"Mum-- Bill!" said Ron, looking stunned, as he joined the Gryffindor table. "What're you doing here?"
"Come to watch Harry in the last task!" said Mrs. Weasley brightly. "I must say, it makes a lovely change, not having to cook."How was your exam?"
"Oh . . . okay," said Ron. "Couldn't remember all the goblin rebels' names, so I invented a few. It's all right," he said, helping himself to a Cornish pasty, while Mrs.Weasley looked stern, " they're all called stuff like Bodrod and Urg the Unclean; it wasn't hard."
Fred, George, and Ginny came to sit next to them too, and Harry was having such a good time he felt almost as though he were back at the Burrow; he had forgotten to worry about the evening's task, and not until Hermione turned up, halfway though lunch, did he remember that she had had a brainwave about Rita Skeeter.
I grew up in a small copper mining town, by the time I was born most of the mines had closed down or were on their way but one thing this area is known for is it's pasties. When the Cornish came to the copper mines in Northern Michigan they brought with them a lot of mining knowledge which the other ethnic groups didn't have. They were looked up to for this reason and many of their practices were adopted by fellow miners including pasties as the standard miner lunch. And why not it's portable, filling and stays warm for hours! Each group added their own twist to filling and spices arguing theirs was best, but the one thing they all agreed on was the inclusion of potatoes and onions. Pasties were never eaten with a fork but rather like a burrito held in hand eaten from end to end. IN many families all members worked in the mine even very young children so the wife would stamp the bottom with an initial, that way should any be left over it could be finished by it's rightful owner. They also had a superstition about eating the initial corner, and that it should not be eaten but dropped on the ground for the mining gremlins to eat. The gremlins caused mischief, accidents and collapses, feeding them was supposed to keep them from causing such things to happen.
This is a veganized version of my own families Prussian-Cornish-French take on it. I've added spices and ingredients of my own that would make them roll in their graves but times change I'll include the original ingredient list at the end if anyone is interested I'm sure meat analogues could be used but I like it this way.
2.5c rutabaga cubed the size of a sugar cube or smaller
2c carrots quartered and sliced not too thin
3c onion diced
One heaping quart measuring cup shredded/finely sliced cabbage. This is optional we liked it but we made some without just in case the pickier eaters had a problem with it.
One quart measuring cup full of quartered and sliced mushrooms.
3/4c frozen peas
1-2 Tbsp fresh thyme
1.25c water (more if needed)
You can cut into thirds for smaller batches.
Start with the dough as it need to be refrigerated. Mix flour and shortening until it beads I suggest using your hands its worlds faster than a fork etc.
|See the beading though I did already add liquid it wasn't mixed through yet.|
Dice, chop and add everything to a large mixing bowl aside from mushrooms and some onions if you wish though they can all be mixed into the bowl with spices. In large skillet saute mushrooms when starting to brown add cabbage and cook till translucent/ cabbage is tender:
Between two sheets of parchment paper roll out dough into a 8-10 inch round
Add one heaping cup (1c measuring cup)of filling wet edge with water and fold over:
Crimp and seal edges:
Crimp and seal edges:
The dough at the filling can be made the day before as it is a lot of work for one day but they freeze beautiful and are worth the effort!
Hope you enjoyed!