I'm really behind in posting all the recipes I've been making, aren't I? Well, here is a fantastic one that I made for Christmas. I makes a pretty big batch, but it freezes well. I also cheated and used pre-made pie crusts. Oh well :P This is quite possibly one of my favourite recipes I've ever made. Perhaps because of the copious amounts of cheese? In any case, I encourage all of you to try it. Once the veggies are chopped up, it really is pretty quick
CHEESE PASTIES
From Sundays at Moosewood Restaurant
From Sundays at Moosewood Restaurant
Yields 6 Pasties
Pre-made Pie Crust
Filling
2 celery stalks, diced (about 1 cup)
1 small trunip, diced (about 3/4 c)
1 leek, washed and chopped (about 2/3 c or 1/2 c chopped scallions)
1 1/2 c diced carrots
4 c grated cheddar cheese (12 ounces)
pinch of mace
1/4 tsp black pepper
1/4 tsp cayenne
In a large bowl, miux together all the filling ingredients.
Preheat the over to 375F
Cut 6 9-inch circles out of pie-pastry crust.
Place 1/6 of filling in the middle of each pastry circle. Pack it down so that it will fit. Pull one edge over the filling to make a half circle. Seal the two edges together like a turnover. Turn the edges over all around and press with a fork or your finders to double seal. Cut slits in the top of each pastie so that steam can escape.
Back for 15 minutes at 375F, then reduce the heat to 350F and back for 15-20 minutes more, until lightly golden. Let the pasties rest for at least 5 minutes out of the oven before serving.
Make plenty, pasties are even better when reheated the following day. Or make a batch and freeze before baking.
MMM, delicious. And since I have to eat all my frozen food before I leave for Massachusetts and no one in my house will eat something without meat, I have a lot of yummy pastie dinners in my future :) Enjoy!
~Nikki
Pre-made Pie Crust
Filling
2 celery stalks, diced (about 1 cup)
1 small trunip, diced (about 3/4 c)
1 leek, washed and chopped (about 2/3 c or 1/2 c chopped scallions)
1 1/2 c diced carrots
4 c grated cheddar cheese (12 ounces)
pinch of mace
1/4 tsp black pepper
1/4 tsp cayenne
In a large bowl, miux together all the filling ingredients.
Preheat the over to 375F
Cut 6 9-inch circles out of pie-pastry crust.
Place 1/6 of filling in the middle of each pastry circle. Pack it down so that it will fit. Pull one edge over the filling to make a half circle. Seal the two edges together like a turnover. Turn the edges over all around and press with a fork or your finders to double seal. Cut slits in the top of each pastie so that steam can escape.
Back for 15 minutes at 375F, then reduce the heat to 350F and back for 15-20 minutes more, until lightly golden. Let the pasties rest for at least 5 minutes out of the oven before serving.
Make plenty, pasties are even better when reheated the following day. Or make a batch and freeze before baking.
MMM, delicious. And since I have to eat all my frozen food before I leave for Massachusetts and no one in my house will eat something without meat, I have a lot of yummy pastie dinners in my future :) Enjoy!
~Nikki
