this one for cheese onion and potato pasties.
I figured this a good way to get the hubby to eat vegetables, since they will be warm and covered with starchy goodness once microwaved for lunch. And they freeze well after being cooked. Just thaw in the microwave and eat.
If you make this with butter then it is vegetarian. I'm not sure the best way to veganize it- I suppose most folks would try margarine but I don't keep that in the house.
I honestly ran out of butter that the original recipe called for, so I grabbed some leftover beef fat from the last batch of slow cooked beef (it was cooked simply without liquid added and no flavorings. Once the meat is done, I strained the liquid of any chunks and refrigerated. Once chilled, the fat rose to the top of the jar, and I saved it off figuring I'd find a use for it eventually). The result was dough that was more pliable and easy to work than the standard butter crust. So perhaps I will start doing it this way intentionally!
Prepare a cup with water and ice cubes. Set aside to chill the water.
In food processor, blitz:
2/3 C fat (butter, bacon grease or beef fat)
2 C all purpose flour
1/4 tsp salt
Now slowly add the cold water while running the food processor until it comes togehter into a ball.
Fold into thirds, pressing the dough down on a cutting board. Turn and repeat 4 more times. Wrap in wax paper and refrigerate for 30-60 minutes.
You could do just about anything here I suppose. Leftovers or simply cooked veggies? Just make sure they have some flavor
I cooked up 3 cubed potatoes and 1 diced onion with a little water in a covered pan, until the potato softened. Then I added leftover grated zucchini shreds, salt, pepper, mustard powder and turmeric for color and stirred, leaving the lid off to evaporate some of the liquid. Once it was sufficiently soft, I took it off heat and put into a container to use later once the dough was ready. At assembly I add cheddar and peas (noted in the instructions below). But if you are using your own filling omit those.
Cut the dough into 4 pieces. Roll each one out to an 8" circle using wax paper and a rolling pin.
Put filling into one half of the dough circle, leaving 1/2" of a clean edge.
Sprinkle diced cheddar and thawed green peas over the filling. Fold the other half of the dough circle over and crimp the edges shut.
Repeat for all 4 pasties. Set on a baking sheet. Brush with egg wash (beaten egg white + 1 TB water).
Bake at 375 F for 25-35 minutes or until golden brown.