Megan's Perfect Pasties

[Halex]

They look yumbo JD, soon I i will make some more.

We all loved them

H

[meganjane]

I'm so glad that everyone is enjoying these. I guess you don't need to use such a high temperature for bought puff pastry, JD.
I've made these quite a few times since and have added potato occasionally. Really, any veggies will do

I now don't add peas, though as they always seem to catch between the pastry folds! I mainly make mini ones now which go down a treat for arvo tea.

[judydawn]

I'll lower the temp next time then MJ.  I took some around to Mum and received a phone call later that night telling me how delicious they were.  She was a great pasty maker in her day but spoilt them once she started adding dried thyme - she soon got told 

[peterseaford]

well mine are in the oven now and they smell beaut - made the pastry from the EDC and it felt really soft and beautiful - wonder how it will taste.

Gee this Thermomix is some machine - really have fun using it

regards

peter

[Cuilidh]

Glad you are enjoying your TMX - hope the pasties turn out well, but it sounds as if you have got it all under control.

[cookie1]

It makes you want to cook and you enjoy it. I love how I now make our own bread, jam, pickles, icecream etc etc.

[peterseaford]

maybe beginners luck but I made the pastry in the EDC and your recipe except I added 2 tablespoons of oats.

They are fantastic - thank you - made four from the EDC pastry and two from shop bought pastry that I had in the fridge - will never buy again as the Thermomix pastry  just tasted better.

Having read the forum thought it was just a fluke so tried again this morning and they look just as good again

Found that the EDC Shortcrust pastry was enough for 4 pasties each around  190 g

thanks for a beaut pastie

regards

peter

[meganjane]

Great job! I must try the EDC pastry next time. I also add a Tbsp rolled oats to the filling now. It absorbs the extra liquid and the pastry doesn't go soggy.

[mab19]

I made these again today and they were delicious.  I added some potato and a bit of broccollini that I found in the fridge.  I also added a tablespoon of tomato sauce.  I used the full mixture of rough puff pastry and it made 16 small pasties. This is all that is left.

[meganjane]

I often add potato to mine, too. I think the main secret is to add lots of black pepper and either salt or beef stock powder. Turnip is also essential for the true pastie flavour.