Monday, 14 March 2011

Chili Pasty - gluten free

I had chilli leftover from yesterday.  I made pastry using half hard veg fat and half butter with my usual flour.  The pastry did tend to crack a bit when shaping the pasty but a quick repair of the holes worked fine.  The finished product was crisp and tender and delicious.  Good picnic food - you can tell where my thoughts are going now the sun is shining for longer!

Using half butter and kneading a little produced a more stable pastry than yesterday's made with all hard veg fat.

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