Winter Vegetable Cornishish Pasty
Team: Sizzling Saints
Host School: St. Monica's/St. Michael's
Age Group: Middle School
Ingredients
Pastry Crust:
5 c King Arthur White Whole Wheat Flour
14 oz Cabot butter
3 tsp lemon juice
1-1&1/2 cups cold water
1&1/2 tsp salt
1&1/2 tsp baking powder
2 eggs, beaten, for egg wash
Filling:
1 lg sweet potato
1 parsnip
1 small onion
4 lg kale leaves
1 green apple
8 oz shredded Cabot Extra Sharp cheddar cheese
2 tsp sage
1&1/2 tsp salt
1 tsp pepper
1/4 tsp nutmeg
2 Tbsp Olive oil
Preparation Instructions
Pastry:
Mix dry ingredients in a large bowl. Cut in butter until spread evenly throughout flour. Add cold water slowly and knead until dough forms. Form a ball and chill (if desired). Turn out dough on lightly floured surface and press to flatten. Roll out dough to approx. 1/4" thickness. Cut dough into desired shape (traditionally round). In a small bowl beat eggs and set aside.
Filling:
Dice sweet potato (peeled), onion, green apple (peeled) and parsnip (peeled). Remove stem from kale leaf. Chop or tear leaves into very small pieces. Combine potato, sweet potato and onion in a large bowl and sprinkle evenly with sage, pepper, nutmeg, salt and olive oil. Mix in kale and cheese evenly.
Construction and baking:
Spoon 1/2 cup (for 2 oz pasties) filling into center of prepared dough. Fold dough over filling and crimp edges. Cut vents into top of pasty and brush with eggwash. Place on parchment paper lined baking sheet and bake at 350 degrees for 35-45 minutes.