Root Vegetable Pasty by
Inspired by MyNorth.com
Ingredients
4 cups all-purpose flour, plus additional for rolling out the dough
1 teaspoon salt, divided
2 sticks cold unsalted butter, diced
1 medium or 2 small Veggie Box rutabaga, peeled and diced
1/2 pound Veggie Box potatoes
1/2 pound Veggie Box purple top turnips
1 Veggie Box Fuji apple, peeled, cored and diced
1 cup diced Veggie Box onion
3 Tablespoons olive oil
1 large, 10.5-ounce log goat cheese, crumbled
Leaves from 8 thyme sprigs
freshly ground black pepper
1 egg, gently beaten with a fork
Instructions
1. In a large bowl, combine flour and 1⁄2 teaspoon salt. Place pieces of cold butter in the bowl and work it into the flour mixture with a pastry blender until well incorporated. If any pearl-sized pieces of butter remain, pinch them between your fingers until they break down and disappear into the flour, working quickly so the mixture doesn’t warm.
2. Place a few ice cubes into a liquid measuring cup and fill it with cold water to the 1-cup line. Add small amounts of cold water to the flour mixture, kneading it with your hands as you go. Add more water just until the dough sticks together to form one ball, knowing you may not need the entire cup. Working on a lightly floured surface, knead the dough with the palms of your hands briefly, just until the dough is one cohesive unit.
3. Break the dough into 8 equal-sized pieces and form into individual balls. Press down on each ball with the palm of your hand to form a disk the size of a hamburger patty. Wrap each disk with plastic wrap, place the wrapped disks in a sealable plastic bag or container and set them in the refrigerator for at least an hour and up to 3 days.
4. Meanwhile, peel and dice the rutabaga, turnips, potatoes, apple and onion and add them to a large bowl. Drizzle with the olive oil, season with the remaining 1⁄2 teaspoon of salt and toss with your hands to evenly coat.
5. Preheat oven to 375 degrees, line two baking sheets with parchment paper and remove the dough disks from the refrigerator. Working over a lightly floured surface, roll each ball out until it is 8 inches in diameter, about the size of a salad plate. Divide the root vegetable mixture evenly among each circle of dough, placing about 1 cup onto one half of each disk. Distribute the goat cheese and thyme leaves evenly among all 8 pasties and top each heap of vegetables with a few twists of freshly ground black pepper.
6. Carefully fold the empty half of the dough over the top of the filling, tugging it gently to get it to stretch over your colorful pile of root vegetables and meet the other edge. Press the two edges together with your fingers to seal. Working with your thumb and forefinger, press overlapping folds of dough along the edge of each pasty and place the pasties on the parchment-lined baking sheets. Using a pastry brush, paint both the top and crimped edge of each pasty with the beaten egg, and place the baking trays in the oven. Bake for 50 minutes, swapping the location of the two baking sheets halfway through baking, until pasties are a deep golden brown. Allow the pasties to rest until they have cooled enough to handle, hand them out as you fly out the door and eat on the run.
Advanced Preparation: Dough can be made in advance and kept refrigerated for 2 to 3 days. Assembled pasties can be individually wrapped in plastic wrap and frozen until you are ready to bake them.
2. Place a few ice cubes into a liquid measuring cup and fill it with cold water to the 1-cup line. Add small amounts of cold water to the flour mixture, kneading it with your hands as you go. Add more water just until the dough sticks together to form one ball, knowing you may not need the entire cup. Working on a lightly floured surface, knead the dough with the palms of your hands briefly, just until the dough is one cohesive unit.
3. Break the dough into 8 equal-sized pieces and form into individual balls. Press down on each ball with the palm of your hand to form a disk the size of a hamburger patty. Wrap each disk with plastic wrap, place the wrapped disks in a sealable plastic bag or container and set them in the refrigerator for at least an hour and up to 3 days.
4. Meanwhile, peel and dice the rutabaga, turnips, potatoes, apple and onion and add them to a large bowl. Drizzle with the olive oil, season with the remaining 1⁄2 teaspoon of salt and toss with your hands to evenly coat.
5. Preheat oven to 375 degrees, line two baking sheets with parchment paper and remove the dough disks from the refrigerator. Working over a lightly floured surface, roll each ball out until it is 8 inches in diameter, about the size of a salad plate. Divide the root vegetable mixture evenly among each circle of dough, placing about 1 cup onto one half of each disk. Distribute the goat cheese and thyme leaves evenly among all 8 pasties and top each heap of vegetables with a few twists of freshly ground black pepper.
6. Carefully fold the empty half of the dough over the top of the filling, tugging it gently to get it to stretch over your colorful pile of root vegetables and meet the other edge. Press the two edges together with your fingers to seal. Working with your thumb and forefinger, press overlapping folds of dough along the edge of each pasty and place the pasties on the parchment-lined baking sheets. Using a pastry brush, paint both the top and crimped edge of each pasty with the beaten egg, and place the baking trays in the oven. Bake for 50 minutes, swapping the location of the two baking sheets halfway through baking, until pasties are a deep golden brown. Allow the pasties to rest until they have cooled enough to handle, hand them out as you fly out the door and eat on the run.
Advanced Preparation: Dough can be made in advance and kept refrigerated for 2 to 3 days. Assembled pasties can be individually wrapped in plastic wrap and frozen until you are ready to bake them.