Basic Veggie Pasty Recipe

Photo courtesy www.RareSeeds.com

While traditional pasty recipes include potato, onion and rutabaga, the pasty easily accommodates a variety of seasonal ingredients in abundance at different times of year.

Directions

• Make the crust by combining the flour with the butter, and or shortening. Add a little bit of the ice-cold water each time and adjust the amount, so consistency is not too dry nor too sticky; dough should stick together when squeezed. When using whole-grain flour, allow the dough to rest at least 30 minutes prior to rolling out to prevent cracking. For a lighter colored crust when using wheat flour, use white whole grain flour. Add a pinch of salt.
• Mix ingredients with a pastry blender, or by hand, pinching the shortening into the flour/water mixture until it is crumbly and pea-sized. Work dough gently on a clean, lightly floured surface until it holds together nicely and forms a smooth ball. Don’t over work. Let dough rest in a cold place and cover lightly with plastic wrap.
• While dough is resting, prepare the filling by tossing those ingredients with the melted butter (if layering the ingredients, drizzle butter over each layer).
• When ready, divide dough into six pieces, and roll out on a lightly floured board into 10-inch circles, about the size of a dinner plate. Spoon 1/6 of the filling onto one-half of each circle, then fold other half over to enclose. Dampen edges with water, pinch together to seal, then crimp with a fork. With a sharp knife, make a 1-inch slit in the top of each pasty. Brush with egg or milk for a beautiful golden brown color.
• Preheat oven to 400 degrees.
• Place pasties on oiled, foil-covered baking sheet. Bake on middle shelf for 20 minutes at 400, then reduce to 375 degrees and bake another 40 to 45 minutes, or until the pasties are nicely browned and the oven is sending out just the right aromas. Enjoy!