A new post for the new year… only a month late.
This year finds us all in new surroundings, working with different kitchens, different foodstuffs, and of course, hectic schedules. (Some things never change.) My schooling has taken me some five and a half thousand miles away from southern California to the British Isles where I am enjoying the green of all the surroundings and taking full advantage of the British inclination towards cheddars and blue cheeses. This first recipe then, is a nod to my new surroundings: the English Pasty.
- 2 Cups Chicken, chopped (soy used in this instance)
- 2 Cups Carrots, chopped
- 2 CupsGreen Beans
- 1- 2 Cubes Vegetable Stock
- 1½- 2 cups Water (more to be added if needed)
- 1 Egg White (optional)
- Salt & Pepper
- Puff Pastry (you can either use frozen sheets from the store or see below for a recipe to make this yourself)
3.) Roll out pastry dough to a width of about 1/8 of an inch thick. Cut into squares/ rectangles the size of your choosing. (Must be wide enough for you to fold them over and pinch them shut.)
4.) Spoon small mounds of cooked carrot/ green bean/ chicken mixture into centre of each rectangle.
6.) Place pasties on a cooking tray and brush tops with egg white. (Optional, your pasties will taste just as good if you omit this step.)
7.) Cook at 400°F for 20-25 minutes until golden brown.
The traditional English pasty typically has vegetables and meat in it, sometimes just meat and onions. Being a vegetarian who doesn’t care for onions, these pasties simply have soy chicken, green beans, and carrots. Like the noble taco or burrito though, pasties are a versatile vehicle for wrapping up whatever you’d like, so feel free to put in anything. For breakfast, try eggs, cheese, spinach, mushrooms. For something more stew-like, throw in potatoes or squash. And of course, for those that do eat meat, this recipe is easily adapted.
Pasties are also a good on-the-go food. I usually make 6-8 of them at a time and cook 2 of them either for dinner or for lunch the next day and freeze the rest to be taken out at another time. It is easy enough to pop them in the oven to cook the night before or in the morning whilst you are getting ready for the day.
It is also possible to make use of those little bits of dough that you’ve cut off your pasties. Here I’ve dipped them first into the leftover egg white and then into a cinnamon/ sugar mixture.
Puff Pastry Recipe:
- 2 Cups Flour
- 1 tsp. salt
- 2 US sticks of Butter
- 6-8 Tbl. Cold Water
1.) Mix salt and flour in a large mixing bowl. Cut chunks of cold butter into flour mixture. Rub in. Should resemble moist breadcrumbs.
2.) Add water to mixture slowly, a little at a time until you get a dough that holds together without crumbling but is not sticky.
3.) Put in fridge to regain firmness before rolling out.