Cheese Pasties
Crust
- 3 cups flour
- 1 teaspoon salt
- 1 cup butter
- 3 tablespoons ice water
Filling
- 1 cup diced celery
- 3⁄4 cup diced turnip
- 2⁄3 cup chopped leeks or 1⁄2 cup chopped scallion
- 1 1⁄3 cups diced carrots
- 12 ounces grated cheddar cheese
- 1 pinch mace
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne
To make crust: combine salt and flour. Cut butter into flour with fingers until it resembles coarse corn meal.
Sprinkle on cold water and stir until dough sticks together. Form dough into a ball and refrigerate for 15-30 minutes. Do not over-chill!
To make Filling: Mix together the filling ingredients in a large bowl.
Preheat oven to 375°F.
Cut the ball of dough into 6 pieces. Roll out each piece about 1/8 inch thick and Cut a 9 inch circle out of each piece. Put 1/6 of the filling in the middle of each pastry circle. Pull one edge over the filling to make a half-circle. Seal the edges together like a turnover. Turn the edges over and press with a fork to double-seal. Cut slits in the top of the pasties so that steam can escape. Bake for 15 minutes, then reduce heat to 350 F and bake for another 15-20 minutes until lightly golden.
Remove from oven, and allow the pasties rest for 5 minutes before serving.