In trying to find a finger-food/appetizer and something inspired by Antiva, I had very little canon to go on. Zevran and Ignacio speak with Spanish-esque accents, but Fergus’ wife does not. As a merchant nation, I figured Antiva has access to the largest variety of food stuff.
Into the kitchen I went determined to make something that was similar to an apple-pork pie that I make during apple season and tapas. I wanted some exotic flavors to round out the dish and made myself a rule that I could only use ingredients I currently had on hand. After trial and error, I ended up with the Antivan Pasty. If you do not have all of the ingredients on hand, this can be an expensive dish to prepare.
These pasties are like food crack ~ Alexis, age 16, Zevran fan
I am providing the measurements in two different amounts because a full batch will make enough pasties for four pounds of puff pastry. Alternately, you could bake some of the filling into puff pastry and the rest into pie crusts. Pork pie is very good, and as a meal just needs the addition of a salad to round it out.
I am rubbish at making pie and pastry crusts, so I do not provide the instructions here. If you make your own, you will probably make a tastier crust. Still, I tested with a Pillsbury ready-to-use pie crust and Pepperidge Farms frozen puff pastry and both were good.
Antivan Pasties (full batch)
4 lbs Puff Pastry or 1-2 lbs Puff Pastry and 2-4 Pie Crusts
16 oz. Ground Pork
1 Spanish Onion, diced
1/2 tsp. Saffron, ground
1 tsp. Smoked Spanish Paprika: preferably Pimento de la Vera
2 cups Shredded Potatoes
10 oz. Diced Tomatoes and Green Chilies (store-bought or prepared at home), optional
6 oz. Tomato Paste
2 cups Water
Queso blanco Cheese, shredded
1 lb Puff Pastry
4 oz. Ground Pork
1/4 cup Spanish Onion, diced
Dash Saffron, ground
Pinch Smoked Spanish Paprika: preferably Pimento de la Vera
1/2 cup shredded Potatoes
2.5 oz. Diced Tomatoes and Green Chilies (Optional)
1 tbsp. Tomato Paste
1/4 cup Water
Queso Blanco Cheese, shredded
1. Add pork and onion to pan. Cook pork through. You do not need to add oil to the pan, the pork provides the oil. Drain excess fat. Let cool.
2. Add your pork and onion to a food processor. Pulse for a few seconds until pork is consistency of large sand – consistency of ground meat you would find at a Mexican restaurant. The onions may “float” to the top, this is fine. If you don’t own a food processor, simply cut any large chunks of pork into small pieces. Add saffron and paprika, stir to combine. Meat will take on a reddish hue.
3. Return meat to pan and add potato, water, and tomato paste. Add the tomatoes with green chilies if using. Cook until most of the water absorbed and potatoes cooked through.
4. Heat oven to 400 if using puff pastry. If you using pie crust, follow instructions for the crust. Cut the puff pastry into 9 squares.
5. On each square place just under 1 tablespoon of filling and 1 teaspoon of cheese. Fold the puff pastry around the mixture at the diagonals twisting the corners together. If desired, whisk one whole egg to make an egg wash. Brush wash over the tops of puff pastry. The egg wash will make the pastry more golden brown and will not effect flavor.
6. Place on a baking sheet lined with parchment paper, or non-stick foil. The paper is better.
7. Cook at 400 for 10-12 minutes. Serve warm.
Nutrition Information (per pasty)
Total Fat: 11.9 g
Saturated Fat: 2.0 g
Polyunsaturated Fat: 6.2 g
Monounsaturated Fat: 3.0 g
Cholesterol: 5.9 mg
Sodium: 180.8 mg
Potassium: 109.6 mg
Total Carbohydrate: 15.3 g
Dietary Fiber: 1.0 g
Sugars: 1.1 g
Protein: 3.5 g