Chef Ray loves to share the foods and flavors of his childhood in England with our guests. The Pasty is a pastry filled turn-over which looks very similar to a Calzone. It is believed that it originated as a lunch for the miners in Cornwall, England as they were not always able to surface for their afternoon meal. These hand held snacks were a perfect fix because miners were covered from head to toe in dirt and dust, the folded edge of the pie allowed them to eat the center and discard the dirty crust! Now, Cornish pasties are a warm and filling food perfect for the coming winter season.
Makes 12 Pasties
4 Cups Flour
1 Teaspoon Salt
1 Cup Lard and 1 Cup diced Butter
1 Cup Cold Water
3 Tablespoons Vegetable Oil
1 Onion, finely diced
5 Carrots, diced (optional)
2 Rutabagas, diced
1 Pound Ground Beef
1 Pound Ground Pork
10 Green Onions, chopped
Salt and Pepper to taste
1/2 Cup Butter
2 Tablespoons Milk
1. To make crust, place flour and salt in large bowl. Mix well, then cut in lard and butter until the mixture is crumbly. Stir in water, mixing until dough forms a ball. Allow the dough to rest in the refrigerator while you make the filling.
2. To make the filling, heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
3. Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste.
4. Divide dough into 12 portions and roll out each one to fit a 9″ pie plate.
5. Place a pastry circle in a pie pan. Fill one half of the pan with meat filling. Dot with some of the butter or margarine. Pat the edge of the crust with water, then fold over the other half of the crust. Trim the edge, then crimp to seal. Make steam vents in top of the crust. Brush with milk. Repeat the process until all of the dough and all of the filling is gone.
6. Bake at 425 degrees Fahrenheit in a preheated oven for 30-40 minutes, or until crust in golden brown.