A woodlander's vegetable pasty

Edit (10/2/11): This post, and all of the ones before it, were written prior to my diagnoses of having food intolerance/allergies. This and many of the other recipes do contain gluten and dairy. Be careful when browsing the other entries

This is the second post in a series. See this entry for an explanation behind these recipes.

A pasty is made up of a filling of meat and/or vegetables, enclosed in a case of pastry. They are a good way to make food more portable, but are also quite delicious as a feature of a sit-down meal. Pasties also are mentioned often in the Redwall books.

From The Outcast of Redwall:

“I'd like a beaker of strawberry cordial and a big pastie, a mushroom, potato, and onion one; after that I think I'd go for some hot apple-and-blackberry crumble, with sweet white arrowroot sauce poured all over it.”

Vegetable pasties also make frequent appearances at feasts, or in heroes' haversacks when going on quests.

This is what I think a Woodlander's vegetable pasty might be like.

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Woodland Vegetable Pasties

¼ c lentils

1 chopped yellow onion

2 minced garlic cloves

2 Tbs olive oil

1 chopped carrot

1 chopped stalk of celery

1 chopped portabella mushroom

½ tsp salt

2 Tbs water

2 tsp flour or cornstarch

sprig of parsley, minced

sprig of rosemary, minced

Pie dough (can purchase, but I used ½ of this recipe, and Deb's recipe and methods are foolproof)

Cook lentils in about ¾ cup of water for 25-30 minutes.

Meanwhile, fry the chopped onion and minced garlic in 2 Tbs of olive oil, until the onions are translucent.

Chop the carrot and celery in the meantime. Add these to the frying pan and sautee for 5-10 minutes. Add the chopped mushroom and salt to the pan. Sautee for another five minutes, then turn off the heat.

Combine the lentils and vegetable mix into a bowl. Once the mixture has cooled somewhat, add 2 Tbs water, 2 tsp flour, parsley and rosemary and mix together thoroughly.

Preheat oven to 400 degrees F.

Roll the pie dough into four or six circles, depending on how large you want your pasty. Place the filling on one side of the circle (2-4 Tbs of filling), then fold the dough over the filling, pressing the edges together. Flatten the edges of the pasty with the tines of a fork to seal. Prick the dough several times with fork tines in order to allow steam to escape.

Cook the pasties for 20-25 minutes, the crust should be golden brown.

I had enough dough for four pasties, but enough leftover filling that I probably could have made six. One of these with salad was enough for my dinner.

Chop a carrot and some celery into small pieces

Sautee onions and garlic in oil until translucent.

Add carrot and celery and cook for an other 5-10 minutes.

Add the chopped portabella mushroom to the pan and sautee another 5 minutes.

These are cooked lentils

Mix your cooked lentils with the vegetable mix, along with a little water, the herbs, and some flour to thicken the mixture.

Put some filling on the circle of dough. My circles were not perfect.

Fold the circle over and crimp the edges together to seal in the filling.

Bake for 20-25 minutes at 400 F. Some egg wash would have made these prettier, but I didn't think of it until later.

Dinner!

Redwall-inspired Blackberry-Apple Crumble

Tasty literary-inspired crumble

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This is a post I have been meaning to write since February.

Brian Jacques, author of the beloved Redwall series of children's books, passed away on February 5^th of this year. I found out shortly thereafter, and was saddened by the news. Not only did I love those books (and still do) but Mr. Jacques seemed like a genuinely lovely and kind man. To quote Wikipedia, “His book Redwall was written for his 'special friends', the children of the Royal Wavertree School for the Blind, whom he first met them when he delivered to the school as a milkman. He began to spend time with the children, and eventually began to write stories for them. This accounts for the very descriptive style of the novel and the ones to follow.” That is beautiful.

My copies of these books are "well-loved."

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I remember that I posted a status commemorating him on Facebook, and many people commented on it expressing their sadness, but they also expressed a joy in reminiscing about reading the Redwall books in their childhood.

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At school the next day, several people who had read my status talked to me about Redwall and Mr. Jacques' passing. It was interesting that everyone seemed to mention how reading any given Redwall book made them very hungry. Every book in the series contains many detailed descriptions about the food the animals of Redwall Abbey consume; from grand feasts to picnics to teatime.

The introduction of The Redwall Cookbook offers explanation for the detail Mr. Jacques went into about food.

“...It really annoyed me [in books] when I'd come to a passage where somebody ate a marvelous feast. There never seemed to be any description of it. Afterward, the hero would ride off on his white stallion, thanking the King for the wonderful dinner. Wait! What did it taste like? What did it look like? How was it made? Did he really enjoy it? Questions that to even my young mind required much answering. That is why the fare at Redwall Abbey is featured so prominently— I'm trying to put things right!”

My boss at school also heard the sad news that week, and because we are both big fans of the books, she obtained The Redwall Cookbook from the library, and cooked several dishes from it, which she brought to school, then inviting me and other workers to partake in a feast of sorts. It was fun, and a little peculiar, and it struck me that this was the perfect way to remember Mr. Jacques: by telling stories while eating good food.

So in the spirit of remembrance, I am going to be posting a series of Redwall-inspired foods, taken from the books themselves wherever possible. Today's is taken from Mossflower, where the woodlanders eat a meal at Brockhall, including a blackberry-apple crumble. This is what I imagine it might be like.

Blackberry-Apple Crumble

Crumb topping:

½ c wheat flour

½ c rolled oats

¼ c brown sugar

1 stick of butter

fruit:

3 chopped apples

12 oz blackberries

2 tsp cornstarch

2 tsp granulated sugar

Toss together the chopped apples, cornstarch, and granulated sugar. Let the mixture sit for 15 minutes. Put apples into a baking dish, and mix in blackberries. (Alternatively, if you don't care if your berries get somewhat squished, mix apples and berries together at the beginning of this step.)

Meanwhile, blend together oats, flour, sugar, and cold butter with a pastry blender until the mixture forms pea-sized crumbs. Chill in the fridge for ~10 minutes.

Spread the topping evenly over the fruit. Bake at 375 for ~45 minutes.

This is most of what you'll need.

Chopped apples tossed in sugar and cornstarch. I didn't put the berries in yet because I wanted them to remain intact. I realize that this is irrational.

Crumb topping.

Crumbles are homely looking, but tasty.