, sausage and cranberries stuffing, loads of roasted veggies and of course Christmas pudding. Since the bird was almost 6 kg we end up with great amount of turkey meat on the next morning. Tom came up with the idea of using it for traditional Cornwall pastry-know as Cornish pasty. The dish itself was born in the 15-16 century, but its popularity grows in 18th century when the miners and farmers wives would prepare this easy to carry and store meal stuffed with Sunday roast dinner leftovers. The shape and size was perfect to keep them full through the entire day at work.
The Cornish pasty dough is flaky and buttery puff pastry, but for mine I quickly made this simple dough as I needed a simple solution on a boxing day. For the filling I used finally chopped leftovers, cranberry sauce and bread sauce.
Ingredients (for three big pasties)
For the dough:
- 500g white self raising flour
- 200ml warm water
- 2 tbs dry yeast
- 1 tbs sugar
- 1 tsp salt
- 5 tbsp oil
For the filling I used the leftovers of:
- roasted turkey
- cranberry sauce
- bread sauce
- milk for brushing the pasty
- Mix the water with yeas and sugar and set aside for 10 minutes
- Add to the flour
- Add salt and oil and form a nice soft dough
- Let it rest for 30-40 minutes or until double its size
- Chop the leftovers into tiny bits
- Divide the dough into three parts
- Roll each part into thin circle
- In one of the sides add the leftovers with some cranberry and bread sauce
- Close the dough in a crescent shape and brush with milk
- Bake for 30 mins on 220 degrees.