1 stick cold butter (or margarine or combination)
1 egg, separated (yolk used in dough, white
5 tablespoons ice water
1 Tablespoon milk (for wash)
2-3 medium potatoes, chopped in ½ inch
(about 2 ½ cups)
2-3 medium carrots, chopped in 3/8 inch pieces
(about 1 ¾ cups)
1 med. large onion, diced ¼ inch (about
2 celery stalks, leaves okay, diced ¼
(about ½ cup)
1 pound ground beef or turkey (about 2 cups)
1-oz. packet beef au jus (or turkey)
gravy mix or seasonings to taste
(*plus additional packet for gravy)
Reserved vegetable water
1 Tablespoon flour or cornstarch (optional)
1 packet au jus (or turkey) gravy mix
For the dough:Put
the first four ingredients in an attached food processor bowl and process
with a steel blade until the consistency of coarse meal (no big lumps).
Add the egg yolk, and while the processor is running, add your ice water
one tablespoon at a time, stopping as soon as the dough begins to clump.
Process only until it forms a loose ball. Divide the dough into three
pieces. Gently form each piece into a ball, cover with plastic wrap
and set aside at room temperature. If the kitchen is too hot, put the
dough in the refrigerator while you make the filling.
For the filling:Wash
and scrub vegetables; there's no need to peel. Place the cut up vegetables
in a roomy pot. Add only enough water to cover and boil gently about
four minutes until partially cooked. Reserve (drain and save) the boiled
vegetable water for the gravy, increasing both the flavor and vitamin
content of your meal. Next, saute the ground beef or turkey until cooked
through. Don't indiscriminately discard juices, but do skim any excessive
grease if using a high fat ground. Add to the meat one package of gravy
mix (I prefer au jus even with ground turkey) or season to taste with
up to one teaspoon bouillon and a sprinkling of onion and garlic powder.
Add the vegetables and briefly mix together; set aside.
Constructing the pasties:Lightly
flour a flexible plastic mat or cutting board and roll out one dough
ball into a round-ended oval measuring approximately 10 x 7 inches and
about 1/8 inch thick. Carefully transfer the dough to an outside corner
edge of a large baking tray, letting one long half of your oval dough
hang over the side (see photo). You will not be able to move the pasty
once filling is added. Mound a generous, tall amount of filling on the
supported half of the dough, leaving a ¾ inch margin around the
edge. Then fold over the other half on top to resemble a filled-in letter
"D". Press the edges together, then fold the outer edge in
on top of itself again and press to seal shut. Repeat with remaining
dough balls. If any holes or tears result, just press the dough together
to repair. Make a 1-inch slit in the top of each pasty for steam to
escape. Moisten the top of each pasty with a little milk before placing
in the oven, and brush with beaten egg white about 10 minutes before
done. This will keep your pasty crust soft and add a lovely glazed patina.
Bake at 375 degrees a total of 25 - 30 minutes.
the reserved vegetable water as the liquid called for in your gravy
mix. Au jus style can be thickened slightly by adding a little flour
or cornstarch to the dry mix and making a smooth paste before gradually
adding the vegetable water. Stir or whisk frequently while cooking to
Any favorite pie crust recipe can be substituted
for the pasty dough. Even (horrors!) store-bought pre-made pie crust
works fine. Either way, the milk and egg wash steps will enhance your
Kids love a happy face or other fun design on top
of their pasty. For finicky children, cook the potatoes, carrots,
onion and celery 6 minutes and smash together to achieve a more uniform
texture (i.e., hide the veggies).
If you want to make little pasties instead of larger
ones, you will need almost twice the amount of dough (up to 2 recipes,
see below) for the same amount of filling. Baking time may need to
be reduced to as little as 20 minutes.
Anytime you are doubling or otherwise increasing
the dough recipe for the pasty crust, make sure to process only one
2-cup recipe at a time for optimum results. Larger quantities will
not process as quickly or uniformly and your crust may end up tough
Pasties freeze well and reheat without major repercussions
in the microwave.
There are no rules as to quantities or proportions
with pasties. You can put in them what you like and have on hand,
change the ratio of meat to veggies, etc.--do what you will. Any leftover
meat or poultry, as long as it is not too dry, makes a fabulous pasty.
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Haven't been called Tad for . . .gee, maybe I've NEVER been
called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain.
--- Ken, Shutesbury, MA
I think we must have had an entirely different experience in
the UK. (Fresh Food and Real Ale week 1). We were up in Edinburgh and
they served something called Neeps & Tatties. The items were
boiled so long that I couldnt even recognize what I was eating. Come to
think of it I couldnt taste them either. Later I found that Neeps
are Turnips and Tatties are potatoes.
--- Lindy, Phoenix, AZ
My mouth was watering as I read some of your descriptions of
the fantastic fare of ... England? I had always felt smug about the lowly reputation
of British cuisine as this gave us at least one country with a worse culinary
reputation than America's. I guess I'll have to change my views. Your article
made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.
--- Sandy Miner, Portland, OR
Thanks for your note. Thanks to Traveling
Boy I get to interview a world famous chef this week who is widely recognized
as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another
culinary tour a little further north and check it out... (I love my job!) ---
Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your
web site is fascinating!
--- Susie, Victoria, BC
Combining travel, food, and intelligent advice -- BRILLIANT!
Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony
Bourdain with reservations and CLASS.
For a wealth of travel ideas to fit every
price range, interest and style, see www.DiscoverIreland.com.
Whether your passion is food, history, gardening, golf, castles, the arts,
incredible scenery, or all of the above, you can enjoy the magic of Ireland
on foot, cycle and horseback, by self-driven car, on escorted tours or
in chauffeur-driven luxury. "Cookery courses" in the Search
bar will yield an extensive list of cooking schools.
here for Noel's goat's buttermilk sorbet recipe, see
A helpful site is www.goodfoodireland.ie
which lists many food events, artisan and farmer's markets, and some of
the best eating and drinking spots in a host of Irish locales.