Potatoe Pasty ORIGINAL RECIPE Boil, peel, and mash potatoes as fine as possible ; then mix pepper, salt, and a little thick cream, or, if you prefer it, butter. Make a paste, and, rolling it out like a large puff, put the potatoe into it, and bake it. A New System of Domestic Cookery by Maria Eliza Ketelby Rundell (1807) SOURCE A New System of Domestic Cookery MODERN ADAPTATION Potatoes Butter Milk/cream Salt & pepper Pie crust Preheat your oven to 425F Wash and peel your potatoes. Cut them into uniform pieces and boil in plenty of water until fork tender. Strain potatoes well, then return to pot. Mash potatoes, the smoother the better. Add to taste salt and pepper and plenty of butter and milk or cream to make your potatoes nice and rich. Careful to not make them too soggy or runny, they should be scoop-able, like ice cream. Set potatoes aside and let cool to room temperature. While potatoes cool prepare you piecrust in the usual manner — store bought is fine. Carefully cut circles out of your crust about an inch bigger in diameter than you would like your finished pasty. The original receipt calls for making one large pasty, about the size of half a pie. If you are nervous about freehanding your circle, try using an overturned pie plate, or a dinner plate as a pattern. Want to make individual-sized pasties instead? Small bowls and large mugs make great templates. Put a few spoonfuls of the cooled mashed potatoes (too warm and the fat in the pie crust will melt) in the middle of a pie crust circle. Fold the crust in half, like a calzone or turnover, and fold the edges over to seal. With a fork poke a few air holes in the top and crimp the edges if you like. Place on a baking sheet and bake for 20-30 minutes or until the crust is golden and flaky. Let cool and enjoy! Make pasties ahead of time, wrap uncooked pasties in plastic wrap and then freeze. Place frozen pasties on a cookie sheet and bake in a 425F oven for 30-45 minutes or until crust is golden and flaky. This is a great receipt to use if you have leftover mashed potatoes from another meal! Pasties are a great vehicle for more than mashed potatoes. Try filling your pasties with leftover meats and veggies, add cheese or peas in with your potatoes or even check out other traditional receipts like cornish pasties. INGREDIENTS - Potatoes - Butter - Milk/cream - Salt & pepper - Pie crust - Make pasties ahead of time, wrap uncooked pasties in plastic wrap and then freeze. Place frozen pasties on a cookie sheet and bake in a 425F oven for 30-45 minutes or until crust is golden and flaky. - This is a great receipt to use if you have leftover mashed potatoes from another meal! - Pasties are a great vehicle for more than mashed potatoes. Try filling your pasties with leftover meats and veggies, add cheese or peas in with your potatoes or even check out other traditional receipts like cornish pasties. INSTRUCTIONS 1. Preheat your oven to 425F 2. Wash and peel your potatoes. Cut them into uniform pieces and boil in plenty of water until fork tender. 3. Strain potatoes well, then return to pot. 4. Mash potatoes, the smoother the better. Add to taste salt and pepper and plenty of butter and milk or cream to make your potatoes nice and rich. Careful to not make them too soggy or runny, they should be scoop-able, like ice cream. 5. Set potatoes aside and let cool to room temperature. 6. While potatoes cool prepare you piecrust in the usual manner — store bought is fine. 7. Carefully cut circles out of your crust about an inch bigger in diameter than you would like your finished pasty. The original receipt calls for making one large pasty, about the size of half a pie. If you are nervous about freehanding your circle, try using an overturned pie plate, or a dinner plate as a pattern. Want to make individual-sized pasties instead? Small bowls and large mugs make great templates. 8. Put a few spoonfuls of the cooled mashed potatoes (too warm and the fat in the pie crust will melt) in the middle of a pie crust circle. Fold the crust in half, like a calzone or turnover, and fold the edges over to seal. 9. With a fork poke a few air holes in the top and crimp the edges if you like. 10. Place on a baking sheet and bake for 20-30 minutes or until the crust is golden and flaky. 11. Let cool and enjoy! Non-personal archive pmurad March 18, 2005 at 1:55 AM