So yesterday was my 27th birthday! A friend told me that since my age and birth date are the same it's my Golden Birthday! Never heard of that, but I thought I'd try to make it special.
The night before I was brainstorming what to do with the leftovers. Turkey salad, turkey soup, turkey pot pie, turkey sandwiches, etc etc ran through my mind. All sounded amazing, but I wanted something different. So remembering back to a post I read on an online expat forum I visit, a girl asked about how to make the perfect cornish pasty (the 'a' sounds like the 'a' in cat). Cornish Pasties orginates from Cornwall, England and is also known in Michigan, USA. It's an amazing dough typically made with lard or suet as the fat and filled with steak and vegetables, and the pastry is crimped all pretty-like. I did not have any lard as I planned this last minute. I thought maybe I could do butter and shortening, but I was all out of shortening as well. Luckily I had 4 stick of butter in the freezer! Instead of using steak and veg, I used some leftover Thanksgiving sides and turkey and thought I combine those and made a bacon gravy, and leftover compound butter. I also SUCK at crimping. Something I will continue to practice at, but for now, pinching and a fork will do!! So these are not traditional pasties hence the quotation marks! It was fun making my first meat pie, though!
They tasted amazing I only wish I had made mashed potatoes or sweet potatoes to complete it!!!
If you don't have time to make the pastry, use puff pastry dough. This dough can also be used for pot pies!!! If Santa buys me pots I will use this dough recipe. It's so delicious, buttery, and flaky! nomnom
Turkey Dinner "Pasties"
Pasty Dough adapted from Emeril Lagasse
For the Short-crust Pastry:
2 1/4 cups all-purpose flour
2 teaspoons confectioners' sugar
1 teaspoon salt
7 ounces cold butter ( shredded frozen butter)
1 egg yolk
12 tablespoons cold water (more as needed)
3 cups worth of leftovers- i used turkey (white and dark meat) stuffing, cranberry chutney, and vichy carrots
About 3/4 cup of gravy of choice- I made bacony-herb gravy. Recipe follows
Herbs of your choice- i used fresh thyme, sage, and chives
Compound butter- optional
Bacony Sage Gravy
2 tablespoons bacon fat
4 tablespoons flour
1 cup hot chicken/turkey stock
salt & pepper
1/4 cup heavy cream
1 teaspoon dried sage
Sift the flour, confectioners' sugar, and salt into a mixing bowl
Add the butter. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs.
In a small bowl, whisk the egg yolk and water together
Add to the flour mixture
Mix quickly, but thoroughly, until mixture just comes together to form a dough.
Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.)
Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
Filling & Gravy
First prepare gravy by mixing fat and flour in a small saucepan. Cook over medium low until mixed well and a little browned. Add hot stock slowly whisking vigourously until smooth. Mixture will thicken as it cooks. Add salt and pepper, heavy cream and sage. Allow to cool.
Make filling using whatever herbs, sides, and meat you want. Make sure its about 3 cups worth!
Add gravy and mix
Remove the pastry circles from the refrigerator.Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Add a knob of butter if you like!
Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet.Press edges together to seal and then crimp using your fingers or a fork.
Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry.
Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
The Husband enjoying. He says he looks goofy here hehe
Of course I made myself cake. Well more like Peanut Buttery Chocolatey Cupcakes with....a Peanut Buttery Chocolatey Drizzle...