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DATE: June 15, 2024 - 3:00 PM
The Dictionary of Lost words
by Pip Williams
We are lovers of words; we understand the power of words.... exploring Esme's journey with this wonderful group was enriching and fulfilling.
Learn more about the book and author here, from goodreads.
Below you will find the document we used to guide our discussion.
Welcome - glad you popped in!
Let's Talk Food
Pasty - Comfort Food From the UK
Since the novel we read is set in Oxford, England, I decided to try a recipe that originates in the UK. I scoured the all knowing internet to read up about a pastry called pasties. My good friend Jen who is from across the pond was also a fun source of information. Eventually I settled upon a modified version of authentic Cornish pasties from The Daring Gourmet website. I followed the pastry instructions but deviated from the filling instructions just a bit after learning from another member of our group, Laura, that rutabagas are not a requirement! She told me her mother made pasties when she was growing up and she used potato, only. Good - one less trip to the grocery for me!
No, we did not make authentic Cornish pasties. Apparently, there are rules by which we were obviously not able to abide, one of which, they have to be made in Cornwall, English to be oh-fficially authentic Cornish pasties. That would be quite a commute. You can find the three other requirements along with the history of these comforting tasty pasties on the Daring Gourmet's website.
The Bake
Ingredient List - Pasty Dough
5 ounces (140 grams) of butter, cubed and very cold
5 ounces (140 grams) of beef tallow,* cubed and very cold
1Tsp. salt
2/3 cup (155 ml) ice water
Ingredient List - Pasty Filling
1 pound skirt steak, cut into very small cubes
1 pound potato, peeled and cut into 1/4 inch cubes (It was advised to use a firm, waxy potato (Yucon Gold)
1 large yellow onion, small dice
Unsalted butter
Salt/pepper
Putting It Together - Together
- Rolling pins at the ready, we rolled our dough to approximately 1/4 inch thick and used small bowls to cut circles.
- We added a small amount of filling to the circle of dough and topped with a small blob of butter.
- The dough was then folded over and crimped using the (insert snark) "gee I hope this works" method. There was no judgement of wonky looking pasties - just fun.
- The pasties were placed on a parchment lined baking sheet and then brushed with egg wash. We then popped them into a 350 degree preheated oven and made our way to the other room to get our discussion on!
A huge thank you to my dear friend Donna for doing double duty - participating in our discussion and checking on our pasties!
Keep scrolling to see more photos from our session!
FYI....
*Beef fat. The recipe I read calls for lard. I did not have any lard on hand but I did have tallow. Shortening is also an option - and I did make a batch using shortening which we all compared. Everyone, including me, preferred the flavor of the pastry made with the beef tallow.
Side Bar....
The recipe from the Daring Gourmet states the amounts for the dough given would make six pasties. I needed much more than that so we simply made them smaller (about 4 inch circles).
I prepped the filling the day before and had it ready in a baggie. I also prepared the dough ahead of time too, because once prepared, it needs to be refrigerated for at least three hours and since I am NOT a super-star chef (ha!) I did not demonstrate how to make the dough and then pull one out of my refrigerator ready to go ("magic" of TV my foot - some minion makes that stuff and I gar-un-tee it isn't the super-star chef) on a school librarian budget! But, making "pie crust" is nothing new and I wanted everyone to have fun building them, together. Time is always a factor!