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Pasties Recipe

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This recipe for Pasties, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Heuring
Added: Sunday, September 14, 2008


Ingredients For Filling

1 lb round tip steak (thin cut)
large onion
2 tsp beef soup base
2 Tbls flour
1 Tbls Parsley flakes
tsp salt
tsp garlic powder
5 peeled and thinly sliced potatoes

Ingredients For Pastry

3 c Flour
1 tsp baking powder
1 tsp salt
1Tbls lemon juice
1 tsp sugar
1 beaten egg
1 c shortening
c cold water

Directions for filling
Cut steak into thin strips or small pieces (I use a scissors). Mix all ingredients together in a bowl, cover bowl and refrigerate until after dough is ready.

Directions for Pastry
Sift dry ingredients. Cut in the shortening. Add juice, egg, and water. Dough will be very soft. DO NOT OVERMIX! Dough should be crumbly and soft. Divide dough into 4 balls. Refrigerate until ready to assemble the pasties. I thought the dough was easier to roll out after it had been in the refrigerator.

Assembling the Pasties
Preheat oven to 375. Roll out dough 1/8 inch. Use a 9 cake pan or plate as a guide to cut the circle out in the dough. Fill half the circle with filling, bring the other half over and close the sides. Place parchment paper lined cookie sheet. Cut a couple of slits on the top of each. Bake for 45 minutes, remove from oven and pour a tsp of melted butter or water in the slit, bake for another 15 minutes. For a true authentic pastie, you would cut back on the potatoes and use diced carrots and diced rutabaga. I was able to make seven pasties with this recipe. Serve with beef gravy or ketchup.




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