Prairie Pasty
Background and History
The Prairie Pasty is an adaptation of the classic Cornish pasty, which was a staple meal for miners in Cornwall, England. As European settlers moved to the American Plains, they brought their culinary traditions with them, including the pasty. Over time, the dish evolved, incorporating locally available ingredients and reflecting the agricultural heritage of the region. Prairie Pasties generally include hearty ingredients such as beef, potato, and carrot, creating a meal that is both nourishing and portable, perfect for farmers and ranchers during long days in the fields.
Ingredients
- Beef (1 pound, ground or finely chopped)
- Potato (2 large, peeled and diced)
- Carrot (1 large, peeled and diced)
- Onion (1 medium, finely chopped)
- Salt (1 teaspoon)
- Black Pepper (1/2 teaspoon)
- Thyme (1/2 teaspoon, dried)
- Butter (2 tablespoons)
- Flour (2 1/2 cups, for pastry)
- Shortening (1/2 cup, cold)
- Water (approximately 7 tablespoons, cold)
- Egg (1, beaten, for egg wash)
Preparation
Making the Pastry Dough
Begin by preparing the pastry dough, which serves as the robust shell of the pasty. In a large bowl, combine flour and a pinch of salt. Add cold shortening into the flour mixture, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, stirring gently until the dough begins to clump together. Avoid adding too much water as it can make the dough sticky.
Once the dough forms, gather it into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to allow it to firm up. This resting period also enhances the dough's flavor and texture.
Preparing the Filling
While the dough is chilling, prepare the filling. Heat butter in a skillet over medium heat. Add onion and cook until softened and translucent. Add beef and cook until browned. You might need to drain excess fat if necessary. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked beef and onion mixture with potato, carrot, salt, black pepper, and thyme. Stir until all ingredients are evenly distributed. This mixture will serve as the hearty and satisfying center of the Prairie Pasty.
Cooking Process
Assembling the Prairie Pasties
Preheat the oven to 375°F (190°C). Transfer the chilled dough to a lightly floured surface and roll it out to about 1/8 inch thick. Using a 7-inch circular cutter or a similar-sized plate, cut out circles from the dough.
Place a generous amount of filling onto one half of each dough circle, leaving a small border around the edges. Brush the edges with a bit of the beaten egg to help seal the pasty. Fold the dough over the filling to create a half-moon shape and crimp the edges together firmly to ensure it won’t open during baking.
Baking the Pasties
Line a baking sheet with parchment paper and place the pasties on it. Brush each pasty with the beaten egg to give it a golden, glossy finish. Use a sharp knife to create a few small slits on top of each pasty, allowing steam to escape during baking.
Bake the pasties in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is tender. To confirm they are done, you can use a cooking timer to keep track of the time, and check the internal temperature of the pasties to ensure the filling is cooked through.
Enjoying the Prairie Pasty
Once baked, remove the pasties from the oven and let them cool slightly on a wire rack before serving. Prairie Pasties are best enjoyed warm and can be served with a side of hearty gravy or a tangy chutney for dipping. They make for a delightful meal on a cold day or a satisfying snack that can be enjoyed on the go.
For added flavor, consider creating a picnic-style meal by serving them alongside a simple salad or pickled vegetables. The versatile Prairie Pasty is an embodiment of historical ingenuity and regional flavors, offering a taste of American culinary heritage with each bite.