Take Two Tuesday–Of Meat Pies and Lingerie—Bringing the Heat

There are two kinds of Pasties.  One is the self-adhesive variety that dancers wear on stage.  Not classically trained dancers. The other kind.  They may be purchased in the same establishments that sell 6 inch platform heels and miniscule under-garments. This kind is pronounced paste-ee, which rhymes with tasty, although I am pretty sure they aren’t.

The other kind of Pastie is a meat pie and is pronounced passed-e, which rhymes with fast-ee. It is a very simple meat and vegetable filling, wrapped in a pastry crust and baked.  Most cultures have one or more varieties of the meat pie. In Latin countries, it is called the Empanada.  In Canada and Belgium it is called a Tortiere  In the United States we call them Pot Pies.  In Greece, they are called Kreatopita.  In India and in food trucks across America, you can buy Somosas.

The sort that we are considering today is the Cornish Pastie, or Pasty.  Originating in Cornwall, England, the pastie is really, really, old, and is referenced in texts as early as 1100.  The Pastie was designed to travel.  It is sturdy, and is most often served at room temperature, making it a perfect dish to make ahead and carry with you to your destination.  It is popular in England, Australia, and in the Upper Peninsula of Michigan.

Traditionally, the filling is basic and simple.  Some potato, perhaps a little turnip or rutabaga, and cubed bits of meat, seasoned simply and baked in a crust.  Rustic, tasty, and very austere.  I wouldn’t be me though if I didn’t add a bit of Texan flair to such a dish. A little sweet, and a little heat.   They are traditionally made into meal sized pies, but small ones make fun appetizers.  Also, the filling is typically not cooked prior to baking, but I like the caramelized flavor that browning the meat gives.  Food snobs might argue that I have disrespected the Pastie, made it something that a Pastie wasn’t intended to be.  I say, let’s call it Texas Fusion and move on with it.

Texas Fusion Pasties With Charred Pineapple Habanero Sauce

Texan Fusion Pastie

For the Filling

  • 2 pounds beef or pork loin, or a combination of the two
  • 2 teaspoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • ½ cup diced sweet red onion
  • 1 clove minced garlic
  • 1 cup finely diced sweet potato
  • 1 cup finely diced russet potato
  • 1 jalapeno, seeded and minced
  • ¼  cup beer
  • juice of one lime

Cut the meat into small dice. Salt and pepper and place in a hot skillet that has been coated with the olive oil.  Cook until starting to brown.  Add the garlic, onion, potatoes, and jalapeno.  Continue to cook until meat is nicely browned, and the pan juices have evaporated.  Add beer and lime juice to deglaze the pan.  Allow to cook for a few minutes more, until the beer has mostly evaporated.  Remove from heat and allow to cool completely.

For the Pastry

  • 6 cups flour
  • 2 cups lard or mixed shortening
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs
  • ½  cup plus 2 tablespoons cold water
  • 2 teaspoons vinegar

Cut together flour, shortening, sugar and salt until it resembles small peas. Beat the egg and combine with water and vinegar. Add to flour mixture, and stir just until moistened and a soft dough is formed.  DO NOT over handle, or the dough will become tough.  Break off a piece of dough the size of a grapefruit.  Roll out on a floured surface to desired size and thickness for your intended use.  See below.

To Assemble:

  • 2 beaten eggs
  • ¼ cup water

For miniature pasties, roll out to 1/8” or thinner. Cut circles out of your dough using a 3” bisquit cutter. Place one teaspoon of filling in the center.  Brush the outer edges with beaten egg mixture.  Bring pastry edges up to meet in the middle (like a taco), and gently press and crimp the edges to seal.  Place on parchment lined baking sheet.  Using a fork or small knife, cut a few vent holes in each side for steam to escape.  Brush remaining egg wash over outside of pastie.  Bake in center of oven at 375* until golden brown.

For regular sized pasties: roll out to between 1/8” and ¼” thickness. Cut 8 inch circles of dough using an 8” cardboard circle, plate, or spring-form pan as your guide.  Brush edges with egg mixture.  Place ½ cup of filling in the center of the dough, and finish using the above directions. Brush remaining egg wash over outside of pastie.  Bake in center of oven at 375* until golden brown.

Serve with Charred Pineapple Habanero Sauce

Charred Pineapple Habanero Sauce

Charred Pineapple Habanero Sauce

  • 1 Pineapple, peeled, cored, and sliced ¼” thick
  • 1 Habanero, or scotch bonnet pepper, seeded and halved
  • 1 red bell pepper, seeded and cut into 1” pieces
  • 1/c cup chopped cilantro
  • 2 tablespoon fresh lime juice
  • 1 cup fresh squeezed orange juice
  • ¼ cup mild flavored honey
  • ¼ cup rum

Line a jelly roll pan with foil, and spray liberally with cooking spray.  Arrange pineapple over the pan, and place in the middle of the oven.  Broil until starting to char on tops.  Remove from oven, turn over the pineapple, and broil the other side.

Remove pineapple and place in a food processor with the Habanero, cilantro, and bell peppers.  Pulse for a few seconds, until finely chopped, but not pureed.

Place the mixture, with all remaining ingredients into a large sauce pan over medium high heat.  Bring to a simmer, and cook down until slightly thickened, about 5 minutes.

Serve with pork, seafood, or poultry, or as a dip for meatballs and similar appetizers.

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26 Comments on “Take Two Tuesday–Of Meat Pies and Lingerie—Bringing the Heat”

  1. 2012/12/18 at 1:51 am #

    Love a good pastie :)

  2. 2012/12/18 at 2:29 am #

    I love pasties. I used to be able to buy them from the tuck shop at school when I was a kid.

  3. foodieboomboom
    2012/12/18 at 5:36 am #

    Good post, I love a pastie :-) May be of interest that way, way back in the day a pastie was sectioned into two, one end meaty and the other filled with fruit or jam for dessert so you could take your whole lunch down the mines with you!

  4. 2012/12/18 at 7:36 am #

    I have got to try this sauce, it sounds amazing!

  5. 2012/12/18 at 10:00 am #

    Just this past weekend, I was watching Phantom Gourmet with my boyfriend and they were highlighting pasties at a local shop. I scoured the internet for a desirable recipe and found nothing. Low and behold, I log on to WordPress today and voila! Here’s your recipe. Thanks for the great share!

  6. 2012/12/18 at 10:25 am #

    Ooooh these look so delicious!!! You need to send me some ;)

  7. 2012/12/18 at 11:41 am #

    I just finished reading Fifty Shades of Grey and I don’t even want to admit what thoughts your title inspired in my mind…Meatpies and Lingerie.

  8. 2012/12/18 at 3:08 pm #

    That look very delicious!

  9. 2012/12/18 at 3:34 pm #

    Cornish pasties used to be both sweet and savoury within the same pasty (at opposite ends – not sure if they were separated by extra pastry). The tin miners would be able to eat both, then throw away the extra large crust handle/s as they didn’t have to wash their hands!

    • 2012/12/18 at 11:22 pm #

      Another reader mentioned that a bit ago. Too cool! What a clever way to make lunch yummy, flexible, and utilitarian.

  10. 2012/12/18 at 4:13 pm #

    We made these and will be making them again for sure. I have a question I need a recipe for peanut butter fudge! My wife bless her little heart just cant seem to get it right, Can you help out. Keep posting the food with word twist it is the holiday and I am packing on the pounds

    • 2012/12/18 at 11:23 pm #

      Do you like your fudge soft and creamy, or more firm and dense?

      • 2012/12/19 at 9:51 pm #

        more firm and dense so it can be easily cut into blocks, that way they are easier to hide.

      • 2012/12/19 at 11:11 pm #

        Okie dokie….here ya go!

        Very Peanut Buttery Fudge

        2 cups granulated sugar
        3 tablespoons butter
        1 cup evaporated milk
        1 cup mini marshmallows
        12 oz peanut butter, crunchy or creamy

        Butter a 9×5 loaf pan.

        In a heavy 2-3 qt saucepan over medium heat, bring sugar, butter and milk to a boil. Cook, stirring constantly until the mixture reaches 234*F. Remove from heat. Blend in the marshmallows and peanut butter. Pour into pan. Cool completely, and cut into squares. Store in an airtight container at room temp.

      • 2012/12/19 at 11:30 pm #

        Thank You Christine, I shall whip up a batch this week end, Yes I am the man cook here. Thanks again

  11. 2012/12/19 at 12:37 am #

    Heh-heh, Delightful. In so very many ways. I’m ready to sink my teef into a tasty pastie or two. Thanks to you, Christine. Happy Holidays. Oh, and I vote for soft and creamy.

  12. 2012/12/19 at 2:01 am #

    This post made me hungry and craving a pastee. I’m not much of a cook. Do they sell the frozen variety in grocery stores?

    • 2012/12/19 at 12:39 pm #

      Some stores DO actually sell them….Or you can just cheay and use store bought pie crust dough, and make a quick filling with hamburger meat…Easy Peasy.

  13. 2012/12/19 at 9:58 am #

    This brought back a sweet memory. Many years ago I was a tourist in York, England. In the old part of town, which looks much as it did centuries ago, I saw a long line (and I mean l-o-n-g) leading to a small shop. I asked someone what they were all in line for, and he replied “This is the day they make the pasties.” Being who I am, I immediately got in line and was eventually rewarded with a magnificent treat to take on the next leg of my journey.

    Years ago I was friends with a woman who made a wonderful tortiere, much better than you get in the Canadian restaurants around here. Alas, she and her tortiere are no longer with us.

    • 2012/12/19 at 12:40 pm #

      Isn’t it awesome how strong a memory trigger food is?

      • 2012/12/19 at 8:25 pm #

        For me, food is a strong everything.

  14. 2013/02/01 at 10:07 pm #

    Awesome article

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