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Pasty, Letter From Home or Cousin Jack

Source of Recipe

Internet and old friend


Recipe Introduction

The pasty was born of necessity in the pre-dinner pail era. English housewives in the mining villages of Cornwall prepared many variations of meat and vegetable pies, wrapped up like apple turnovers. Cousin Jennie, wife of cousin Jack brought this unique repast to America. In the mining districts of Michigan, Pennsylvania and Montana. Here are two typical fillings, or you can come up with your own.

List of Ingredients

filling 1;
Boneless chicken thighs, chopped
White onions, chopped
Potatoes, diced

Filling 2;
1 large flank steak
1 large onion, grated (or like amount of scallions)
3 medium potatoes
salt
pepper
butter
Parsley


crust:
1 1/2 cups garbanzo bean flour
1 1/2 cups millet flour
3/4 cup extra light olive oil
1 1/2 tsp potato starch
1/2 tsp baking soda
1/4 tsp salt (a few pinches)



Recipe

1. Chop filling ingredients and combine in a bowl.
2. Combine dry crust ingredients. Add oil, and just barely mix (so that dough forms small beads). Chill in fridge before rolling out.
Roll a lump of dough between two floured sheets of waxed paper, until a bit less than 1/4 inch thick.
next, place a lump of filling on one half of the dough circle, leaving space around the perimeter.
fold dough over filling to form the pocket. Use waxed paper under the dough to assist in the folding process.
Seal the two dough layers together around the perimeter of the pasty.
Use a toothpick or knife to poke steam holes on top of the pasty. For authentic pasty labeling, Cut a letter out of pie dough and seal it with egg wash to the top, indicating which filling is in the pasty.
Preheat oven to 350 degrees F., and bake for 45 minutes, or until golden brown, or edges are just beginning to brown. Remove and enjoy!
Pasties can be eaten hot or cold, with a fork or picked up sandwich-style.
Generally I find that hot-out of the oven, it's easier to go the fork route.
The cold leftover pasty to many is actually more delicious than the fresh version! Plus, its coldness makes it easier to pick up and eat, which is always fun.