Friday, January 15, 2010

Turkey Pasties

No, this isn't a mis-spelling. It's not supposed to be pastries. Pasty. Pasties. The idea just makes me giggle. With more leftover turkey, I decided that my husband and I were going to make these. He helped me with the crust.

But first, let me tell you a story. Pull up a pillow and your blanky and get comfy. It's not long, but it's kind of cool. My husband is of Welsh/Cornish descent. He remembers Christmas Eve with his Grandma making Pasties. There were made with beef and potatoes. They are filled pie crust and almost look like Calzones. The husband told me that his Grandma used to make these for his Grandpa for lunch. They would be wrapped in tinfoil, and they were perfect to take down in the mines in Montana. You could eat them with one hand, and generally, they were still warm at lunchtime.

Since I have met the husband, he has been telling me how wonderful these pasties were. I thought about them, and even one time, my mom and I went for high tea, and they were served. While they were good, they were somewhat dry. I found out later that they should not have been. so, every year, I have been hoping that the husband would make them for me around Christmas time. He never has. So I finally asked him why not. He told me that while he watched his grandma make them, he never learned how. So, with that in mind, and leftover turkey in mind, I looked for a recipe so I could make these special treats for him.

I found a recipe that sounded easy enough for a beginner, yet yummy enough to work for the husband without beef or traditional. I ran it by him and he said it sounded good. I got this recipe from Leftover Lovers.

Leftover Turkey Pasties


For the filling
  • 1 cup carrots, sliced in 1/4″ rounds
  • 1/2 cup celery stalks, sliced 1/4″
  • 1 Tbsp. water
  • 4 Tbsp. butter or margarine
  • 2 tsp chicken bouillon granules
  • 1/4 tsp poultry seasoning
  • 4 medium potatoes, peeled and diced*
  • 1/2 onion, chopped
  • 2 cups leftover turkey, chopped
  • salt and pepper (to taste)
For the dough**
Use leftover pie crust or use the following ingredients:
  • 1 cup shortening
  • 1/4 tsp. salt
  • 3 cups flour
  • 6 T water


In a skillet, sauté the carrots and celery in the water, butter, and chicken bouillon for 5 minutes.

The one that would eventually belong to the husband

The one that would eventually be mine

Add potatoes, onion, leftover turkey meat and poultry seasoning.

Potatoes and onions

Turnips and onions
Husband's potato mixture
my turnip mixture
Salt and pepper and mix well.
Divide into fourths.
Mix dough ingredients and roll into four 10- inch circles.
Put the meat mixture on one side of the dough.

Husband's pasty

my pasty
Fold the other half of the dough over and seal with fingers or a fork.

two down, two to go

Aren't they so cute and shiny?

Bake 1 hour at 375°.

The beautifully finished product. Husband said they were perfect. And wonderful.
Our initials are forked in on the top so we could tell who's was who's.

    Serves 4.

    *I mixed this up a little. Potatoes, as we all know, can be the devil for us diabetics, so I have learned to substitute turnips. They don't taste bad in most cases, and can easily be substituted with no taste or texture difference. I gave the husband two potatoes and I ate two turnips. 

    **I used a pre-made refrigerated crust. We rolled it into balls and rolled it out with a rolling pin, cut each one in half, and used it that way.

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