Things You'll Need:
- flour
- butter
- salt
- root vegetables
- other fillings of choice
- salt & pepper
-
Step 1
Filling:
1/2 cup each of cubed turnips, potatoes and carrots
1 or 1/2 medium onion, diced
2 tablespoons minced parsley (fresh or dried)
1 pound cubed chicken, meat or boneless beef, or tofu
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
Mix filling ingredients.
Add some cumin, red pepper flakes or horseradish is you like it.
You can add or subtract ingredients any way you like as long as you keep about the same amount.
Simmer it all on the stove for about 30 minutes, covered.
Check it and add a few splishes of water if it starts looking dry.
After the potatoes and carrots start to soften up, turn off the heat and add some grated sharp cheese and/or cream cheese if you like. -
Step 2
Crust:
Sift 1-1/3 cups flour with 1/2 teaspoon salt.
Cut in 1/2 cup butter until the size of small peas.
Add approximately 1/3 cup cold water.
Mix with pastry blender or food processor until dough is well blended.
Divide into two equal parts.
Roll into two 9-inch circles. -
Step 3
Divide equally onto rolled crusts. Top with butter.
Lift and fold top half of crust over filling.
Seal, folding and crimping into rope edge along top of pasty.
Make several 1/2-inch slits in each pasty.
Place on cookie sheet several inches apart.
Bake at 375 degrees for one hour. Serves two.
Popular toppings include a medium beef gravy, catsup, pickle relish, hot sauce or sour cream dollop.
Comments
LilacGirl said
on 8/10/2009 Great recipe for a delicious meal.
Addonis said
on 3/23/2009 Looks so goodGGTGG
HouseWifeMafia said
on 3/22/2009 These are so good. Mine are always vegetarian, and filled with whatever is around and sounds good at the moment. I hope you are delighted whenyou make them for yourself.
GreenMomma said
on 3/22/2009 wow, that looks delicious!!! saved to my favorites!!!!
mralarcon said
on 3/21/2009 Sounds good