Cheese Pasties
Yield
6 servingsPrep
60 minCook
35 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| 3 | tablespoons |
water
ice cold |
|
| 2 | each |
celery stalks
diced |
|
| 1 | small |
turnip
diced |
*
|
| 1 | each |
leeks
washed and chopped |
*
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 ⅓ | cups |
carrots
diced |
|
| 4 | cups |
cheddar cheese
grated |
|
| 1 | pinch |
mace
|
*
|
| ¼ | teaspoon |
black pepper
freshly grated |
|
| ¼ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 45 | ml |
water
ice cold |
|
| 2 | each |
celery stalks
diced |
|
| 1 | small |
turnip
diced |
*
|
| 1 | each |
leeks
washed and chopped |
*
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 315 | ml |
carrots
diced |
|
| 946 | ml |
cheddar cheese
grated |
|
| 1 | pinch |
mace
|
*
|
| 1.3 | ml |
black pepper
freshly grated |
|
| 1.3 | ml |
cayenne pepper
|
|
Directions
To make the crust, sift the flour with the salt.
Cut the butter into the flour with your fingers until the mixture resembles coarse meal.
Sprinkle on ice water while you stir with a fork until the dough hangs together.
Form into a ball and refrigerate for 15 to 30 minutes.
Don't chill too long or you will have trouble working the dough.
In a large bowl, mix together all the filling ingredients.
Preheat the oven to 375℉ (190℃).
Cut the ball of dough into 6 equal pieces.
Roll out each piece to about ⅛ inch thick.
Cut a 9 inch circle out of each pastry piece.
Place 1/6 of the filling in the middle of each pastry circle.
Pack it down so that it will fit.
Pull one edge over the filling to make a half-circle.
Seal the two edges together like a turnover.
Turn the edges over all around and press with a fork or your fingers to double seal.
Cut slits in the tops of each pastie so that steam can escape.
Bake for 15 minutes at 375℉ (190℃) F, then reduce the heat to 350℉ (180℃) F and bake for 15 -20 minutes more, until lightly golden.
Let the pasties rest for at least 5 minutes out of the oven before serving.
Make plenty.
Pasties are even better when reheated the following day.
