Pasties out of Crescents
On the Today Show recently, they showed Matt Lauer in Cornwall, U.K., and he showed us a place where they make Cornish Pasties!
I've been thinking of those "Traditional Yooper Pasties" by Jennifer McConnell, that I've been going to make sometime. It's a little late, and I need to make lunch for my husband, so I thought I'd try something similar and do it quickly!
Putting two rolls of Crescents together, tops and bottoms, I could make eight pasties.
The Cornish Pasties are different, and I don't have the HP Sauce that is served with those, but I had an idea for lunch "to go" for my husband.
2 pkglow-fat crescent rolls
1 smallchunk of gouda cheese, or other favorite
1 1/2 cchopped cooked vegetables, carrots,onions,potatoes
3leftover meatballs, sliced,
18 oz. link of chourico, sliced and then cut into strips
How to Make Pasties out of Crescents
- Preheat oven to 375 degrees. Slice Chourico and place in a cup of water in a covered skillet, bring to a boil and simmer five minutes. This is to remove some of the fat.
- Add chopped onion to the Chourico and simmer a minute longer. Then add drained Chourico/onion to the chopped veggies along with the sliced meatballs. Stir.
- Place one package of Crescent rolls, separated on ungreased baking sheet, and spoon filling on half of them. Add a small thin strip of sliced cheese. Place the other package of Crescent rolls, separated on top of the filling and press edges together, sealing each into a trianglular package. Bake for 17 minutes.