Oct 17, 2013

D181-4: Pastie Rolls

No, it didn't take me four days to make these.  The first three days were spent working on my secret.
But today saw the invention of Pastie Rolls! 

These are an effort to sneak vegetables into Bub's diet.  She's been slow to take on carrot and zucchini, and even potato is a bit hit & miss.  She likes meat though, and always has our pastries when we're out so I'm hoping she'll take to these.  I have ended up with an awful lot though - about 40 - so I might share them with a friend!

I am completely confident, sure and convinced that the likes of these have never ever been seen in any other place on the face of the earth in the history of cooking ever forever and ever after, amen.  I must surely be the first to have put these ingredients together in such a way, yes?  I'd better write it down then, ay.

These are for my Bub, who has few teeth, so I've grated the vegetables. I'd prefer to finely dice them to make it more 'Pastie'-like.

Pastie Rolls

Score into thirds
  • 1kg puff pastry (6 square sheets)
  • 500g beef mince (ground beef)
  • 2 medium potatoes 
  • 2 carrots
  • 1 zucchini
  • About 4 tbsp plain flour, in a saucer or plate
  • About 2 tbsp of milk, aside
  • Some water with a pastry brush

This takes about 20mins to prepare, 20-25mins per tray, plus construction time.

To make: 
Grated veggies
  1. Heat your oven to 220°C (430°F).
  2. Grate your unpeeled veggies (not the stalks) and squeeze out as much of the juice as you can.
    (If you prefer to finely dice your veggies, squeezing out the liquid isn't necessary.)
  3. Thoroughly mix the grated veggies with the meat. (Using hands works well.)
  4. Use a sharp knife to score or cut your pastry into three even strips.
  5. Collect a small handful of the filling and squeeze out excess liquid again.
    Form it into a roll about as thick as your thumb (or my thumb - about half an inch across).
  6. Roll this in the flour and place on a strip of pastry, near the edge.  Do this three or four more times until you've a long roll of filling going down the length of a strip of pastry.
  7. Brush the opposite edge of the pastry with water.
  8. Use the backing plastic to curl the pastry into a tube, rolling it closed and using the wet edge to seal the tube.
  9. Cut the roll into lengths as you please.
  10. Place on a tray covered with grease proof paper. Arrange the roll so that the overlapping pastry is underneath.  Glaze with milk, and put in the oven.
  11. After 10mins, drop the heat to 190°C (375°F) and cook for a further 10-15mins.
One strip rolled, cut into thirds and upside-down!

Cutting the pastries into thirds makes 18 rolls.  If you cut these into:
~ Halves, you'll have 36 Pastie rolls;
~ Thirds, you'll have 54 Pastie rolls; and
~ Quarters, you'll have 72 Pastie rolls and should open a shop.

Yum! and Yum says Bub! Hurrah!

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