I left the last post HERE having explained what we were going to do with the chastelete recipe and why, so now it’s time to answer the bigger question…how did it turn out?
Those that follow on Twitter will already have seen some of this, but as much as I love Twitter for showing what we’re doing in the Kitchen, 140 characters is nowhere near enough to fully explain something like making a chastelete…how else will I get to ramble incoherently whilst showing you pictures of slabs of pastry?!?
I’d tasked Robin with the main responsibility for the pie because quite simply, he’s by far the best in the team at making pastry; Marc H, Zak, Adrian, Dave, Ross and any others needed would assist with making paste in bulk, fillings, colourings etc while the rest of the team worked on other recipes and roasting. Robin had a plan…it was set in his mind…there would be no deviating from it, and in retrospect, although the rest of us thought he was mad and he should have changed his plans halfway through day 1…he was right to stick to his guns, this wouldn’t have been half of what it was if we’d got him to change the one driving obsession he had…thin walls.
So first task on day one was pastry, and lots of it. We’d already discussed how big the whole thing should be…as big as would fit in the oven, so at most 10 inches high and 14 inches wide…length in proportion but at maximum 2 feet, give or take.
We settled on a central tower around nine inches in diameter and ten inches high, with four ancillary turrets around three inches in diameter and six inches high which would give a final product that would just fit on the tray we have to use because of being limited to using a modern oven for baking in.
Robin’s initial plan was to use a very stiff salt dough for the case so work was set to in order to produce what was hoped would be enough…as many volunteers and assistants from the visitors being sought to help out with the task and give them a taste of the work needed to make a decorative subteltie such as this.
About mid way through the day, there was sufficient paste to drive out a base sheet and place it onto the tray, which had first been filled with flour to even out the dents in the base. next task was to work on the first cylinder that would form the central tower. This did not go to plan!
Even though the paste was as stiff as Robin could make it, it was simply not strong enough to be self supporting when formed into a cylinder.
Mostly, this was down to the wall thickness that Robin wanted…it was never going to work with this pastry. The rest of us were all thinking…thicker…make it thicker, but Robin had other ideas…hot water crust…shame we hadn’t planned for that. Time to delve through the freezer and see how much lard we had in stock.
A swift hour of boiling fat & water and some hard kneading later there was enough paste to try another experimental cylinder, but not wanting to give up on the original plan just yet, two cylinders were formed around jars, one of hot water paste, the other salt dough and these were held in place with collars of paper then left to dry.
After a night in the warm embrace of the airing cupboard both tests were ‘leather dry’ and the jar formers were carefully removed. The salt dough was just not up to the task (as you can see from above after it had dried for a few hours more) but the hot water crust was good enough to show that this was the path to tread…and production began at full scale.
The bulk of the construction of the basic pieces happened while I was busy elsewhere, so there aren’t any images to show unfortunately, not that they’d be that exciting. The paste was mixed and rolled into sheets around 5mm thick then cut to size forming rectangles that could be rolled around suitable formers. Before rolling the crenellations were cut long the top edge, then the paste was rolled up around a ceramic jar. The first experiments had shown that left as it was, the jar would stick fast to the pastry, so a layer of paper was added first then once the overlap had been sealed by damping the paste and squeezing tightly together, the whole cylinder was held together with a paper collar to keep it from sagging until it had firmed up slightly.
After an hour or so, the paste was freed from the paper and ceramic scaffolding and another was made; when all four were complete they went into the airing cupboard for the night. Meanwhile, the task of creating the central turret was causing some concern, simply because we didn’t have a ceramic jar or bowl that wasn’t wildly tapering…really not what was needed for a nice castle wall.
Fortunately thinking outside of the proverbial box meant Robin seized on the idea of using the newly delivered bucket of antibacterial wipes that we have for cleaning our office, store and break areas…it was the perfect size, but wasn’t able to be used in front of our visitors…no problem, everything would be prepared then the final forming would be done when the Palace closed and Robert would be you Aunt’s husband! (yes, I know I’ve just said that we didn’t do this in public so our visitors wouldn’t see the plastic tub, but I’m now showing you, so surely what’s the difference…context my friends, context. I can explain the why’s and wherefores to all of you here, this wouldn’t be possible if it was done ‘live’ in the Kitchens and people may never understand why we had to use a plastic bucket and an airing cupboard!)
Building and Blind Baking
So day 3 dawned and a day behind the planned schedule, construction of the actual castle could begin…if the pieces could be moved from their drying boards!
First task was to make another base plate and put this onto the newly re-floured metal baking tray. After that, the delicate task of moving the dry, but still very fragile, turrets into place. To do this Robin would utilise two of the knives in the set round his waist to carry the paste shells from board to base.
Once in place, adding the outer turrets could begin. These were first trimmed to remove a section of wall so that they would fit better to the main turret, then as before, carried on the blade of a knife from board to base to be placed carefully in position.
Once there, the previously made cut was re-trimmed to match the angle of the main wall it would bond to, and the two surfaces were held in place with beaten egg. This was repeated three more times until the basic shell was completed and ready to be blind baked.
As I’ve mentioned before, we are limited to having to use a modern gas oven for our baking, so it was off up to the Buttery kitchen (used by caterers when there are events held in the Great Hall) for an hour of standing looking at a stainless steel oven door.
First job was to re-seal all of the joints with beaten egg again before popping the whole thing into the oven on almost its lowest setting. We had originally planned to use dry peas to fill the castle to assist with the blind baking, but an error with our shopping meant that we didn’t have enough so Robin opted for his tried and tested blind baking method…regular checking and manipulating the paste if/as it deforms with the heat.
As you can see in the image above, the paste begins to dry from the top meaning the whole thing is liable to sag and sink as the base is the last part to firm up…a product of the modern oven not being hot enough at the bottom. This lead to Robin having to fiddle and manipulate the shape quite a bit….just after he said the doomed words “I think I feel confident enough to be able to just leave it now” as it happens.
Meanwhile, down in the kitchen, Adrian and Dave were having ideas. I’d already asked Adrian to make some little pastry cannons to decorate the finished article with and this seems to have sparked a ‘we could do it differently’ attitude with him and Dave, so when Robin and I returned from the blind baking, sat on the table was chastelete mk2!
Adrian was going for a slightly different design, 5 lobes not 4, and working with thicker paste. As far as I can tell it took 3 hours for them to get to the stage where it was sat blind baking in the oven…as opposed to 3 days!
All of this left the last day to fill and finish the original chastelete; Adrian and Dave only wanted to get this far as they knew that the ingredients for filling were limited…though Dave has taken it home to try and finish it there, should he be successful I’ll let you know, but be aware he was muttering about model people, sieges, undermining and gunpowder…so who knows what will happen with that!?!
Again, other tasks got in the way of me photographing the making of the fillings, but I can say that the end products were a marchpane mix coloured green with parsley juice, a custard coloured red(ish) with cochineal…it was supposed to be saunders but it got misplaced and the cochineal doesn’t play well with the heat of the custard…a fruit mix of apples, pears and some dry fruits, cooked together and left brown, and a white almond cream. All of this would be in the turrets round the outside, whereas the centre would hold a large, minced pork mix, spiced and flavoured with ginger, mace and a selection of other spices picked by visitors and Zak.
After filling, the final pie was slung in the oven to bake…resulting in this masterpiece!
Was it worth all the work? Damn straight it was…likewise with all the grief over the thin walls, as Robin said to me, what’s the point of doing it if it’s easy?
Clearly, I’ve mentioned Robin a lot through this, because he was the one who fashioned the beast out of flour, fat and water…but it was very much a whole team effort and they should all be rightly proud of this result.
Proof of the Pudding
All this effort, four days of graft for what? A damn tasty pie…about ten minutes after the final photograph was taken and the chastelete removed to our office, this was the result:
I’ve put all of the images I took into a separate gallery HERE so you can see as much as I recorded. Some of the images above will open larger if you click on them so give that a try.
As always, comments, questions etc all welcome.