So I started playing Lotr Online, the MMO game of Lord of the Rings, and it's been fun so far. Started off as an elf, and was popped into the middle of a dramatic fight I had zero context for. Bad guy stabs me with an evil sword, and screen goes black. I wake up, and my buddies are happy to see me awake. Sorry everyone, didn't mean to scare you. Hey btw, Elrond, how long was I conked out for?
Years? I was in pained coma for years?? I guess that's elves for you, huh
Oh damn, the era changed while I was asleep? What a timing, haha
Year three thousand and- wait. The era changed while I was asleep. And it is now the year three thousand and eighteen of this era.
...
I was in a coma for at least three thousand and then some years??
Elves, man.
Elves.
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Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-
We will be making a Rohan Pasty!
(As always you can find the cooking instructions and full ingredient list under the break-)
MY NAMES CROSS NOW LETS COOK LIKE ANIMALS
SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .
All-purpose flour
Salt
Baking powder
Vegetable oil
Olive oil
Ground beef
Garlic salt
Ground cumin
Chili powder
Dried oregano
Waxy potato
Garlic
White onion
Egg
"A delicious local pastry filled with beef and potatoes."- LOTRO
Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.
AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK
Tastes like the best pot pie youve had, less soggy
Excellent for an after-rugby/martial arts/soccer dinner
The potatoes are foundational
Despite needing the least work
Pasta salad (cucumber, olives, pepperocini) would pair well as a side
And would also pair well with beer
This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.
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Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour.
The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.
When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.
Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.
This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.)
🐁 ORIGINAL RESIPPY TEXT BELOW 🐁
Dough Ingredients:
370g all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
74g vegetable oil
240g warm water
Filling Ingredients:
2 tablespoons(ish) olive oil
1 pound ground beef
2 tablespoons tomato paste
Garlic salt to taste
Ground cumin to taste
Chili powder to taste
Dried oregano to taste
5 cloves garlic, minced
1 white onion, diced
Method:
Combine flour, salt and baking powder.
Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.
When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.
Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.
For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.
Drain the beef and set aside.
In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.
Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.
Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions.
Preheat oven to 350f.
Form each piece into a ball and flatten each with a rolling pin.
Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.
Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.
Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.
Cook for about 50 minutes, or until golden brown, and let cool!
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