gottafish
01-17-2006, 09:14 PM
I have been a bit home sick as of late, so today I made up mom's Pasties they were so good. You guy should try it. It easy and they are so dang good.
Makes about 5 pasties
Pastry: Pâte Brisée
1/2 c chilled butter
3 T lard
2 c all purpose flour
1/2 t salt
5-6 T ice water, approximately
Using a pastry cutter, cut the fat into the dry ingredients until you achieve a uniform crumbly, lumpy mixture. Form a well in the mixture and add the ice water a few tablespoons at a time and mix with your finger in a spiral fashion. The dough should be soft enough to gather up into a ball but should not stick to the fingers or the board. Refrigerate dough for 2-36 hours.
Filling:
1 lb. venison, diced
3/4 lb. carrots, diced
3/4 lb. potatoes, peeled and diced. Note: rutabaga can be substituted for carrots and/or potatoes.
3/4 lb. onions, peeled and diced
salt
pepper
dried sage
dried rosemary
20 oz. can tomato sauce
2 egg yolks beaten with 2 T water
Preheat oven to 425 deg. F.
Add meat and vegetables into a large mixing bowl. Add tomato sauce gradually, mixing to coat all ingredients uniformly. Meat and vegetables should be well covered and wet, but not dripping. Add spices to taste. This is a personal matter, so proportion the spices to your liking.
Remove dough from refrigerator. Lightly flour rolling pin and board. Cut a piece of dough and press down onto board and begin rolling. Roll to approximately 1/8" thickness. Use a salad plate (about 8" diameter) as a template to cut a circle of dough, remove and save trimmings. Spoon filling onto dough in a mound in the center, avoiding getting filling or sauce on the edge. Fold dough in half over the filling, making a semicircle pasty. Crimp the edge of the pasty with the tines of a fork, forming a fringe pattern at the crimp. Transfer the pasty to a greased baking sheet. Repeat, re-rolling dough trimmings as needed to use all filling and dough. Brush pasties with egg wash.
Bake at 425 for 45-55 minutes, until pastry is golden and tender.
Serve with green salad and green vegetable such as peas. Morels would be very good with this recipe. I like a little ketchup on my pasties.
Pasties freeze very well, but skip the egg wash until you are ready to bake them. To freeze, put the crimped pasties on a dinner plate in the freezer for a few hours until frozen. Then put them in gallon size zip lock freezer bags
Makes about 5 pasties
Pastry: Pâte Brisée
1/2 c chilled butter
3 T lard
2 c all purpose flour
1/2 t salt
5-6 T ice water, approximately
Using a pastry cutter, cut the fat into the dry ingredients until you achieve a uniform crumbly, lumpy mixture. Form a well in the mixture and add the ice water a few tablespoons at a time and mix with your finger in a spiral fashion. The dough should be soft enough to gather up into a ball but should not stick to the fingers or the board. Refrigerate dough for 2-36 hours.
Filling:
1 lb. venison, diced
3/4 lb. carrots, diced
3/4 lb. potatoes, peeled and diced. Note: rutabaga can be substituted for carrots and/or potatoes.
3/4 lb. onions, peeled and diced
salt
pepper
dried sage
dried rosemary
20 oz. can tomato sauce
2 egg yolks beaten with 2 T water
Preheat oven to 425 deg. F.
Add meat and vegetables into a large mixing bowl. Add tomato sauce gradually, mixing to coat all ingredients uniformly. Meat and vegetables should be well covered and wet, but not dripping. Add spices to taste. This is a personal matter, so proportion the spices to your liking.
Remove dough from refrigerator. Lightly flour rolling pin and board. Cut a piece of dough and press down onto board and begin rolling. Roll to approximately 1/8" thickness. Use a salad plate (about 8" diameter) as a template to cut a circle of dough, remove and save trimmings. Spoon filling onto dough in a mound in the center, avoiding getting filling or sauce on the edge. Fold dough in half over the filling, making a semicircle pasty. Crimp the edge of the pasty with the tines of a fork, forming a fringe pattern at the crimp. Transfer the pasty to a greased baking sheet. Repeat, re-rolling dough trimmings as needed to use all filling and dough. Brush pasties with egg wash.
Bake at 425 for 45-55 minutes, until pastry is golden and tender.
Serve with green salad and green vegetable such as peas. Morels would be very good with this recipe. I like a little ketchup on my pasties.
Pasties freeze very well, but skip the egg wash until you are ready to bake them. To freeze, put the crimped pasties on a dinner plate in the freezer for a few hours until frozen. Then put them in gallon size zip lock freezer bags