Thursday, 19 April 2012

Pasties! Much better use of cream cheese pastry - Monday 16th April, 2012

I had half of the batch of Dan Lepard cream cheese pastry left in the fridge, and half a bowl full of the filling for the pork mince pies from Saturday, so I added in some chopped cooked potato and carrot, and some left over cabbage chopped up, and made pasties with the remains.  Cooked at a higher temperature for a shorter time , and much more successful.

I still think as a pastry it is rather too heavy and dense for my liking, but it does handle beautifully when rolling, and makes a sturdy case for fillings like this.

Here is the filling , you can see it is still rather grainy, and I would probably make a different kind of filling next time, but this was at least more edible than the original version! 


  1. I always find pork mince grainy, maybe as I am not getting one with enough fat?

    1. I think it must be the fat content, although it doesn't look unfatty in the pack. I hate grainy textures in meat. I think I will either chop my own pork next time, or use sausage meat. That makes a good pie, and that doesn't go grainy.