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Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.
These hinged moulds make it easy to shape your dough into perfect, semi-circular parcels, stuffed with the mouth-watering filling of your choice.
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Lightly grease a baking tray with margarine (or butter) and line with baking or silicone paper (not greaseproof). Set of three assorted sized moulds ideal for making tasty pasties, fruit turnovers, canapés, dumplings, ravioli, samosas and much more. Easy to use, simply roll out the pastry / pasta you wish to use, cut out the shape using the mould, insert your favourite filling and fold the mould to seal.
When the dough is smooth, wrap it in cling film and put it in the fridge to rest for 30–60 minutes. Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges.
When the pastry has chilled, divide it into six equal pieces. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure not to tear the pastry. Spoon a quarter of the filling onto each disc. Spread the filling on one half of the disc, leaving the other half clear. Put a knob of butter or margarine on top of the filling. This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items.The Brits have hearty cornish pasties. The Italians have delicious pasta parcels like ravioli. The Chinese have meaty dumplings, cooked to countless different recipes. Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape. For the pastry, blend the flour, baking powder, salt, butter and egg yolks in a food processor until the mixture resembles breadcrumbs. It’s the ultimate comfort dish, and there are thousands of delicious variations to discover. So start your culinary journey in earnest, with KitchenCraft Home Made’s multi-purpose pastry cutter / crimper moulds. Carefully fold the pastry over, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside – either by using a fork, or by making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps. When you’ve crimped along the edge, fold the end corners underneath.
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