Clean, slice, and boil the potatoes. (Place in pot with enough water to cover them and cook on high until an inserted fork slides out with ease.)
This recipe came from my pseudo sister in law Annie. I have, of course, slightly adapted it. (Specifically I took out the beef as eating beef tends to make me very very ill.)
2-3 russet potatoes
2 carrots per potato
2 celery stalks
1 mushroom per potato
1 small onion
1 pound ground turkey meat
¼ teaspoon thyme
¼ teaspoon marjoram leaves
¼ teaspoon pepper
¼ teaspoon sage
Pie crust dough
Chop carrots, celery, and mushrooms, and onion.
Steam the veggies, about 20 mins until carrots are not hard.
Cool the potatoes.
Cook meat: Brown 1 pound ground turkey meat. Add spices.
Take meat off heat, add cooled veggies and cooled potatoes.
Stir (mash) until thick and goop-ey
Roll out pie crust dough. Be careful to not knead it too much or it will get hard.
Cut dough into circles,4 inches across or slightly bigger. (We used a coffee can lid)
Place spoonful or so of mixture into dough, roll over and pinch the sides to make a little pasty packet
Cut four little vents in top of packets so air can vent.
Pop pasty packets into zippy bags and freaze.
Pre Heat Oven to 350 degrees.
Remove pasties from freezer, rub with butter. (I used tub margarine)
Place on greased cooking sheet.
Bake for 30 minutes.
I didn’t get a photo of when they came out of the oven because they got eaten so fast. Trust me, they were golden brown and crispy and delightful!
Goes will with either brown gravy or scrambled eggs. (Probably not both)
My Maifan-San was unsure to start but soon was requesting these over and over again. This recipe made 22 pasties and there was a lot of left over filling to freeze as well. We started with four boxes of pie curst dough.
I am going to use the frozen fillings to make some more… going to try crescent roll dough and see if it works. I’ll keep you posted!