Well here is my lazy cleaning out the fridge meal. I made a batch of Devonshire Pastys the other day. And apparently I can't estimate filling well, because after 3 double batches of pastry I STILL had filling leftover.
So tonight I chopped up half a Costco pack of mushrooms, and the one "not badly wrinkled" seranno pepper left in the fridge. Fried then down in pork lard (home rendered) until they were nicely browned. The picture is about 10 minutes before they were done.
Then added in the remaining pasty filling. Starting batch was 2# of ground pork, 1# of ground beef, two large russet potatoes diced into 1/4" cubes, 4 small to medium onions finely diced, 2T kosher salt, 2T dried parsley, 1T fine grind black pepper.
I had maybe 3 cups of that mixture left that went into the pan. Let it cook down a while and added maybe two teaspoons of Worcestershire sauce, and two teaspoons of some generic taco seasoning I wanted to get out of my pantry.
Added some more lard (maybe 2-3 tablespoons total) and a roughly equal amount of flour. Two cups of hot water from the kettle. Let it cook down until the liquid is almost gone and the mixture is nice and thick. Picture once again was well before it was ready.
Made pastry from my go to recipe. Sausage roll shortcrust from page 256 of the Marianski book "1001 greatest sausage recipies". I substitute my home rendered lard for the butter, but otherwise follow it. Out of everything I've tried, it's the best pastry I've came across.
Into a pyres casserole dish because my normal pie pan was in the fridge with half a lemon ricotta cake in it. Wash of one egg yolk and an equal amount of water.
Baked at 375 for maybe 45 minutes.
One lazy meal ready to enjoy.
So tonight I chopped up half a Costco pack of mushrooms, and the one "not badly wrinkled" seranno pepper left in the fridge. Fried then down in pork lard (home rendered) until they were nicely browned. The picture is about 10 minutes before they were done.
Then added in the remaining pasty filling. Starting batch was 2# of ground pork, 1# of ground beef, two large russet potatoes diced into 1/4" cubes, 4 small to medium onions finely diced, 2T kosher salt, 2T dried parsley, 1T fine grind black pepper.
I had maybe 3 cups of that mixture left that went into the pan. Let it cook down a while and added maybe two teaspoons of Worcestershire sauce, and two teaspoons of some generic taco seasoning I wanted to get out of my pantry.
Added some more lard (maybe 2-3 tablespoons total) and a roughly equal amount of flour. Two cups of hot water from the kettle. Let it cook down until the liquid is almost gone and the mixture is nice and thick. Picture once again was well before it was ready.
Made pastry from my go to recipe. Sausage roll shortcrust from page 256 of the Marianski book "1001 greatest sausage recipies". I substitute my home rendered lard for the butter, but otherwise follow it. Out of everything I've tried, it's the best pastry I've came across.
Into a pyres casserole dish because my normal pie pan was in the fridge with half a lemon ricotta cake in it. Wash of one egg yolk and an equal amount of water.
Baked at 375 for maybe 45 minutes.
One lazy meal ready to enjoy.
