128-C Church St. NW
Vienna, Virginia 22180
Pastry Chef Nicola Willis-Jones
1) The Easy Rough Puff Pastry (see recipe below)
2) 3 oz.
3) 4 oz.
fine chopped Onion
4) 1 Garlic Clove - crushed and chopped
5) 1 lb, Ground Beef (85/15)
tablespoons Tomato Paste
tsp. mixed Herbs (equal quantities \Marjoram, Rosemary, Thyme and Parsley)
tablespoon Worcestershire Sauce (more to taste)
cup Beef Stock
11) Salt and Pepper, dash
of Sugar to taste
1) On a medium heat
saute the bacon for a minute or two.
2) Add onions and
garlic and cook, without color, for a couple of minutes.
3) Add the beef and
cook until broken up and brown.
4) Stir in the
flour followed by the tomato paste.
5) Stir in beef
stock quickly (to prevent tomato paste burning to pan).
6) Add herbs and
7) Stir and cook
until thickened and flour taste gone.
8) Season to taste.
makes 1 x 9” pie or individual pies (number depends on size)
pie foils are not readily available in stores (try online) but specialty
stores have metal pie pans or use muffin pans.
12) Set oven to 375⁰F.
13) Roll the pastry
to no more than ¼ “ thick.
14) Establish how
big you need to cut, using cookie cutters for individual pies (for muffin
I use 4 3/8” and 3 1/8” for lid).
15) Line the pans
and fill with the pie mix.
16) Wet the edge of
the lid and place on top, sealing well.
17) Crimp the edges
if desired, or press with a fork around the edge).
18) Brush with milk
or egg wash, make a vent with a knife and bake 15 – 20 minutes for
individual and 30 – 35 for a large one.
The Easy Rough Puff Pastry
is a cross between puff pastry and short crust pastry. Pasties need some
in their crust to help make them melt in your mouth. Puff pastry
would crumble apart
when picked up so this is where rough puff pastry works
1) 1 lb. strong (Bread) Flour
2) 6 oz. Spectrum (100% organic pressed Palm Oil) or Shortening of your choice - chilled,
grated using the large side on
your grater, then frozen
3) 4 oz. unsalted Butter (or you can use all
butter for a richer crust) - chilled, grated
4) 1 1/2 tsp. Salt
5) 8 oz. (approx.) Cold Water with 1 tsp. Lemon Juice or White Vinegar
recipe is for making the pastry by hand but you can just as easily make it in a
a dough hook.
butter are frozen as this helps keep the pastry COLD.
2) Sift the flour
and salt into a bowl – this helps incorporate AIR.
3) Lightly mix in
the frozen grated shortening/butter and rub in a little but not completely.
4) Add enough water
to make a pastry that is not wet and sticky; it should be just mixed in
not look pretty. The amount of water depends on brand of flour, age of flour,
gluten content and humidity. Add a little more flour if too sticky or a little
more water if
5) The pastry should
not be ‘wet’ but may be a bit crumbly and may still look messy at this stage.
6) Wrap in cling
wrap and place in fridge (or a cool place) for half an hour.
7) Place on a
lightly floured surface and roll to about 12” x 6” rectangle. Pick the bottom
and fold a third of the way. Bring the top edge down over that and seal
in any air that you may
have trapped. Turn 90⁰, cover with cling rap and rest
25 minutes in a cool place (or fridge).
8) Roll again and
repeat folding. With each fold
the fat should be more incorporated into the
pastry but it does not matter if
it does not all get rolled in, as long as there are no big pieces
9) The pastry should
be about 9” x 4” after folding and
rolling a little.
10) The pastry is now
ready to use after it is rested again, for at least an hour.
11) If you would like a flakier crust then roll and
fold a third time before resting for the hour. This
is needed for the sausage rolls.
is required to help make the pastry
nice and light.
2) Cold is required so the shortening/butter does not get too
warm too soon and release its
moisture. This will make the dough too slack. The
moisture needs to be released in the
oven so that it turns into steam and along
with the trapped air makes layers in the pastry.
flour is required because of its
higher gluten content which gives the pastry the
ability to stretch.
4) Resting is required to relax the gluten after it has
been worked. Imagine it is a muscle that
has worked hard – it contracts and
becomes tight, but after a while resting it becomes
relaxed. If you use the
pastry too soon you can see it contracting, so be patient.
1) The Easy Rough Puff Pastry (see recipe above)
½ lb. ground Pork
tsp. White Pepper - ground
tsp. rubbed Sage
tsp. ground Nutmeg
7) 1/3 cup dry Breadcrumbs
oven to 375⁰
equally into 3 (3 x 8 oz).
each 8 oz section together well to push out air.
until 18” long, keeping as even as possible.
the pastry into 3 longwise.
each piece to 5” wide by 18” long.
sausage roll onto right side of pastry leaving 1” (left side if left handed).
bring pastry over the top of the sausage and join the edges. Make sure they
down the edge, or use a fork.
the back of the knife mark the top of the sausage roll, but do not cut through
to desired size, either into 4 or smaller for cocktail size.
on a tray, brush with eggwash and bake for 10 – 15 minutes depending on size.
14) Serve with mustard or