Saturday, 7 August 2010

Burger Salad Pasty

I still had some leftover dough from the last post. I figured that I could attempt to make a pasty of some sort, using the one remaining Basics burger patty in my freezer and some vegetables.

I still remember being introduced to the pasty when I was much younger, seeing it on the lunch menu and thinking that the word "pasty" was probably a typo. The person serving me wasn't particularly happy that I asked for "cornish pastry" however, and got me to repeat the correct word twice and explained to me what it really was before giving me what I wanted.

Since I was using burger patty as pasty filling, I thought it might be a good idea to also use common burger condiments for seasoning. To this end, I chose mustard and French dressing, the latter a key component in the Big Mac special sauce, according to Top Secret Recipes and other sources. In addition, while getting vegetables for today's lunch, I noticed that the Sainsbury's Basics mushrooms were now quite interesting. The supermarket chain has been offering 2-3 large flat white mushrooms for 50p for some time now, and it seems that some of the large mushrooms that don't make the cut find their way into the Basics range. I mean, look at the size of these!

So start by chopping up the ingredients you want in your pasty. I used the mushroom, a Sainsbury's Basics burger patty for meat, and 2 cloves of garlic for flavour.

Fry the ingredients, meat first, then garlic, then vegetables. Add half a teaspoon of Basics mustard and Basics French dressing to season.

Throw in a few spinach leaves picked from the Sainsbury's Basics Young Leaf Salad to add to the wok. prepare the pasty casing by taking the dough from the Murtabak recipe and pressing it into a flat sheet on some aluminium foil. Place the filling into the centre, and wrap into a pasty. Or at least some semblance of it.

Bake for 200 degree Celsius in the oven until golden brown.

This is a hearty alternative to your regular burgers, and a nice way to use up leftovers. Given its similarity to curry puffs, and the availability of Basics canned chicken curry, I might want to look into making some, once I get over having to deep-fry stuff and cleaning up after that.

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