Harvest and scrub:
- Two small turnips
- One large radish
- One medium rutabaga
- Five small carrots
- Six green onions.
Clean and dice.
About 1/2 inch cubes is the goal.
Slice and dice sausage, to about the same size, 1/2 inch chunks.
Stir fry and simmer together until rutabagas are just starting to get soft. Salt, pepper and herbs to taste.
Winnie tried to lift Uncle’s marble rolling pin up over her head, but she couldn’t hold it so she dropped it. Fortunately not on her head, but she did drop it on the marble counter top and took a little chip out of the end of it.
Tear off a hen’s egg sized chunk of Grandma Shirley’s Pie Crust. Spike it onto the parchment paper as hard as you can to form a round splat. Then roll this into a round, about 1/8 inch thick. Top with cheese, then with the roots’n’sausage mix, leaving at least 3/4 inch margin all around. Fold over, so that the top edge sits about 1/4 inch inside the bottom edge. Then roll the bottom edge over the top edge, and press together with finger or fork to scallop.
Set them on a baking pan, preferably lined with parchment paper, and use a fork to stab a series of holes in the top to let out the steam.
Winnie just wanted to eat all the cheese.
450 degrees for 15 minutes.
Then 350 degrees for 25-30 minutes.
Remove when golden brown on top.
I don’t know which she is grumpier about, the Latin or the pasties.
As it happens, they turned out quite delicious.
Ellie, Seppi and Winnie didn’t think so, but what do they know?
They will learn.
Caution, these things are more filling than you think they are.
Little Farm in the Big City 