Ordinary Brides Pastry Recipes

ORDINARY BRIDE'S PASTRY

Steps:

• Stir together flour and salt in a bowl, a rather large one is good. Add the cut up butter, and the shortening. Break up the butter cubes and coat each piece of shortening in flour, breaking each into two or three pieces. Chill in the refrigerator.
• Mix the egg with the vinegar and the measured ice water (with no ice in it) and chill if desired. Add a little vanilla, if using.
• When ready to proceed, work the flour into the shortening and butter, between finger tips. Keep the mixture light, by allowing the ingredients to sift through the fingers, lifting them up several times.
• Do not overwork the fat, allow some pieces to be like meal, some pieces to be like rice, and some pieces to be like the size of a pine nut.
• Add the egg, water and vinegar mixture all at once. Quickly work to a paste. It will most likely need more water, add a little at the time to bring a cohesive paste together. I find that this pastry requires a little more water than some. It is a good paste, but I do not like paste dry and crumbly. I always make them a unit.
• Wrap well in cling film, or dredge lightly in flour and place in a gallon sized zip-lock bag. Chill well, or freeze for up to a month. Chill overnight before using. Do not keep made pastry in the fridge for more than two days before using. The liquid reacts with the flour in a negative way, after that time. For directions for rolling paste see, Directions for Rolling and Baking Paste, on my site, if desired.

BRIDIES

Steps:

• ---To prepare the pastry---.
• In a large mixing bowl, sift together the flour and salt.
• Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
• Mix in enough cold water to hold the mixture together.
• Form into a ball.
• Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
• ---To prepare the filling---.
• In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
• ---Assembly---.
• Remove the pastry from the refrigerator.
• Lightly sprinkle your work surface with flour.
• Roll out the pastry to about 1/8-inch thickness.
• Cut into 6-7 circles approximately 5 to 6 inches in diameter.
• Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
• Brush the edge lightly with the beaten egg.
• Fold the pastry over the filling and seal by lightly crimping the edge.
• Brush the top with beaten egg.
• Repeat with remaining filling and dough circles.
• Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.

PASTRY-WRAPPED BRIE

Steps:

• Roll out 1 sheet puff pastry into a 12-inch round on a lightly floured surface. Trim into a circle and place an 8-ounce wheel of brie in the center. Brush the pastry with egg wash; fold into the center over the brie, pressing to seal. Press a smaller round of puff pastry on top, then brush all over with more egg wash. Bake at 400 degrees F until golden, 25 minutes.
• Photography by Alison Gootee

FORFAR BRIDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large heavy skillet over medium heat, cook lamb until evenly brown; drain excess fat. Remove from heat, and stir in onion, beef broth and Worcestershire sauce. Season with salt and pepper.
• On a lightly floured surface, roll pastry out to 1/8 inch thickness. Cut into 6 inch rounds. Place approximately 1/2 cup filling on one half of each. Fold the pastry over the filling, and crimp edges to seal. Brush lightly with beaten egg white, and cut three slits in the top to allow steam to escape. Place on baking sheet.
• Bake in preheated oven for 30 to 35 minutes, or until golden brown.