(no subject)

[valkryor]

I made something for dinner tonight that was very much a cross between a pasty and a Russian cabbage pie, but vegetarian. When I put two on a plate with a chicken breast, it was all very bland looking, but the pasty was quite tasty. :)

Cabbage Pasty

• 1/2 head of cabbage, shredded


• 1 small onion, diced


• 10-12 mushrooms, sliced


• 2 carrots, roughly grated


• garlic to taste (I used 3 cloves)


• salt and pepper, both to taste


• oil/butter for sauteing (I used both)


• enough pastry for 2 double crust pies

- saute onion and mushrooms until onions are soft
- add cabbage and carrots (this makes quite a bit of filling, so it may need to be done in two batches depending on the size of your pan) and saute for 5 minutes more
- set filling aside and make pastry
- divide pastry into twelve pieces and roll into discs
- use roughly 1 c of filling for each
- gather like a dumpling or fold and crimp like a pasty (if gathered, place seams down on a cookie sheet)
- bake at 425 degrees F for roughly 30 minutes or until bottom is golden and top is just taking on some colour

Comments

[nobodyhere.livejournal.com]

Wow, that sounds really good. I make potato, onion and cheese pasties using a Nigella Lawson recipe. (And meat ones for psychedelicbike, of course.)

For me, they're partially just a vehicle for branston pickle, which I love.

[valkryor.livejournal.com]

We don't have any branston at the moment. I don't know if this would have worked with it, though. Cheese (or meat) really compliments branston pickle nicely and these had neither. Although the pastry was really flaky and nice. :)