Crusty Country Pasties

Crust:
1 cup whole wheat flour
6 Tbls. butter
1/4 cup cold water
1/8 tsp salt
1/4 tsp black pepper
1/4 tsp basil
1/4 tsp ground mustard seed

Filling:
1/2 cup diced potato
1/2 cup minced carrots
1/2 cup minced celery
1/2 cup minced onion
1/2 cup chopped green beans
2 Tbls. oil
1 Tbls. flour
1 Tbls. butter
1/4 tsp rosemary
1/4 tsp fennel seed
1/8 tsp salt
1/8 tsp black pepper
1/2 cup vegetable stock

Crust: Stir together the flour, salt, pepper, basil, and ground mustard. Cut in the butter until the flour is all moistened, but leave some larger chunks of butter. Stir in the water to make a soft dough. Press the dough together, then wrap in plastic wrap and chill while making the filling.

In a skillet over medium-high heat, sautee the vegetables with the oil for 3 minutes. Mix together the flour, rosemary, fennel, salt, and pepper. Reduce heat to low, push the vegetables to one side, and melt the butter on the other side. When it is melted, stir the flour mixture into the butter, then stir everything together. Add the vegetable stock and keep stirring as a gravy forms. Then remove from heat.

Preheat oven to 425 F.

Divide the crust dough into 4 parts. Roll each section into a thin circle. Get the outline of the circles wet with water or beaten egg. Put 1/2 cup of filling onto each crust piece, and fold the crust over the filling, pinching together the edges to seal it closed.

Line a baking sheet with parchment paper and place the pasties on without touching each other. Bake for 25-30 minutes, until the crusts are golden brown.

Potato, Mushroom and Carrot Pasties

1 batch of pie crust dough
3/4 cup carrot, grated
2 Tbls. oil
1 1/2 cup potato, chopped small
1 clove garlic
1 cup mushrooms, chopped small
2 Tbls. fresh parsley leaves
1/2 tsp. salt
1/2 tsp. pepper

Chill the pie dough until ready to use.

Cook the potato and garlic with the oil, over medium-low heat until the potatoes are softened (they don't have to be completely cooked). Add the mushrooms and cook for a few more minutes, until the mushrooms are soft. Remove from heat. Add the carrots, parsley, salt, and pepper.

Preheat oven to 400° F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling onto each circle. Fold over the dough and press the edges together. Make a couple of steam vents on the top and place them on a baking sheet. Bake 20-25 minutes, until golden brown.

Mushroom, Potato, and Onion Pasties

Makes 4 pasties.

Ingredients:
1 batch of pie crust dough

1/2 cup onion, chopped small

2 tablespoons oil

1 3/4 cup potato, chopped small

1 clove garlic

1 cup mushrooms, chopped small
2 tablespoons fresh parsley leaves

salt and pepper

Chill the pie dough until ready to use.

Fry the onion in the oil over medium heat for 5 minutes, then add the potato and garlic. Cook over medium-low heat until the potatoes are softened.  Add the mushrooms and cook for a few more minutes, until the mushrooms are soft.  Remove from heat. Add the parsley, salt, and pepper.  

Preheat oven to 400F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling on to each circle.  Fold over the pastry and press edges together. Make a couple of small steam-holes in each pasty and place them on a baking sheet.

Bake for 20-25 minutes, until golden brown.

Cabbage and Fennel Bake & Pasties

1 lb cabbage ( about 1/2 head)
1 lb. fennel bulb (about 2 bulbs)
1 Tbls. butter
1/2 cup onion, thinly sliced
2 cloves garlic, minced
1 tsp dried thyme leaves, or 1 Tbls. fresh
1/2 tsp. hotroot pepper (or to taste)
1/4 cup vegetable stock
1 Tbls. vinegar
1 cup milk
1/4 cup corn meal
1/2 tsp salt


Preheat the oven to 375 F.

Chop the cabbage and fennel bulbs into thin slices.

In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.

Pour into a 9"x13" baking pan, cover with foil, and bake for 30 minutes.

Ingredient notes: I used green cabbage, yellow onion, balsamic vinegar, and 2% milk. I think you could switch the cabbage, onion, and vinegar, to whatever varieties you like. I would suggest using 2% milk at the lowest. Whole milk, half-and-half, or even cream would work. I haven't perfected my blend for hotroot pepper, so in the meantime, use cayenne or what you like. It shouldn't be too spicy; just have a bit of zing.

Use leftover cabbage and fennel bake to make pasties.

Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350 F for 20-30 minutes.

Beetroot and Mushroom Pasties

1 batch of pie crust dough 1/4 cup butter 1 cup mushrooms, chopped small 1 cup beets, chopped small 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried sage 1/2 cup flour (any kind) 2 Tbls. water Preheat the oven to 350 F. Roll the pie dough into 4 small crusts, round or square, about 5-6 inches across. Combine the butter, mushrooms, seasonings, and flour in a large skillet and cook over medium-low heat until the mushrooms are soft, and most of the moisture has been absorbed by the mushrooms and flour. Remove from heat. Add the beets and the water. Spoon this filling into the crusts. Fold the crust over and pinch the edges closed.If desired, glaze the top of the crust. Cut small slashes in the tops. Bake for about 20 minutes, until the crust is golden brown.

Carrot and Scallion Pasties

1 batch of pie crust dough
2 Tbls. butter
1 cup chopped scallions
1 cup minced carrots
1/2 tsp. dried sage
1/2 tsp. fennel seeds
1 tsp. flour
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 F.

Sautee the butter, scallions, carrots, sage, fennel, and flour, until the scallions have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

Leek and Lettuce Pasties

1 batch of pie dough
2 Tbls. butter
1 cup finely chopped lettuce
1 cup chopped leeks
1/2 tsp. salt
1 tsp. pepper
1 tsp. flour

 Preheat oven to 350 F.

Sautee the butter, lettuce, leeks, salt, pepper, and flour, until the leeks have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

Onion Pasties

1 batch of pie crust dough
2 cups chopped onion
2 Tbls. butter
1 tsp. dried basil
1 tsp. dried rosemary
1/4 tsp. fennel seeds

Saute the onion and butter over medium heat until the onions are slightly translucent. Remove from heat and add the seasoning.

Preheat oven to 350° F.

Divided the pie crust into 4 equal pieces, then roll each piece out into a circle about 4-5” large. Put some filling in each of them, fold in half, and crimp the edges closed. Brush the tops with melted butter.

Bake for 20 minutes, until the crust is golden.