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November 02, 2018

The history of pasties go back to miners working in Cornwall during Medieval times, which eventually lead to the aptly titled Cornish Pasty. They sometimes put jam in one corner, so miners could eat that part last as dessert. V arious cultures can refer to them as turnovers or empanadas, but once once you make this relish, you'll probably make it sometimes just to spread it on toast...

Here we'll make one large pasty and cut it in half to serve two people, as it expedites time preparing a second. Props to whoever makes their pie dough from scratch, but store bought dough will also work great.


  • 2 tbl olive oil
  • 1 medium or 1/2 large red onion sliced
  • 2 tbl sugar
  • 1 1/2 cup fresh cranberries 
  • Salt and pepper 
  • Zest and juice of 1 orange
  • 2 cups diced or shredded turkey
  • 2 tsp Positano spice rub
  • Pie dough for 9" pie plate
  • 1 beaten egg for egg wash
  • Crumbled goat (or any shredded) cheese (optional)



  • Heat oil on high in a small (8") non-stick pan and add red onion 
  • Cook, stirring occasionally, until onions soften and begin to take on color 
  • Add sugar and cranberries and stir to combine
  • Season with salt and pepper 
  • Cook on high for just a couple of minutes, stir again and then cover pan and turn heat to low
  • Allow relish to sweat for 3-5 minutes, uncover and turn heat back up to high
  • Add zest and half of juice to deglaze pan
  • Stir occasionally as juice evaporates, letting onion take on more color and then repeat with remaining juice
  • When juice is evaporated remove from heat and transfer to a bowl and cool to room temp or refrigerate to assemble Pasty later
  • Season diced Turkey with Positano spice rub