Home made Pasties using allotment veg for all the family.
GD and I were in for a surprise at the allotment today! we had planted outdoors on a rough bit of earth by the compost bins, almost as a second thought, all the leftover straggly tomato plants that didn’t make the grade for growing on in the polytunnel, not expecting anything to come from it, but today it was time to clear up, and as we began to clear the plants we were amazed to find hidden in the thick bush like growth lots and lots of green tomatoes, they had been hidden well not only by the bushiness of the leaves but also by the brussell plants also growing in that area towering over them.
We picked the first of our squashes today
and took joy at seeing all our bright orange pumpkins brightening up the patch with their cheery orange hues.
Luxury also today, we now have a pine table standing in our hammered together shed and shelving rack to take all the potting paraphernalia, and we made space ready for a camping gas cooker to go in next time we are up, so very soon we will be able to complete our ambition to stay longer and be able to brew tea and eat ‘fork to plate’ as the saying goes.
We took time out after a nice cup of green tea and gd’s coffee from a thermos flask, to go forage among the plentiful hedges of blackberry, finding a juicy sweet patch over by the camping field, as we were making our way over there we bumped into the mobile zero waste shop, well excited to meet like minded people on the no plastic trail.
Once back home I set about making the pasties for tonight’s family meal, 10 pasties, lots of different filling combinations. 2 Steak and swede with potato and onion, 3 chicken and potato, 3 steak and chicken and stilton cheese with potato and swede and onion, 2 with onion one without, 1 steak and potato, 1 Gluten free pastry cheese and sp onion. It’s simple to do just soft boil the veg, strain off the water and then fry it off, about 10 minutes to develop and seal flavours, fry off the onions, I like to use ducks fat for the meats and deodorised coconut oil for the veggies, cut small plate sized circles and fill with filling of choice, do this with the pastry circle already placed on the lined baking tray or it gets too heavy to lift in one piece, but the real trick to a good pasty I believe is to soak the fried off meats in gravy and also drizzle melted butter over the filling, then brush the pastry edge with beaten egg and seal up.They came out great and for after I made chocolate drizzled flapjacks.
It’s been a good day and now after a lovely soak in an seasalt and lavender bath and a herbal night time tea I am of for my sleep.