A Rutabaga and Cheese Pasty

Name: A Rutabaga and Cheese Pasty
Yield: makes 6
Ingredients: the pastry recipe on page 490; leeks – 2; butter – a thick slice; rutabaga – 7 ounces (200g); potatoes – 14 ounces (400g); the leaves of a bushy sprig of thyme, chopped; goat cheese – 8 ounces (250g)

December 14, 2011

Modern pasty recipes, especially those in the more touristy enclaves of Britain’s farthest southern county, stretch the recipe almost as far as Titus, swapping beef for pork, the rutabaga for apple, even daring to crimp the finished turnover on the top instead of at the side. I make one without meat, in which I use goat cheese and thyme along with the usual starchy filling of potato and rutabaga. It is filling, yet somehow soft and gentle, too.

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