Pasties

We had some confusion about pasties. The long A pronunciation is one edible treat, and the short A is another. For some silly reason, I assumed people would understand that if I mentioned making pasties, I would be referring to the half-moon shaped pocket pies from England. I mean, I know this is the renaissance of DIY, but does anyone actually fashion homemade sex treats? Evidently its plausible to believe I do. So maybe I will... next week.

"Eat me already!"

Vegan Crust, c/o Cutie Pies

2 c flour
2 T sugar
1 t salt
2/3 c shortening
2 T soymilk
5 T ice water
5 T cold vodka

Makes one double crust. Blend dry ingredients; add shortening a chunk at a time using either two forks, a pastry blender or a mixer. Drizzle the soymilk in a bit at a time, then the water and vodka. Make sure all the dough comes together and is sticky, though not dripping wet. Its helpful to chill before use, but not imperative.

ready to bake

Curry Veggie Filling, c/o Cutie Pies

6-8 red potatoes, diced
2 T olive oil
1 onion, chopped
1/2 c raisins
1/2 c peanuts
1/3 c frozen peas and carrots
1 1/2 t salt
1 scant t ginger
1 T plus 2 t curry powder
1/4 t nutmeg
1/4 t cumin
1/4 t allspice

*Curry sauce or coconut milk, if desired, is good for saucier filling. Mix (to taste)with ingredients before filling in crust.

Roast potatoes, tossed with oil and some salt, in the oven at 375 til soft. Combine the rest of the ingredients and stir to mix the spices evenly.  Place a small pile in the center of the dough and fold over. Roll up the curved side to make a generous handle of crust. Pierce with a fork several times to vent and brush with soymilk. Bake 30-40 minutes.

Sarah and PJ working hard