After making them up, they reminded me a great deal of some little pasties that a friend had made for her family to munch on at reenactments. They were smaller than mine turned out, but that would be an easy fix for the future, and it seemed a perfect little idea for reenactment quick eats to heat up and carry along to watch the battle. It's also good for husbands who want a meaty meal for lunch.
Edited to add the recipe I used (keep in mind, my recipes tend to be "a dash of this and a dash of that" so feel free to edit to suit your own taste)...
Pastry (from Bon Appetite Magazine, March 2009, page 93):
- 2 c all-purpose flour
- 1 c white whole wheat flour
- 1-1/8 tsp salt
- 1/2 c solid veg shortening, frozen (I didn't freeze mine)
- 1/2 c child unsalted butter, cut into 1/2" cubes
- 7 Tbsp (or more) ice water
Filling (this is the one I made up):
- 1 c finely chopped onion
- 2 cloves garlic (or none...your preference) chopped fine
- 1 lb ground beef
- 2 small potatoes (I used small Idaho potatoes), peeled and diced into 1/4" pieces or smaller.
- 2 cubes beef bullion
- 1 c water
- Salt or seasoned salt to taste
- Black pepper to taste
- Dash of Worcestershire Sauce, or to taste
- 1 large egg white, beaten to blend.
Preheat oven to 400 F. Roll out each disk between sheets of parchment paper to about 3/8" thickness (or the thickness of any pie pastry). If you're only making 4 large pasties, roll them out to 9" diameter. Try to have has symmetrical a circle as you can get. Fill half of each round leaving 1" plain border. If you want to add chese, sprinkle it over the top. Brush dough border with egg white, and using the bottom parchment as an aid, fold the other side of the dough over the filling. Seal the edges. Fold the sealed edge over a second time; press with fork to double-seal.
Brush each pastry with egg white and cut 3 slits in the top crust. Bake on baking sheets until crust is golden brown and filling is heated through -- about 30 minutes. Cool 10 minutes, serve, and enjoy!