Яoland's Яussian Яough Puff and Chicken & Bacon Dasties

Яough Puff Pastry

1 kg flour
250 g butter
200 g suet
2 eggs
1 tspn salt
2 Tspn vinegar
Cold water
Makes 1891 g, takes 25 minutes

Crack the eggs into a jug, whisk
Add salt, vinegar and top up with water to 500ml, whisk
Put into ‘fridge

Spread flour on the tray. Coarsely grate frozen butter
Gradually mix flour and butter with forks, avoid touching with warm hands
Repeat with suet
Make a well and add cold liquid
Quickly make the dough by pressing the mix together without kneading it
Make a square, then lift the corner, fold and press to rectangular shape
Collect all the crumbs and add to the main lump
Put the dough in a plastic bag or film and leave in fridge for at least 2 hours

The puff pastry can be kept in the fridge for several days or in the freezer. To defrost put in the fridge.

Dasties

Slice a potato, cold water soak, drain, salt, cover with boiling water, lid on

Trim bacon, fry the meat, cremate the fat

Using the mighty Alligator, chop onions, carrots, mushrooms, old soft potatoes

Sweat the onions a bit in black pepper, add the carrots for a while, park in a large casserole

Fry the potatoes, add to casserole

Drain par boiled potato, chop and add to casserole

Add tomato puree, heat and stir briefly, heat off

Add Worcester sauce, salt

Chop an apple, add to casserole

Coarsely mince the bacon, fat and leftover chicken, add to casserole

Add peas and stir well

Roll out pastry into circles, fill, fold over sealing with water
Fork tops
Egg or milk wash
Bake Mk7 (200°C) 10 minutes then Mk 5½ (175°C) for another 35ish

Construction

Cut out the circles then use a dough cutter all around to free the dough from the marble

Fill and use the cutter to fold over the dough. Brush water onto the areas which touch and press together

Or use a random shape and stuff in as much as possible

Tada

Anal stuff

100 g (didn't weigh them) rolled out to 185 mm Ø weighed 168 g filled

150 g (33 g trimmings)     rolled out to 220 mm Ø weighed 253 g filled