Cheese Pasties
Submitted by tmirules
Cheese pasties, hand-held British turnovers stuffed with sharp cheddar and diced root vegetables (turnip, carrot, leek, celery) in a flaky butter shortcrust, warmed with mace and cayenne. Crimped, baked golden, and even better the next day.
YIELD
6 servingsPREP
60 minCOOK
35 minREADY
100 minA proper pasty is lunch you can hold in one hand, and this cheesy version skips the meat without skipping the heft. Sharp cheddar melts through a tangle of diced turnip, carrot, leek, celery, and scallions, seasoned with a pinch of mace and a hit of cayenne so it stays savory rather than bland.
The crust matters as much as the filling. Cut cold butter into the flour until it looks like coarse meal, then bind it with just enough ice water to hold together. That cold fat is what bakes into a flaky, sturdy pastry that won’t split.
Don’t over-chill the dough, though, or it cracks when you roll it. Fifteen to thirty minutes is the sweet spot.
Mound the filling on the pastry rounds, fold into half-moons, and double-crimp the edges with a fork so they don’t burst. Slits on top let steam escape so the crust stays crisp, not soggy.
Chef Tips
- Dice the root vegetables small and even so they cook through in the time the pastry needs to bake.
- Pack the filling down firmly. A loose mound shifts and tears the crust as you fold it.
- Fold the edges over and press with a fork to double-seal. A weak seal leaks molten cheese all over the pan.
- Rest them at least 5 minutes out of the oven so the filling sets enough to hold together.
Variations
- Add diced cooked potato for a heartier, more traditional Cornish-style pasty.
- Stir in a spoonful of grainy mustard or a handful of caramelized onions.
- Swap some cheddar for crumbled Stilton or Lancashire for a sharper, funkier bite.
Ingredients
Directions
To make the crust, sift the flour with the salt.
Cut the butter into the flour with your fingers until the mixture resembles coarse meal.
Sprinkle on ice water while you stir with a fork until the dough hangs together.
Form into a ball and refrigerate for 15 to 30 minutes.
Don’t chill too long or you will have trouble working the dough.
In a large bowl, mix together all the filling ingredients.
Preheat the oven to 375℉ (190℃).
Cut the ball of dough into 6 equal pieces.
Roll out each piece to about ⅛ inch thick.
Cut a 9 inch circle out of each pastry piece.
Place 1/6 of the filling in the middle of each pastry circle.
Pack it down so that 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 your fingers to double seal.
Cut slits in the tops of each pastie so that steam can escape.
Bake for 15 minutes at 375℉ (190℃) F, then reduce the heat to 350℉ (180℃) F and bake for 15 -20 minutes more, until lightly golden.
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.
Comments
Do you have a recipe for a spinach and Ricotta Pasty
and also using lentils and potato [email protected]