Sunday, May 25, 2014

Vegetarian Pasty Recipe - Yooper inspired

Pasties are a staple of any Yooper cuisine. Whether you purchase them in bulk at a pasty sale and freeze for later use, you make them at home, or just pick them up from IGA, a pasty is something most yoopers eat at least once a month. Having moved from the UP 10 years ago, I don't get a pasty very often, but sometimes I crave a pasty. Living in India, I won't find any nearby, so I decided to make my own vegetarian pasties.


Pasty Crust Recipe

Similar to a pie crust, this is buttery and smooth.

1 cup whole wheat flour
1 cup white flour
1 tsp salt
1/2 cup COLD butter
1/2 cup cold water
1 egg


Steps
  • Divide the butter by cutting it. 
  • Combine dry ingredients in a large bowl, or stand mixer. 
  • Add egg and mix gently.
  • Add butter and slowly combine until it begins to ball up.
  • Add water slowly (you may not need it all).
  • It will become a ball.
  • Roll out and place in fridge to keep it cold.
    • If you don't, you'll have a crust that may break a bit, but it will still be okay. Especially if you're making a pasty pie and not just individual pasties, this will be perfectly fine.


Vegetarian Pasty Pie "inside" ingredients

Mushroom and potato make up the majority of the pie inners. The pasty pie traditionally is a mix of ground meat, but this is a vegetarian version.

4 medium sized potatoes, diced
2 carrots, diced 
1 rutabaga, diced
2 white onions, diced
2 tbsp Worcester sauce
8-12 oz mushrooms (mix if you have access to a variety)
Salt
Pepper 

Boil the potato, rutabaga and carrot until slightly soft. Add salt and a bit of pepper. You may add herbs of your choice as well.



While that is boiling, saute the mushrooms and onions with the Worcester sauce.

Layer the mushrooms and mixed vegetables in the crust. If you are making pie, and not traditional pasty forms, then you'll wnat to prebake the bottom crust so you don't burn the top like I did. Of course, I'm cooking with a toaster oven, but keep in mind the size of your oven.

Season with salt and pepper.

Bake at 375 for 15-18 minutes, or until the pasty is cooked.

Eat with ketchup, or gravy if you're that kind (I'm not!)