Monday, November 8, 2021

Sunday, 11/7/21

 Another recipe from Midwest Made, prepped over the weekend. The words "smoky cheddar crust" were irresistible, so even though I have never particularly wanted to try pasties before, I decided to give it a go. I used my own favorite pate brisee recipe, to which you add sharp cheddar and smoked paprika (note: more paprika). The filling is pretty simple, with ground beef, ground pork, carrots, potatoes and rutabaga (which I didn't have but it would have been good. I just doubled the potato). Since they are pretty big, it isn't too labor intensive to fill them (here recipe made 6; I made 8 and didn't regret it).

Anyway, they are really quite good. The dough was very flaky and flavorful, and the filling wasn't super exciting but it was tasty enough. Froze a few for another meal.

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