Texison Pasty
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Place the partridges in a dish and add the broth.
Assemble and bake
Cover the dish with puff pastry, sealing the edges.
Brush the pastry with beaten egg.
Bake for 1 hour until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Partridges
- Form the main filling, cooking gently in the broth to become tender.
- Broth
- Adds moisture and savory flavor, keeping the filling juicy under the pastry.
- Puff pastry
- Forms a flaky crust that encloses and seals in the filling as it bakes.
- Egg
- Brushed on the pastry, it promotes browning and a glossy golden finish.
The step that matters
Sealing the pastry edges. A tight seal traps steam and juices inside, keeping the filling moist. If the edges gap, liquid can escape and the pastry may bake unevenly or leak.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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