Vegetarian Pasties

Since my wife likes veggies, I have taken a Pasty recipe and omitted the meat. So, for all you pasty purists out there, please forgive me for taking liberties with the recipe; and for those of you who are vegetarians, you can now have the same great taste, but without the meat. So, without further ado…

What you need:

Stuff you need

Pasty Crust
3 Cups Flour
1 ½ sticks of cold margarine, butter, or shortening (you choose)
1 tsp Salt
1 Pastry cutter
1 Cup Cold Water


Pasty Filling
1 Onion, diced
5 potatoes, diced
4-5 Carrots, diced
1-2 Turnips (1 large or 2 small), diced
1 tsp Salt
1 tsp Pepper


Putting it Together:

• Take 3 cups of flour and add to a large bowl
• Add 1 tsp of salt and mix into flour

Flour with salt added

• Take the margarine and cut it up into slices (about 6-8 slices. The number of slices does not matter. It just makes it easier to cut into the flour)

Sliced butter

• Add a few of the slices into the flour and using the pastry cutter, cut into the flour until crumbly

Butter added to flour prior mixing

• Add a few more slices of the margarine into the flour and repeat until all the margarine is added
• Continue cutting margarine into the flour, until thoroughly incorporated
• Take the cold water and add about ¼ cup to the dough and mix with fork
• Continue to add water a little at a time until dough comes together and forms a ball

Completed dough ready to rest

• Wrap dough in plastic wrap and put in refrigerator while you prep the veggies
• Take the onion and dice into small pieces and add to a large bowl
• Peel and dice the potatoes into small pieces and add to bowl
• Peel and dice the carrots into small pieces and add to bowl
• Peel and dice the turnip into small pieces and add to bowl
• Add the salt and pepper to the veggies and toss with your hands to coat them.

The diced and salted veggies

• Take the dough and divide into 4 equal parts (for large pasties) or 6 equal parts for smaller ones
• Roll each dough portion into a ball and set aside
• Take 1 ball of dough and roll it out into a circle (think about it like making mini pie crusts)
• Take 2/3 cup of the veggies and add to the middle of the dough
• If there is room on the dough, you can add more
• Just make sure that you have enough room to fold the dough and enclose the veggies
• Add 1-2 tsp (does not need to be precise. This is just to add moisture to the pasty as it bakes) of margarine to the top of the veggies
• Wet the edge of one side of the dough with water (the other half of the dough will be dry)
• The water that you used to moisten one half of the pasty crust will act as a sealant to the other half and thus seal the entire pasty

Filled pasty. Wet the bottom half of the dough and bring both
bottom and top together and crimp

• Take both halves of the dough and join them at the top of the pasty and crimp to seal
• Seal entire pasty in this manner
• Place on baking sheet and pierce a few times with a knife (to vent)
• Repeat with remaining pastries

Filled and folded pasties

• Set oven to 425⁰
• Bake for 45 - 50 Minutes or until pasties are golden brown

Fresh out of the oven

For any leftover veggies:

• Place in an oven-safe bowl
• Add a few dollops of margarine
• Cover with foil
• Bake in the oven

German Potato Salad

Here is my version of my grandmother's lost German potato salad recipe. This recipe makes a big batch, so it's perfect for taking to picnics or potlucks. Try and make this the day before, since the longer it stays in the refrigerator, the more pronounced the flavors become. The vinegar that is added to the dressing, gives the salad a nice tangy flavor.

What you need:

• 1-Ten pound bag of potatoes
• 9 Eggs
• 1 Jar of a good quality mayonnaise (we use Best Foods, also called Hellmann's east of the Rockies)
• 2/3 to 1 Cup of Apple Cider Vinegar (adjusted to your taste)
• Kosher salt (added to taste)
• Pepper (added to taste)
• 4-Scallions aka Green onions (optional, but very tasty)
• Crispy bacon (optional)

Putting it Together:

If you don't need the full tutorial, please skip to the end for the short version ;-)

• First, take the potatoes clean and skin them
• Next, cut each potato length-wise and then place the half potato flat-side down and cut length-wise again. Then cut into bite-sized pieces (this will allow them to cook faster)
• Place the potatoes in a large pot and cover with water. (To add flavor to the water and thus the potatoes, I usually add a few chicken bouillon cubes or a Ramen noodle flavor pack)

• Boil them until fork tender (about 20-25 minutes)
• Next, turn-off the heat, place the potatoes in a Colander, and drain.
• Place the potatoes back into the pot and place on the heat for a few minutes
• *you will notice a hissing sound coming from the pot. This is excess water coming off of the potatoes. This water acts as a lubricant and, if not removed, any dressing you put on the potatoes would slide right off the potatoes.
• Once most of the hissing has stopped, let the potatoes cool until you can handle them safely.
• Place 1/3 of them in a large bowl and season with salt and pepper. Repeat with remaining potatoes 1/3 at a time. This will allow all the potatoes to be seasoned. Place in the refrigerator for several hours (4-5 hours), until cool. To speed this process, you can periodically stir the potatoes

While the potatoes are cooling, it is time to hard-boil the eggs. Now, I know that most of you already know how to do this, but for those that may have forgotten, let's do a quick review:

• First place the eggs in a pot. Add COLD water and some salt
• Place on stove, turn on heat to high, then cover
• When the water comes to a boil, set the timer for 10 minutes. To help reduce the chance of a boil-over, adjust the heat slightly downward. (during this time you may have to watch for boil-over. If this occurs, adjust the cover and heat accordingly)
• After 10 minutes, remove from the heat and immediately pour-out the hot water and add COLD water to the eggs
• Repeat this process several times. This will stop the cooking process
• Lastly, fill with cold water or ice and let set until needed

Short Version and continuation of recipe...

• Once the potatoes are cool, it's time to mix the mayonnaise and the vinegar together
• Place the mayonnaise in a large bowl
• Add 2/3 cup of vinegar and mix well
• Taste and, depending on how tangy you like it, add additional vinegar until you reach the taste you want
• If you desire to add the green onions and/or bacon bits, now is the time to do so
• Just place in the mayo and vinegar solution and mix well
• Pour mixture over the potatoes. Mix well, but gently
• Once mixed, slice the eggs and add to the potato mixture, add salt and pepper to the eggs

Photo of eggs after being added to the salad and prior to mixing...

• Mix the eggs into the potatoes...gently
• Cover and place in the refrigerator for several hours or, better yet, overnight

By letting the salad set in the refrigerator, you are letting the flavors blend together. The longer you let it set, the more intense the flavors will become.

Whipped Potatoes

Here's what they look like...



This will be the last post on my Thanksgiving menu. I know, that in itself is reason to be thankful. There is the "Great Debate" as to whether to go mashed or whipped. If just making it for my family, I usually just do the mashed potato thing and save myself a little work. But, since this is a special occasion, I like to make things a little more fancy, which is why I choose to do the whipped potatoes. As you look over the ingredients to this recipe, you may raise your eyebrows when you come upon the buttermilk, but this will give your potatoes a nice, tangy flavor. As you can see, this recipe is somewhat large (I have to make enough for 23 people), but you can just scale-down the ingredients to suit your needs.

I hope you all have a very safe and Happy Thanksgiving!



What you will need...

• Potatoes...10 pounds (1 bag)
• Butter...½ to 1 stick
• Salt...to taste
• Pepper...to taste
• Buttermilk...½-1 cup
• Parmesan Cheese...1-2 cups (I know it's a lot, but I love to make it cheesy. You can also substitute the Parmesan for any type of cheese you like
• measurements are estimates and based upon texture/taste

Whipped Potatoes for Thanksgiving

As you look over the ingredients to this recipe, you may raise your eyebrows when you come upon the buttermilk, but this will give your potatoes a nice tangy flavor. If you're unsure that you want to release this powerhouse of taste on Thanksgiving, why don't you make a smaller batch and try it out first. Just substitute buttermilk for the milk or cream you usually add.

What you will need:...

Potatoes...10 pounds (1 bag)
Butter...½ to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...½-1 cup
Parmesan Cheese...1-2 cups

measurements are estimates and based upon texture/taste


Putting it Together...

1. Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
2. Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
3. When fork tender, remove from heat and drain
4. Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
5. Place the potatoes in a bowl
• If they do not all fit, you will need to repeat the following steps with the remaining potatoes (although cutting-back on the measurements)
6. Add butter, salt, and pepper
7. Mash with a potato masher and then use a hand mixer to blend
8. Add 1/2 cup of Buttermilk and continue whipping
9. Add additional buttermilk until you reach the desired consistency
10. Add additional salt and pepper to taste
11. Add the Parmesan cheese and mix until well incorporated
12. Take any additional potatoes and repeat steps 6-11

Here's what they look like...






Originally posted as... Tangy Whipped Potatoes

Making a Tangy Potato Salad

Thank you for stopping by...
This post has re-written WITH PICTURES as German Potato Salad . Please click through and let me know how your salad turns out. I'm sure you and everyone who tries it will love it :-)

Tangy Whipped Potatoes

This is how I make the potatoes for Thanksgiving. The buttermilk is going to give the potatoes a nice, tangy flavor.
What you will need:

Potatoes...10 pounds (1 bag)
Butter...1/2 to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...1/2-1 cup
Parmesan Cheese...1-2 cups


Putting it Together

• Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
• Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
• When fork tender, remove from heat and drain
• Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
• Place half of the potatoes in a bowl
• Add butter, salt, and pepper
• Either mash with a potato masher or use a hand mixer to blend
• Add 1/2 cup of Buttermilk and continue whipping
• Add additional buttermilk until you reach the desired consistency
• Add additional salt and pepper to taste
• Take other half of potatoes and repeat the above steps
• Add the Parmesan cheese and mix until well incorporated

Here's what they look like...





Hope you enjoy.

Potatoes Gone Wild

Thanks for stopping by,
This post has re-written WITH PICTURES as German Potato Salad. Please click through and let me know how your salad turns out. I'm sure you and everyone who tries it will love it :-)