Friday, March 23, 2012

SAUERKRAUT, POTATO & CHEDDAR PASTIES - PASTIES A LA CHOUCROUTE, POMME DE TERRE ET AU CHEDDAR ♥ A GUEST POST FOR SIMONE AT "JUNGLEFROG"

Sauerkraut Pasties Path 1 2 bis
In life, there are some beings who enlighten your days, inspire you greatly and are refreshing. The same can be said about certain blogs or bloggers, and both Simone and her excellent site definitely belong to that category. Everytime I visit Junglefrog, you can be sure that I'll be delighted by her magazine-like pictures, marvelous sense of humor and lovely recipes. It is indubitably far from being mundane or soulless!

This zesty Dutch lady is a skilled professional photographer whose work never to fails to wow me. I really appreciate her very European way of immortalizing dishes and I wish I could have half of her talent with my Nikon. Yet not only is she an ace behind the camera, but she is also a masterful cook and baker who wizzes up amazing cakes, colorful salads, comforting casseroles, delectable appetizers, balanced main courses, luscious desserts, etc...

I discovered Junglefrog through The Daring Bakers and have been following her online journal regularly since at least three years, thus I have been lucky to witness its evolution and see how the pretty caterpillar turned into a beautiful butterfly over the years. So, the day Simone asked me if I would be interested in writing a guest post for her, I felt overwhelmed with joy and excitement and immediately said "yes" without needing to meditate over her generous proposition. It is an honor for me to have been given that opportunity and I am truly thankful that she thought of me!
When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmmmmm, boy.
- Jack Handy
As Simone is currently trying to focuse on healthy eating and as I love speaking about British grub, I thought that it would be wonderful if I shared my take on "Cornish Pasties" with her readers and spoke a bit about its origins.
 
Sauerkraut Pasties 3 bis
I got the idea and urge to bake my own pasties while watching Saturday Kitchen on BBC1. On this program animated by celebrity chef James Martin I heard Rick Stein relate a sad event that happened in 1999 (read what the BBC has written on that subject) when a eminent New York Times journalist shamelessly declared that "Cornish Pasties" were bland, like doorstops and "generally God awful". [...]

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to Junglefrog in order to read the whole article, get a glimpse of my pictures, discover my recipe and pay a visit to Simone. 

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog Junglefrog qui appartient à ma talentueuse collègue néerlandaise Simone, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que mes "
Pasties A La Choucroute, Pomme De Terre Et Au Cheddar" vous plairont car ils sont inspirés d'une spécilaité très British qui nous vient de Cornouaille et qui est vraiment succulente. Cette création personnelle est une ode à la cuisine Anglaise qui est unique, versatile, si réconfortante, fabuleusement savoureuse, humble et qui est loin d'être insipide,fade, peu délicate et inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant, dépassé de mode et plus d'actualité...

~ Pasties A La Choucroute, Pomme De Terre Et Au Cheddar ~
Recette par Rosa Mayland, Mars 2012.

Ingrédients pour la "Pâte Brisée": 
200g de Farine blanche
100g de Farine complète
1 1/4 CC de Sel de mer fin 
80g de Beurre non-salé
70g de Saindoux
~80ml d'Eau très froide ou assez afin que la pâte forme une boule
Ingrédients Pour La "Garniture":
200g de Choucroute crue, éssorrée et hachée grossièrement
100g de Cheddar vieux, coupé en petits cubes
1 Pomme de terre (moyenne), pelée et coupée en petits morceaux
1 Oignon, haché finement
3/4 CC de Thym séché
Une pincée de noix de muscade
Poivre noir fraîchement moulu, selon goût
Le sel de mer, selon goût
Ingrédient Pour Le "Glaçage":
1 Oeuf, battu

Méthode pour la "Pâte Brisée":
1. Tamiser la farine et le sel dans un bol moyen.
2. Ajouter le beurre, le saidoux et frotter
la farine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait une texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (ne plus ajouter d'eau quand la pâte a atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.
Méthode Pour La "Garniture":
4. Dans un bol, mélanger ensemble tous les ingrédients pour la garniture. Mettre de côté.
Méthode Pour "Assemblage Et Cuisson Des Feulletés":
5. Préchauffer le four à 200 ° C.
6. Diviser la pâte en 5 portions égales.
7. Sur une surface farinée, abaisser l'un des morceaux en un cercle d'environ 18-19cm de diamètre.
8. Placer un cinquième du remplissage au centre de chaque cercle, en faisant un sorte de laisser un bord d'environ 1cm.
9. Avec l'oeuf battu, badigeonner les bords de la pâte.
10. Soigneusement rabattre les bords ensemble afin de former une crête, puis les pincer pour bien sceller et créer des bords ondulés (voir remarques).
11. Placer les feuilletés sur une plaque à pâtisserie recouverte de papier sulfurisé et badigeonner avec le restant d'oeuf battu
.
12. Cuire au centre du four pendant 35-40 minutes ou jusqu'à ce que les pasties soient dorés et croustillants.
13. Servir.


Remarques:
Les pasties doivent toujours être fermes, bien plains et jamais humides ou juteux (la pâte en souffrirait).
Si vous vous ne savez pas très bien comment former vos pasties, alors la première video 1 et la deuxième video vous seront d'une grande utilité (malheureusement elles sont en anglais).

Idées de présentation:
Servir pour le déjeuner ou le repas du soir et accompagner d'une salade de saison ainsi que d'une bière.
Les pasties sont aussi parfaits pour le pique-nique ou pour un repas canadien.

81 comments:

  1. Scrumptious pasties!!
    I love the traditional Cornish pasties and yours, I love the addition of the sauerkraut.
    Cheers and hope you have a fabulous weekend,
    Lia.

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  2. oooh, j'adore ca, la pate a l'air fine et croustillante, un peu flaky comme je l'aime. Superbes!
    Bon weekend Rosa.

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  3. Rosa, your pastries could be in a patisserie window in France they are so beautiful. I'm off to check out Junglefrog. I adore people with a sense of humor. So important. Can't wait to meet her.
    Sam

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  4. The pastries look amazing!!!! And I also love the photographs!

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  5. Je suis allée jeter un coup d'oeil à ce blogue et j'aime vraiment beaucoup. Merci pour la découverte Rosa. Ces belles pasties ont l'air vraiment délicieuses

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  6. J'ai tout ce qu'il faut pour concocter ces pasties, et l'envie de les faire en plus!
    Merci!

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  7. Cornish Pasties, bland! I don't think so. Just look at those gorgeous pockets of beauty!!! I'll be right over!

    Thanks for sharing, Rosa...

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  8. I know it's because I still haven't finished my morning coffee but, I can't seem to find your post at Simone's. She does have a gorgeous blog though!!!

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  9. Your crimping is perfect, and I love your take on the filling. I was not a big fan of Cornish pasties, but now with Cornwall at my doorstep, I've recently sampled the real thing, and they are delicious (the place I bought them from, in Padstow, recently placed second in a world Cornish pasty competition, and I'm going to sample number one this week end :) )

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  10. Photos et recette...huuummm !!!! Merci d'avoir pensé à nous petits Français ;) Belle journée !

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  11. I also love Simone's blog and I think this is the perfect post for her blog. The pictures are stunning and the recipe looks amazing. Once again, you're making me hungry! :)

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  12. Thanks for introducing me to another great food blogger! And, thank you for sharing these darling potato pastries with everyone. That last photo is making me sooo hungry!

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  13. The first picture reminded me of fresh air which we lack here, it's really gorgeous.
    I get hungry when I see your food pics, wish I could grab that dish :)

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  14. Yes, Simone creates beautiful dishes which are showcased by beautiful photography ... and so do you as witnessed with this post!

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  15. I have been following her blog for a long time and I love her work as much as yours. Both of you are talented photographers. Have a great week-end!

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  16. What a wonderful guest post with beautiful images and a very tasty looking recipe, too! Thanks for sharing, ladies. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

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  17. La couleur arrive avec le printemps extra :-)
    Une recette bien originale
    Je te souhaite une belle soirée
    Valérie

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  18. Looks delicious! I'm going over to Simona's site now.

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  19. How could they have condemned pasties? They taste awesome I always try to buy some freshly made ones in the market, sicne I cant bake at home. I ll hop over =)

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  20. Yummmm! I love meat pies. Especially venison with peas! Hubbs favors empanadas, I bet he would adore these.

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  21. their form is like architecture. beautiful.

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  22. Oooh, these look amazing! And I must admit, it's been far too long since I've had pasties! :) Heading over now...

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  23. i would enjoy pasties. if only they aren't so sinful..

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  24. Une jolie recette et d etrès belles photos. Bisous

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  25. Pour un repas canadien? Ah çà oui! ;-)

    Anne
    Ville de Québec

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  26. What incredible pastries and the photographs are gorgeous!!!

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  27. Fantástica receta e imágenes bellas un paisaje de ensueño,abrazos y abrazos.

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  28. I don't remember eating Cornish pies when in England but I do remember that I loved steak and kidney pies. The filling sounds delicious and what's not to like about Pâte Brisée?

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  29. Great guest post and such an appetizing pasties and pics!

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  30. Nice guest post, Rosa. Great photos too. I love pasties, have made them several times but never have used sauerkraut! Very imaginative!

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  31. Lovely guest post Rosa and great photos! My husband is a big fan of pasties. Thanks for sharing the recipe.
    Cheers

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  32. It is great to see your passion for all things English especially pastries; your enthusiasm is also apparent in the photos which are splendid; can't wait to make and taste these pasties!

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  33. love simones blog too, like u said her pics are beautiful. the pasties looks awesome :)

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  34. conosco poco la cucina inglese, ma questi pasticci me la fanno considerare maggiormente, le tue foto ovviamente contribuiscono a questo in maniera notevole, ciauzzzzzz

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  35. Rosa,

    Oh . . . those are beautifully delicious!
    I love to come and ooh and awe over your blog.

    Jonna
    Get Off Your Butt and BAKE!

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  36. J'aimerais vraiment y piquer la fourchette ! De toute beauté ma belle Rosa XX

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  37. Ces délicieux petits pains nous rappellent que l'été n'est pas loin et qu'on pourra bientôt les déguster simplement lors d'un pique-nique...

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  38. Looks absolutely delightful! such a special treat for sure.

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  39. Simone is super talented and I love her recipes. This is a lovely guest post and I would love to give it a try!

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  40. Gorgeous photos. My mouth is certainly watering.

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  41. Hmmm, I wonder why I always leave your blog hungry? xo

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  42. on n'est jamais déçu chez toi !!Pierre

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  43. You are very talented in many ways as well Rosa!!!!

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  44. Rosa, my son is standing next to me freaking over this pastry! Love JungleFrog + have been a fan for some time :)

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  45. Saurkraut is very underated, love them in these pasties...creative!

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  46. You are so inspiring Rosa...sorry I am not a good cook but I've always enjoyed your photos and your culinary skill :D

    Hmmm....make me so hungry now :D

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  47. Those pasties are making me really hungry even if it's just 5.30 in the morning, who care? I'm starving and I'm love with that picture!
    Good morning Rosa :)

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  48. Hi Rosa! Wow this is my kind of pastry!! I'm totally attracted by the shot of this pastry. I like the sauerkraut + potato + cheddar in the nice bread... I'd definitely get this if it's in pastry shop! Hopping over now.

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  49. Vraiment succulent. Les photos sont plus que gourmandes.
    Bon début de semaine Rosa.

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  50. une bien belle idée de mettre la choucroute dans un chausson

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  51. Rosa - Your photographs are stunning. I would love to be walking down that lane and eating one of these pasties.

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  52. This pastry looks delicious, I love the sauerkraut in the filling...and the photos are always awesome Rosa.
    Hope you have a wonderful week ahead :)

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  53. what a pastry, heading over to check out your guest post...

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  54. What a beautiful guest post Rosa. I'm a huge fan of both yours and Simone's blogs, mainly because of the stunning images you both produce. They are just so inspiring.

    And well, that pastry looks fantastic. I'm so going to have to try this pastry recipe.

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  55. this looks amazing!! I love pies like this

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  56. Hello Rosa! I just wanted to pop in and say hi and how much I adore your photography. I noticed we have many blogland friends in common, as I see you commenting on the same blogs I visit. I love your big pictures. Thanks for the inspiration!

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  57. I love Simone and her beautiful blog - you could not have chosen a better guest poster! Those pasties look incredible and I can only imagine how great they taste! Bravo on a spectacular guest post, Simone!

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  58. OMG, I love pasties and sauerkraut but wild never have put them together, what a fabulous idea they look divine. Alli@peasepudding

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  59. Almost miss this one..
    These pasties look so delicious and irresistible!

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  60. Ooh, i haven't had a pasty in years and cheddar is perhaps my favourite cheese. Congrats on your stunning guest post and mouthwatering photos. After reading this I'm also curious about The Saturday Kitchen.

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  61. These pastries are just beautiful...will stop over and check it out :)

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  62. Fantastic guest post Rosa....
    And absolutely stunning photos as always!!!!
    Trust me these pasties are so stunning to look at absolutely tempting.

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  63. Pasties have been on my to-do list ever since I had them for the first time at this place called The Cornish Pasty Company. Yours look so tempting, and remind me of those that I had there. I really need to make these!

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  64. gorgeous! am getting hungry again!

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  65. Scrumptious pastries, loving the filling!

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  66. Mouthwatering puffs, and delicious photos. Gonna check out Junglefrog now!

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  67. Your recipe would certainly go a long way into changing his view on your version Rosa ;o) These look incredibly tasty!

    Ciao for now,
    Claudia

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  68. I can't resist cheese and potato pasties - love the idea of including choucroute too.

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  69. Yummy pasties -- my stomach is growling so loud. Not a great idea to hop at food blogs during lunch time ;)

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  70. The pasties look delicious. Heading over to Junglefrog to check out the recipe, but I wanted to say hello to you first :)

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  71. Oh! How I miss delicious pasties like this. We used to frequent a neighborhood shop that makes excellent pasties when we were living in Singapore. Now that we are back in Malaysia, I have mostly Asian and once-in-while non-Asian food. Certain ingredients such as cheese are just too costly to purchase. So eat local is the way for now. Love the fillings you put in this crusty warm pocket. Excellent! Heading over to Jungle Frog now

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  72. Those pasties look very scrummy. I've never had them with sauerkraut before but can imagine it a great addition. There is a tea house in the town my Mom lives that serves Cornish Pasties and I often order one along with a Branston Pickle.

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  73. Great guest post, and these pasties sound divine. What a delicious treat and with sauerkraut just delicious.

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  74. Lovely guest post. These look perfectly done. Gorgeous clicks.

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  75. How delightful! you should open a bakery and I would send everyone to get cakes and pastries from yours :) The shape reminds me of Turkish pides for some reason. Love the stuffing and the broken open photograph. Amazing!

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  76. Ooh, what an interesting filling. I've only become a fan of sauerkraut in my adult years. Yum. Bring it on! ;)

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