I menu plan on Thursdays, so on 3/13 of this year, I was trying to narrow down our St. Patrick's Day menu to something reasonable. In the end, I found it too difficult to stick to one menu, so we had Irish themed dinners for a whole week! Mushroom Stout Potpies, Vegetarian Guinness Stew, Guinness and Irish Cheddar Bread, lots of kale and potatoes. Pardon me if these dishes reflect nothing of Ireland. As I have never traveled there, these dishes reflect my romantic ideas of what people may eat and what is in season this time of year.
For the big day itself, I made Cornish Pasties, a delicious root vegetable filled hand pie adapted from Vegetarian Times, Garlic Sauteed Kale and Guinness Chocolate Cake. In this post I am going to focus on the pasties, (say pass-tees) as they were the most favorite dish of my dear young lassie. I like the Vegetarian Times recipe, but I prefer measuring vegetables for something like this by weight. Also, I found an easier way to assemble the pies and ditched the crust recipe which used margarine and white flour. This recipe is one that has many steps and takes some time, but also has a big payout. (13 in this batch!) These freeze wonderfully and make a perfect on the go lunch if you're looking for something other than a sandwich for your midday meal. To save time on the day of, you can prep the veggies the night before and store them in the fridge. You can make the dough up to three days in advance, provided you store it nice and airtight in the refrigerator.
In honor of the special occasion, I strayed from my typical pocket pie crust recipe and went with a Cheddar Pie Crust adapted from Martha Stewart's recipe.
This will typically make 16 pies, but I made them slightly larger this time so it only yielded 13. These freeze well so feel free to double the recipe if you have a bit of extra time. Freeze leftovers individually on baking trays before moving to freezer bag. To reheat, microwave for 1-2 minutes and then crisp up in the toaster oven or just bake in the toaster for 20 minutes.
2 cups White Whole Wheat Flour
1 Tablespoon Olive Oil
|The stars of the show.|
|All lined up to go in the pot.|
|I got this Lodge "multicooker" for my husband. I think I use it more than he does.|
Form each section into a rough ball, flatten slightly and dust with flour.
Roll each piece of dough into a 5 inch disc of ¼-⅛ inch thickness.
|I used the press to make the discs and flattened them out slightly with the rolling pin.|
You can use a tortilla press to make quick work of this task.
|Using a pie crust bag will ensure the dough doesn't stick to the press. You could also use a plastic bag, cut open along the seems.|
Repeat with remaining dough.
|A cookie scoop works well here to portion out the filling.|
|The bottom left pie is starting to melt. Better get these babies in the oven! Also, used a fork on that bottom left one...not very pretty. I sealed the rest by hand.|
Repeat with remaining dough and filling.