Makes 12 pasties
Well, they’re mini only in comparison to some of the giant ones that come out of some pasty shops. These are also much lighter, if absurdly easy. Serve with grainy mustard or honey mustard.
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
½ cup finely chopped smoked deli ham (about 1¾ ounces)
2 tablespoons raisins, finely chopped
1 teaspoon caraway seeds
1 teaspoon dried dill
12 fresh rye bread slices, preferably a seeded rye (about 1¼ ounces per slice)
About 2 cups canola oil
1. Melt the butter in a small skillet set over medium heat. Add the onion and cook, stirring often, until softened but not yet begun to brown, about 3 minutes. Scrape the contents of the skillet into a medium bowl. Stir in the ham, raisins, caraway seeds, and dill. Cool the filling for 10 minutes.
2. Cut the crusts off the bread slices. On a clean, dry work surface, use a rolling pin to roll each one to a flattened square, less than ¼ inch thick, but about the same size as the original slice, just more compressed.
3. Put a small bowl of water near your work space. Place about 1½ tablespoons of the ham filling in the middle of one piece of flattened bread. Dip a clean finger in the water and moisten the four edges of the bread. Fold the bread square crosswise in half, thus surrounding the filling. Press the edges firmly together to seal. Set aside and make 11 more pasties.
4. Pour enough oil into a 10-inch high-sided skillet or sauté pan to make a depth of about 1 inch. Clip a deep-frying thermometer to the inside of the pan, set it over medium heat, and bring the oil up to 350°F.
5. Fry the pasties two or three at a time, turning once, until golden and crisp, about 2 minutes per batch. Transfer to a wire rack to drain and continue until all of the pasties have been fried.