Sausage Pasty

Non-traditional, but oh-so-good, these pasties go together easily and bake quickly for a warm and delicious Autumn handheld dinner.

Sausage Pasty

3 large potatoes, boiled and crushed (between a dice and a mash)
1 small onion, finely chopped
3 country-style sausages, cooked and diced small
salt and pepper to taste

Mix everything together well and set aside to make dough.

Pasty Dough:

2 sticks butter
1 cup water
1 teaspoon salt
flour, as needed - (anywhere from 3 to 4 cups)

Melt butter in a saucepan and add water. Bring to a boil, reduce heat, add salt and flour, a cup at a time, stirring constantly until a smooth dough forms. Remove from heat. The dough is correct when it pulls away from the sides of the pan and is pliable. Let cool to room temperature, covered.

Separate dough into 8 pieces and roll each into a circle, about 8 inches in diameter. Drop 1/8 of the sausage and potato mixture into the center of each circle. Fold dough over sausage mixture and seal edges well. Vent each pasty by making a small cut into the top of dough. Bake on a parchment paper lined cookie sheet in a 375 degree F oven for 30 minutes or until dough is golden brown.