5.5 cups AP flour
1.5 tsp salt
5 tbsp butter
1 cup shortening or lard
2-2.5 cups water, boiling
Whisk together flour and salt. Cut in chilled butter ad lard. Make a well in the flour and pour in water until the dough comes together. Texture will be soft but not wet. Divide into 12 flattened balls in cling wrap. Chill for a minimum 2 hours. Hot water dough is really easy to work with forgiving of holes.
Filling
5 waxy potatoes, peeled and diced small
2 small rutabagas, peeled and diced
2 carrots, peeled and diced slightly
1.5 lbs ground chicken
1 large onion, small dice
2 tsp salt
1 tsp garlic powder
pepper, copious (freshly ground pepper is too punchy for this recipe)
butter, one small cube per pasty
egg or milk, for wash
Mix onions, garlic powder, salt and chicken until it turns into paste. Mix the vegetables in. Roll out dough into 12 circles and stuff how you will. Score and bake 325 for 60 min.
Chicken Gravy
2 tbsp butter
4 tbsp flour
2 cups chicken stock
pinch of thyme
salt
This recipe is very mild. I have no doubt that the flavor could get more dressed up so many ways, but the vegetable forward taste matches up with my memory of the pasty I enjoyed as a child. Always eat with a basic roux based gravy.
