I didn't get round to writing anything profound yesterday, on the first day of HIVE. I was too busy watching everything and enjoying the excitement, and keeping up with the day job, which also has a few things going on.
I'm quite proud of this: vegan organic pasties with organic salad leaves and home-made chutney made from my own home-grown tomatoes and onions.
Pasties are a favourite (it's the pastry) and I've featured them before in varying pastry cases - the last lot were shop-bought all-butter puff pastry.
But this one had handmade pastry and, as is traditional, was made with strong bread flour. This makes a much tougher pastry, but that's what was needed as these pasties were taken down tin mines and out on fishing boats and needed to be sturdy.
It was tasty all the same, even made with a dairy-free spread rather than butter. You mix the pastry and then leave it in the fridge for three hours (so you need to plan ahead a bit) otherwise it'll not be elastic enough to roll out. I forgot I was making pastry and not bread and it got more kneading than it should have, but there you go. Notice the traditional crimping around the edge?
Recipe for Genuine Cornish Pasties
Recipe for Vegetarian Pasties
