Last year I told you about our New Years tradition. I love our tradition. Each year we make some ethnic food that we wouldn’t normally make because it takes too much effort.
Mr. Steam’s favorite is the Cornish Pasty (pronounced pass-tea). And if he had his way we would make them EVERY New Year. But we negotiated that we would do them every other year.
Well, this year is the year of the pasty. And the recipe we have makes between 18 – 22 pasties depending on how full we make them. Yea, I know, that’s a lot o’ food. But pasties freeze wonderfully. We reheat them in the toaster oven and you wouldn’t be able to tell they weren’t fresh made.
This year making the pasties was MUCH easier. My mom got me a bowl to make stuffing. The bowl is HUGE! She got it at a restaurant supply store, and it was just barely big enough to make a batch of pasties.
So off I headed to the grocery to get all the supplies I needed. And yes, I cheat an buy my pie crusts. It would be a heck of a lot cheaper to make my own crusts. But after all the dicing of veggies I just don’t have the patience to make and roll out pie crust.
And yes, ALL of that has to get diced up. To about 1/4″. If you dice it any bigger the veggies make holes in the pie crust. One year we tried the pasties with shredded veggies but we just didn’t like the texture at all.
Both Mr Steam and the mini-Steams helped peel potatoes and I got started dicing. We put the diced potatoes in water to keep them from getting brown. Then once everything else is diced we drain them and mix them in.
Oh you thought the potatoes were in the big bowl? NO! That’s just a regular sized mixing bowl (see the potato bowl in the back?). Next it was the carrots turn. Again the mini-steams got in on the peeling action.
Onions are the part that I have the most fun with. This years batch of onions were extremely potent. And once the crocodile tears started so did the silliness.
Then comes the secret ingredient – RUTABAGA. Yep, as far as I am concerned its just not a pasty with out them. Some folks leave them out. Some use turnips. But we have to have rutabaga.
Then the potatoes were drained, seasonings added and everything was mixed up. That was a two person job. The bowl was full up to the BRIM.
Then its time to fill the pasties. Add some egg wash and put them in the oven.
Pasties are great to make in the winter because they are based on winter friendly root vegetables. And the best reason. You can wrap them in foil and cool them down in the snow!Pasty recipes are closely guarded secrets in most families. I would love to share ours with you, but I promised the person who gave us the recipe that it had to stay a secret. However, there are lots of recipes out there. I have searched out several that are pretty close to our recipe and most of them are much smaller quantities (which for most people is probably desired).
Other Pasty Recipes that are similar ours:
- Cooking Channel
- All Recipes
- Michigan Tech University (the 1st one on this site comes closest to my recipe)
Whatever your New Years traditions are I hope you are having a safe and happy New Year.