Cheese Pasties

Name: Cheese Pasties
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 3 cups flour; 1 teaspoon salt; 1 cup butter; 3 tablespoons ice water; 1 cup diced celery; 3/4 cup diced turnip; 2/3 cup chopped leeks or 1/2 cup chopped scallion; 1 1/3 cups diced carrots; 12 ounces grated cheddar cheese; 1 pinch mace; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne

(5)

Recipe by MsBindy

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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READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

Crust
3

cups flour
1

teaspoon salt
1

cup butter
3

tablespoons ice water
Filling
1

cup diced celery
³⁄₄

cup diced turnip
²⁄₃

cup chopped leeks or 1/2 cup chopped scallion
1 ¹⁄₃

cups diced carrots
12

ounces grated cheddar cheese
1

pinch mace
¹⁄₄

teaspoon black pepper
¹⁄₄

teaspoon cayenne

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.

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