It was at 4pm. Right between 3.30 when kids are starving straight after school and later when we have dinner. So I didn't take that much. As always there are parents whose amazing feasts put mine to shame! But my pasties were a fine offering. And hearty enough to provide energy for the bush dancing that came after the picnic.
Lavender and Lovage on the same post as the pasties. She uses vegetable fat but I just used vegan margarine.
Cheese and Onion Pasty that Greggs sells in the UK and of the Cheese and Onion Tiddly Oggie that Ferguson Plarre sells locally in Melbourne.
Apparently Tiddly Oggie means 'proper pastie' and to read the guidelines of the Cornish Pasty Association, I am not sure they would approve of cheese and onion. I, on the other hand, like it very much. In fact next time I make these with puff pastry I think I might try them square like Greggs does so I don't end up with a bag of scraps of puff pastry in the freezer. (What do I do with it? I've considered topping some vegies with scraps to make a spiky pie.)
- On the Punt - brilliant nostalgic song about a father by Aerial Maps
- "Let this be the last says heartbroken father of Aylan and Galip Kurdi as he prepares to buy them" in The Telegraph newspaper. This article tells a human story and gives ideas on how to make a difference.
- Greatest dad wins ever - great compilation of heart stopping home videos.
- Inspiring quotes for Father's Day - Buzzfeed
The Pastry Challenge at the United Cakedown (run with Jen's Food).
More pasty recipes on Green Gourmet Giraffe:
Creamy pasties with peas or pumpkin
Haggis neeps and tatties pasties (v)
Lentil and root vegetable pasties
Spinach and potato pasties
Cheese Onion and Potato Pasties (Tiddly Oggies)
From Lavender and Lovage
- 2 large or 4 medium potatoes, peeled and chopped
- 2 onions, peeled and cut into wedges
- 1 teaspoon mustard powder
- 280g vintage cheddar cheese, grated (I used some vintage, some cheddar and some parmesan)
- Seasoning (I used 1/2 to 1 tsp salt and a good grind of black pepper)
- 2 batches of short crust recipe (below) or about 6-8 sheets of ready rolled 25x25cm puff pastry
- milk (or beaten egg) for glazing
Preheat oven to 220 C. Line a few oven trays with baking paper.
Bring to boil then simmer potatoes and onions with a pinch of salt for about 15 - 20 minutes or until potato is soft. Drain. (Keep the water to flavour stews and soups.) Mash and stir well with mustard powder and cheese. Season to taste. Set aside. This can be prepared ahead of time and kept in the fridge for a few days.
Roll out pastry on a floured surface. I divided one batch of the shortcrust pastry into eight and made an approximate circle or cut four circles our of each sheet of puff pastry (or the puff pastry could be cut into squares to avoid leftover scraps).
Drop a dessertspoon of mixture into the lower half, leaving a good centimetre around it for pinching edges together.
Using a brush or your finger dampen the edges with milk (or egg). Fold over and pinch edges together. Now fold the edges over and pinch together again. Brush with milk (or egg) and slash three times with a knife.
Bake for 15 to 20 minutes or until golden brown.
Adapted from Lavender and Lovage
- 340g plain flour
- 160g butter or margarine
- pinch of salt
- 1-3 tbsp cold water
Rub the butter into the flour and salt. Gently mix in the water and lightly knead until you have a ball of smooth dough. This can be done in the food processor and is an excellent way to make sure the dough is handled lightly so it doesn't get tough.
On the Stereo:
God Bless Tiny Tim (deluxe expanded mono edition)