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Pasty Recipe

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This recipe for Pasty, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margie Satrang
Added: Monday, December 31, 2007


2 c flour
2 tsp baking powder
1 tsp salt
2/3 c shortening
1/2 c hot water
1 Tblsp lemon juice
1 egg yolk (unbeaten)

2 # lean beef or hamburger
1 # lean pork
4 to 5 potatoes
4 to 5 carrots
1 large onion
salt and pepper

Sift together flour, baking powder and salt. Mix well shortening, hot water, lemon juice and egg yolk. Stir into flour mixture. Chill dough. Section dough evenly to 4 to 5 individual pasties or place in about 9x13" pan for pan pasty. Roll out on floured board or table. Cut beef and pork into small pieces. Cube potatoes, carrots and onions. Season well with salt and pepper. Add meat and divide this mixture into equal the dough balls. Add a dab of oleo to each individual pasty or if making pan pasty use 4 to 5 dabs of oleo. Put on each circle and fold over like a turnover and work outside like a pie crust. Individual pasties place on cookie sheet to be baked. Bake at 350 for 1 hour.

Personal Notes:
Personal Notes:
We learned to eat these when we moved up here to the Iron Range. It was popular with the old miners, the women would make them and bring them to the guys. "It was a meal in one." You can make a gravy to serve over them or ketsup. We made tiny ones and served them at Tim's graduation party. They went fast. They also freeze well and just warm them in the oven.




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