Cousin Jack's Pasty Dough
Thank you, Cousin Jack! The original recipe specified one full cup of orange juice *or* 1 cup cold water with 2 teaspoons fruit vinegar. I also tested the recipe with two cups of unbleached flour and 1 cup whole wheat flour. Use your favorite fillings, for ex: traditional pasties with beef , carrots and turnips or rutabagas, Greek, Italian, Mexican, etc. The delicious filling I tried here: the leftovers from Recipe #219680 and I broke up the meat into small pieces. The pasties also included some leftover roasted pink and yellow turnips from our local farmer's market and also a few very small red beet;- all roasted then diced. Makes 8 large pasties or 16 small pasties.
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DIRECTIONS
- Note: I used our KitchenAid stand up mixer with dough hook to prep the dough.
- Combine the flour and salt in a large mixing bowl.
- Add the cold shredded butter and toss with the flour and salt mixture.
- Slowly add the cold liquid while mixing the dough. If the mixture is too dry add a little bit of water but do not overwork the dough. Gather the dough into a ball.
- Wrap in a large gallon-size Ziploc bag or use plastic wrap. Refrigerate overnight. <<---I refrigerated the dough for approximately six hours with no problems to report.
- Preheat oven to 350 degrees.
- After the dough has refrigerated, portion the chilled dough out into 8 pieces.
- One a floured board use a rolling and roll each piece out into 6-7" inch circle.
- Divide and spoon the filling of your choice onto one side of each circle. Fold over the crust to a half moon shape. Pinch the edges or crimp edges with fork to seal.
- Bake 25-30 minutes depending on the size pasties you make.
- Leftover pasties freeze well.
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