by Kevin
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sdebrango's Testing Notes:
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Expand2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) Ask a question about this ingredient
2 tablespoons rubbed (dried) sage Ask a question about this ingredient
1 teaspoon table salt Ask a question about this ingredient
12 tablespoons cold unsalted butter, cut into 1/4-inch cubes Ask a question about this ingredient
8 tablespoons cold lard* or shortening, in small pieces Ask a question about this ingredient
2/3 pounds chuck steak Ask a question about this ingredient
1 cup diced peeled potatoes (1/2-inch dice) Ask a question about this ingredient
1 md. carrot, peeled and shredded Ask a question about this ingredient
1 cup finely diced yellow onions Ask a question about this ingredient
1/2 cup beef broth Ask a question about this ingredient
2 teaspoons dried thyme Ask a question about this ingredient
2 teaspoons rubbed (dried) sage Ask a question about this ingredient
2 teaspoons red wine vinegar Ask a question about this ingredient
1 teaspoon mustard powder Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 tablespoon milk Ask a question about this ingredient
In a food processor, mix 1 1/2 cups flour, salt, and sage - 3 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds. Scrape sides of processor bowl with spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed - 4 to 6 quick pulses.
Ask a question about this stepEmpty mixture into a medium bowl and Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Form dough into a ball and flatten each into 4- by 7-inch rectangle. Wrap in plastic wrap and refrigerate at least 45 minutes. Can be made 2 days in advance.
Ask a question about this step*Note 1: Shortening works fine, but lard adds even more savor. **Note 2: The addition of vodka is based on a Cooks Illustrated recipe. It allows you to produce a dough that's easier to handle, but is still flaky.
Ask a question about this stepPut diced potatoes and 1/4 inch of water in a covered microwave dish and cook in microwave until potatoes are just tender - 4 to 5 minutes. Drain potatoes and dump into a large bowl. Mash coarsely with a fork.
Ask a question about this stepCut chuck into 1/2-inch pieces trimmed of obvious fat then place in food processor and pulse until meat is coarsely ground (err on the side of under-processing.) Add ground beef, broth, thyme, sage, vinegar, and mustard to the potatoes and mix thoroughly.
Ask a question about this stepRemove pastry from refrigerator and roll out into a rectangle that's about 10-inches by 25-inches on a lightly floured board. Using a five inch round plate as a template, cut as many circles as you can. The scraps can be combined and rolled out one more time. You should have 11 rounds.
Ask a question about this stepDivide filling evenly between pastry rounds. Moisten half the edge of a pastry round and fold the round over the filling and press the edges to seal. Crimp with a fork. Arrange pasties on a pair of parchment covered baking sheets.
Ask a question about this stepHeat oven to 375 degrees.
Ask a question about this stepMix egg yolk and milk together and brush glaze over pasties. Cut two one inch slits in the top of each pasty and bake for 30 minutes or until golden.
Ask a question about this stepI've been eating (and loving) pasties in the UP (Michigan) for years now. Gourmet ran an article in 2001 about them and they had the most ludicrous versions. The only thing this recipe is missing is rutabaga...I commend you for the lard. I was told 30 years ago that it was a key ingredient. I'm heading up there in a couple of weeks and looking forward to having some. Somehow I rarely make them. Probably because I'd eat them all and not fit through the doorway ;-) But will give these a go when I get back and need a fix. Thanks for posting.
These are just the ticket for me to make for an upcoming party at the lake! Love love love the tip with the vodka. I've often used some vinegar in my pie pastry to make it easier to handle, but never heard about the vodka trick. I can't wait to try it! Thanks!!
I am always seeking the perfect Cornish pastie to replicate the ones my grandmother made. This looks wonderful! I think you may have nailed the crust. But where's the rutabaga? >;)
Rutabaga is primarily a UP (Michigan) ingredient, my preference is for the carrots.
These look great. I'm a Brit, never seen vodka in the pastry - interesting fact - thanks! I'm on the fence about lard too....that's why I live in the US now....but will they be as good without lard?
Love pasties and your version!
I'm a huge fan of pasties; my parents both grew up in upper Michigan. The vodka trick rules! I've been using it since I read about in CI and I'll never go back. I keep a bottle in the freezer solely for pie crust.
My mother's family was English, so I grew up eating pasties. Love them! Great photo - they look "seriously good"!
Love the recipe. Oh and I just got 10 lbs of leaf lard. And vodka in the pastry dough; Must try this.
I made really good pasties for years but had trouble getting the pastry right. I wanted something flakier than the typical English wrapping, but equally hearty. Then an English friend told me I had to use lard in the pastry so I made some lard. The light pork flavor was exactly what I needed.
Thanks Kevin, I bought the lard to make a pasti ciotti I have never worked with it before am a little intimidated simply because its new to me. My recipe calls for all lard am still grappling with whether or not to use lard and butter like you did. Your pasties look beautiful and I have to try them. Such a nice recipe.
My mother always wanted to be English. This is one of her British staples we grew up on. Very fond memory, and I love making them still myself.
This is a revelation for me: British empanadas! Who knew? Your recipe looks great, and I love the lard and vodka in the pastry :)
They are JUST like empanadas, only bigger. And a lot of the fillings are similar: cheese and onion, meat, etc. The dough is a bit flakier than the typical Argentinian pizza-place empanada, but they're really good.
These are also great hot out of the oven. I like adding a slice or so of sharp cheddar just before they're done when i plan to eat them immediately.
Dan is the founder of Kitchen Options
Thanks for posting this awesome recipe!!!! I'm British and LOVE pasties. Haven't had a good fix in NYC so I'll try your recipe soon. Not a fan of lard, so could I use 8TBSP butter in place of lard?