The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month; thaw at room temperature for an hour before using. Use as directed in recipe. To bake the pastry blind for a single-crust filled pie or tart, roll out pastry ¹⁄8-inch thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Feb 06, 2016 · For the pastry cream, place the milk and 1/4 cup sugar in a small saucepan and heat until nearly at a boil. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until combined. The mixture will be very thick. Slowly whisk about 1/2 of the milk mixture into the egg yolk mixture, then return the mixture to the pan. Put a quarter of the filling onto each pastry circle, spooning it down the centre and making sure the meat is spread evenly. Brush a little of the beaten egg around the edges, then bring up the edges and pinch together to seal. Crimp to give the traditional pasty shape. Place on a non-stick baking sheet and lightly brush the pasties with egg.
Combine - To stir together two or more ingredients until mixed. Cream - To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth and fluffy. Crimp - To seal the edges of two layers of dough with the tines of a fork or your fingertips. Crimp definition: If you crimp something such as a piece of fabric or pastry, you make small folds in it. | Meaning, pronunciation, translations and examples Jan 05, 2018 · Trim the dough to 1” and crimp the top to seal. Brush with egg mixture. Cut 4 slits into the top of the pastry (or if your pastry tore like mine did, no need to do so). Bake 30 minutes until the pastry is golden brown. Serves 8-10. Recipe adapted from: Williams Sonoma Beef and Stout Pie. Williams Sonoma Stilton Pastry