Harry Potter and the Cornish Pasty

Autumn, for whatever reason, always puts me in the mood for rereading my favorite Harry Potter book (Harry Potter and Goblet of Fire), and really hearty food. In addition, I have always been more attracted to savory treats than sweet ones, so when the pie challenge arose I immediately decided to do something a little less traditional and make a savory pie.

Knowing that I am in good company with other Harry Potter fans on this blog and with fall just around the corner, I am naming this recipe for Harry Potter. Hopefully, you will all have a mini "back to Hogwarts feast" of your own while curling up with your favorite book of the series.

Ingredients

Pasty Dough

4 cups bread flour (mine weighed in at 1-lb 2-oz) 2 oz (4 tbsp) cold butter 3 oz (6 tbsp) cold lard 1 1/2 tsp salt about 2/3 to 3/4 cup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the steak filling: 12oz cubed beef skirt steak - I used stew meat, since it was already cubed & so I didn't have to touch raw meat 1/2 cup diced onions 1 cup diced gold potatoes 1/3 cup diced turnip - Andy couldn’t find turnips at the store, so I didn’t put them in 1 1/2 tsp salt 1 tsp freshly ground black pepper pinch of cayenne 2 tbsp butter, cut into 8 thin slices

For the egg wash: 1 large egg, beaten with 1 tsp water

Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. I just used my fingers since I don’t own a pastry blender. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.

Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.

Beat egg and 1 teaspoon water together in a small bowl.

Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.

Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.

Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

Recipe Credit: http://foodwishes.blogspot.com/2014/12/the-cornish-pasty-if-youre-going-to.html

#savory #pie #september