Monday, August 29, 2011

Pastie Pies (By Gourmet Diva)

You may be thinking, "I've seen this post before" are correct. This is a previously posted recipe, but it also happened to be my "Original Diva" recipe for this month. Enjoy!

Pastie (pronounced past - y) pies are a family tradition in my house. I will try to retell the "background story" my mom used to tell us as kids. According to Scandanavian tradition, wives would bake these early in the morning for their husbands to take with them for lunch at the coal mines. The husbands would put them in their pockets and they would stay warm until lunch. (I have no idea how much truth there is to this story...but it's what I grew up with, so I thought I'd share!)

3 cups flour
1 TBSP salt
1 cup crisco
1 cup cold water

1 lb ground chuck (I reccomend 90% lean)
4 medium potatos (cut into small squares)
1 medium onion (chopped small)
butter (you will use several small pats for each pie)
salt and pepper

Sift flour and salt. Add Crisco and work in with fork (this will take a few minutes, be patient!). Add water and stir to form soft dough. Refridgerate overnight, or at least a few hours to reduce stickiness. (the longer you refridgerate the easier it will be)

Divide into 5 or 6 balls, roll into circles a little bigger than a small plate. When rolling, add flour to reduce stickiness. Then drape each circle over a small plate with a little hanging over the end.

In the center of your circle place a layer of meat (pull apart with your fingers), a layer of potato, a layer of onion, salt and pepper to taste, and a small pat of margarine. Repeat all layers again and end with a layer of meat.

Fold the edge of the dough over the top of the filling and crimp edges. Poke the top of the pies with a fork to release steam during cooking. Flop the pastie into your hand and transfer to a lightly greased pan (use a cookie sheet or pan with sides, as you will have some juices escape during cooking.

Cook in a preheated oven at 425 degrees for 25 minutes. Then turn oven down to 375degrees and bake 20 minutes or until golden.

Serve with ketchup to dip your bites in. It sounds strange, but the ketchup totally completes this delicious meal!

Very important tips if you freeze these!
1. I reccomend wrapping each individual pie in wax paper before freezing. If you don't the dough tends to stick together and it's hard to get them apart!
2. YOU MUST COOK THIS STRAIGHT FROM THE FREEZER TO THE OVEN. Do NOT, I repeat DO NOT thaw first. (never ever thaw a frozen potato...just ask Saucy's not pretty!)

Sidenote: This dough is awesome. Get creative with calzone recipes, etc. :)

Also, if you are in a pinch for time, you can make it as a true "pie".

-Gourmet Diva

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