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Ingredientes
- 3 c. Unbleached white flour
- 1 tsp Salt
- 1 c. Water
- 3 Tbsp. Ice water
- 2 x Celery stalks, diced (about 1 c)
- 1 sm Turnip, diced (about 3/4c)
- 1 x Leek, washed and minced (about 2/3 c) Or possibly
- 1/2 c. Minced scallions
- 1 1/3 c. Diced carrots
- 4 c. Grated cheddar cheese (12 ounce) pn Mace
- 1/4 tsp Freshly grated black pepper
- 1/4 tsp Cayenne
Direcciones
- To make the crust, sift the flour with the salt. Cut the butter into the flour with your fingers till the mix resembles coarse meal. Sprinkle on ice water while you stir with a fork till the dough hangs together.
- Form into a ball and chill for 15-30 minutes. Do not refrigeratetoo long or possibly you will have trouble working the dough.
- In a large bowl, mix together all the filling ingredients.
- Preheat the oven to 375F.
- Cut the ball of dough into 6 equal pcs. 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 which 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 or possibly your fingers to double seal. Cut slits in the tops of each pastie so which steam can escape.
- Bake for 15 minutes at 375F, then reduce the heat to 350F and bake for 15 20 minutes more, till lightly golden brown. Let the pasties rest for at least 5 minutes out of the oven before serving.
- Make plenty. Pasties are even better when reheated the following day.
- 9
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 604 | |
| Calories from Fat 263 | 44% |
| Total Fat 29.92g | 37% |
| Saturated Fat 18.68g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 972mg | 41% |
| Potassium 317mg | 9% |
| Total Carbs 53.74g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.81g | 2% |
| Protein 29.02g | 46% |
