Recipe: Utica Pustie Recipes (Pastaciotti) - 2

PUSTIES (CHOCOLATE)
Adapted from source: St Anthony's cook book (Isabelle Guido)/cnyforum.org
This makes 14 big pusties or 24 small

FOR THE FILLING:
1 cup white granulated sugar
3 heaping tbsp. flour
2 cups milk
3 egg yolks (plus 1 egg yolk for brushing tops)
2 squares (1 ounce each) chocolate, unsweetened
1 tsp. vanilla
FOR THE CRUST:
4 cups sifted flour
1 tsp. baking powder
2 cups light brown sugar
2 eggs
1/2 lb lard
1 tbsp. water

Mix the filling ingredients together in a saucepan, whisking to prevent lumps. Cook till thick, as you would for a pudding. Cool.

Mix crust ingredient together as you would for a pie. Pat dough on bottom and up sides of each pustie pan.* Roll out remaining dough and cut into rounds to fit on top of each pan.

Place cooled filling in each pastry-lined pan and cover each with a round of dough. Paint top of pusties with beaten egg yolk before baking.

Bake in preheated 400 degree F oven for 20 minutes.

---

PUSTIES
Adapted from source: Angela/cnyforum.org

Filling (recipes follow)
FOR THE PASTRY:
2 cups sugar
1 1/4 cups shortening
3 eggs
2 Tbsp. honey
2 Tbsp. baking powder
4 cups flour

Cream sugar, shortening, and eggs together; add honey. Add baking powder with flour till dough is soft. Roll and place in pans. Fill with cooled filling and place on top crust. Brush top with egg yolks.

Bake in a preheated 375 degree F oven for 20 minutes.

FILLINGS:

VANILLA FILLING

3/4 cup sugar
1/2 cup flour
2 cups milk
3 egg yolks, beaten well
2 tsp. vanilla

Place sugar and flour in a saucepan. Slowly whisk in milk and egg yolks to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla.

CHOCOLATE FILLING

1 cup sugar
1/2 cup flour
1/4 cup unsweetened cocoa powder
1 cup milk
1 cup water
1 egg, beaten well
1 tsp. vanilla

Place sugar, flour, and cocoa powder in a saucepan. Slowly whisk in milk, water, and egg to prevent lumps. Cook until thick, stirring frequently. Cool, then add vanilla.

*Pustie tins can be bought at Flihans in Utica, NY
www.njflihanco.com
Brioche pans are similar but won't give you the same edges that you really need for the pustie.