Jan 30, 2000 01:27 PST
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gamebird Pasties
Categories: Wildgame, Birds
Yield: 12 Servings
4 1/2 c Flour, sifted
1 ts Salt
1 ts Curry powder
1/2 ts Paprika
24 tb Vegetable shortening
13 tb Ice water
2 c Cooked shredded duck and/or
- goose or quail meat
2 c Cooked shredded pheasant,
- grouse or quail meat
3 c Potatoes in 1/2-inch cubes
1 c Carrots, sliced
1 ea Onion, chopped
1 ts Thyme
1 ts Sage
1/2 ts Salt
1/4 ts Pepper
1/3 c Dry white wine
1 ts Sugar
2 tb Flour
2 md Tart apples, peeled, sliced
1 ea Egg white
1 tb Water
CRUST: In a bowl, combine flour with salt, curry powder and paprika.
Cut in shortening with a pastry blender or fork until well mixed and
pea-sized. Add ice water one tablespoon at a time until well mixed;
or use a food processor. Form into two balls, wrap in waxed paper and
refrigerate 30 minutes.
FILLING: In a large bowl, combine the duck, pheasant, potatoes,
carrots, onions, thyme, sage, salt and pepper. On waxed paper mix
the sugar with the flour. Dust the apple slices with the flour
mixture. In a small bowl, beat egg white and water with a fork.
Heat oven to 375 degrees and lightly grease two cookie sheets.
Divide the chilled dough ball rolls into 24 parts. On a lightly
floured board, roll 12 parts into 6-inch circles. Place 3/4 of the
filling in the centers of these rounds, leaving a 1/2-inch wide edge.
Top with the floured apple slices. Roll the other 12 dough balls
into 7-inch circles to cover the filling. Pinch and flute edges.
Brush crust with egg wash and bake about one hour or until golden
This recipe makes 12 pasties you can freeze on cookie sheets, then
wrap in freezer wrap or aluminum foil and freeze until needed.
Leftover browned pasties reheat in the microwave or oven. We follow
Cornish tradition and splash malt vinegar on newly opened piping-hot