PASS-TEE

[Loyalist Dave]

UPDATE COOKING HACK!

So you can find the Pasty in just about anyplace the British empire existed. It's a specific "meat pie" in Guyana, which was once British Guyana. Be that as it may, IF you need the pastry wrapper for any of several dishes, empanada, pasty, meat-pie, & etc. and you're in a hurry, simply use Goya brand empanada wrappers for FRYING. Ten uncooked wrappers to a package, each wrapper is separate from the next by a thin sheet of plastic (like some pre sliced cheeses). Fill, fold, crimp, bake.

I found it next to the won-ton wrappers in the supermarket freezer. Look for the word "frying" on the package.

LD

 

[Two Feathers]

Not living to far from Daryl Crawford up here in NE Pa., I have to agree. I like my pasties with beef gravy over them. I make Meat pies (Beef, Chicken, Turkey etc.) and they all get covered in gravy too. Our local churches used to have Meat Pie fund rasisers about once every 2 months or so. You always got a quart of Beef juice to go over them when you picked up your pies. I also use "Carrots" along with Peas, Onion, Garlic. and small diced Potatoes.
The under ground farmers here used to carry then in their pockets for a quick snack hence the other name we use, "Pocket Pies."
God bless:
Two Feathers

 

[tenngun]

Smoked salmon with horseradish mashed taters as a filling works for me.

Townsend found an eighteenth century recipe for ‘salmon the Italian way’. A patsy dough was made, the salmon laid inside then sprinkled with olive oil. Folded and baked. Townsend thought the olive oil made it ‘Italian’.
My wife won’t eat fish, so I tried it when she was at my daughters house for a weekend. It was real good but my 21st century mouth was looking for a bit more flavor.
Tried it next with mixed herbs and garlic and it was super.
Made one and let it get cold. Took it on a day trek in my haversack. A small fire just enough to make a bit of tea and this was real good

 

[Loyalist Dave]

Townsend found an eighteenth century recipe for ‘salmon the Italian way’. A patsy dough was made, the salmon laid inside then sprinkled with olive oil. Folded and baked. Townsend thought the olive oil made it ‘Italian’.
My wife won’t eat fish, so I tried it when she was at my daughters house for a weekend. It was real good but my 21st century mouth was looking for a bit more flavor.
Tried it next with mixed herbs and garlic and it was super.
Made one and let it get cold. Took it on a day trek in my haversack. A small fire just enough to make a bit of tea and this was real good

The guest cook clarifies that the pastry made with olive oil was what the source of the recipe, Hannah Glasse, thought made things "Italian". I started watching the episode, and I thought if the Italian Way means using oil, then it was likely instead of butter/lard in a hot water crust paste, as it seemed very similar, and sure enough, the cook added water to the paste.

Since this was served cold, it was likely served with something like walnut ketchup and or mustard. I'm not sure that Mrs. Glasse thought these were travelling fare as we might today because they are "pastys"

Fish in Your Pocket?

LD

 

[appalichian hunter]

Might be a good way to eat a carp, hard times are comming.

 

[Bnewberry]

I plan to make pasties today. I make two versions, one with spicy italian sausage, potatoes and carrots, the other with beef or venison, rutabagas, onions and carrots. I add a pat of butter to the venison version. A pasty and a cup of tomato soup is a fine meal.

 

[Bnewberry]

Nice thing about pasties is they freeze well. My favorite cool weather lunch, especially with a cup of tomato soup.

 

[bud in pa]

There is a town here in northeastern PA Pen Argyl. It is located in what is known as "the Slate Belt". The whole area is loaded with slate quarries. I believe that it was populated with immigrants from the Cornwall area of England, as they were experienced with quarrying slate. Their normal lunch food were Pasties. This is what they used to eating in the old country. There is a store in Pen Argyl called Mr. Pastie. They distribute them to stores locally. When I lived there we would get them for dinner a couple times a week. They make different varieties, and sell them either fresh or frozen. They are on the web for those of you who don't cook.

 

[Daryl Crawford]

There is a town here in northeastern PA Pen Argyl. It is located in what is known as "the Slate Belt". The whole area is loaded with slate quarries. I believe that it was populated with immigrants from the Cornwall area of England, as they were experienced with quarrying slate. Their normal lunch food were Pasties. This is what they used to eating in the old country. There is a store in Pen Argyl called Mr. Pastie. They distribute them to stores locally. When I lived there we would get them for dinner a couple times a week. They make different varieties, and sell them either fresh or frozen. They are on the web for those of you who don't cook.

Yes Sir! Pen Argyl, the sun in the center of the Pastie Universe. Bangor has some good Pastie as well.

 

[Smokey Plainsman]

Pasties? Big fan of those. They're popular with the boat party people down by the river.

 

[Loyalist Dave]

Yep the crust and the filling vary a lot. You get more of a Pizza/Calzone type crust in some areas... the calzone is probably the Italian variation on this themem too. . I think that crust is more durable in a pocket or haversack.

In some places you get a much more flaky, pastry crust, such as Jamaican and Guyanan meat pies. The Guyanan variation is very similar to the Jamaican, both being Caribbean, but there is a specific pepper in the Guyana version, and it DOES make a difference. It's called Wiriwiri, and the flavor is spicy and also unique. My wife's family is all from Guyana, so we have to make them "proper".

THEN you have the Clanger, which is double ended. One side is meat and potato or turnip, the other side is usually apple pie, and they are rectangles with a marking in the dough so the eater knows if they are getting sweet or savory.

Bierocks are different enough to be apart from pasties. The Bierock is of Russian ancestry, and the dough is a sugrr-sweetened, egg, yeast dough not a hot water crust pastry dough, and the Bierock dough is allowed to rise. (Yes using a pizza dough is technically a yeast dough, but it's not given a specific point to rise during the cooking procedure for pasties, nor does it have sugar or eggs) Further Bierrocks really didn't leave Russia until the late 1800's with the immigration of Volga Germans to the USA and Argentina.

I like a good bierock too (or several), but they didn't come to mind when I think and make pasties.

Tasting History : Bierocks

LD

 

[snakebit]

Never made any, tried some in the UP of Michigan. Went hunting up there once a long time ago with an old military buddy. I will say they are FANATICAL about them. My buddy told me they start first fights more up there than looking at a guy's wife too long. They were good the ones I tried. Not worth loosing teeth over though.

 

[Sooty Scot]

They are quick Pastys, not Michigan, nor fish, nor Cornish....,
Otherwise there'd be lard in the curst, and rutabegas inside with no sweet potatoes...

LD

First tasted a pasty in Cornwall, in the local. I've loved them ever since.
w/ a sturdy crust, stamped to identify the owner, it was what the tin miners carried in w/ them.
I was told that they ate half for lunch & saved the rest for later, hence the marking.