hello and welcome to jamieoliver.com I’m one of the food team and today I’m going
one of the food team and today I’m going
one of the food team and today I’m going to show you how to put your pasta
to show you how to put your pasta
to show you how to put your pasta together first of all cut your pastry
together first of all cut your pastry
together first of all cut your pastry now keep one hand on the board to
now keep one hand on the board to
now keep one hand on the board to another half aside for later dust it
another half aside for later dust it
another half aside for later dust it really well with flour take your rolling
really well with flour take your rolling
really well with flour take your rolling pin
pin
pin that’s the rolling pin flour just to
that’s the rolling pin flour just to
that’s the rolling pin flour just to make sure it won’t stick and then
make sure it won’t stick and then
make sure it won’t stick and then carefully roll out your pastry rolling
carefully roll out your pastry rolling
carefully roll out your pastry rolling it out as evenly as you can tell it’s
it out as evenly as you can tell it’s
it out as evenly as you can tell it’s both the thickness of well pound coin or
both the thickness of well pound coin or
both the thickness of well pound coin or half a centimeter when you pace your
half a centimeter when you pace your
half a centimeter when you pace your soul will don’t grab a normal standards
soul will don’t grab a normal standards
soul will don’t grab a normal standards of cereal –bowl I have a normal cereal
of cereal –bowl I have a normal cereal
of cereal –bowl I have a normal cereal bowl like that turn it upside down
bowl like that turn it upside down
bowl like that turn it upside down Miller your pastry and then use a tip
Miller your pastry and then use a tip
Miller your pastry and then use a tip your knife to cut around it just hold
your knife to cut around it just hold
your knife to cut around it just hold the ball in place with your left hand or
the ball in place with your left hand or
the ball in place with your left hand or your right hand if you’re left-handed
then we go fold this pastry up again
then we go fold this pastry up again roll it again for another posting half
roll it again for another posting half
roll it again for another posting half block of pastry should give you four of
block of pastry should give you four of
block of pastry should give you four of these nice little disks
these nice little disks
these nice little disks I’ve only rolled one like a nice
I’ve only rolled one like a nice
I’ve only rolled one like a nice spoonful of this filling thanks Joe
spoonful of this filling thanks Joe
spoonful of this filling thanks Joe make sure that it’s cold enough leave a
make sure that it’s cold enough leave a
make sure that it’s cold enough leave a gap we’ll back to 3 centimeters run the
gap we’ll back to 3 centimeters run the
gap we’ll back to 3 centimeters run the edge then we’ll do the egg wash dip the
edge then we’ll do the egg wash dip the
edge then we’ll do the egg wash dip the brush just brush around the edge the
brush just brush around the edge the
brush just brush around the edge the pastry – make sure the pastry is wet
pastry – make sure the pastry is wet
pastry – make sure the pastry is wet they’re not soaking we don’t egg running
they’re not soaking we don’t egg running
they’re not soaking we don’t egg running off onto the table well the pastry over
off onto the table well the pastry over
off onto the table well the pastry over match it it’s opposite edge and press
match it it’s opposite edge and press
match it it’s opposite edge and press down to make sure the edge of seal use
down to make sure the edge of seal use
down to make sure the edge of seal use your thumb and forefinger
your thumb and forefinger
your thumb and forefinger Krim
I’ll take a little bit more beaten egg
I’ll take a little bit more beaten egg just brush it on top of the pasty
but roasting tray here to bake pasty on
but roasting tray here to bake pasty on and it’s a little bit of greaseproof
and it’s a little bit of greaseproof
and it’s a little bit of greaseproof paper cut to fit sprinkle a little
paper cut to fit sprinkle a little
paper cut to fit sprinkle a little cornmeal or polenta will do fine and
cornmeal or polenta will do fine and
cornmeal or polenta will do fine and what this does just helps keep the pasty
what this does just helps keep the pasty
what this does just helps keep the pasty from sticking and also gives it a little
from sticking and also gives it a little
from sticking and also gives it a little bit of crunch when you eat it pop it in
bit of crunch when you eat it pop it in
bit of crunch when you eat it pop it in the tray a little more cornmeal on the
the tray a little more cornmeal on the
the tray a little more cornmeal on the top that’s your pasty bake it in a hot
top that’s your pasty bake it in a hot
top that’s your pasty bake it in a hot oven for 30 35 minutes until crispy
oven for 30 35 minutes until crispy
oven for 30 35 minutes until crispy cooked through and golden brown
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