[Sca-cooks] pasties - was winter projects

[Susan Fox]

Kathleen A Roberts wrote:
> speaking of pasties...
>
> i have a "box lunch for two" prep coming up in a few weeks (auctioned 
> for our poor fighters fund).  it's a lunch by the field kind of thing.
>
> i was thinking of doing a nice pastie with a guiness-beef-esque 
> filling.  i was also thinking of an free-form apple tart for dessert.
>
> am i getting to 'crusty' with this?  any ideas on what could go well 
> with it?  i was thinking some cheese, but that brings me back to flour 
> product to put it on.  even though the lunch didn't make much (nothing 
> does, these days, sadly), i don't want the nice folks to think i am 
> giving them nothing but filler and or starch.
>
> period-esque rather than practically prefectly period. but they are 
> adventurous eaters, so that is good! 

Bucking the trend here.  I think that keeping it a crusted tart for 
dessert is a good period solution.  The shape and flavors are completely 
different.  "Crust" regarded as part of the serving-ware, not part of 
the meal.  And no cleaning the "plate", just throw it to the dogs.  Huzzah!

Nice cheese is nice.  I'm seeing a lot of "Irish Cheddar" around lately, 
sharp and white.  Wrap it in cheesecloth.

Equal parts beef/onion/turnip makes a nice pasty.  Also, 
beef/onion/apple, but since your sweet is apple, save this for another time.

Cheers,
Selene