Originally Posted by Mad Cook
...I've some pizza dough rising in the kitchen - would that count for Pie Day?
Wow, someone else who knows about making pasties with both a savory, and sweet side. I've been doing that for a few years now, as I read up on the history of pasties (I live in the Upper Peninsula of Michigan where pasties are a favorite, almost expected, regional food). I needed to make mine a bit different than the normal pastie (identical to the one you described - diced potato, coarse ground beef, onion, rutabaga (swede), salt and pepper).
As far as you pizza dough goes, we have a restaurant in town that was made famous by its "pizza pasties". It's sort of like a calzone, or empenada, but a little different. First, it's made from a 10 inch circle of dough, and so is ten inches from corner to corner. It's filled with pizza toppings such as meat, veggies, and cheese, with pizza sauce. Calzones have no sauce. The crust is then folded as you would fold pastry dough for a pastie, and the whole thing is baked to a golden brown in a pizza oven. I'm telling you that a pizza pastie is an amazing and wonderful thing.
Give the idea a try, and see how your crew likes it. Be aware though, it's very juicy, and very filling. We always ate 1 per person. Now that I'm not a youth, and don't burn as many, 1 pizza pastie will satisfy me for two separate meals, or is shared between me and one of my kids (DW doesn't like sauce in hers. I like extra sauce in mine
Now that's a pie.
As for sweet pies, I just made a double-recipe pumpkin pie, and a sweet bean pie last weekend. We are kind of tired of pie right now, and I'm a certified pie lover, of all kinds.
Seeeeeeeya; Chief Longwind of the North