Cornish Striper Pastries
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Curry powder||1 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|
|All purpose flour||1 Tablespoon|
|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|
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.
In medium mixing bowl, combine 1 tablespoon flour and the sugar.
Stir to coat.
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.