Cheese pasties
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Cheese pasties
  Cheese    Vegetarian  
Last updated 6/12/2012 1:13:01 AM. Recipe ID 41255. Report a problem with this recipe.
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      Title: Cheese pasties
 Categories: Polkadot, Faylen, Vegetarian
      Yield: 6 Pasties
      3 c  Unbleached white flour
      1 ts Salt
      1 c  Water
      3 tb Ice water

      2    Celery stalks, diced
           -(about 1 c)
      1 sm Turnip, diced
           (about 3/4c)
      1    Leek, washed and chopped
           (about 2/3 c) OR
    1/2 c  Chopped scallions
  1 1/3 c  Diced carrots
      4 c  Grated cheddar cheese
           -(12 oz)
        pn Mace
    1/4 ts Freshly grated black
    1/4 ts Cayenne
  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 15-30 min. 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 375F.
  Cut the ball of dough into 6 equal pieces.  Roll out each piece to
  about 1/8" thick.  Cut a 9" 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 min at 375F, then reduce the heat to 350F and bake for 15
  ~ 20 min more, until lightly golden.  Let the pasties rest for at
  least 5 min out of the oven before serving.
  Make plenty.  Pasties are even better when reheated the following day.

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Recipe ID 41255 (Apr 03, 2005)

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