Cheese Pasties
Source of Recipe
Moosewood Restaurant cookbook
List of Ingredients
CRUST:
3 cups flour
1 teaspoon salt
1 cup butter
3 tablespoons ice water
FILLING:
2 celery stalks, diced (1 cup)
1 small turnip, diced (3/4 cup)
1 leek washed and chopped
( or 1/2 cup chopped scallions)
1 1/3 cups diced carrots
4 cups grated cheddar cheese
1 pinch mace
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenneRecipe
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 minutes. Don't chill too long or you will have trouble working the dough. In a large bowl, mix together all of the filling ingredients.
Preheat the oven to 375ºF. Cut the ball of dough into 6 equal parts. 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 to double seal. Cut slits in the top of each pastie so that steam can escape. Bake for 15 minutes at 375ºF, then reduce the heat to 350ºF and bake for 15-20 minutes more, until lightly golden brown. Let the pasties rest for at least 5 minutes out of the oven before serving.
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