Sunday, October 18, 2009

Cooking a pasty with Walter Holstad

You are going to need:

pasty wrap:

a cup to a cup and a half of flour, a cup or so of cold water, a tablespoon or 2 of shortening

Add flour to a bowl and put flakes of shortening on top like so:

Add water:

Knead mixture well until it is all one ball. As you knead it the flour ball should start sticking to itself more and your hands less. If it's too wet add more flour or too dry then add more water.

pasty filling:

chopped potato (cubed), cubed broccoli, cubed cheese, whatever other ingredients you want for the filling, olive oil, salt, pepper, spices.

Chop the indredients at some point and mix them in a bowl with olive oil, salt, pepper, and spices:

Spread the flour ball out into a flat wrap using your hands. Make it about a quarter inch thin or so. Spread it out nice and even and place in a bowl. Add ingredients to center of wrap:

Close wrap around ingredients carefully and press the wrap closed. Smooth out the pasty to make sure it is closed nicely. There can be small holes at the top.

Place a square slice of butter on the holes:

You will have preheated the oven to 350 degrees at some point or else you can do it now. Place your pasty in the oven as pictured above or however you choose to have yours. Mine as you can see is in the center of a greased, pyrex, 8 inch by 4 inch baking pan. Bake for an hour at 350 degrees Fahrenheit. Remove from the oven and allow to cool for about 15 minutes or so.

Here's how mine turned out:

This one's from today. 10/21/2009. Those others were from this past Sunday.

Let it cool. Now you will never starve! :)