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Pasties (pronounced like "past-time", not "paste")
<p>These baked pies have a long and varied history, with versions in so many ethnic kitchens. This version with rutabaga, hails from England, Finland and the Iron Range. A bit of a fuss to make, but make a bunch! Freeze for quick winter meals.</p>Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs (Work 2 butter knives in opposite hands, slicing across themselves, over and over). Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside in refrigerator.
- Combine olive oil, onion, garlic carrot, rutabaga, potatoes, celeriac, mushrooms, seitan, vinegar, thyme, salt and pepper. Dissolve bouillon in water to make a paste. Add and stir and fold well to mix all ingredients.pieces, and shape into balls. Cover, and set aside in refrigerator.
- Preheat oven to 400 degrees F.
- Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet lined with parchment paper or oiled.
- Bake in preheated oven for 45 minutes, or until golden brown. Or freeze "raw" and bake later. Or freeze "baked" and microwave for a quick meal.
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