Being the good Irish-Catholic family we are, my mum (yes, I'm born and raised in Ohio, and our Irish relatives are like my great-great-grandparents, but I still call my mum "mum" or "mumma" because that's what she called her mum and so on...) makes pasties (not a pastie, the nipple covers, a pasty) a few times a year, usually when it's cold, more specifically right before we go camping in chillier weather, like we are about to next weekend. They freeze beautifully, and are easier to make ahead of time and then cook up at the campsite. If you plan on doing the same, make sure you do cook them ahead of time and dont freeze them uncooked, because when you go to cook them after they've been frozen, apparently the potatoes turn black. I have no idea. I just do what I'm told. Haha.
The pasty is originally Cornish, but Britain and Wales and Ireland and Scotland (we're Scottish, too) all were very similar, culinary wise, and traded recipes often. The ones my mum makes are slightly smaller in girth than the ones in the picture, but yummy nonetheless.
The recipe is simple, but calls for steak or beef cubes. Guess what. I just leave them out and have veggie pasties. They can last a month or so in the freezer (we assume, they're usually eaten fast than that) and were originally meant to be eaten by hand. Great warm veggie pie on a cold day, plus, how many recipes do YOU have that include rutebaga? Now you do!
Pasty Crust
3 cups flour
1 1/2 tsp salt
1 tsp baking powder
3/4 cup milk (I haven't ever made them with soy or almond or hemp milk, but I imagine it'd work)
1 cup shortening
Filling
1 rutebaga, chopped into smallish squares
1 medium onion, ditto
3-4 medium potatoes, ditto
3-4 carrots, ditto
Blend flour, salt and baking powder. Add milk to flour mixture. Add shortening, mix to texture of pie crust. Roll out the dough and use an upside down cereal bowl to make uniform circles. Don't roll the crust out too thin. Put in your filling, fold in half, and flute the edges with a fork to seal, like you would a regular pie crust. My mumma says she can get about ten pasties out of that much dough.
The pasty is originally Cornish, but Britain and Wales and Ireland and Scotland (we're Scottish, too) all were very similar, culinary wise, and traded recipes often. The ones my mum makes are slightly smaller in girth than the ones in the picture, but yummy nonetheless.
The recipe is simple, but calls for steak or beef cubes. Guess what. I just leave them out and have veggie pasties. They can last a month or so in the freezer (we assume, they're usually eaten fast than that) and were originally meant to be eaten by hand. Great warm veggie pie on a cold day, plus, how many recipes do YOU have that include rutebaga? Now you do!
Pasty Crust
3 cups flour
1 1/2 tsp salt
1 tsp baking powder
3/4 cup milk (I haven't ever made them with soy or almond or hemp milk, but I imagine it'd work)
1 cup shortening
Filling
1 rutebaga, chopped into smallish squares
1 medium onion, ditto
3-4 medium potatoes, ditto
3-4 carrots, ditto
Blend flour, salt and baking powder. Add milk to flour mixture. Add shortening, mix to texture of pie crust. Roll out the dough and use an upside down cereal bowl to make uniform circles. Don't roll the crust out too thin. Put in your filling, fold in half, and flute the edges with a fork to seal, like you would a regular pie crust. My mumma says she can get about ten pasties out of that much dough.
Bake at 350 degrees for 45 min - hour, or until crust is golden and crispy and flaky.
The pasty has an interesting history. Does everyone else love food history as much as I do??
1 comment:
hey, thanks for the blog comment! i know some people don't cut all the way through, just "shave" it but we don't have the patience for that! i wish we did, though!
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