Ingredients: (Per Pair) 1 Medium potato, peeled and chopped 60g broccoli, cut into small florets 1 tsp olive oil 1/4 onion, finely diced 1/2 celery stalk, finely diced 1/4 carrot, finely diced 1/4 small zucchini, finely chopped 1/4 cup frozen peas 1/2 heaped tsp. mild curry powder 3 sheets frozen shortcrust pastry, partially thawed 1 egg, lightly beaten Tomato sauce, to serve
Method:
Step 1: preheat oven to 200 degrees Celsius. Line a baking tray with baking paper.
Step 2: Cook potato in a medium saucepan of boiling water for 8 to 10 minutes or until just tender, adding broccoli for the last 2 minutes to cook. Drain and return to pan.
Step 3: Use a fork to gently mash potato and broccoli mixture.
Step 4: Heat oil in a frying pan over medium - high heat and cook onion, stirring for 3 minutes or until softened.
Step 5: Add carrot, celery and zucchini and cook for a further 5 minutes or until carrot starts to brown.
Step 6: Add mashed potato, peas and curry powder. Take off the heat. Stir to combine then set aside to cool.
Step 7: Using an 11 cm round cutter, cut 6 rounds from each sheet of pastry.
Step 8: Spoon 1 1/2 tablespoons of mixture into the center of each pastry round.
Step 9: Brush edges of rounds with a little bit of beaten egg then fold in half to enclose filling.
Step 10: Press edges to seal and form frills.
Step 11: Place pasties on a prepared tray and brush lightly with egg.
Step 12: Bake for 20 minutes or until golden. Allow to cool for 5 minutes before serving.
Equipment -Saucepan -Frying pan -Wooden Spoon -Pastry brush -Baking Tray -Chopping board -3 plates (for 6 mini pasties each)
Detailed sensory analysis table: (*you must include at least 3 descriptive words per section) Taste: Particularly satisfying, earthy and doughy Texture: airy, crunchy, hearty and velvety with the tomato sauce.
Aroma: earthy, fresh and savary
Appearance: smooth, glossy from the egg and some a little burnt.
Weekly reflection questions: How does your recipe fit within the Australian guide to healthy eating? the meal contained 4 serves of vegetables. the egg constituted the dairy component and the pastry in the grains
How did you delegate the tasks during the cook with your partner? I chopped up all the vegetables while my partner cooked.
What aspects of this cook did you find difficult and how did you overcome these? as i did all the preparation while my partner had to wait to start cooking.
What aspects of this cook did you enjoy and why? i enjoyed dicing the vegetables and tasting the dish
What new skills did you learn this week? i learnt how to prepare a pastie using techniques we had learnt in the past.
A brief history of this dish, 50 -100 words (where did it originate from etc). -Few meals have roots as deep as the Cornish pasty, which was developed as a lunch for workers in the ancient English tin mining region of Cornwall. Few meals have roots as deep as the Cornish pasty, a hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mining region of Cornwall. I give this dish a 3/5 star rating