Potato n' Onion Pasties
Filling:
-4 medium potatoes
-3/4 large onion
-2 cloves garlic
-1 Tb salt
-dash pepper
Gravy:
-1/2 C butter-
4 C milk-
1/3 C flour-
1 Tb salt-
2 tsp onion powder
-2 tsp garlic powder
-dash pepperDough:-4 C white flour-2 Tb sugar--3 Tb baking powder-1 tsp salt-1 C shortening-2 eggs-1 1/3 C milkInstructions:Peel and chop potatoes, onions, and garlic. Put in pan and turn to medium heat. Add salt and pepper. Add water just to cover bottom of pan and let simmer, stirring occasionally and adding more water if necessary. When filling reaches desired consistency, remove from heat.While filling is simmering, melt butter in a saucepan on low heat. Add flour, stirring constantly. After mixture attains a thick but even consistency, slowly add remaining milk and turn up to medium, continuing to stir. Add salt, pepper, onion powder and garlic powder. Adjust to taste. When gravy is desired flavor and consistency, remove from heat and let cool.Preheat oven to 425 degrees. In a large bowl, combine dry ingredients for dough. Add shortening and mix until crumbly, then add eggs and milk. After dough is well mixed, turn onto floured surface. Lightly flour dough and roll out until it is between 1/4-1/2 inch thick. Using a stencil of your choice, such as a plate of the desired size, cut out rounds of dough and place on a cookie sheet covered in wax or parchment paper. Remove remaining dough, recombine scraps, and roll out again. Repeat until as much dough is used as possible, making sure to re-flour rolling surface and dough each time.Take filling and add large spoonfuls to each pasty, filling only part of one half. Take gravy and spread over top of filling. Fold pasties in half, creating a pocket shaped like a "D". Pinch edges together tightly.Insert sheets into oven. Cook for 15 minutes or until edges turn golden-brown.Yield: 7 7" diameter pastiesPrep time: 1 hrCook time:15 minIt is highly recommended you see the creator's commentary on Wylder's Redwall Cooking (http://redwallabbey.com/forum/index.php?topic=7854.0)
I don't know why nobody is commenting but... thanks a lot for all your time and effort on the recipes, man. I maybe gonna try some of them later on :)!
Quote from: Wylder Treejumper on May 10, 2015, 04:51:31 AM
Potato n' Onion Pasties
Filling:
-4 medium potatoes
-3/4 large onion
-2 cloves garlic
-1 Tb salt
-dash pepper
Gravy:
-1/2 C butter-
4 C milk-
1/3 C flour-
1 Tb salt-
2 tsp onion powder
-2 tsp garlic powder
-dash pepperDough:-4 C white flour-2 Tb sugar--3 Tb baking powder-1 tsp salt-1 C shortening-2 eggs-1 1/3 C milkInstructions:Peel and chop potatoes, onions, and garlic. Put in pan and turn to medium heat. Add salt and pepper. Add water just to cover bottom of pan and let simmer, stirring occasionally and adding more water if necessary. When filling reaches desired consistency, remove from heat.While filling is simmering, melt butter in a saucepan on low heat. Add flour, stirring constantly. After mixture attains a thick but even consistency, slowly add remaining milk and turn up to medium, continuing to stir. Add salt, pepper, onion powder and garlic powder. Adjust to taste. When gravy is desired flavor and consistency, remove from heat and let cool.Preheat oven to 425 degrees. In a large bowl, combine dry ingredients for dough. Add shortening and mix until crumbly, then add eggs and milk. After dough is well mixed, turn onto floured surface. Lightly flour dough and roll out until it is between 1/4-1/2 inch thick. Using a stencil of your choice, such as a plate of the desired size, cut out rounds of dough and place on a cookie sheet covered in wax or parchment paper. Remove remaining dough, recombine scraps, and roll out again. Repeat until as much dough is used as possible, making sure to re-flour rolling surface and dough each time.Take filling and add large spoonfuls to each pasty, filling only part of one half. Take gravy and spread over top of filling. Fold pasties in half, creating a pocket shaped like a "D". Pinch edges together tightly.Insert sheets into oven. Cook for 15 minutes or until edges turn golden-brown.Yield: 7 7" diameter pastiesPrep time: 1 hrCook time:15 minIt is highly recommended you see the creator's commentary on Wylder's Redwall Cooking (http://redwallabbey.com/forum/index.php?topic=7854.0)
These sound absolutely delicious!