Florentine picnic food

Pippin and family were in town for a day. In the evening I went to a birthP1000393crpday party for The Professor that featured a wild cake. Scout decorated it in a fashion that made lighting the candles a little challenging.

But before that, in the afternoon Pippin and I took the kids to the beach for the kind of bread-cheese-grapes picnic that can be thrown into a shopping bag at the market and taken as-is to dig into on the beach blanket.



This is what a June afternoon often looks like on our North Coast beaches. At least the wind wasn’t blowing, until later when it was time to leave anyway, so as we ate we didn’t consume too much sand. Pippin had to reassure Ivy several times, “At the beach, sand is o.k. on your bread.”

Though it wasn’t ideal picnic weather, it reminded me that I’ve been wanting to Florentine pasties 09post this recipe that is one of my favorite things to take on a summer outing, though maybe not to the beach, where the fruits of my labors always risk spoiling by incoming grit.

The source of this recipe is unusual: a newsletter that our power company used to send with the bill, and which always included a recipe or two. They stopped this practice 20 years ago, but these pies became a tradition for me. They keep well and I think they taste best at room (or picnic cloth) temperature.

Florentine pastie bitten

Changes I made to the recipe below: Use butter, of course, never margarine, and add some salt to the pastry dough. Or just use your own recipe for pie dough. I like to make the filling the day before assembling the pies. I thought of trying to use fresh spinach next time, but I don’t know how I would figure out the conversion ratio.

Also, I would never say “pah-stees,” because my husband’s Cornish ancestors made pasties nearly every day for the men to take into the mines for their midday meal, and they pronounced the word “past-ease.” Are we to think that Florentines would say anything different?

Florentine Pasties crp

11 thoughts on “Florentine picnic food

  1. Yummy! So pretty, those pasties! I made a successful pastry for a quiche recently so now I want to try my hand at another pastry-based dish. I’m bookmarking this! Thank you for taking us along to the sea. I always feel blessed by ocean photos!

    Liked by 1 person

  2. I think those pasties-hand pies look wonderful. I have always wanted to make them so I am going to keep that recipe. I love your trip to the beach. Wow, no people!!! Blows my mind.
    That is a happy birthday cake. Lovely pictures.

    Liked by 1 person

  3. My mother learned to cook from my aunt, her older sister, who learned how to make pasties from the Cornish who came to work in the mines in Butte, MT. She always made them with only meat, potatoes, onion, salt and pepper for the filling. The Florentines sound good, and a good way to get some extra veg…


    Liked by 1 person

  4. That recipe looks delish. I think I am going to try these with a paleo pastry…I will probably look for one that uses almond flour, although if anyone knows of a particular paleo pastry recipe, it would be interesting to know about it.

    Liked by 1 person

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