Elaine Cable
2016 Adult "Other" Winner
INGREDIENTS
For Pastie Dough
1 cup all-purpose flour
2 oz. butter, cold and cubed
2-3 Tbsp. cold water
Pinch of salt
For the Filling
1 lb. of sausage (I used turkey breakfast, but sweet Italian would work too)
4 medium Bartlett Pears, peeled, cored and diced
1 leek, white with some green, finely sliced (make sure to wash/rinse leek thoroughly to remove all grit)
1-2 Tbsp. fresh sage, finely chopped
3 Tbsp. butter
Salt and pepper to taste
Additional ingredient
1 egg, lightly beaten
DIRECTIONS for the DOUGH
Place the flour, butter and salt into a bowl. Use a pastry cutter or your fingers to work the butter into the flour, until the mixtures resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm. Add the cold water, a tablespoon at a time, and using a cold spoon, stir until the dough binds together. Add more water as needed, a tablespoon at a time, if the dough is too dry.
Create a ball with the dough then wrap in plastic wrap and chill for 15-30 minutes
DIRECTIONS for the FILLING
Over medium-high heat, in a large sautĒ pan, melt 2 tablespoons of butter. Brown sausage, sliced leeks and sage in the melted butter. Remove from the heat. In a medium sautĒ pan over medium heat, melt the remaining tablespoon of butter. Place the diced pears in the pan with the butter and cook until lightly browned and caramelized. Remove from heat.
Combine pear mixture with the sausage/leek mixture and cool to room temperature.
While cooking the pear and sausage mixtures, place chilled dough on a well-floured surface. Divide dough into 4 equal squares. Roll each piece out into a circle or a square. Place cooled filling onto each piece of rolled dough. Brush the edges of the dough with egg wash. Fold half of dough over the filling sealing the edges together. Crimp the edges together to create a tight seal. Using a fork, poke holds into the top of each pasty. Brush the top of each pasty with remaining egg wash.
Place pasties on parchment paper and place in oven. Cook for 40-45 minutes in preheated 400 degree oven, until golden brown.
2016 Adult "Other" Winner
INGREDIENTS
For Pastie Dough
1 cup all-purpose flour
2 oz. butter, cold and cubed
2-3 Tbsp. cold water
Pinch of salt
For the Filling
1 lb. of sausage (I used turkey breakfast, but sweet Italian would work too)
4 medium Bartlett Pears, peeled, cored and diced
1 leek, white with some green, finely sliced (make sure to wash/rinse leek thoroughly to remove all grit)
1-2 Tbsp. fresh sage, finely chopped
3 Tbsp. butter
Salt and pepper to taste
Additional ingredient
1 egg, lightly beaten
DIRECTIONS for the DOUGH
Place the flour, butter and salt into a bowl. Use a pastry cutter or your fingers to work the butter into the flour, until the mixtures resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm. Add the cold water, a tablespoon at a time, and using a cold spoon, stir until the dough binds together. Add more water as needed, a tablespoon at a time, if the dough is too dry.
Create a ball with the dough then wrap in plastic wrap and chill for 15-30 minutes
DIRECTIONS for the FILLING
Over medium-high heat, in a large sautĒ pan, melt 2 tablespoons of butter. Brown sausage, sliced leeks and sage in the melted butter. Remove from the heat. In a medium sautĒ pan over medium heat, melt the remaining tablespoon of butter. Place the diced pears in the pan with the butter and cook until lightly browned and caramelized. Remove from heat.
Combine pear mixture with the sausage/leek mixture and cool to room temperature.
While cooking the pear and sausage mixtures, place chilled dough on a well-floured surface. Divide dough into 4 equal squares. Roll each piece out into a circle or a square. Place cooled filling onto each piece of rolled dough. Brush the edges of the dough with egg wash. Fold half of dough over the filling sealing the edges together. Crimp the edges together to create a tight seal. Using a fork, poke holds into the top of each pasty. Brush the top of each pasty with remaining egg wash.
Place pasties on parchment paper and place in oven. Cook for 40-45 minutes in preheated 400 degree oven, until golden brown.
Reach the reporter at:
Lamorinda Weekly, Moraga CA