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New England-Style Pasties

Recipe by Lisa Hess-Marks

Yields six individual sized six-inch pasties.

Ingredients

Crust

Ingredients

  • All-purpose flour, 2 cups
  • Salt, 1 teaspoon
  • Chopped fresh thyme, 2 teaspoons
  • Unsalted butter, 12 ounces cold
  • Egg, 1
  • Cold water, 2-4 tablespoons

Directions

  1. Preheat oven to 375 degrees.
  2. Combine flour, salt and chopped thyme in a medium mixing bowl and stir well to mix.
  3. Cut the butter into tablespoon-sized pieces and add to the dry ingredients. Toss to coat butter with flour, then, with your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients until the mixture resembles coarse cornmeal.
  4. Beat the egg in a small bowl. Make a well in the center of the flour and butter mixture and pour egg into the well. Stir with a fork until the mixture begins to come together. If the mixture still appears dry and crumbly, add cold water, one tablespoon at a time. Continue mixing until dough comes together. Gather dough into a rough ball.
  5. Scatter flour on a work surface and scrape dough onto it. Knead dough quickly three or four times until it is smooth. Divide dough into six equal parts, roll into balls, and then press each ball into three inch disks and wrap separately with plastic wrap. Refrigerate for at least 30 minutes.
Filling

Ingredients

  • Allagash White Beer, ¾ Cup
  • Diced potatoes, 1 cup diced into ¼ inch cubes
  • Diced turnips, ½ cup diced into ¼ inch cubes
  • Unsalted butter, 1 tablespoon
  • Diced onions, ¼ cup
  • Carrots, ? cup peeled and diced
  • Minced garlic, ½ teaspoon
  • Steak, 8 ounces sirloin or prime rib cut into ½ inch cubes
  • Lamb steaks or chops, 6 ounces cut into ½ inch cubes
  • Flour, 2 tablespoons
  • Sage, ½ teaspoon
  • Chopped fresh thyme, 1 teaspoon
  • Salt, 1 teaspoon
  • Fresh ground pepper, 1 teaspoon
  • Heavy cream, ¼ cup

Directions

  1. In a medium saucepan, cover diced potatoes with water and bring to a boil. Cook potatoes until slightly soft, but still holding their shape: approximately four minutes. Drain liquid and set aside in a small bowl.
  2. In medium saucepan cover diced turnips with water and bring to a boil. Cook until slightly softened: approximately two minutes. Drain liquid and set aside in small bowl.
  3. Place large fry pan on medium heat, add butter, onions and garlic and sweat for one minute, stirring constantly to avoid burning garlic. Then add carrots and cook for one additional minute. Remove from heat.
  4. Next, put flour into medium bowl. Add lamb and steak cubes to flour. Toss to coat. Return frying pan with onion, garlic and carrots to stove and place over medium-high heat. Add meat to frying pan and lightly brown, stirring to get all sides of the meat browned. Once browned, remove from heat and drain off fat, if any.
  5. Add spices, Allagash White and heavy cream to mixture in frying pan. Return to medium-high heat and bring liquids to a boil. Continue to simmer until liquid reduces by half: approximately ten to fifteen minutes. Next, add cooked potatoes and turnips to mixture. Continue to simmer two minutes longer and then remove from heat. Let cool 20 to 30 minutes.

Egg Wash

Ingredients

  • Egg, 1
  • Milk, 1 teaspoon

Directions

  1. Lightly flour work surface. Take the six discs of crust dough from refrigerator. One at a time, roll dough discs out in round shapes, slightly larger than six inches in diameter. Using a small dinner plate of about 6 inches in diameter placed lightly on the dough, cut out a circle. Cut one circle only from each of the six dough discs. Gently place each round crust onto a cookie sheet.
  2. Prepare egg wash by beating egg with milk. Set aside.
  3. Scoop out one sixth of the filling mixture onto each crust round. Position mixture on only half the round, exposing three quarter inches for crust dough at each edge. Brush egg wash along the exposed circle edges. Set aside remaining egg wash. Fold the rounds in half with the mixture inside and crimp the edges. Put three 1-inch knife slits in each crust. Brush the crusts with the remaining egg wash.
  4. Place in oven for 30 to 40 minutes. Crust will brown and filling will become bubbly.
  5. Cool for at least ten minutes before serving.

This traditional "pub fare" should be served on a cold winter night, presented on a rustic piece of stoneware and should be accompanied by a hearty pint of Allagash Dubbel brew.


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