Pasties (pronounced pass-tees) hail from Cornwall and were spread to other parts of the world by Cornish miner immigrants during the 19th century. Today we think of a traditional pasty as a lard-based crust filled with beef, potatoes, onions and sometimes rutabagas or turnips. But actually Cornish cooks would make them with a considerable variety of fillings. (In fact, there’s a bit of folklore about pasties—it claims that the Cornish must be very virtuous people, because the Devil doesn’t come near them for fear that he’ll be put into a pasty.)
This pasty recipe follows tradition by featuring a classic, lard crust but also gives a nod to contemporary preferences with a filling of local, seasonal vegetables and award-winning organic cheese. The recipe yields six pies, each big enough to fill a very, very hungry miner (and then some). But you can also make smaller ones, of course. Serve them with salsa or tomato relish.
2 cups all-purpose flour
1 cup whole wheat pastry flour
3 tablespoons Organic Valley Buttermilk Powder
2 teaspoons salt
1 cup (8 ounces) chilled or frozen lard, cut into small pieces
8-9 tablespoons ice water
1 cup finely chopped onion
1 cup finely chopped broccoli
1 cup finely chopped or shredded parsnips
1 cup finely chopped or shredded carrots
1 1/2 cups finely chopped or shredded potatoes (or sweet potatoes)
2/3 cup Organic Valley Sour Cream
1 cup (about 4 ounces) shredded Organic Valley Vermont Extra Sharp Cheddar
1 tablespoon minced garlic
2 teaspoons dried rosemary (or 4 teaspoons chopped fresh rosemary)
2 teaspoons dried thyme (or 4 teaspoons chopped fresh thyme)
Salt and pepper
Additional all-purpose flour (for flouring work surface)
1 egg mixed with 3 tablespoons water
1. To make the pasty dough: Mix flours, buttermilk powder, and salt in a large bowl; cut in the lard until the pieces are no larger than tiny peas. Add ice water, one tablespoon at a time, while tossing mixture with a meat fork. Add just enough water to form a slightly damp dough. Transfer the dough onto large, overlapping sheets of plastic wrap, then use the plastic wrap to gather the dough into a tight ball. Twist the ends of the plastic wrap to close the ball up. Chill the dough for at least 1 hour.
2. To make the filling: Combine onions, broccoli, parsnips, carrots, potatoes, sour cream, Cheddar, garlic, rosemary and thyme. Add salt and pepper to taste and mix well.
3. To fill the pasties: Generously flour a work surface. Divide chilled dough into 6 portions and then form each portion into a ball. Use a rolling pin to roll out the balls into 7-inch circles (add more flour if necessary to keep the dough from sticking). Divide filling among the circles, leaving a 1-inch edge all around filling. Fold dough over filling to form half-moons and press top edges securely onto bottom edges all around filling. Crimp to seal tightly. Brush excess flour off pasties.
4. To bake pasties: Line a large baking pan with parchment paper or aluminum foil; place pasties on pan. (They may be refrigerated at this point until you’re ready to bake them.) Heat oven to 375 degrees. Brush pasties with egg-water mixture. Bake until golden brown, 45-55 minutes.
Copyright by Terese Allen