Meat Pasties

[baisleac.livejournal.com]

I found an old journal, was flipping through it, and came across a recipe I made up on February 25, 1999. I remember it as being very yummy and am going to have to make it again soon... and share it, of course. ::smile::

Meat Pasties
As always, measurements are approximate.

Filling
1/2 - 1 lb. lamb, pork, or chicken (I used lamb that first time)
Rosemary (fresh is best, but dried works too)
2 Tbsp. butter
4 oz. mushrooms, sliced
1 sm. onion, minced
1 med. carrot, grated
1 Tbsp. Worcester sauce
2 cloves garlic, minced
1/2 tsp. salt
1 tsp. cinnamon
4 large dates, finely diced
1/2 c. fresh papaya, cubed
a bit of feta (or other crumbly goat or sheep cheese.)

Skewer meat with rosemary. If the rosemary isn't sharp enough, poke meat with toothpick and insert rosemary in the hole. Roast at 350° F for 15 - 25 minutes (medium rare). Let cool and cut into small cubes. Sautee meat, mushrooms, onion, carrot, and garlic with butter until mushrooms are wilted. Add Worcester sauce, salt, cinnamon, dates, and papaya and cook for 2 additional minutes. Remove from heat and set aside.

Dough
5 c. flour
2 Tbsp. baking powder
1 tsp. salt
1 c. salted butter, softened (2 sticks)
6 Tbsp. granulated sugar
1/2 tsp. nutmeg and/or cinnamon (optional)
1-1/3 c. milk

Mix flour, baking powder and salt in a large bowl. Add butter and cut until mix appears granulated. Mix in sugar and spices. Add milk and stir until a soft dough forms. Form dough into ball and roll out on a lightly floured surface to 1/4 inch thickness or thinner. Cut dough into circles 6 inches in diameter. If I'm remembering right, I used a bowl that was about the right size as my dough cutter.

Spoon a bit of the meat mixture into the center of the dough and spread a bit, not getting too close to the edge. Sprinkle with cheese. Fold dough in half and crimp edge with fork or fingers. Place pasties on a lightly buttered cookie sheet, puncture top once or twice with a fork. If desired, paint a light coat of melted butter on top, trying to avoid the crimped edge.

Bake at 400° F. for 15 - 17 minutes or until pasty is golden brown.

These can be eaten hot or cold. They can be frozen and reheated in oven, microwave (comes out a little soft) or toaster oven. As I remember, this made a LOT of pasties.