Sunday, November 22, 2015

Thanksgiving Leftover Cornish Pasties

If you've never heard of a Cornish Pasty, well, it is high time you educate yourself because apparently there's even more excuses to wrap delicious food in pastry crust and eat it than pot pies and gallettes.  One of my favorite restaurants in Phoenix makes it their mission to do so to almost every food imaginable - chicken tikka masala, carne adovada, cajun chicken, you name it.  They also have one called "The Pilgrim", which is all the Thanksgiving joy you ever need in one convenient pie crust package.  If I ever had to spend a holiday at a restaurant, Cornish Pasty it would be.

I never considered the brilliance of attempting this at home, however, until one year in college when I was kindly invited over to my dear friend's family's home (where I gratefully spent many a college holiday) for Thanksgiving, and learned that they make pasties out of their leftovers each  year.  I ask you, did you ever believe that there was a way to make Thanksgiving leftovers, arguably one of the top 10 food genres on the planet, EVEN BETTER? Well, this surpasses it all, and is shockingly not going to require you spend too much more time in the kitchen the day after you've just churned out a feast that made you want to order takeout for three weeks after the leftovers run out.

Preheat oven to 375
2 single pie crusts (or one double), unbaked
Thanksgiving leftovers!
1 egg for egg wash

All need to do is make a few extra pie crusts when you are making your pies.  Last year, for six of us, my friends and I made two extra (single) pie crusts in preparation while we were in the Thanksgiving cooking craze, then threw them in the fridge.  On Friday, we rolled them out (keep it a little on the thicker side) and cut them into 6 equal circles (we traced the circles with a plate, whatever seems to work).  We then invited each guest into the kitchen to fill half of their circle of dough with whatever leftovers their heart desired.  A winning combination is definitely sweet potatoes and/or mashed potatoes, stuffing, and turkey. Be sure to leave space need the edge to seal the dough. Add a little gravy to keep it moist but be careful not to overdo the liquid- save the cranberry sauce and most of your gravy for dipping.  Fold the empty half of each circle of dough over the filling, creating a semi-circle pressing down on the edges with a fork to seal.  Be sure to mark each person's pasty - traditionally, Cornish pasties were marked with the individual initials of each family member to distinguish them.  Brush with an egg wash and place in the oven.  Check at 20 minutes, but they'll likely need longer.  Bake until crust begins to brown.  Enjoy with caution, as it may cause you to declare the leftovers BETTER than  your meal the day before.

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