Do we cook comfort food to comfort ourselves, or others, or both?
I did go home and make pasties with TFL. We made about three dozen of them, which means quite a few dinners. Each one is wrapped in a buttery pastry crust, only slightly smaller than you would use for a pie. We used organic veggies and grass-fed beef, and they are wonderful. Some of them are set aside for our friends who can use all the comfort they can get, and who actually know what pasties are.
GirlChild came home from her tournament with two new frisbees, a snazzy jersey, and a sprained nose. We don't think it's actually broken, but it's definitely swollen and gashed. She's still pretty.
Now the kitchen has been cleaned up, the last pasties are cooling, I've read the latest on Mr. Squirmy's Unfortunate Adventure (breaking my heart yet again), and now I'm listening to Casals play Bach's Cello Suites while I read for class.* When the world is at its maddest, as it certainly is right now, Bach at least is sane.
*I'm not really reading for class. I have the reading in front of me, but I'm watching GirlChild assemble canvases for her painting class. And posting, I guess.
True Comfort Pasties
5 lbs each carrots, potatoes, and ground beef (preferably relatively high fat-content)
1 large rutabaga
5 lbs flour
salt and pepper
a pound or two or three of butter
some Crisco
Slice up all the (peeled and rinsed) veggies, potatoes last. Slice them fairly thin, and not larger around than a quarter (preferably closer to nickle size). Throw them into a very large bowl and mix them up with the meat. You have to do this by hand, really. My preferred method is to have TFL do it, and he does so very well. Add salt and pepper -- just sprinkle whatever amount seems best.
For the pastry, you can use whatever butter crust recipe you like, or you can do what I do: measure out roughly 2 cups of flour and a teaspoon of salt into a bowl. Cut in a stick of butter and a quarter cup of shortening until it's almost mealy. Add some ice water, not too much, and rub the mixture lightly between your (cold) fingertips until it starts to hang together. Each batch is enough for 4-5 pasties, depending on how big you make them.
Roll out the pastry, put a fair amount of the meat mixture in it, fold it in half and crimp the edges together. Put them on cookie sheets and bake them at 375 for about 50 minutes, depending on your oven. Don't forget to put little slits in the top and maybe swipe some butter across the top for a more golden crust.
This recipe makes a ton. It has to be baked in shifts, obviously, with the mixture going back in the fridge in between. You wash your hands a lot during the process, you wear out your rolling pin and your feet, and you make a fairly sizable mess.
Also, they're probably bad for you.
Eat them with ketchup and drink a glass of milk with your dinner.
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