I haven’t made pasties in ages and got a craving for them today. I wanted something different, not just the same old thing. Moroccan pasties? Why not? They ended up tasting great and whats better than hand held food in the summer! Grab a pasty and a cold drink and your all set for lunch.
MAKES: 5 pasties
- 1 1/4 cups all-purpose flour
- 5/8 teaspoon salt
- 1/3 cup vegetable shortening, frozen, then cut into 1/2-inch pieces
- 1/4 cup chilled unsalted butter or margarine
- 3 tablespoons ice water
- 1 teaspoon apple cider vinegar
- 1 onion, chopped
- 1 tablespoon butter (or broth for lower fat)
- 1 cup broth
- 1 rounded teaspoon Ras El Hanout
- 1/2 lb left over meat (chicken, beef, pork, veal, etc., about 1 1/2 – 2 cups, chopped or shredded in very small pieces)
- 1 teaspoon flour
- 1 tablespoon finely chopped parsley
- In a food processor place flour and shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- Unwrap, roll to 1/8 thick and cut the dough into 5 or 6 inch circles.
- Rewrap the circles andwith a tiny bit of flour between them, re-wrap and keep in the fridge until filling is ready.
- Sauté onion in butter (or broth).
- Add the broth (saving a couple of tablespoons), seasonings and meat.
- Simmer until the liquid has reduced to about 1/2 cup
- In a small bowl mix remaining broth and flour into a paste.
- Add to meat mixture, stir until thickened and add parsley.
- Place 2 tablespoons of meat mixture in the center of each dough circle.
- Fold the dough over the filling and seal the edge by pressing a fork around the edges.
- Place on baking sheet and bake at 375F for about 20 mins or until lightly golden.
- Allow the pasties to cool on the baking sheet then dig in.