BC Timber Pasty

History of the BC Timber Pasty

The BC Timber Pasty is a delightful dish that pays homage to the rich logging history in British Columbia, Canada. Originating from the traditional Cornish pasty, this version incorporates locally sourced ingredients that are part and parcel of the Pacific Northwest. Logging communities in the region would often prepare these hearty pastries to provide sustaining meals for workers heading deep into the forest for long hours of labor. Today, the BC Timber Pasty is enjoyed both as a nod to the past and as a delicious meal in itself.

Ingredients

• Beef - 500g, diced
• Potato - 300g, peeled and diced
• Onion - 1 large, chopped
• Rutabaga - 200g, peeled and diced
• Carrot - 2 medium, peeled and diced
• Thyme - 1 tsp, dried
• Rosemary - 1 tsp, dried
• Butter - 50g
• Flour - 500g
• Water - 150ml cold
• Salt - 1 tsp
• Pepper - To taste
• Egg - 1, beaten for egg wash

Preparation

Making the Pastry Dough

To start the process, prepare the pastry dough. In a large bowl, combine flour and salt. Cut the butter into small cubes and rub it into the flour mixture using your fingertips until it resembles breadcrumbs. Gradually add the water, little by little, mixing with a knife until the dough begins to come together. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preparing the Filling

While the dough chills, prepare the filling. In a large bowl, combine the diced beef, potato, onion, rutabaga, and carrot. Add thyme, rosemary, salt, and pepper to taste. Toss all the ingredients well to ensure even seasoning.

Cooking Process

Assembling the Pasties

Preheat the oven to 200°C (392°F). Retrieve the dough from the refrigerator and roll it out to a thickness of about 5mm on a floured surface. Use a bowl or a plate as a guide to cut the dough into rounds approximately 20cm in diameter. Spoon a portion of the filling onto each round, ensuring you leave enough space around the edges to seal the pasty.

Sealing the Pasties

Brush the edges of each pastry round with a little water. Fold the dough over the filling to form a semi-circle and press the edges to seal. Crimp the edges using your fingers or a fork for a decorative finish. Carefully transfer the pasties onto a parchment-lined baking tray.

Baking the Pasties

Brush the tops of the pasties with the beaten egg to give them a golden finish. Place the tray in the preheated oven and bake for approximately 50 minutes, or until the pastry is golden brown and cooked through. Consider setting a cooking timer to keep track.

How to Enjoy Your Meal

Your BC Timber Pasties are best enjoyed hot out of the oven. They pair wonderfully with a simple green salad or traditional sides such as mushy peas. These pasties also make for an excellent packed lunch option. Let them cool completely before wrapping them up for a meal on the go. Enjoy a taste of BC's rich heritage anywhere you are.

Whether you're savoring these pasties at the dinner table or amidst the great outdoors, they are sure to transport you back to the timber towns of yore, where hearty meals like this were the lifeblood of a day's hard work.