Pasties

Drawing from this recipe for to have a reference.

Ingredients:

Pastry:
3 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup and 1 tsp ice-water (in my case, closer to like…1.5 cups tbh, but all of it at a slow drizzle whilst the food processor ran)
1/2 cup chilled butter (+1 tbsp) cubed up
2 egg yolks

Add flour, salt and baking powder to the food processor. Mix. Add butter. Pulse until wet sand. Add yolks. Mix. Drizzle cold water whilst it runs until it becomes a ball moving around the chamber of the food processor. Pull out, shape into a disc, wrap in plastic wrap and stick in the fridge 1/2 hour at least, but until you wanna use it. You can also freeze it, it’s nigh standard pastry/pie dough.

Filling:
vension loin
ground beef
1 medium yellow onion
yellow and purple small potatos

Brown gravy:
Beef scrapings
Bouillion
1 Tbsp of butter
2 Tbsp of flour
1/2 tsp worscetshire sauce
2 Tbsp of heavy cream

Brown gravy made from the scrapings from smash burgers for dinner. Hubba Hubba. (Okay, in seriousness, I’ve been working a manual labor job after sort of hopping around awhile. So I’ve been too tired to cook or bake or document enough for this. Just for bragging rights – smash burgers were topped with Good Brie, and the fries were made in a cast iron with homemade poor man’s aioli. Ahem. Back on topic)

Remove pastry dough from fridge, cut pieces roughly fist sized off, roll out, wet the edges and spoon some of the mix (seasoned!) into the now circular pastry dough. Fold it over onto itself, crimp the edges as prettily or as ugly as you like.

Preheat oven to 350 Fahrenheit. Put pasties on tray with foil, brush with eggwash (and in my case, top with some parmesan grating and some dried rosemary).

While those are baking! Take cast iron full of delicious delicious scrapings and start the heat on low. Add a Tbsp of butter to help deglaze, a bit of flour (I tend to eyeball, vague recipe I’m using for reference point says 2 Tbsp. Potato, tomato, whatever thiccness u want.), a bouillion cube (or paste, or stock whatever you have on hand, really) and gently whisk it in. Keep whisking until no lumps Remain. Lumps of flour = lumpy gravity that makes disgusting powder in your mouth. Ask me how I know.

Pepper, salt, and, because I’m a lil bit of a reprobate, gonna use some of the duckfat from Crimbus dinner. Ahem. (A Tbsp.)

Add worsecesrhesruehire sauce, keep cooking it down until thiccness desired, then add in a little bit of heavy cream. Stir until homogenous and delicious looking.