1 lb salmon filet (boneless, but with skin)
1/2 cup fresh parsley, minced
1/4 tsp dried sage
1/2 tsp dried ginger
1/2 tsp pepper
1 tsp anise seed
1 tsp salt
Scale and skin the salmon. Chop into bite-sized pieces. Mix spices together and grind. Add spices to salmon. Mix. Fill pasties of preferred shape and size. Lay pasties on greased pan, and bake at 350 F for about 30 minutes or until done. Makes about 12 2-inch diameter pasties.
1 1/2 lb chicken breasts (boneless, skinned)
1/2 cup fresh parsley, washed well and minced
1/4 tsp dried sage
1/2 tsp dried ginger
1/2 tsp pepper
1 tsp anise seed, ground
1 tsp salt
Chop chicken into bite-sized pieces. Mix spices together and grind. Add spices to chicken. Mix. Fill pasties of preferred shape and size. Lay pasties on greased pan, and bake at 350 F for about 30 minutes, or until done. Makes 16-20 2-inch diameter pasties.
This chicken filling recipe is also used as part of recipe 92, a Pork and Cheese tart.
This is a nice egg dough, which is easy to work with. This recipes makes enough to cover 1 to 2 times the salmon filling, depending on size of pasties. This recipe is also used as part of recipe 92, a Pork and Cheese tart, as part of recipe 15, a Fish or Meat Pasty, and as part of recipe 44, a Cheese and Bacon Pasty.
4 1/4 cups flour
1/2 cup butter
2 eggs
1/3 cup water
1 tsp salt (optional)
1 tsp sugar (optional)
Pour 4 cups flour into bowl. Heap into mound. Make a hollow at the center. Add an egg. Mix in. Repeat. Add softened butter. Mix in gently. Add water gradually, until dough is a good texture. Add remaining flour as needed. This should be rollable without adding flour.