![]() Chill the pasties in the fridge for 5 minutes, then bake for about 30–35 minutes, or until golden brown. Brush them all over with beaten egg yolk, then cut a few steam holes in the top of each to prevent them splitting. Transfer the pasties to the lined baking sheets. ![]() Press to seal, then crimp the edges between your finger and thumb. Fold the pastry over the filling, pressing the curved edges together. Using the 19cm side plate as a guide, trim the discs into neat 19cm circles, each about 5mm thick (re-roll the trimmings to make an extra pasty if you like).īrush a little beaten egg yolk around the edge of one half of each pastry disc, then divide the filling equally between each disc (compress the filling slightly with your hand to squeeze more in). When cooking ends, carefully turn the valve to venting to quick release the pressure. The Wensleydale cheese is a true Yorkshire cheese from the Wensleydale Creamery, situated in the market town of Hawes in the heart of the beautiful Yorkshire Dales National Park. Select Manual or Pressure cook and adjust the pressure to High. Lock the lid into place and turn the valve to sealing. Divide the pastry into 8 equal pieces, then roll each into a 19–20cm disc. Steps: Combine the potatoes, garlic, and broth in the inner cooking pot. Increase the oven temperature to 220☌/200☌ fan/425☏/Gas 7. Once fully cold, add the cooked pancetta, double cream, Dijon mustard, chilli flakes and cheese. Once the potatoes and leeks are cooked, transfer them to a large mixing bowl and leave to cool for 10 minutes, then refrigerate for 10–15 minutes. Drain on a piece of kitchen paper and leave to cool. Add the pancetta and fry for 4–5 minutes, until golden and crispy. Meanwhile, heat a frying pan over a medium heat. Roast for about 20 minutes, stirring occasionally, until golden. Sprinkle them over a large baking tray with the leeks and onion and toss everything together with the olive oil, thyme, pepper and salt. Roll and fold one last time, then wrap the dough in cling film and chill it while you make the filling. Add the remaining butter, as before, and make another letter fold. Turn the dough through 90 degrees and roll it into a rectangle again. Sprinkle 1 portion of the frozen butter over the top two-thirds of the rectangle, then fold the bottom third over the middle third, and the top third down over that (as if you were folding a business letter). Turn the rectangle so that a short end is closest to you. Then, shape it into a rectangle about 2cm thick. Add a little more water, if needed, until you can bring the mixture together with your hands to a fairly firm dough. Place the flour, salt and 180g of chilled, cubed butter into a bowl and rub it between your fingertips until it resembles fine breadcrumbs (you can do this in a food processor if you wish).Īdd the ice-cold water, and stir it in using a round-bladed knife. Divide the butter in half and put both halves back in the freezer. Freeze the 360g portion of butter for at least 15 minutes, or until hard, then coarsely grate (it’s easiest to do this in a food processor). 2 baking sheets, lined with baking paper Method
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