![]() ![]() I made it with half spelt flour so it tasted more authentically peasant-y.įor the pastry dough (this will make double what you need for the pasties):Ĭream the butter and cheese, then mix in the flour. It's impossible to overwork and although it's more tender than flaky, it's perfect for pasties and slab pies. The pastry dough is my go-to for everything and comes from - believe it or not - an old Russian cookie recipe. I have a lot of vegetarian friends, so instead of making meat pasties, I decided to go with mushrooms. But the dill is the real deal, so don't skimp unless you really hate the taste of dill. Other options include adding fresh basil and/or cilantro - other popular Georgian flavors. Alternatively, you can add the arugula to the "sauce" with the parsley. Pour over the beans and minced dill, toss with arugula, and serve at room temperature. In a small food chopper, process the garlic, parsley, walnuts, olive oil, and cider vinegar (if you don't have a food chopper, mince the garlic and chop the parsley and walnuts before mixing with olive oil and vinegar). It's best when eaten with something rich and fatty - like the grilled cheese I made tonight, or like the mushroom pasties I made for the party.Ģ cans red kidney beans, drained and rinsedġ-3 cloves garlic (3 if you like it "spicy") I actually made it again tonight for dinner, and my husband loved it so much he ate nearly half the bowl. I realize now that kidney beans are actually native to the Americas, so not really accurate to Medieval Europe. This is very loosely based on a similar dish from the nation of Georgia, where they love fresh herbs, garlic, and walnuts. ![]()
0 Comments
Leave a Reply. |