Double P: Pastie & Panna Cotta

Because of yesterday’s raincheck I cooked two recipes today. Both recipes are for dishes that I really like but never tried cooking myself: Pastie and Panna Cotta.

The pastie recipe is from the book Bake by Rachel Allen that I brought back from one of my trips to Dublin. What really tempted me to try making pasties myself was the pastry because I had never heard of “hot water crust pastry” before. It is surprisingly easy to make. Melt 75g butter in 1 dl water. Mix 225g flour with a pinch of salt in a big bowl. Make a well in the middle and pour in one beaten egg. Add the water/butter mix and stir it all together until you get a big lump. Pour (or rather dump) the lump on a big plate and leave to cool for 15 minutes. Then wrap in clingfoil and chill in the fridge for 30 minutes.


As Ms. Allen puts it: “While the pastry is chilling, make the filling.” Heat 2 tablespoons of olive oil in a pan and add 1 diced onion, 1 clove of garlic, some fresh ginger (finely cut) and 200g minced meat. Season with salt, pepper, 1 teaspoon each of coriander seeds, cumin seeds, tomato puree, English mustard and Worcestershire sauce. When the minced meat is cooked, add 100g peas and 1 tablespoon of chopped mint leaves.

Roll out the pastry, cut out big enough circles to make 4 pasties.


Bake in the oven for approx. 20 minutes at 220°C.

They may not win a beauty contest but they certainly taste very nice indeed.


Now for the panna cotta. I turned to the Silver Spoon for the recipe and was surprised how easy it is to make. Simply dissolve some (presoaked) gelatin leaves (see packet for exact amount for 6dl of liquids) in 1 dl hot milk coming straight from the boil. Put aside and bring 5dl cream, 100g fine sugar and 1 sliced vanilla pod to the boil. Mix the milk/gelatine mix with the cream mix and pour into cups.


When they are set, serve plain or with a sauce. I ate it with a little black currant sirup. It tastes divine!


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