Friday, September 4, 2009

Cornish Pasty with Whole Wheat Crust

Filling:  1 finely chopped onion
           1 pound extra lean ground beef or ground turkey
           1 teaspoon Allspice
           salt and pepper to taste
           1 clove garlic, minced

          1 small potato diced very small/skins on
     1 1/2 Cups cooked Lentils:To cook 1 1/2 cups. lentils, simply pick over to remove debris or shriveled lentils, rinse, and drain. Cover with 1 cup water or broth and boil for 2 to 3 minutes (to aid indigestion) Reduce heat and simmer until tender. Depending on the variety and age,cooking time may take anywhere from 10 minutes to 1 hour. 
    Brown ground beef with onion and seasoning cook well. Mix the meat mixture with the raw diced potato and cooked lentils.  (I don't add the potato to my pasty, as I avoid them, the rest of the family gets to enjoy the potato in their pasty.  Toss gently to mix.  Set this aside.

Whole Wheat Crust:  This recipe can be used for pies/quiche as well.
  • 2 1/2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbls Canola oil
  • 1/4 cup + 1 Tbls milk
  • ***Place oil in freezer to get cold (this takes the place of cold butter and ice water.

  1. Place flour, salt into food processor.  Run pulse three to four times. 
  2. With processor running, add cold oil and milk slowly until it forms a ball around blade of processor.
  3. Dump out dough, form into two balls and compress into disc shapes.  Wrap in plastic wrap and refrigerate for 30 minutes (can leave overnight).
  4. Remove dough from fridge and let sit for a few minutes before rolling out.  Lightly dust surface (where you will roll out the dough) and rolling pin with flour and roll into a large circle.
  5. With a 5-6 inch tea saucer as a guide cut out small circles.  Repeat until all of the dough is used.
  6. Place a small amount of the meat/lentil filling in the center of the small circles of dough and fold over.  You will now have a half moon shape.  Crimp the edges of the half circles well to seal.
  7. Place on parchment paper lined cookie sheet and bake at 375 F for approximately 30 minutes or until golden brown.
  8. Delicious for lunch or dinner these little packages of complex carbohydrates are high in fiber and protein.
    The pasty will keep well for lunches the next day. The Cornish Pasty was originally made by the wives of Cornwall Tin Miners in the U.K. to take down in the mines for meals.

        Click Here for Printable Recipe

1 comment:

nicola said...

yum, i'm going to try this too, thanks for sharing.