Kate's Pasties

Kate's Pasties

Preheat oven 350 degrees.

Crust:
1 c. White Flour
1 1/2 c. Whole Wheat Flour
1/3 c. Sugar
Dash of Salt
1/2 c. Chilled Cut Up Butter (2 Sticks)
Cold Water

Mix everything but the water in a mixer or by hand. Add water until it barely sticks together. Turn out on a solid surface. Make into two large balls and stick in the fridge for a half hour to chill.

Filling:

This is a little less measured so be flexible and play with it.

With some olive oil in a pan (I use my large cast iron skillet and fill it with ingredients so I can just stir the cream sauce in carefully when it is all done) on medium heat add a few cloves of minced garlic and diced onion (one large or two small). Heat until translucent just starting to brown. Add meat. Cook until brown and strain (spoon out) excess grease but leave a little. Add veggies, frozen or fresh. Stir regularly until cooked. I like corn, green beans, spinach, cauliflower, broccoli, carrots, and celery. Add a little salt and pepper and herb of your choice. I LOVE thyme with my pasties. Set aside off heat while you make the sauce.

Sauce:

This is out of the Betty Crocker’s New Picture Cook Book circa 1961. It was my great aunts and it is awesome. Although I do find myself adjusting many of the recipes it is a great platform. This is the Cheese Sauce recipe found on page 387. I double it. Here is the single recipe.

2 tbsp. Butter
2 tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Pepper (I use more)
1 c. Milk
1/2 c. - 1 c. Shredded Sharp Cheddar
(Betty suggests you also add1/4 tsp dry mustard, I don’t)

1. Melt butter over low heat in a saucepan. A wooden spoon for stirring is helpful.

2. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly.

3. Remove from heat. Stir in milk. Bring to a boil, stirring occasionally. Boil one minute. Makes 1 cup.

4. Stir in cheese to white sauce.

Construction:

Mix cheese sauce with filling. Taste and adjust seasonings to your liking.

Take dough out of fridge. It may be a bit hard but throw some elbow grease into it and star kneading it a little bit so it rolls out nicely on a floured surface with a rolling pin. Roll out until it is pretty thin but you can still pick it up without it ripping. Take a bowl for medium size pasties or a drinking glass for smaller pasties as a cutting device. Place bowl/glass on dough, push down and twist. Repeat.

Transfer circles to ungreased cookie sheet. Place some filling in the center of the circle. Top with another circle. Press down edges. Fork the edges. Poke holes in the top with fork.

Place in oven. Again not an exact science, cook until the bottom of the edges are just turning brown.

Pull out and let cool a few minutes before transferring to a flat brown paper bag to continue cooling.

Repeat and Eat.

Note: They are amazing with a side of my tomato jam!