Pasties (from Cornwall or maybe Devon) are basically a meal wrapped in dough and baked. I call it early fast food, portable and yummy (and as healthy as you decide to make it). “Afters” is what they call “dessert” in British Isles, obviously not people who eat their dessert first.
I first recall hearing about pasties with afters when out with my friend Cian and Meaigs in Ireland. They told the tale of miners eating these meal-in-a-rolls. The miners would make sure to only touch one end of it, which would then get covered in mining dirt from their hands, and then they’d toss that part.
I later read that tossing the end bit, appeases the knockers. Knockers are small ugly fairies who live in mines, and knock on the wall right before a cave-in. Silly? Maybe. I think it makes sense. You’re in a mine, it’s dangerous, and yes, these Knockers sound like a nutty children’s story, but what the hey, you’re not going to eat the end, and if the stories happen to be true, added bonus.
Oddly, within a month of being told of pasties, I was in Puerto Rico (long story), and I had several cheese empanadas, which seem to be pretty much the same thing except they were deep fried, and empanadas are thought to be originated from Fatayers, and Arab dish.
If you’re curious to know more, the best website I found by far on pasties is by Keith Ryan and his crew, the Pastypaedia
Anyhow. I put this recipe together after reading a bunch of recipes. I might try again with whole whea flour and less butter, to make it healthier. If I do, I’ll post it.
Of note: most recipes have you brush the dough with stirred egg white before baking, giving it a golden shellac. I love this idea, but was feeling lazy and didn’t do it.
Pasties with afters
Makes 6 pasties
- 4 cups flour
- 2 stick butter
- Maybe about a 1/2 tsp of ground pepper
- Cold water.
- 1 tomato
- 1 onion
- 1 potato
- 8 ounces of monterey jack cheese
- package of veggie (or not) ground burger
- a pat of butter
- 1 tbsp flour
- 1 pear
- a spoonful of jam
- Mix in the flour and pepper.
- Cut the butter up into cubes and toss in.
- Add water until it holds together as dough (wanting it a bit tougher than a pie crust, I put in a little more water than I normally would).
- Put the dough in fridge while chopping up the inside bits.
- toast one piece of bread lightly (still want a little bit of flexibility)
- Cut up the Insides into small pieces. (I also got a bag of mixed frozen veggies to add as well, but I totally forgot to put them in. Probably thaw them first.
- Cut dough into 6 parts.
- Roll out one of the pieces of dough into a round disc. Do not make it as thin as pie crust, you don’t want it breaking (my first one I rolled thin, and it ended up with with holes).
- Put rolling pin under half of the rolled dough so only half of the dough is on the table.
- Put in the stuff. Potatoes first. Cheese on top (or throughout), to hopefully dribble down inside.
- If you add a seasoning, add it lightly between each layer.
- Put 2 spoons of flour on top, and then a couple pats of butter cut up on top of this, which will create a gravy.
- Divide the larger savory end from the smaller sweet end with the toast. Do this by cutting the toast in an oval-appropriate shape. I nibbled it into the correct shape, as I had toasted it too much and it was too hard to cut accurately. (That is what I did, based on a recipe I found. But I would actually recommend this method of sealing it with more dough, which Keith Ryan just posted two days ago)
- Put down a wee bit of jam, then the cut up pear bits, and then more jam. (Keith had blogged about his apples drying out, so I chose pears as a bit tougher)
- Put water on the lip, and glue together. Then twist/crimp edge. A good video showing this (crimping starts at 4:10):
I cooked it at 425F for 20 min and then 325 for an additional 40 min. But my convection toaster oven’s top burner has gone out, so I had to keep it in longer. I think those are good numbers though, but then you want to make sure it looks brown and yummy, so adjust time appropriately.