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Turkey and Sweet Potato Pasties
by Martin Reinhardt - Sunday, January 6, 2013, 6:43 PM
 

Turkey and Sweet Potato Pasties

Crust=

½ cup wild rice flour

½ cup corn meal

2 cups pumpkin seed flour

2 tsp sea salt

2 tsp leek salt

2 tsp sun choke powder

1 cup sunbutter

4 duck eggs

2 tsp butternut squash seed oil

Mix all dry ingredients together in a separate bowl. Mix all wet ingredients in another bowl. Add wet and dry mixes together and fold dry ingredients into wet until dough ball forms and all dry ingredients are wet.

Filling=

1 lb ground turkey

½ cup chopped leek greens

2 cups cooked sweet potato chunks

2 cups cooked maple flavored baked great northern beans

¼ cup black cherry juice

¼ cup sunflower oil

2 tsp sunchoke powder

2 tsp sea salt

2 tsp sweet fern

2 tsp leek salt

Add all ingredients in frying pan except for sweet potato chunks. Brown the meat and then add sweet potatoes and cooked maple flavored baked great northern beans.

Roll out dough into small, thin, hand size pieces. Add a scoop of filing and cover with another piece of dough. Cup the filing and squeeze and press into bottom piece of dough. Use fork to press edges together. Cut excess crust away from pastie. Spray baking sheet with sunflower oil and place pasties on baking sheet. Cook at 350 degrees for 40-45 minutes until crust is dark brown on the edges and light brown on top.

Bean sauce=

½ cup water

1 cup maple flavored baked great northern beans

½ cup crab apple cider vinegar

1 tbsp maple syrup

1 tsp leek salt

1 tsp sea salt

1 tsp sweet fern

1 tsp sunchoke powder

Add all ingredients together and blend in blender.

Corn Gravy=

2 cups corn noodle water

½ cup corn meal

2 tsp sea salt

2 tsp leek salt

2 tsp sunchoke powder

Warm corn noodle water up and add all ingredients together in a gravy shaker. Shake until all mixed. Warm on stove until it starts to thicken.

Serve pastie covered with equal amounts of bean sauce and corn gravy add more as needed.