Friday, October 28, 2011

Pumpkin Pasties

Some people might be inclined to think both pumpkin and potatoes is a bit much. You shouldn't invite those people to dinner.

First, let's clear something up. A "Pasty" in most of the English speaking world is a pastry filled with a savoury. In America (and possibly Canada-I'm not sure) it is something a stripper wears to conceal her nipples. I don't think these would withstand vigourous pole dancing, but feel free to try.

The dough will make about a dozen decent sized pasties, but you will probably have leftover filling. I'm planning to dump my extra into a fritatta for the weekend. Although it has some potatoes, I think they would do OK for a short stay in the freezer as well.

For The Dough:

2 cups AP flour
1 teaspoon salt
2/3 cup butter, cold and diced tiny
4-5 tablespoons ice water

Sift flour and salt together. Cut in butter. Add water a tablespoon at a time until it comes together. Let stand a few minutes before rolling out.

For the filling (can be made well ahead in stages)

1 small pumpkin, roasted with a bit of olive oil and salt, then cooled.
2-3 medium potatoes, diced, parboiled, and drained. Let cool.
2 stalks celery, finely minced
1 large onion, finely sliced
1 clove garlic, minced
1/4 cup chopped parsley
1/2 teaspoon dried thyme
Olive oil for sauteing

In a frying pan, heat a small amount of oil (1-2 tablespoons) and cook the celery, onion, garlic, parsley, and thyme until celery and onions are soft and begin to brown. Mix with cooled pumpkin and potatoes. Let all chill before enclosing in pastry.

Put it together:

How large you want these is a matter of taste, just be sure to roll thin (about 1/2 inch at most) and pinch the sides closed well. Pierce the tops with a sharp knife, then chill 20 minutes while you preheat the oven to 450 degrees F.

Prepare a wash for the top of 1 egg yolk and 1 tablespoon cream. Brush the tops before placing in oven. Bake 10 minutes, then rotate pan and bake another 10-15 minutes or until deeply golden and firm to the touch. Cool on racks if storing, or allow to stand a few minutes and serve hot.

No comments: