Ingredients:
Pastry:3-1/2 cups all purpose flour
1-1/4 cups (2-1/2 sticks) unsalted butter, cold, cut into bits
2-1/2 cups shredded sharp Cheddar cheese
2 large eggs
pinch salt
Filling:
4 tablespoons (1/2 stick) unsalted butter
2 leeks, white and light green parts, rinsed well and minced
1/3 pound shiitake mushrooms, stems discarded, caps minced
12 ounces bulk pork sausage
3 tablespoons Calvados 2
apples, peeled, cored and diced
2 tablespoons chopped fresh sage or 1 teaspoon dried
3/4 cup shredded sharp Cheddar cheese
salt and freshly ground pepper to taste
Egg wash:2 large eggs2 tablespoons water
DIRECTIONS:
Prepare the pastry: Place all ingredients except eggs in a food processor. Process until the mixture resembles coarse crumbs. Add the eggs and process just until the dough comes together. Wrap in plastic wrap and refrigerate until ready to use.
Prepare the filling: Melt the butter in a large skillet over medium-high heat. Stir in the leeks and mushrooms and sauté until softened, about 5 minutes.
Add the sausage and Calvados and cook, crumbling the sausage with the back of a spoon, until the sausage is cooked through, about 10-15 minutes.
Stir in the apples, sage and Cheddar cheese and cook a couple minutes more. Remove from heat and season with salt and pepper.
Preheat oven to 375°. Line a baking pan with parchment paper.Divide the pastry dough in half and roll out to 1/8 inch thick on a floured surface. At this point you can cut out any size circle you wish. I cut out 5-1/4 inch circles.To make the pasties: Put a tablespoon or so of filling in upper half of the circle (keeping in mind the amount of filling you use will depend on the size circle you have cut).
and fold the dough over to form a half-circle.
Seal by pressing edges together with a fork.
Repeat with the remainder of your circles and transfer the pasties to your lined baking sheet.Beat the eggs and water together and brush over each pastry.
Bake for 20-25 minutes or until golden brown.
Serve hot.
The pasties can be stored in the refrigerator for a few hours before baking.
Makes 2-4 dozen, depending on the size of your circles.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
