"Minnesota Lunch" is edited by The Heavy Table's James Norton.
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Recipes: Not-So-Traditional Pasties, Blackbird Walley Po'Boy
- May 11, 2011 - 2:39 PM
Note: Unlike the traditional stiff dough made with lard, this one is tender and flaky with butter. Just be sure the filling is well cooled before folding it into the dough (this helps it from getting soggy). The recipe was contributed by Sue Doeden and inspired by Turtle River Pasties.
• 11/3 c. all-purpose flour
• 1/4 tsp. seasoned salt or garlic salt
• 2/3 c. chilled butter, cut into small pieces
• 5 to 6 tbsp. ice water
• 2 tbsp. olive oil
• 1 medium onion, chopped fine
• 1 medium red potato, peeled and diced
• 1 small rutabaga, peeled and diced
• 1 medium carrot, peeled and diced
• 1 tbsp. all-purpose flour
• 11/4 c. beef broth
• 2 tbsp. Worcestershire sauce
• 12 oz. cooked beef, cut into small chunks
• Salt and pepper to taste
• Flour for rolling dough
• 1 egg beaten with 1 tsp. milk
To prepare the dough: Sift the flour and salt into a large bowl. Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse breadcrumbs. Add 1 tablespoon ice water at a time, gently tossing with a fork between additions, until the dough begins to come together. Shape dough into a ball, wrap tightly with plastic wrap, and refrigerate 30 minutes.
To prepare filling: Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring, for about 10 minutes, until soft and just beginning to brown. Add the remaining vegetables (potato through carrot) and cook, stirring, another 10 minutes. Sprinkle flour over vegetables and stir and cook for 2 minutes. Add beef broth and Worcestershire sauce; simmer 15 to 20 minutes, until much of the stock has cooked away and thick gravy remains. Stir in the beef. Season to taste with salt and pepper; remove from the heat and set mixture aside to cool. (Filling can be refrigerated until ready to assemble pasties.)
To assemble: Divide the chilled pastry dough in half; return one half to the refrigerator. On a lightly floured surface, roll the remaining portion to 1/8-inch thickness. Use a 6- to 8-inch plate or bowl turned upside down to cut out 2 circles. Refrigerate scraps. Repeat process with remaining dough half. Combine and roll out scraps for 2 more circles, a total of 6 dough rounds.
Preheat the oven to 375 degrees. Spoon a heaping 1/2 cup of the filling on each dough round, leaving 1-inch border at the edge. Moisten the edges with the beaten egg mixture. Fold the pasty over the filling and crimp to ensure a tight seal. Cut three small slits in the top of each pasty. Brush with the egg mixture, covering completely. Bake on lightly greased or parchment-lined baking sheets for about 30 minutes, until golden brown. Serve hot, warm or at room temperature.
BLACKBIRD WALLEYE PO'BOY
Note: Chris Stevens and Gail Mollner have resurrected the Blackbird Cafe in Minneapolis from a devastating fire and with it their fabulous sandwiches. The spicy mayonnaise and pickled cabbage are both delicious used on other sandwiches, too.
• 2 tsp. black peppercorns
• 1/2 tsp. whole fennel seed
• 1/2 tsp. whole mustard seed
• 1 clove garlic, finely minced
• 1/2 tbsp. minced fresh thyme
• 1/2 tbsp. minced fresh sage
• 1/2 tsp. smoked paprika
• 1 pinch cayenne
• 1 c. mayonnaise
• Salt to taste
Pickled red cabbage:
• 1 medium red cabbage, shaved (about 4 c.)
• 1/2 medium red onion, shaved
• 1/2 c. sugar
• 1/2 c. champagne vinegar
• 1/4 c. water
• 1 tbsp. salt
• 1/2 tsp. black pepper
Fried walleye fillets:
• 3/4 c. finely ground Parmesan cheese
• 1/2 c. fresh bread crumbs
• 1/2 c. cornmeal
• 3 tbsp. minced flat parsley
• 1 tsp. smoked paprika
• 1/2 tsp. cumin
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. black pepper
• All-purpose flour
• 3 eggs, beaten
• Canola oil for frying
• 2 (1-lb.) walleye fillets, pin bones removed, flesh cut into equal portions
• Salted butter, at room temperature
• 6 focaccia or ciabatta roles, halved lengthwise
To prepare Cajun mayo: In a dry skillet over medium-high heat, toast the peppercorns, fennel seed, and mustard seed until fragrant, about 3 to 4 minutes. Allow the spices to cool, then grind in a spice mill. Combine the ground spices and remaining ingredients (garlic through salt). Refrigerate until ready to serve.
To prepare pickled red cabbage: In a large bowl, combine the cabbage and onion. Set aside. Combine sugar, vinegar, water, salt and pepper in a saucepan and bring to a boil over medium heat. Cook, stirring occasionally, just until the sugar and salt are dissolved. Pour hot liquid mixture over the cabbage. Let cool for a few hours before using. Use a slotted spoon to scoop the cabbage onto the sandwiches so that you can retain the pickling juices.
To prepare walleye: Combine Parmesan, bread crumbs, cornmeal, parsley, paprika, cumin, garlic, salt and pepper on a plate. Place the flour on a separate plate. Place the beaten eggs on a third plate. In a deep fryer, heat the oil to 350 degrees. Dredge the fillets in flour, then egg wash, and finally cornmeal breading. Fry the fillets until golden brown; when finished cooking, they should float. Remove to paper towel-lined plate.
To assemble: Butter each side of halved rolls and broil, butter side up, until golden brown and toasted. Spread Cajun mayo on each roll to taste; add a walleye fillet and pickled red cabbage to taste.
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