Tonight, I fixed supper again for the old fogeys... mostly because I had nothing better to do, as well as that Mom is still nursing a bruised rib & pulled muscles around it, and that Pop is a health hazard as it applies to food prep.
So, of course, I decided to experiment. I'm always up for the basic Upper Peninsula variation on Cornish Pasties, & have found a dozen or so recipes in the Bat's collection of regional church cookbooks and such (although, the recipes online always seem to use ground meats, and I'd never heretofore eaten anything but chuck steak chopped into 1/2 centimeter or so cubes, in any of the places I'd been up in the UP). This past month, though, I'd been wondering if I could create my own, in honor of my alma mater and its long-held rivalry with the nearest neighbor college (not a link to their site... that might be considered disloyal to the Fighting Scots).
Considering that Monmouth's big annual fair is the Prime Beef Festival, and Warren County (of which Monmouth is the county seat) had, a century ago or so, proclaimed itself the Prime Beef Capital of the World, I opted initially for a straight-beef-no-meat-blend approach. And, taking into consideration Knox College is in the heart of Galesburg, IL, the home of Carl Sandburg, and they have an annual celebration of the man, each year, in Rootabaga Days, the traditional blend of beef, taters, and "beggies" (or, as rutabagas are called in other parts of the world "Swedish turnips", or, more simply, "Swedes") seemed a natural way to go.
And, being as I'm notoriously lazy -- or, rather, I was visualizing somebody mass-producing these things to serve at the athletic events when Monmouth and Knox face off -- I was looking for a few short cuts. Therefore, I accept that coarsely chopped meat might end up the best option. I didn't follow that, for tonight's beefy handfuls, though. I like my cubed beeves.
What it boiled down to was this: I cheated on one thing. I bought pie crusts from the refrigerator section of the supermarket. I even used a house brand. Don't stand (or sit) there with your mouth agape. These things are too thick and unwieldy for making good pies, but they hold up quite nicely around a meat pocket.
So, other than that cheat, my beef pasties were pretty traditional. I didn't make a whole mess of them, but, having two pie crusts in the box, I cut each in half and made four pasties. And then I made another four -- a variation -- in honor of the trophy our two schools have battled over for, lo, these many years, even after the guy who later became a spy for the Soviets stole the trophy and hid it for more than a decade.... but that's another story. Suffice to say, the Bronze Turkey inspired me, too.
I really would love to see somebody at the Monmouth College food service put some of these together during game days, at the concessions stand...
What you'd get is this:
Monmouth-Knox Pasties, or Beefy-Beggie pockets (with a Bronze Turkey optional substitution)
1/2 cup (about 3/4 lb) chuck steak, diced (cut into cubes approx. 1 centimeter or less), or coarsely ground (or chopped) turkey
1/2 cup diced peeled potatoes (about the same size as the meat cubes)
1/4 cup minced (finely chopped) peeled rutabaga
1/4 cup coarsely grated carrot
1/2 cup finely minced sweet onion, divided
1 tsp (or so) butter, cut into small bits
salt and pepper to taste
2 prepared pie crusts, cut in halves
2 Tablespoons milk
1 egg white, lightly beaten, with a little bit of water (less than a teaspoon)
Preheat oven to 350º F.
Mix potatoes, rutabaga, carrot, and 1/3 cup onion in bowl. Divide into 4 equal parts.
Unroll pie crusts (if they are stiff, pop them in microwave oven for about 10 seconds, until they are soft and pliable) onto cookie sheet. Cut in half. Brush edges of crust with milk.
Spread 1/4 of vegetable mixture on one end of pie crust half, sprinkle 1/4 of the meat on top of that, top with a few small chunks of butter, salt and pepper.
Fold crust over, making a 90º-angled wedge (a quarter-pie), completely sealing edges (it doesn't have to be pretty, but it ought to be sturdy and leak-proof). Make a small vent in top of crust.
Brush top of crust with egg mixture, sprinkle with remaining onion (one can substitute sesame seeds, poppy seeds, kosher salt, or leave top plain). The egg white will make the crust a little more flaky. If you want a firmer, crustier top, use whole egg, some water, and then sprinkle your choice of topping.
Bake 45 minutes or until top is rich golden brown (yes, bronze-ish). Remove from oven, allow to cool about 5-10 minutes.
Serve hot or cold, with gravy, catsup, mustard, or salsa.