Sunday, April 14, 2013

The Nasty Pasty*

Disclaimer: It's snowing in April, so all the pictures have not the greatest lighting. I repeat. It's snowing in April.

Meal Swap is upon us once again and my dear husband, known to this blog as Mastermind, offered to make his pasties. Let me google that for you, pay careful attention to the pronunciation, rhymes with Nasty not Hasty:

Although the origin is supposedly British, they were hugely popular miners meals in the midwest and you can find pasties on menus in towns with mining ancestors. I'm always surprised when Minnesotans have not heard of pasties, and then I feel very sorry for them that they haven't tasted them. The recipe Mastermind came up with makes a TON, perfect for freezing and bringing out when we're short on meals. They're AMAZING!!

Best of all, my role is reduced to that of basic chopper, because they've been relegated to one of the things that he just does better than me (it's an extensive list, hence the name Mastermind).

But on to the Pasty!

First you have to make the dough: 
4 1/2 C flour
1 C shortening
1 1/4 C ice water
1 tsp salt
whisk flour and salt together in large bowl. Cut in shortening. Make a well in center and quickly stir in water. Form dough into a ball, set aside (this can be done the night before)


The Filling (mix it all together
5 1/2 C thinly sliced potatoes

2 carrots, shredded
1 onion, finely diced
1/2 rutabaga, diced
1 lb ground pork
1 lb ground turkey
1 Tbs salt
1 tsp pepper
1 cube bouillon dissolved in 1/2 C hot water
3 Tbs diced garlic
*any seasonings will do, we like our Penzeys

Rutabagas are hard to cut up

Roll out pastry dough into approx. 6"x8" rectangles. Place about 1/2 C of 
filling in the center of the rectangle. Bring short side up over filling and seal.
Cut a few little slits in the top. Place on dull, not black baking pan. . .

kneading dough

folding over the pasty

Purty Pasty

Bake at 425 for 45 minutes!

Yum! Lots of veggies, lots of flavor.

This recipe makes about 50 pasties - we eat a bunch the first week, but freeze a bunch in ziploc bags. Every month or so we'll bring a bag out of the freezer, pop it in the fridge to thaw, and enjoy for lunches and a dinner or 2 that week. The Pasties you find on The North Shore are much bigger, but we like them small, especially with the kids.

DH and Ox like theirs plain, I like mine with ketchup and mustard. Some serve them with gravy, but gravy grosses me out (think about it). Don't skip the rutabaga - the flavor is necessary for pasties, but not for much else. Any combination of ground meat would be fine, I think the original called for 1 1/2 pounds ground beef and a half-pound of ground pork. Also, play with the seasonings to suit your taste. I think we'll get some fresh sage next time to add to the mix. 


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*In one of my favorite book series there is a pasty shop called The Nasty Pasty. How awesome would it be to win the lottery and open our own Nasty Pasty, combo micro brew? Yum! If you can tell me the book series The Nasty Pasty appears in, you win a prize!! Maybe I'll knit you some socks, maybe I'll forget altogether. I'm pretty busy after all. 

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