Category Archives: pasty

tomato and corn pie from smitten kitchen.com

Posted on by

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

slice tomatoes crosswise 1/4 inch thick and, if desired, place on towel and sprinkle with salt.  let sit for 30 min or more. Spread 1 tbsp dijon on crust.  Spread a small amount of cheese on crust then Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, basil, chives, salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.

pasty from http://12tomatoes.com/

Posted on by

meat-1200x627Pastry:

  • 3 cups all-purpose flour, plus extra as needed
  • 2/3 cup ice water, plus extra as needed
  • 1/2 cup (1 stick) cold, unsalted butter, cubed
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 egg, lightly beaten

Filling:

  • 8 oz. ground faux meat
  • 1 russet potato, peeled and diced
  • 1 small turnip, peeled and diced
  • 1 large carrot finely diced
  • 1/2 white onion, chopped
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • kosher salt and freshly ground pepper, to taste
  • brown mustard, garnish

Directions

  1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  7. Preheat oven to 400º F and line a baking sheet with parchment paper.
  8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  11. Seal edges with a fork and repeat with remaining pasties.
  12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  14. Serve hot with brown mustard and enjoy!