I know - these are huge, but I just wanted to put so much stuff inside them. They've got potatoes, rutabagas, turnips, carrots, onions and venison inside.
A little salt and pepper for seasoning and a salad (on another plate, of course, because there's no room on the pastie plate), and it's quite a feast. I only make these once or twice a year, but I love them every time (and the rest of my family doesn't seem to mind them, either)! Yum!
2 comments:
Recipe please and thank you ;j
Okay, here goes.
First you need a crust. The one I use goes like this:
3-1/2 c flour
1-1/2 c butter (or shortening or lard, or whatever solid fat you like to use)
1 egg
1 t. vinegar
1/4 t. salt
7 T. ice cold water
Cut butter into flour until it resembles coarse crumbs.
Beat egg, vinegar, salt and 6 T. of the water together.
Add liquids to the flour mixture and stir with a fork until the dough starts to follow the fork around the bowl. At this point, you may need to adjust the wetness with the last tablespoon of flour (or, if it seems too wet, a touch of flour).
Gather it all up into a ball and refrigerate while you do everything else (or overnight, if you want).
The Filling
Diced vegetables and meat. Tradition uses potatoes, carrots, rutabagas, turnips, onions and meat of some kind (I usually use venison, but I have also made vegetarian ones using some mushrooms and cheese cubes).
Non-traditional fillings can include things like broccoli, cheese, mushrooms, cauliflower, well drained cooked spinach - you get the picture - just nothing that will make the crust soggy.
Roll out the dough in plate-sized rounds, pile goodies off center on one side and sprinkle with salt and pepper.
Moisten the edge where the stuff is piled with a little water on your finger.
Fold the top crust over and crimp the edges to hold the juices.
Cut a cute design in the top to let the steam out, so it doesn't explode.
Bake at 425 F for 7-10 minutes. Then, lower heat to 350 F for 30 minutes more.
Let cool for a couple minutes after you slide them off onto your plates, since they're quite steamy inside.
These can also be frozen raw and baked right out of the freezer (I usually make a double batch of crust and make about six of them at a time) - just cook them for about 15-20 minutes longer at the 350 stage.
Oh, and if there are any chopped veggies left over when you've finished assembling, they make a great hash to serve along with a couple fried eggs. :)
Let me know if there are any more questions.
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