roasted chestnuts

Roasted Chestnuts

Roasted Chestnuts
Print Recipe
"These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack."
Servings
6 people
Servings
6 people
Roasted Chestnuts
Print Recipe
"These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack."
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
  3. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  4. Allow to cool and peel off the shell.
  5. Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
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Cornish Pasty

Cornish Pasties

Cornish Pasties
Print Recipe
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Cornish Pasties
Print Recipe
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
2-3 pasties 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Ingredients
For the pastry
For the filling
Servings: pasties
Instructions
  1. To make the pastry, put the flour into a mixing bowl and grate in the lard. Add the margarine and salt, and rub the fat in until the mix becomes crumb-like. Mix in just enough cold water (probably about 175ml) to bring it together into a dough – a food mixer is useful here, as it will take some time. It's ready when it comes cleanly away from the side of the bowl. Wrap and chill for 2 hours.
  2. Cut the beef and vegetables into evenly sized dice. Mix and season well.
  3. Roll out the pastry on a lightly floured surface to about 5mm thick and cut out circles to your desired size. Divide the filling between the pastry, leaving space around the edge and top each with a dollop of cream or butter. Brush the edge with egg wash, then pinch the edges together to seal. Crimp as desired, and cut a small hole in the top of each.
  4. Preheat the oven to 400F and brush the pasties with egg wash. Bake for 20 minutes until golden brown, then turn the heat down to 320F and cook for another 20 minutes.
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