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.