Just over a week ago, we visited Keepsake Farms in Northampton as part of the Penn State Extension Northampton County Open Gate Farm Tour (could that title get any longer?). In addition to picking up some delicious pumpkin ice cream and excellent cheese, we decided to try some bockwurst. I wasn’t in the mood for a plain sausage, though—I had a craving for a flaky, savory pasty. Pasties have Cornish roots, and the small meat pies were often given to miners as a pocket-size yet hearty lunch to take to work. I am a big fan of Mr. Pastie, a frozen version of the treat that is made in Pen Argyl, PA. I haven’t had one in quite a while because we haven’t been to a supermarket in a long time. When I was just looking to see if there was a website for the company to link to from this post, and I found a Google listing for a Mr. Pastie TAKEOUT location in Pen Argyl. I do believe a jaunt to that little town about 30 minutes from here is in order! In the meantime, I used the bockwurst to make my own version of a pasty. From what I understand, Cornish people and Michigan residents take their pasties very seriously, so disclaimer: This is not a traditional pasty! It’s really good though!
- 1 c. all-purpose flour
- 1 c. whole wheat flour
- 1 tsp. salt
- 1 c. shortening
- 1/2 c. ice water
- 2 links bockwurst (Keepsake Farm)
- 2 small potatoes (Heritage Farm CSA)
- 1 small onion (Heritage Farm CSA)
- 2 poblano peppers (a coworker’s garden)
- 4-5 small carrots (Blue Blaze Farm)
- 2 cloves garlic (Apple Ridge Farm)
- black pepper to taste
- Preheat oven to 400°.
- Mix flours and salt in food processor. Add shortening and process until mixture resembles fine crumbs.
- With the food processor running, slowly add water until mixture forms a ball.
- Divide into 2 balls and wrap each in plastic. Refrigerate at least 30 minutes.
- Meanwhile, dice potatoes, carrots, onion and bockwurst.
- Finely chop garlic and add to filling mixture.
- Deseed and finely chop poblanos, then add to filling mixture. Add black pepper and mix.
- Roll out dough to 1/8″ thick. Use a bowl or plate 5-6 inches in diameter as a stencil to cut circles from dough, rerolling as necessary.
- Spoon filling onto half of each circle, leaving at least 1/4″ around edge.
- Fold dough over filling and crimp to seal. Cut slits in top of each pasty to vent.
- Place on greased baking sheet and bake for 45 minutes, or until golden brown.
- Serve hot, topped with a pat of butter.