Weekly Reflection Questions: How does your recipe fit within the Australian guide to healthy eating? The recipe consists of many vegetables including potato, broccoli, onion, carrot, celery, zucchini and peas. It also contains wheat from the pastry itself. How did you delegate the tasks during the cook with your partner? I pealed and cut the potato and placed it in the water while my partner cut the broccoli as well as the onions. My partner put the onions in a pan full of oil while I put the broccoli in with the potato. My partner chopped carrots, celery and zucchini while I took out the potato and broccoli and mashed the mixture gently. My partner then put the carrots, celery and zucchini into the pan with onions. I then eventually added the mixture of potato and broccoli to the pan and my partner took of the heat and stirred it. I cut the sheets of pastry into circle and my partner placed a bit of the mixture in the center of the pastry circles. I then brushed the edges of the round pastries with beaten egg and my partner sealed the pastries and placed it in the oven. What aspects of this cook did you find difficult and how did you overcome these? My partner and I found it hard to speed up our production and work. It turns out we were a bit unsure during some of the steps. So we stopped second-guessing our decisions about the cook. What aspects of this cook did you enjoy and why? I really liked cracking the egg and brushing the pastry with it. I also enjoyed mashing the potato and broccoli mixture. These things seemed the most fun to do. What new skills did you learn this week? I learned how to fill a pastry sheet and how to egg it. I also learned how to make a vegetable mixture for a pastry.
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Sensory Analysis Table
Taste Doughy A bit sour and salty Savory
Texture Crispy and crunchy on the outside but soft and mushy on the inside
Aroma Fresh from the oven, cooked. A tiny bit astringent.
Appearance Golden/brown crispy, a bit shiny yet a bit greasy.
A brief history of this dish: Although it's exact origins are unclear, it's safe to assume that they came from and/or became popular in France. The word "pasty" derives from the Medieval French word "paste" meaning "dough, pastry". Pasties have been mentioned in cookbooks throughout the ages. For example, the earliest version of Le Viandier (Old French) has been dated to around 1300 and contains several pasty recipes. In 1393, Le Menegiar de Paris contains recipes for "paste" with venison, veal, beef, or mutton.
Rating: 3.5/5 Although the cook went really well, I personally didn't like the taste of the pastry that much. Also, there were areas to improve in our cook such as how we manage our time.