Pasties are a Real Food

Some of you know what I speak. Some of you may have ended up on this post by accident. If you’re looking for exotic ‘accessories’ this is not the place to find them.

So, a few things to note about this recipe.

• It’s actually a double recipe. So if it looks like a lot of food it is.
• I used venison when I made this batch, but beef is the usual choice of meat.
• I also included turnip and apple in mine. This is not the norm. Feel free to substitute potatoes for them.
• Pasties freeze really well. If you are wondering what a single girl is doing with 20 pasties now you know.

On to the recipe.

Pasties

Filling
2 cups diced rutabaga
1 cup diced turnip
3 1/2 cups diced potato
1 1/2 cups diced fresh onion
1 cup diced carrots
1/2 cup diced apple
1 1/2 lbs chopped venison (or ground beef)
3 teaspoons kosher salt
1 teaspoon pepper
3 tablespoons of butter, chopped

Crust
8 cups flour
2 2/3 cups shortening
2 1/4 cups cold water

Mix together flour, shortening and water for dough. Set aside to cool in the fridge.

Slice, dice, etc. all of the ingredients for your filling. Mix together in a large bowl.

Remove your dough from the fridge and pull a ball a little smaller than a baseball. Roll out on a lightly floured surface. Don’t roll too thin or it won’t hold up to the filling (those potatoes like to poke holes). I like to roll mine out to about 6 inches in diameter and put in about 1 cup of filling, but that is on the smaller side for pasties.

Place your filling in the center and fold into a half moon. Crimp the edges and vent the top.

Repeat until the filling is gone. I actually ended up with a bit extra of the dough and finished out my last sheet with one blueberry filled crust.

Bake at 400 degrees for 50-60 minutes or until golden brown.

Estimated 20 small/medium sized pasties.

I also decided to try a breakfast size using my muffin pan. It takes a little more dough but turned out really well.

And, of course, there is the blueberry (with cinnamon & a bit of sugar) filled crust.

Check out this link for nutrition information.