Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 pound spicy sausage, casings removed
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. Add cold water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a large skillet, heat olive oil over medium-high heat. Add sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
5. Add potatoes, onion, red and green bell peppers, paprika, cayenne pepper, salt, and pepper. Cook until the potatoes are tender, about 10 minutes.
6. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut the dough into 6-inch circles.
7. Place a spoonful of the sausage and potato mixture onto one half of each circle. Fold the other half of the dough over the filling and press the edges together to seal.
8. Place the pasties onto a baking sheet lined with parchment paper. Brush the tops with beaten egg.
9. Bake for 25-30 minutes, or until the pasties are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6 pasties
Nutritional information:
Calories: 540
Fat: 36g
Carbohydrates: 34g
Protein: 18g
Substitutions for ingredients:
- Mild sausage can be used instead of spicy sausage.
- Sweet potatoes can be used instead of regular potatoes.
- Yellow onion can be used instead of white onion.
- Jalapeño pepper can be used instead of cayenne pepper.
Variations:
- Add shredded cheddar cheese to the filling.
- Use ground beef instead of sausage.
- Add diced carrots and celery to the filling.
Tips and tricks:
- Make sure the butter is cold when making the dough.
- Don't overfill the pasties or they will be difficult to seal.
- Brushing the tops with beaten egg will give the pasties a shiny appearance.
Storage instructions:
Store leftover pasties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pasties in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pasties on a platter with a side of spicy mustard.
Garnishes:
Sprinkle chopped parsley over the pasties before serving.
Pairings:
Serve the pasties with a side salad or coleslaw.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the dough is too dry, add more water a tablespoon at a time.
- If the pasties are leaking, make sure the edges are sealed properly.
Food safety advice:
- Make sure the sausage is cooked through before adding the potatoes and vegetables.
- Store leftover pasties in the refrigerator and reheat thoroughly before serving.
Food history:
Pasties originated in Cornwall, England, where they were a popular meal for miners. They were easy to carry and could be eaten without utensils.
Flavor profiles:
Spicy, savory, and hearty.
Serving suggestions:
Serve the pasties hot or cold as a snack or meal.
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Region: British