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Pie Crust Pasties

 

The family was due home soon and I thought, "How can I make pasties without spending the time to make my own pastry?" This is my quick solution. I didn't have a rutabaga—not something I have on hand usually-- but had a carrot. Carrots are really not traditional, but there's nothing about this recipe that is! Enjoy-BHL

Ingredients:

1 box premade pie crusts, thawed (2 crusts)

For the Filling:

8-10 ounces steak, trimmed and cut into 1/4-inch dice (you can use ground beef but not as good)

1 small shallot or onion, very finely chopped

1 small rutabaga, optional and/or

1 medium carrot, cut into 1/4-inch dice

1 small Idaho potato, cut into 1/4-inch dice

1/2 tsp salt or a flavored salt

3/4 tsp freshly ground black pepper

1-2 Tbsp Flying Olive Butter Extra Virgin Olive Oil or flavor of your choice, divided

Directions:

Take the pie crusts out of the refrigerator and let them sit at room temperature.  They should be about a ¼" thick.  Using a small plate or saucer as a guide, cut out 6-8 (5-6-inch) rounds.  (Scraps may be combined and reformed, then rolled out).  If you decide to stack the cut circles, they may stick together.  Place wax paper in between each one, if necessary, while making the filling. Set aside.

Meanwhile, preheat the oven to 400 degrees F.

Combine the meat, onion, rutabaga, carrot, potato, salt and pepper and mix until thoroughly combined.  Place the pastry circles on a clean work surface and place about 1/4-1/3 cup of the filling in the center of 1 side of the pastry.  After you try to close the first pastie, you will figure out how much filling you'll need.

Add ½ tsp of Flying Olive Butter EVOO to the top of the filling.  Fold over the circle and carefully place the edges together.  Press the edges together with your fingers or use a crimping tool.  Carefully place the finished pastie on a cookie sheet lined with a piece of aluminum foil or a silicone baking mat.  Continue until all the pasties are finished.

Brush the tops of the pasties with a little Flying Olive Butter EVOO.  Cut several slits into the top of each.  Bake for 15-20 minutes, or until the pastry is golden brown around the edges.  Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown, about 10-15 minutes depending on the initial size of the pastry.  Remove from the oven and allow to cool for 10 to 15 minutes before serving.  These are meant to be eaten with your hands, like a sandwich.

Submitted by Barb L.