Farmers Markets

[welsh wizard]

Hi one and all I was wondering if I could pick your brains - again! I make for sale on the FM's a Corn(ish) pasty and a wild duck, pheasant, cranberry and chestnut pasty. And I would like to extend the range. Does anyone have any combination ideas or even better any recipes?

Well you know it wouldn't be long before I asked for help


Cheers WW

[Ruralidle]

If you're doing any down Gloucestershire way - how about Pheasant and Foie Gras?

[wheels]

With an eye on the bottom line - what do you have available that's very cheap? I'd try and include a 'filler' in all of them.


Cheese, potato & onion.
The ubiquitous chicken tikka maybe with a potato, mint and pea mix (it sounds so awful, it must be good!).
An Empanadas filling.
Spinach in sort of a spanakopita recipe with rice as a filler to bulk the cheese and spinach out.
Pigeon? Maybe this pastilla filling.
Chorizo, chick-pea (or A.N.Other pulse), tomato and chilli.
Bacon and butterbean (or A.N.Other pulse) - sort of butterbean Boston Baked Beans in a pie!
Biryani (the real McCoy not restaurant style!), meat and sauce cooked with the rice with some chunks of egg to 'decorate'.
...or maybe even The Welsh Wizard's Scotch Egg Pasty!

Those are thought straight of the top of my head (or out of the back of it!) they may give a starting point for further refinement.

Phil

[saucisson]

Strike me down as a heretic, but how about a veggie pasty? Along the lines of a veggie haggis.

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
250ml vegetable stock
5 tablespoons dried red lentils
2 tablespoons canned kidney beans, mashed
3 tablespoons finely ground peanuts
2 tablespoons finely ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons mixed spice
1 egg, beaten
250g steel cut oats

For the market I would leave out the peanuts and substitute walnuts or tahina

recipe from: http://allrecipes.co.uk/recipe/5056/veg ... aggis.aspx

[welsh wizard]

Wow! What interesting ideas and some serious thinking is about to take place. I did consider a small range of Veggi pasties but the pastry I use is made with lard so possibly not!

A filler is vital as each pasty contains half a lb of filling


my clever daughter has just come up with a chicken Mediterranean pasty

Cheers for now WW

[welsh wizard]

Hi again. I think I am going to try a pork, cider apple and sage pasty, a chicken, chorizo and something else pasty, cheese apple and red onion pasty, chicken curry potato, pea and coriander pasty and finally a chicken and ratatoui (scuse spellink) pasty. I shall report back. I will make up a dozen or so and gauge peoples tastes.

OOI I have tried the soup kettle scrambled egg and it works surprisingly well but it does take a long time. So the next experiment is to heat them through initially in a big pan just to get them warm then transfer them to a hot kettle.

Cheers and thank you WW

[SweetCharly]

Strike me down as a heretic, but how about a veggie pasty? Along the lines of a veggie haggis.

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
250ml vegetable stock
5 tablespoons dried red lentils
2 tablespoons canned kidney beans, mashed
3 tablespoons finely ground peanuts
2 tablespoons finely ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons mixed spice
1 egg, beaten
250g steel cut oats

For the market I would leave out the peanuts and substitute walnuts or tahina

recipe from: http://allrecipes.co.uk/recipe/5056/veg ... aggis.aspx

I love Allrecipes. I haven't seen this recipe yet but I may have to try out this recipe!

[welsh wizard]

Thank you SC tht is most helpful - I will give it a try, it certainly sounds interesting.

I have been trying a few veggie pasties, they are:

Cheese, potato and red onion: Difficult to get a good strong cheee flavour and to keep bulk. Tried it with mashed potato but it turns out very gloopy.

Curried veg with fresh ginger: Result! Really good flavour and people like them.

Quornish pasty - my version of a Cornish pasty but swapping the beef mince for quorn. Again difficult to get a good flavour but I have used a veg bullion this week which has much improved the flavour. So testing will happen tomorrow.

Cheers WW

[BriCan]

Strike me down as a heretic, but how about a veggie pasty? Along the lines of a veggie haggis.

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
250ml vegetable stock
5 tablespoons dried red lentils
2 tablespoons canned kidney beans, mashed
3 tablespoons finely ground peanuts
2 tablespoons finely ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons mixed spice
1 egg, beaten
250g steel cut oats

For the market I would leave out the peanuts and substitute walnuts or tahina

I would leave out the nuts due to people with allergies which is what I did when I developed a vegy pie

[welsh wizard]

Hi Brican

Nuts noted . Any chance of the pie recipe ?

Cheers WW

[BriCan]

Hi Brican

Nuts noted . Any chance of the pie recipe ?

Cheers WW

On my to do list as I needed records of process -- will post this Sunday in the cooking section if that is alright??

mix before adding sauce



filled pie

[Dogfish]

This may seem strange, but fish sauce/noc mam or whatever it's called in whatever incarnation is a really good way to stretch all types of meat. I use it in virtually every red meat dish I cook, and it doesn't taste fishy at all. It makes steak taste more steaky and venison more venisony. May be worthwhile in bringing out flavours in all sorts of fillings. There's a fair bit of anchovy in Worchestershire sauce and nobody makes comment so this might do the same thing without the addition of the vinegar/tamarind/sugar in the W. sauce.

[saucisson]

Quornish Pasty

That's genius WW

[welsh wizard]

Hi BriCan many thanks it looks really good and I look forward to reading your recipe. I think you are right to put it in the recipe section rather than this thread. Thanks once
again WW


Hi Dogfish you are right regarding fish sauce, well Anchovy sauce in my case. I put it in all my pork pie and game mixes. It is a good way of adding salt and taste.

Hi Saucission thanks for the heads up on the name. I THINK its original but it came to me so quickly I wonder if I had seen it before and it was laying dormant in the deeper recess of my noggin. Anyone think of any other witty names for pies or pasties I am more than happy to steal them !

[Ruralidle]

Hi WW
it may be an original take on the name but I would just be a little careful as "Quorn"is a registered trademark