Cheese Pasties
Here is a vegetarian version of the traditional Cornish miners turnover. Haven't tried it yet, but posting for the Zaar World Tour 2005. This recipe is from Moosewood.
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DIRECTIONS
- To make crust: combine salt and flour. Cut butter into flour with fingers until it resembles coarse corn meal.
- Sprinkle on cold water and stir until dough sticks together.
- Form dough into a ball and refrigerate for 15-30 minutes. Do not over-chill!
- To make Filling: Mix together the filling ingredients in a large bowl.
- Preheat oven to 375°F.
- Cut the ball of dough into 6 pieces. Roll out each piece about 1/8 inch thick and Cut a 9 inch circle out of each piece.
- Put 1/6 of the filling in the middle of each pastry circle.
- Pull one edge over the filling to make a half-circle.
- Seal the edges together like a turnover. Turn the edges over and press with a fork to double-seal.
- Cut slits in the top of the pasties so that steam can escape.
- BAke for 15 minutes, then reduce heat to 350 F and bake for another 15-20 minutes until lightly golden.
- Remove from oven, and allow the pasties rest for 5 minutes before serving.