I developed this recipe to be my American version of Cornish Pasties. While the filling isn't the traditional Cornish filling. I used Sausage Crumbles and added sweet potatoes, onion, fresh herbs and a "wee" bit of dried cranberries. You could use a pre-made pie crust but I made my own. These are wonderful portable "lunches", which is why the Cornwall coal miners wives packed these meals for their hard-working husbands.
Course main
Cuisine American
Prep Time 1 hourhour
Cook Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 8servings
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the dough:
3cupsall purpose flourplus extra for rolling the dough
4ouncesshortening or lard
½cupunsalted butter1-stick, cut into small pieces
Pinchsalt
3/4cupice water
For the filling:
1bagJimmy Dean fully-cooked turkey sausage crumbles9-ounces bag; or cook and drain turkey or pork sausages
1smallonionfinely minced (about 1-cup)
1cupsweet potatodiced, cut into even small pieces
2Tablespoonsfresh sagefinely chopped or 1 Tbsp. dried sage
2teaspoonsfresh rosemaryfinely chopped
2teaspoonscoarse salt
1teaspooncoarse black pepper
2teaspoonspure olive oil
1cupdried cranberriesdivided
For the egg wash:
1egg and water
Instructions
For the crust:
(note: I prefer to mix my dough in a food processor, but you can also use a pastry cutter or your own fingers:
Using a food processor, pulse the flour and salt together.
Add the butter and shortening, and pulse a few times, until the dough resembles coarse crumbs.
Very slowly, add the ice water, in small increments and pulse until the dough comes together, adding a little more water as needed.
Once the dough binds together, Plop" the dough onto a large piece of plastic wrap and gently press into a round circle. Cover with plastic wrap, and "roll" the edges to create an even round disk.
Place in the refrigerator for at least 30 minutes, to allow the dough to relax.
Note: You can prepare the dough up to 2 days in advance.
Filling:
In a large bowl, add the Jimmy Dean sausage crumbles (or cooked and drained turkey or pork sausage) , onion, sweet potatoes, herbs, dried cranberries (if using) salt & pepper and olive oil.
Gently stir to combine.
Pastry:
Remove the dough, from the refrigerator, and divide into 8 even pieces.
(Make sure the dough is cold for easier handling.)
On a lightly floured surface, roll the dough into a ball, and using a rolling pin, roll out, from the center. Give a 1/4 turn, roll, turn, roll.
Note: This prevents the dough from "sticking".
Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or generously grease a baking sheet.
Whisk the egg with a splash of water and set aside.
Using a 6-inch plate, cut the dough into a round shape.
With a pastry brush, brush a bit of the egg wash around the outside edge of the pastry.
Fill the center of the pastry with a mound of filling (about 1/2 cup).
Add a small handful of the cranberries (about 1 Tablespoon)
Fold the dough over, gently pressing the edges of the dough together.
Crimp together with the tines of a fork, or use a folding technique to create a pretty crimp.
(I use a pastry dough press set, which is a bit of cheating, but fun to do.)
Cut three small slits in the top of each "pasty" and brush with the egg wash.
Bake for about 35 minutes, or until golden brown.
Allow to cool for a few minutes, and enjoy!
Notes
Note: You can freeze unbaked pasties. To serve, brush with an egg wash, and bake for approximately 35-40 minutes, depending on your oven.