Makes 6 – 8 pasties
3 cups whole wheat or all purpose flour (whole wheat makes a thicker, less flaky dough)
1 t salt
1/2 t baking powder
1 c butter
2 t distilled white vinegar
1/2 c water
3 c vegetable or chicken broth (can substitute water)
1 c dry lentils
3 potatoes, chopped (white or sweet)
1 small – med onion, chopped
1-2 cloves garlic
2 carrots, chopped
salt and pepper to taste
1 t cumin
Saute onions and garlic in sauce pot. Add lentils and broth, carrots, potatoes, and seasonings. Simmer 30 – 45 minutes or until all well-cooked. Add more liquid if needed. Once finished, remove from heat to cool.
Prepare dough by mixing dry ingredients, then cutting in the butter. Add egg, vinegar, and 1/2 c water. Form into dough ball. Divide into 6 – 8 pieces and roll each piece on floured surface into a flat circle about 8 inches across.
Once filling has cooled, place ~ 1 c. filling onto each dough circle. Fold the dough over the filling and pinch edges together to make a pocket.
Place on ungreased cookie sheet and bake at 350 for 1 hour.
I was introduced to many Midwest traditions during my college years in Michigan. One of these was pasties, which I still have trouble pronouncing correctly. From Wikipedia:
“A pasty (/ˈpæsti/, Cornish: Hogen; Pasti), (sometimes known as a pastie or British pasty in the United States) is a baked pastry associated in particular with Cornwall in Great Britain. It is made by placing uncooked filling on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular end-product.
The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked.”
Regardless, they are delicious! This version is vegetarian and is made with lentils. It is a great hearty meal for fall. Since the lentils do have to be cooked before they get wrapped in the dough, I recommend letting the filling cool a bit before putting it in the dough as the heat causes the dough to soften, making it difficult to transfer the full pasty for baking.