I’ve just put four vegetarian pasties into the oven, and four more into the freezer. If they don’t taste like dry ass, it will be nothing short of a miracle.
Never have I claimed to be a good cook, and I am certainly no pastry chef. I would almost rather chew off my own legs than make a pie crust. I’d like to think the pie crusts feel the same way – they’d rather be made by anyone than me. I figured smaller crustlets, about 8 inches around, would be a bit easier to manage than The Real Thing, and I was mostly right. Keeping the dough cold in the freezer when I wasn’t handling it seemed to help, as well.
Still, as I watch these little darlings browning in the oven, so full of potential, I am forced to wonder: Will they suck?
It will be a pity if they do… I spent nearly an hour chopping up every root vegetable in sight – turnips, rutebagas, carrots, potatoes, sweet potatoes, onions – with mushrooms and celery to go along with it. I waayyyy overdid it on the veggies, and used half of what I chopped. Damn.
I suppose the vat o’veggies can become veggie stew with dumplings later on this week – that’s not such a tragedy. Dumplings are one of my most favorite things in this world, analogous to Pure Comfort.
Having gone vegetarian a good six years ago, sometimes I can’t help but feel ripped off in certain departments. Sandwiches, for instance, don’t have quite the same appeal with the ridiculous, fake lunch meat slices. Still, no one to blame but myself, since it’s my choice. I’ve recently discovered that lightly fried tempeh slathered in BBQ sauce and topped with saurkraut and sharp cheddar cheese on toasted bread is a fine, fine thing. I do miss the chicken in my chicken and dumplings, though.
Hopefully Mike Neir won’t mind the lack of meat in these… it was a spontaneous decision, and no time to defrost his hamburger. Alas and alack, poor Mike Neir.
Wish me luck.
[EDIT: They were a bit dry, but now I know how to improve them – more cream cheese, and make some gravy.]