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Mom's Pasties Recipe

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This recipe for Mom's Pasties, by , is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary Sands
Added: Tuesday, September 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Make your own favorite pie crust. Lessen the shortening a little and substitute ground suet.

For EACH pasty:

Cut up ¼ lb. of meat: just beef, just pork, or a combination of both (the combination is best). I am lazy, so I buy already cut up stew meat.

Cut up ¼ cup of carrots, potatoes, rutabaga, and onion. (About the size of a nickel, not any smaller).

Salt and Pepper

G WASHINGTON Seasoning

Ground Suet

Dried Parsley

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Directions:
Directions:
Combine all ingredients in a large bowl (I usually make about 8-10 pasties at a time, so a large bowl is important so you can mix well-get your hands in there!)

Season with salt, pepper and G. WASHINGTON SEASONING (This is our secret and what makes ours unique I guess. It is found in spice isle or sauces area and comes in a box with about 6 packets in each. I use about 3-4 packets for 10 pasties. Either the light or the dark seasoning will do just fine. If you can’t find G.WASHINGTON, forget this whole thing….just kidding, season with what you like, that will work). Add enough ground suet so that you can see it in the mixture. You have to kind of “eye-ball” it. I would guess for 10 pasties I would add about 1 to 2 cups depending on how “rich” you want these things! Sprinkle in dried parsley to taste.

Roll crust round (about to the size of a dinner plate). Place a heaping cup of mixture on one side of crust and fold over to make a half moon. Seal the sides by folding edges together a bit and pressing down to make a braid like seal. Brush the top and sealed edge with milk before baking. With a sharp knife, make about 3 slits in top for ventilation.(I like to add a dab of butter on top before sealing and a little more salt and pepper but that is your choice….just makes them a little MORE sinful!)

Bake at 350 for 1 to 1 1/4 hr. You can tell when they are done by inserting a fork in center of pasty (guess that was pretty obvious eh). I usually bake about 3-4 at a time on a cookie sheet.

You can make these ahead of time and freeze also. Bake time may be just a little longer if frozen, but not much.

Number Of Servings:
Number Of Servings:
One
Preparation Time:
Preparation Time:
2-3 hrs
Personal Notes:
Personal Notes:
You can make as many pasties at a time that you wish, just use approx. amounts indicated times the number of pasties you want. Caution: If you plan to make a BUNCH of em, you better invite the aunties over to help!

 

 

 

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