Miquelon Pasty
Introduction to Miquelon Pasty
The Miquelon Pasty is a traditional dish from the tiny, isolated archipelago of Saint Pierre and Miquelon, located near the coast of Newfoundland, Canada. This delicious dish traces its origins back to the French settlers who arrived in the 17th century, bringing with them an array of culinary traditions from their homeland. The Miquelon Pasty encapsulates a rustic blend of French pastry techniques along with the use of locally available ingredients, making it both unique and timeless.
Originally a laborer's meal, the pasty has since evolved into a beloved staple among locals, and it's often served during festive celebrations. While the quintessential Miquelon Pasty features a savory filling of meats and root vegetables encased in a flaky crust, variations have emerged over time, reflecting the island's rich history and evolving palate.
Ingredients
- Flour - 3 cups
- Butter - 1 cup
- Salt - 1 tsp
- Water, cold - 1/2 cup
- Pork, diced - 1 lb
- Beef, diced - 1 lb
- Potatoes, peeled and cubed - 2 large
- Carrots, sliced - 2
- Onions, diced - 1 large
- Garlic, minced - 2 cloves
- Black Pepper - 1/2 tsp
- Thyme - 1 tsp
- Egg - 1, beaten (for glaze)
Preparation
Step 1: Prepare the Pastry
In a large mixing bowl, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add in the cold water, mixing just until the dough holds together. Divide into two balls, wrap in plastic, and chill for at least 30 minutes.
Step 2: Make the Filling
In a large skillet over medium heat, brown the pork and beef. Add the onions and garlic and cook until softened. Stir in the potatoes, carrots, black pepper, and thyme. Cook until the vegetables are just tender. Remove from heat and let cool.
Assembly and Cooking
Step 3: Assemble the Pasty
Preheat your oven to 375°F (190°C). On a floured surface, roll out one dough ball into a large circle. Place half of the meat and vegetable mixture on one half of the circle, leaving a 1-inch border. Brush the border with water, fold over the dough to encase the filling, and press edges with a fork to seal. Repeat with remaining dough and filling.
Step 4: Bake the Pasty
Transfer the pasties to a baking sheet lined with parchment paper. Cut slits on top to allow steam to escape. Brush the tops with the beaten egg. Bake for 45-50 minutes or until golden brown and thoroughly cooked. Use a timer to ensure accurate cooking time.
How to Enjoy the Miquelon Pasty
The Miquelon Pasty is best enjoyed fresh out of the oven with a green salad or roasted vegetables. The flaky crust, succulent meat, and flavorful vegetables provide a comforting meal perfect for any occasion. Pair it with a glass of chilled white wine or a light beer to complement the richness of the pasty.
This delightful dish can be served hot or at room temperature, making it an ideal choice for picnics or potluck gatherings. Store any leftovers in an airtight container and reheat in the oven at a low setting to maintain the crispiness of the pastry.