Pasty Recipe
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 This recipe for Pasty, by Pat Sands, is from BROAD STREET BUFFET ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Pat Sands
Added: Monday, September 25, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: Pasty
Dough
3 1/2 cups All Purpose Flour, Divided
1 Teaspoon Salt
3/4 Cup Ice Water
1 Egg, Mixed With 1 Tablespoon Water
Filling
1 Pounds Round Steak, Coarsely Ground
1/4 To 1/2 Pound Shoulder Or Roast Pork, Coarsely Ground
1 1/2 Cup Onion, Chopped
1 Cup Rutabaga, Diced Into 1/4 Inch Pieces
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Parsley, Fresh Chopped
OR
2 Tablespoon Parsley, Dried
1/2 Teaspoon Shortening
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Directions: |
Directions:TRADITIONAL PASTY
To prepare the dough: In a large bowl, place 3 cups of the flour. Stir in the salt.
Cut the butter into the flour using a pastry blender or two knives until the mixture resembles coarse crumbs. Add the ice water a little at a time until dough forms.
If dough is too sticky, add remaining flour one tablespoon at a time until it is no longer sticky.
Shape the dough into a ball and wrap in plastic. Place the dough in the refrigerator to chill 15-20 minutes.
To prepare the filling: In a large bowl, combine all the filling ingredients. Mix gently until thoroughly combined.
Preheat the oven to 400 degrees. Lightly grease a baking sheet with shortening; set aside.
Remove dough from the refrigerator. Divide the dough into six pieces and roll out each piece into an 8 1/2-inch circle (use a plate as a guide) about 1/8-inch thick. Place about 1 cup of the filling mixture on half of the circle. Spread the mixture to within 1/2-inch of the edge. Brush the edge with water and fold top half over filling. Seal and crimp the edges. Place on the prepared baking sheet. Repeat with remaining pieces of dough and filling.
Make a small slit (about 1/2-inch long) on the top of the pasties. Brush with the egg/water mixture. Bake until vegetables are tender and meat is cooked through, about 50 to 60 minutes. If desired, place 1/2 teaspoon of butter through the slit of the pasty after 30 minutes of baking to keep the filling moist. Remove from oven; let stand 5-10 minutes before serving.
Makes 6 pasties; 1 per serving.
Cook's note: If desired, substitute flank steak for the round steak. The meat can be diced instead of ground. Diced carrots may be added or substituted in this recipe for another vegetable.
Adapted from several traditional pasty recipes
Tested by Susan Selasky for the Free Press Test Kitchen
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Several hours |
Personal
Notes: |
Personal
Notes: I got this recipe from Pasty.com. I'm sure we have several more good ones floating around.
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