Recipe courtesy of Enchanted Forest Dining Experience
Gold Miners Irish Pasty Pie
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 956
- Total Fat
- 57
- Saturated Fat
- 23
- Carbohydrates
- 96
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 15
- Cholesterol
- 84
- Sodium
- 1192
- Total: 2 hr 15 min (includes cooling time)
- Active: 40 min
Ingredients
2 cups quartered unpeeled Yukon gold potatoes (2 to 4 large or 4 to 6 small)
Salt and pepper
6 tablespoons caraway seeds
4 tablespoons salted butter
4 cups cooked corned beef, finely shredded
1/2 cup sauerkraut
30 ounces favorite pasty dough or ready-made pie crust
1 egg
Edible gold leaf, for sprinkling
Directions
Special equipment:
a small paintbrush- Place the potatoes in a pot of cold salted water. Add 4 tablespoons caraway seeds to the potato water. Bring to a boil, then cook, uncovered, until the potatoes are fork-tender, about 15 minutes. Drain well.
- Add the butter and salt and pepper to taste, then begin mashing. Add the corned beef and sauerkraut and mix together. Set aside and let cool.
- Preheat the oven according to your pasty dough recipe.
- Roll out the dough, then divide into 5-ounce pieces.
- Divide the corned beef potato filling evenly among the pasty circles. Fold the circles in half over the filling so that the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty with slightly beaten egg. Sprinkle the remaining 2 tablespoons caraway seeds on top of each pasty evenly. Place on a baking sheet and bake according to the instructions of your pasty dough recipe.
- Dip a small paintbrush in room temperature water, lightly brushing on the crust where you would like the gold leaf to be placed. Using your clean, dry hands, tear the gold leaf in pieces and place on the pasty. Serve hot or cold.