Andy was the one that introduced me to pasties. It was one of the times that I rode up with Mom to the far lands of either Wisconsin or the UP, Michigan. They aren’t at the top of my list, since the meat and potatoes generally are bland. Last night I prepared my own version of them for our Dante discussion group breakfast that met this morning. They could have used a condiment of some sort to moisten them up.
Sour Cream pastry crust:
6 T cold, unsalted butter, chopped into small pieces
1/4 t salt
1 1/2 cup flour
1/4 c sour cream
4-6 slices bacon
4 sausage links
1 cup potatoes O’brien
1/4 cup onion & chive cream cheese
Prepare the crust by combining the flour, salt and butter with a pastry blender or two knives. Mix together the egg, sour cream and chives then add them to the flour-butter mixture. Stir them together until it forms a ball, then wrap it and let it sit in the refrigerator for an hour.
Meanwhile, cook the bacon and the sausage links. Allow them to cool, then break them up into small pieces. Also fry the potatoes o’brien. Add both of these to the cream cheese. Mix well and refrigerate until the crusts are ready.
Remove the pastry dough from the refrigerator and divide it into 4 portions (I found that I had extra crust in proportion to the meat filling, so you can adjust as you see fit.). Roll each portion into an oblong shape. Put 1/4 of the meat-cheese mixture one 1/2 of the crust, then fold the crust over to form a semi-circle. Pinch the edges together and cut off any excess crust. You can make it pretty if you choose. Use a sharp knife to cut slits in the top of each pastie.
At this point you can either freeze or refrigerate your creations for later, or get ready to bake them. The oven should be preheated to 350*F. Brush the pasties with an egg well beaten with a little bit of water. Place them on a baking sheet and let them bake for 45 minutes or until they are golden brown and heated through.
We had these with mini yogurt-fruit-granola parfaits this mornining.
Apple cider would have worked well for those who aren’t so inclined to drinking coffee.