Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
rhetcompgirl, 02/17/07
Pasties with a Dijon Mustard SauceIngredients (use vegan versions): Dough:
1 cup vegan shortening
3 1/2 cups flour (I don't recommend whole wheat because you need a pretty flexible dough)
1 1/2 teaspoons salt (I usually add more because the pasties themselves are pretty bland)
12-14 tablespoons ice water
Filling:
1 large sweet onion, chopped
2 cloves garlic, minced
2 shallots, minced
4 carrots, finely chopped
4 medium-large potatoes, finely chopped
16 oz. cremini mushrooms (baby portabellas), finely chopped
1 package fake bacon tempeh, chopped
3/4 cup chopped fresh parsley
salt and pepper to taste
Directions:I ate these on a regular basis as a kid. My entire family is from the Upper Peninsula of Michigan and loves a meaty pasty. I created these vegan ones and they go over so well that I can hardly keep up the demand over the holidays. Say "Yah to da U.P., eh."
Dough:
Sift the flour and salt into a medium bowl. Cut the shortening into the flour until it resembles very small pebbles. Slowly add the water by the tablespoon until the dough forms a more or less solid mass. Knead briefly (not too much or you'll have a tough dough). Cover the mixture with a damp paper towel and allow to chill in the refrigerator for at least an hour.
Filling:
Meanwhile, chop the vegetables and place them in various bowls. I usually mix the onions, shallots, garlic, and parsley in one bowl. You need a fairly substantial work area for the assembly process. If you don't have these exact vegetables it's no big deal. Use what you like--I sometimes use other ingredients like parsnips, sweet potatoes, and seitan too.
Assembly:
Divide the dough up into about 6 balls. Cover the bowl with a damp paper towel so the dough does not dry out as you assemble. Using a rolling pin, roll out one ball on a lightly floured surface. You want the shape to be mostly oval. Add some of each filling--being careful not to over fill and thus tearing the dough--and fold over the dough making a half circle. Crimp the edges with your fingers or a fork. Prick the top of the pasty with a fork so the steam can escape while it cooks. Repeat with the rest of the dough.
Bake for about 35-45 minutes in a 375 Fahrenheit oven or until the edges of the pasty are light brown.
Sauce: Growing up we ate our pasties with ketchup, but I think this sauce is so much better. In a small bowl, mix equal parts vegan sour cream (I use non-hydrogenated Sour Supreme) and a good quality Dijon mustard. I then add a little soy sauce (really just a little), some garlic powder, and fresh parsley. As my bf says, "slather" this on a warm pasty and be transported to yooper heaven.
Serves: 6
Preparation time: 1 1/2 hours
