The weekend before Memorial Day, we spent two days in Dighton along the Segregansett River. It was a Continental Line event, and as such it was interesting to see that different organizations host reenactments with subtle differences.
The biggest difference for us was we got to day trip it from home since Dighton is so close, and that meant two different lunches. Day one, a variation on pasties. Day two, bread and cheese and fruit.
For the pasty variation, I cheated with store-brought crust. I figured the week my guy fell in a 12-foot-pit, I could cut a corner or two that did not involve safety, since I was getting home so much later.
Here’s how the filling worked, riffing on a Daily Mail recipe:
- Some olive oil (a tablespoon, perhaps)
- Half a medium sized onion, diced fine
- A teaspoon of sage
- Half to two-thirds of a pound of pork cutlet or boneless chop, whacked thin
- One firm apple, sliced thin
- One carrot, sliced thin, or a parsnip, or both, or neither
- One medium potato, diced small
- Tablespoon of flour
- A tablespoon of lemon juice
- Salt & pepper to taste
- Small amount of water, as needed
- 1 egg, lightly beaten
Heat the oil in a skillet; add the onion and sage, cook until soft.
Add the pork, cook until lightly browned.
Add potato, apple, and lemon juice; this is the time to add carrot/parsnip.
Sprinkle lighly with flour or cornstarch.
Cook until pork is browned and vegetables softening but not soft; add water as needed to create some juices.
Season with salt and pepper to taste.
It is best to let the filling cool before spooning it onto the crust.
Cut the circles of crust into halves. Divide the filling into four equal parts, and distribute among the half-circles. Fold the crust over, pinch closed. Brush with beaten egg to glaze, cut small slits for steam holes. Bake at 350 degrees until filling bubbles and crust is brown, about 30 minutes, depending on oven.