Irish Pasty

Chef Nathan Staples left the Seattle scene two years ago, tired of feeling like a little fish in a big pond. With 20 years of experience with French, Japanese, Irish and Italian cuisine, he says he’s cooked everything from BBQ to high-end tapas. At O’Doherty’s, in Spokane, he finally feels at home. “It’s nice to be somewhere you’re liked,” he says, “and people are good to you.”

Pasty Mix

» Place medium sized roast (appox. 3 lbs) in crock-pot or heavy baking
pan
» Add 1 teaspoon of Salt and Black Pepper (Garlic, Oregano and Thyme
may be added if wished)
» Cover in water and cook for two hours at 350 degrees.
» Baked 3 large potatoes at the same time and then cool them in
refrigerator.
» Uncover and add one cup of chopped onions and one cup of either
chopped carrots or rutabagas, recover and cook until tender.
» Allow to cool slightly. Then, cut or shred meat into small pieces. Add
in potato chunks and mix gently. Feel free to add more spices to mix if
your family enjoys spicier food.

Pasty Dough

» 3 cups flour; heaping
» 2 tbsp shortening
» 1 tsp salt
» 1/2 lb cold butter
» 1 cup milk (add more if needed)

Put flour, salt and shortening in mixer. Cut butter into small chunks and mix in. Pour milk in slowly with mixer on low, stopping occasionally to feel the dough. Mix dough till it is soft and pliable. Roll dough into 7 oz balls. Handle gently! Roll out each ball of dough and cut into circles using an 8” pie pan or plastic lid as a guide. Dough should be less than 1/4” thick…almost see-through. Again, don’t over handle!

Pasties

» Place 1 ½ cups pastie mix in the center of each dough shell.
» Grab an edge and fold over, tucking mix into the center.
» Take front lip of dough shell and fold back toward center and pinch
down, going all the way around.
» Baste with egg whites
» Bake at 450 degrees for 7 mins. Then turn and cook for 5 to 7 more
minutes, or until golden brown.
» Serve with brown gravy or Ketchup.