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Mully's Pasties Recipe

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This recipe for Mully's Pasties is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PASTRY:
3 c flour
1/2 to 1 tsp salt
1 1/4 c lard or shortening
3/4 c very cold water (more
than used in pie dough)


FILLING:
5 or 6 medium potatoes (red are best as they are juicy)
3 medium or 2 large yellow onions
Parsley for flavor
2 lbs of meat--1/3 pound to each pasty (use loin tip, skirting or flank steak)
butter (pat for each pasty)
salt and pepper (to taste)
Directions:
Directions:
Measure flour and salt for pastry. Cut in lard until dough resembles small peas. Add water and divide into 6 equal parts.

Roll dough slightly oblong. Slice in layers on dough, first the potatoes, then the onions and last the meat, sliced or diced in thin strips. Bring pasty dough up from ends and crimp across the top. Making the pasty oblong eliminates the lump of dough on each end. Bake about 375º for 1 hour. Brush a little milk on top while baking.
Number Of Servings:
Number Of Servings:
6 very large pasties
Personal Notes:
Personal Notes:
This was a famly recipe from my grandmother Mildred Hivala. We always called her "Mully"

 

 

 

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