I had my first pasty last week and loved it, so of course I want to make some. Recipes call for rutas. Do they taste like turnips? Also, though the flavor of the pasty was deelish, it was very dry. Can I make mine saucier?

Thanks. Sherry

I also like them saucier so I make a special gravy to serve with them. I can post my recipe if you's like.

Nancy

Probably the taste I liked in the pasty but couldn't identify was rutabaga.

Ok. I will use rutabaga in the pasties, and make them a little
saucier. After I have more coffee to help clear the cobwebs!

Sherry

Pasties

Dough

4 1/2 C unbleached all purpose flour
1 Tbsp sugar
1/2 tsp salt
1 C shortening
1 C unsalted butter, cold, cut in pieces
1/2 C water
1 lg egg
1Tbsp vinegar

In large bowl or food processor, combine dry ingredients, cut in shortening and butter,
to the size of small peas. Combine in a small bowl, water egg and vinegar, gradually add to flour mixture
tossing to combine. Don't overwork. If it seems dry, gradually add more cold water, Tablespoon at a time.
You need a firm dough, that is not sticky. If I am going to double the recipe, I make the dough in my food processor
up thru cutting in the butter, in single batches, then empty the processor into a lg bowl, doubling the
egg mixture and tossing it all together at once.
Form dough into a disk shape and refrigerate until ready to use.

Filling

2 Lbs coarsely ground beef
1 Lb coarsely ground pork
Note: I have used different cuts of lean beef and pork, grinding it myself using the grinder of my KA.
If you use a knife, mince it well, no larger than 1/2 inch pieces, smaller is better.

3 C finely chopped potatoes
2 C finely chopped rutabaga
1 C finely chopped carrots
2 med cooking onions, finely chopped
1 Tblsp minced garlic
1 tsp salt
1/2 tsp pepper
butter, approx 1/2 C

Combine all, EXCEPT butter, in a large bowl. I use a food processor on the vegetables,
but be careful not to grind them too much. You want chunks.

Preheat oven to 400�

Roll out dough , leaving it a little thicker than you would for pie crust. Cut into 6-8 inch
circles.
HINT: I use the lid from an older 3 qt saucepan. It has a sharp enough edge to use
like a giant cookie cutter. If you have to, use a lid and cut around it with a knife.

Fill with about 1 cup of filling and dot with a teaspoon of butter. Fold in half and use a fork to
press the cut edge to seal. You might want to moisten the cut edge with a pastry brush dipped in water
to insure a good seal. You can also roll the edge a bit before using the fork if your pastry is uneven.
Combine 1 egg and 1 Tbsp of water, brush top of pastie and with a small sharp knife, slash the top about 1 inch.

Place on parchment lined cookie sheet,
Bake 1 hour, or until a fork inserted through the slash meets no resistance, and pastry is golden.

Special Gravy

Brown 2 C of filling, in rendered fat or butter. You can use more or less depending on what you have left over, but I always save at least 2 C. When browned add 2 cups of water and simmer until vegetables are well cooked,about 15 min. Mash with a potato masher or tranfer to food processor bowl and pulse to smooth slightly.
Return to pan,if you like lots of gravey, you can add etra beef stock or water at this point. Bring to a boil and thicken if needed with 1/4 C of flour mixed with 3/4 C of water. Add gradually to meat mixture, to desired gravy consistency. Ladle over hot pastie or serve on the side. Salt and pepper to taste.

You should get about 6-8 pasties from this recipe, depending on size and amount of filling you put in each one. I like to double or triple the recipe as they freeze very well, I freeze the gravy also, in small amounts.

Nancy

We have an excellent local rutabaga variety which is called Eastham Turnip, never rutabaga. It is white and good flavored even when grown very large. The town of Eastham sometimes holds a turnip festival in the fall.

Jim

Nancy, I am off to the grocery to find a rutabaga and will follow your recipe exactly. Thank you so much for posting it.

As a rutabaga novice, Jim, I wish I had one of yours to start with. I
just hope I can find any kind of rutabaga today.

Thanks, everybody. I'll let you know how they turn out.

Sherry

Nancy, I am off to the grocery to find a rutabaga and will follow your recipe exactly. Thank you so much for posting it.

As a rutabaga novice, Jim, I wish I had one of yours to start with. I
just hope I can find any kind of rutabaga today.

Thanks, everybody. I'll let you know how they turn out.

Sherry

I grew up with Cornish pasties which were a meat and potato dumpling, a bit like an empanada. I read that the Cornish miners carried these into the mines with them, so they were sturdy and filling. I don't recall gravy anywhere.

lbpod - the pasties that dancers wear are pronounced differently. They are "pay-sties" as opposed to "pah-sties". I was greeted by gales of laughter the first time I mentioned pay-sties in this country.

Cheryl

Cheryl

I agree, Islay, there have to be "beggies" in my pasty. I love the darned things, but I want them to be dry. They don't have gravy or sauce in them and Dad used either gravy or catsup on his, but I like to just be able to pick one up and eat it without a mess, the ultimate handy lunch.

Beef, onion, potato, rutabaga, salt/pepper, wrapped in pastry, that's what you get here if you get a pasty.

Annie