Breakfast Pasties
Eric Traynor, Homeworks Tri-County
1/2 pound sliced bacon, cut into 1/4″ strips
1/2 pound Koegels Whol-E-Smokes diced (can substitute Eckridge beef smokie links)
1 pound Potatoes O’Brien (potatoes mixed with red and green bell peppers and onion, found in frozen section)
1 teaspoon Montreal steak seasoning
1 pound breakfast sausage
1 tablespoon butter
1/4-1/2 cup flour
2 cups milk
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2 cups fire-house blend shredded cheese (or shredded cheese of choice)
5 cooked scrambled eggs
Old Bay Seasoning, optional
Pasty Dough (makes around 9 pasties):
3 cups flour
1 1/2 teaspoon kosher salt
3/4 teaspoon baking powder
1 cup lard or butter
3/4 cup ice water
To make the Pasty Dough (using a Kitchenaid mixer): mix the flour, salt and baking powder in a mixing bowl. Cut in lard/butter with a pastry blender attachment until the mixture resembles coarse crumbs. Swap out attachments to a dough hook, then add a little of the ice water at a time until the mixture forms a dough ball that holds together. Gather dough into a ball, wrap in plastic wrap and refrigerate overnight. When ready to make the pasties, preheat oven to 350 F. Cook the bacon and Whol-E-Smokes for 15-20 minutes over low heat. Combine with the potatoes and Montreal steak seasoning. Bake at 350 F for 30 minutes; set aside. Brown the sausage, then add the butter and let melt. Add the flour and stir to make a rue (add more butter or bacon grease if needed). Add the milk, kosher salt, and pepper. Cook until thickened. Cook scrambled eggs and season to taste (Old Bay Seasoning is a nice touch). Pull off a dough ball (a little bigger than a golf ball) and roll out pasty dough on a floured surface to the size of a small dinner plate. Add about 2 tablespoons of each of the above cooked ingredients on the rolled out pasty and a small handful of the shredded cheese. Brush the edge of the dough with water, fold over and crimp edges. Cut slices in the top of pasty. Bake at 350 F for 30-40 minutes, until golden brown. Brush some butter on top of pasties 10 minutes before done. Serve any remaining gravy on top of cooked pasties.
