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Cornish Striper Pastries

Ingredients
For pastry
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Salt 1 Teaspoon
  Curry powder 1 Teaspoon
  Paprika 1⁄4 Teaspoon
  Shortening 1 1⁄2 Cup (24 tbs)
  Ice water 3⁄4 Cup (12 tbs)
  Flaked cooked striped bass/Substitute 1 Pound (2 Cups)
  Cubed red potatoes 1 1⁄2 Cup (24 tbs) (1/4-Inch Cubes)
  Thinly sliced carrot 3⁄4 Cup (12 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Sherry 8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)
  Dried thyme leaves 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  All purpose flour 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Red cooking apple/Green cooking apple 8 Ounce, cored and cut into 1/2-inch cubes (1 Medium Sized)
  Egg 1 , beaten with 2 tablespoons water
  Water 2 Tablespoon (For Beating The Egg)
  Egg wash 2 Tablespoon
Directions

In large mixing bowl, combine all pastry ingredients, except shortening and water.
Cut in shortening to form coarse crumbs.
Sprinkle with water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together.
Form dough into ball.
Wrap with plastic wrap.
Chill 30 minutes.
Heat oven to 350°F.
In another large mixing bowl, combine bass, potatoes, carrot, onion, sherry, thyme, salt and pepper.
Set aside.
In medium mixing bowl, combine 1 tablespoon flour and the sugar.
Add apple.
Stir to coat.
Set aside.
Divide dough into 12 equal pieces.
Place 2 pieces on lightly floured board.
(Keep remaining pieces covered with plastic wrap.) Roll each piece to 7-inch-diameter circle.
Place 1 scant cup of fish mixture on center of one circle, leaving 1-inch border.
Top with 1/4 cup apple mixture.
Brush egg wash around edge of dough.
Top with remaining dough circle.
Press edges together with tines of fork to seal.
Place pastry on ungreased baking sheet.
Repeat with remaining dough, filling and apples.
Bake for 40 to 45 minutes, or until crust is lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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