Here’s Le Pastie de la Bourgeoisie, by Belle and Sebastian. I have no idea what they mean by it (and I’m not sure they do, either!) but it fits this blog, if by pastie you mean savory pie (no, Tom Waits, not those kinds of pasties) and by bourgeois you mean thoroughly ordinary.
Belle and Sebastian – Le Pastie de la Bourgeoisie
If you’d like to see how it is really done, watch this video. It’s of Kay Bolitho, who cooks at the Port Eliot estate in Cornwall. I love everything about this video! The kitchen is beautiful, and I love the strange little objects around and about. And I love her gentle, measured voice.
Making Pasties in Cornwall
I don’t actually have a recipe for this, it’s more of a process. You begin with a batch of pate brisee. I add about a teaspoon of white pepper to the flour, for extra kick and flavor.
Then you peel and chop very finely about 5 small turnips, 4 small potatoes, and greens of your choice. I used arugula, to go with the turnip-y pepperiness, but I think I might use baby spinach next time, if I have it. You want to end up with about 1 1/2 cups each potatoes, turnips and greens. Then you grate some cheese. Ideally I’d use gruyere, but that’s expensive and I didn’t have it, so I used sharp cheddar.
Take a lump of dough about 1 1/2 to 2 inches in diameter. Roll it out to be 7 or 8 inches wide. Top with potatoes, then turnips, then shallots, then greens, then cheese, then more potatoes and turnips. About 1 heaping tablespoon of each thing.
Pull the dough up around the sides. Seal and crimp. (watch the video to see how this is done – she’s an expert!) Brush with egg. Cook at 425 for about 15 minutes, and then reduce heat and cook at 350 for 25 minutes to half an hour. Till nicely brown and crispy. And that’s it!