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Seasoning Mix
1 tablespoon salt, 1 and 1/2 teaspoons onion powder, 1 and 1/2 teaspoons dried thyme leaves, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried sweet basil leaves, 1/4 teaspoon white pepper,
1/4 teaspoon ground savory (spice)
Combine seasoning mix ingredients in bowl.
Dough
2 cups all-purpose flour, 1 teaspoon seasoning mix (above) 6 tablespoons unsalted butter, 7-8 tablespoons cold water
Combine flour, 1 teaspoon seasoning mix and butter in bowl and blend with fork. Gradually add water and work dough lightly until all ingredients are mixed thoroughly. Form dough into a ball. Refrigerate, covered overnight.
Filling
10 oz lean pork butt, very finely chopped, 1/4 pound lean beef roast (I use chuck) finely chopped, 2 tablespoons plus 2 and 1/2 teaspoons seasoning mix(above),4 tablespoons unsalted butter, 2 cups chopped onions, 1 cup chopped celery, 3/4 cup finely diced turnips, 3/4 cup finely diced rutabaga, 1 teaspoon minced fresh garlic
Melt butter in skillet and add onions and celery 4-6 min. Stir in 2 and 1/2 teaspoons seasoning mix and cook 4 min. In large bowl, combine vegetable mixture to chopped beef and pork. Put mixture in refrigerator overnight. (The potatoes should be sliced just before filling pasties so they dont discolor) I brown my beef and pork in skillet after chopping.
Finish
1 egg, 2 tablespoons water, 2 large potatoes, 1 teaspoon seasoning mix, all purpose flour, veg oil cooking spray
Make egg wash by beating egg white with water. Remove dough from fridge and divide into 5 equal portions. Sprinkle clean surface with flour and roll out each portion of dough to 1/16 thickness. Using a plate as a guide cut a 9-inch round from each. Peel potatoes and cut them into 30 thin pieces. Sprinkle the 1 teaspoon seasoning mix over both sides of slices. Remove filling from fridge and place 3 potato slices on half of each round, cover potatoes with 1 cup filling and arrange 3 more potato slices over filling. Bring the other half of each round of dough over the filling to make a half-moon shape. Brush the edges with egg wash, fold them over to seal, and crimp with fork tines. Brush egg wash over top of each pastry. Spray baking sheet with cooking spray and place pasties onto sheet. (If you have trouble picking up pasties, use an oiled spatula). Bake until golden brown, about one hour and 10 min.
5 servings
1 tablespoon salt, 1 and 1/2 teaspoons onion powder, 1 and 1/2 teaspoons dried thyme leaves, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried sweet basil leaves, 1/4 teaspoon white pepper,
1/4 teaspoon ground savory (spice)
Combine seasoning mix ingredients in bowl.
Dough
2 cups all-purpose flour, 1 teaspoon seasoning mix (above) 6 tablespoons unsalted butter, 7-8 tablespoons cold water
Combine flour, 1 teaspoon seasoning mix and butter in bowl and blend with fork. Gradually add water and work dough lightly until all ingredients are mixed thoroughly. Form dough into a ball. Refrigerate, covered overnight.
Filling
10 oz lean pork butt, very finely chopped, 1/4 pound lean beef roast (I use chuck) finely chopped, 2 tablespoons plus 2 and 1/2 teaspoons seasoning mix(above),4 tablespoons unsalted butter, 2 cups chopped onions, 1 cup chopped celery, 3/4 cup finely diced turnips, 3/4 cup finely diced rutabaga, 1 teaspoon minced fresh garlic
Melt butter in skillet and add onions and celery 4-6 min. Stir in 2 and 1/2 teaspoons seasoning mix and cook 4 min. In large bowl, combine vegetable mixture to chopped beef and pork. Put mixture in refrigerator overnight. (The potatoes should be sliced just before filling pasties so they dont discolor) I brown my beef and pork in skillet after chopping.
Finish
1 egg, 2 tablespoons water, 2 large potatoes, 1 teaspoon seasoning mix, all purpose flour, veg oil cooking spray
Make egg wash by beating egg white with water. Remove dough from fridge and divide into 5 equal portions. Sprinkle clean surface with flour and roll out each portion of dough to 1/16 thickness. Using a plate as a guide cut a 9-inch round from each. Peel potatoes and cut them into 30 thin pieces. Sprinkle the 1 teaspoon seasoning mix over both sides of slices. Remove filling from fridge and place 3 potato slices on half of each round, cover potatoes with 1 cup filling and arrange 3 more potato slices over filling. Bring the other half of each round of dough over the filling to make a half-moon shape. Brush the edges with egg wash, fold them over to seal, and crimp with fork tines. Brush egg wash over top of each pastry. Spray baking sheet with cooking spray and place pasties onto sheet. (If you have trouble picking up pasties, use an oiled spatula). Bake until golden brown, about one hour and 10 min.
5 servings
