Slimboyfat's Singapore Cornish pasty adventures

**kingwilly** · 09-04-2008, 03:44 PM

Originally Posted by The Gentleman Scamp

I could film it for you if the other members chip in and fly me to S'pore and put me up in the Raffles.

**The Gentleman Scamp** · 09-04-2008, 04:21 PM

^ Are you laughing at me or with me KW?

**peterpan** · 09-04-2008, 05:27 PM

Well thanks for that SBF, sure makes me feel good about my own creations.
The fact that you post a picture of this v speaks volumes about your self esteem (or lack thereof)

**kingwilly** · 09-04-2008, 05:58 PM

Originally Posted by The Gentleman Scamp

^ Are you laughing at me or with me KW?

guess.

**Timber** · 10-04-2008, 01:50 AM

I really want to do a TD cooking show if anyone wants to come video it I'll feed them the show at the end for free. I'll chip in some wine too.

Originally Posted by The Gentleman Scamp

Why don't you start your own TD cooking show? I could film it for you if the other members chip in and fly me to S'pore and put me up in the Raffles.

**Fabian** · 10-04-2008, 03:49 AM

Now you are tempting the Scamp. Better look at the result (the video) before you splash out a dinner.

**Timber** · 10-04-2008, 05:18 AM

It's gonna get cooked...someones gotta eat it. Its worth it to me to share with all of you.

**jizzybloke** · 10-04-2008, 05:28 AM

Scamp would spend more time in front of the camera than Timba or the food!

**slimboyfat** · 10-04-2008, 09:16 AM

Originally Posted by Timber

I really want to do a TD cooking show if anyone wants to come video it I'll feed them the show at the end for free. I'll chip in some wine too.

You have a lot to say on food Timber, but you will never win my respect until you accept the Cornish pasty challenge.

**Marmite the Dog** · 10-04-2008, 09:47 AM

Originally Posted by slimboyfat

You have a lot to say on food Timber, but you will never win my respect until you accept the Cornish pasty challenge.

That's scared him off.

**CharleyFarley** · 22-05-2008, 01:02 PM

You could render your pork to make lard as it freezes very well.
Use the cuts of pork from the kidney area.

Chop it up small and and add al ittle water in a wok or oven for an hour or so.

Filter it off and bottle it up while still liquidy.

**El Gibbon** · 23-05-2008, 12:09 AM

A couple of things

Crisco shortening substitutes very well for lard and is readily available in Thailand and SEA. Real butter is good but more expensive.

When cutting into the dry ingredients use two butter/table knifes held between your fingers, if you don't have a pastry cutter. That's the thingy with multiple semi-circles on a handle.

You need to end up with a 'mealy' texture, this allows the small pieces of shortening or butter to expand which gives you the flaky crust your looking for.

As mentioned making pastry is difficult in hot temps - remember you need to keep the little clumps of shortening - if the shortening melts it combines to readily with the dry ingredients and you don't get flaky pastry. The flaky part comes when the little clumps of shortening heat and expand releasing tiny amounts of air. Try mixing in a bowl that sits in another larger bowl that is filled with ice and water to keep the 'work' bowl cool. You can also suspend operations at any time and put the whole mess in the refrigerator for a few minutes.

As an alternative to using greased pans try using parchment/baking paper, normally found in the same area as tinfoil in market. Its pliable, cheap and re-usable.

**tomo22** · 12-07-2008, 07:23 PM

Where do tou get Crisco shortening.

Thank you good post.

**peterpan** · 12-07-2008, 08:48 PM

Ahh, Tops, Lotus, Villa, Foodland, its not hard to find.

**kingwilly** · 12-07-2008, 08:52 PM

I think that Speccy Brace Face should donate some of his cornish pastries for the TD picture thread winners.....

or perhaps not...

**NickA** · 12-07-2008, 09:04 PM

**tomo22** · 14-07-2008, 03:31 PM

30 attempts so far for making good shortcrust pastry in Thailand.

Ingridients all approx.

0.5 Kg all purpose flour

250g Imperial salted Creamy Butter (Tesco)

1 Tea Spoon Double acting Baking Powder (Imperial bakers Choice).

Method

2 Large plastic Bowls Stainless better add water to one bowl and ensure that outher bowl will not overflow the water.

Put Both In Fridge Or if Like me freezer for 1 hour longer if desired.

Take bowl without water and sive flour int it and add baking powder. Then replace in freezer.

Wait 15 minutes and take out both bowls.

Put bowl with flour on top of outher bowl.

Now take butter from fridge and keep cutting into small chunks try not to touch with hand. Me i sliced 13 to 15 mm thick then cut into four and added into the flour.

Now use 2 thin large knifes and cut the butter into the flour.

This should create a consistency like crumble. (But I have to Finish of gently rubbing by, hand get hands as cold as possible.)

Then add very cold water slowly and continue to mix you no wahat to do now.

Give a try just done my second batch today lovely. Now want to try with shotening.

PS my wife says she thinks they have swede in our local market I will report back.

**slimboyfat** · 28-06-2011, 11:31 PM

Latest batch. Ok, still using bought pastry, but in my opinion they look and taste pretty good.

The family were eating them faster than I could make them this afternoon.....and they have tasted the real deal in Cornwall.

**kingwilly** · 28-06-2011, 11:35 PM

Originally Posted by slimboyfat

The family were eating them faster than I could make them this afternoon

Proof of the pudding then, so to speak.

**natalie8** · 28-06-2011, 11:44 PM

Nice ones, Slimboy. I'll have to try them when I go back to England. I've never tried Cornish Pasties yet.

**Marmite the Dog** · 29-06-2011, 10:08 PM

Originally Posted by slimboyfat

still using bought pastry

Cheating bar-steward.

**KoratChef** · 07-08-2011, 03:40 PM

I make my own pasties. Here's a chicken and bacon one I made recently.

**The Fresh Prince** · 07-08-2011, 04:55 PM

Originally Posted by slimboyfat

Latest batch. Ok, still using bought pastry, but in my opinion they look and taste pretty good.

They look very good! And it only took you 3 years to get it right! Congrats

Originally Posted by KoratChef

I make my own pasties. Here's a chicken and bacon one I made recently.

SBF is not gonna be happy with your "chicken & bacon" in his Cornish Pasty thread. Cornish people take their pasties very seriously.

**slimboyfat** · 25-03-2013, 10:37 PM

Forget all that bollocks I posted before about making a pasty mix. Do it like in this video

As I have found swede turnip for sale in Singapore now I am totally satisfied with my pasty results.

https://teakdoor.com/Gallery/displayi...020&fullsize=1

https://teakdoor.com/Gallery/albums/u...astyinside.jpg

For some reason my pics don't want to show up as pics. Oh well. Something must have changed or I'm just getting old.

**slimboyfat** · 25-03-2013, 10:42 PM

Here's a song about pasties too

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