Holiday Cooking | November 30, 2009

Thanksgiving Pasties

Thanksgiving Pasties

Thanksgiving Pasties

Leftovers. Don’t you love Thanksgiving leftovers? Saturday, while planning Sunday dinner, I thought about all of the leftovers in my refrig. What could I make with all of the leftovers?? Are you wondering how many times can I use the word leftover in this post? Turkey pot pie? Hmmm. No, that wouldn’t use up the leftover stuffing. And I just made pot pie two weeks ago. How about a hot turkey sandwich? Or some turkey and stuffing casserole (popular in the 70’s)? Nothing really sounded appealing.

Then a thought popped into my head. How about a Cornish Pasty (um yes, pronounce this like past-ey, not pastie). You know the little turnovers sold everywhere in England, originating in Cornwall, England. Usually made with (raw) beef, potatoes, onion and kind of a thick, sturdy (made with lard) crust. Couldn’t we just combine our leftover stuffing, turkey and gravy- make a pastry out of my favorite pie crust recipe, fold it up, bake it and call it dinner?? It was easy. Within 30 minutes of returning from church, 6 man sized pasties were coming out of the oven. Served them up with a little leftover gravy on top and a spoonful of cranberry sauce. Leftover, of course. Yum. That’s eight, in case you lost count.

Thanksgiving Pasties

Thanksgiving Pasties

Ingredients

  • Turkey chopped, white or dark meat about 1/3 cup per pasty
  • 3 cups stuffing
  • gravy about 3/4 cup for filling more for serving
  • 1 1/2 cups grated Monterey jack cheese optional
  • Pie Crust:
  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup shortening I like Butter Flavor Crisco
  • 1/2 cup cold water
  • 1 egg for glaze

Instructions

  1. Mix flour and salt in bowl. Cut in shortening with pastry blender or knives. Add water. Stir with fork until water is absorbed and ball forms. Flour surface and rolling pin. Divide into 6 even pieces. Roll each portion into approximately 6- 8 inch circle.
  2. Preheat oven to 425 degrees, 400 if using convection.
  3. Heat the stuffing in microwave for about 2 minutes until hot. Heat gravy. Place about 1/2 cup stuffing onto each pastry. If you imagine cutting the circle of the pastry in half, spread the filling toward the outside half of one side of the dough. Layer the stuffing, chopped turkey, and drizzle with a little gravy (about 2 tablespoons per pastry). Add a little grated cheese, if desired. Repeat until all of the pastries are filled. Crimp edges and transfer to ungreased baking sheets. Place three pastries on each baking sheet. Beat egg and brush tops of pastry with egg.
  4. Bake for about 15 minutes, turning pan once to insure even browning. Remove and serve with gravy and cranberry sauce.

Recipe Notes

-If you don't want to make your own crust, Puff Pastry or even store bought 🙁 crust will work.

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