Taken from Little House Big Alaska
Prep Time: 10 MIN / Cook Time: 40 MIN / ADD'L TIME: 1 HR / TOTAL TIME: 1 HR 50 MIN
Makes 10
- 750 grams OR 6 cups of Bread Flour with 1 Tablespoon taken out
- 2 tsp salt
- 235 grams OR 1 cup + 1/2 Tablespoon cold butter
- 245 ml cold water
- 2 egg yolks, not used together
- 5-7 cups filling, see notes
- put the flour and salt in a mixing bowl
- cut the cold butter into tiny pieces and work it into the flour, when it resembles crumbs it's ready for the water--see notes for food processor instructions
- mix the water and one egg yolk together
- pour into the flour and mix until it comes together
- turn it out on a clean counter and knead lightly until it comes together into a dough
- wrap in plastic wrap and chill at least 30 minutes
- when you're ready to bake preheat the oven to 445˚
- line two baking sheets with parchment
- weigh the dough if you have a scale and divide into 10 equal pieces of dough
- roll each piece of dough into a 7-8 inch circle
- add a heaping half cup of filling
- lay the circle over on itself
- press together
- starting at one end press your thumb down on the seam while pulling it out with the other hand into a little point and then fold it over
- repeat all the way around the seam making crimps as you go
- crimping may feel awkward but once you get it it's fairly easy
- place five pastes on each prepare sheet
- make an egg wash with the remaining egg yolk and mix it with a Tablespoon of water
- brush each pasty with an egg wash
- bake for 20 minutes at 445˚ then reduce the heat to 345˚ and bake for another 15-20 minutes until crispy and browned underneath
- cool a bit before eating
