Meat and Vegetable Pasty
Brown 1/2 pound of cubed lamb or beef
in 2 tablespoons of fat. Remove from heat, and add 2
cups diced, raw potatoes, 1 1/2 cups dried raw carrots,
a cup of diced celery and leaves, a tablespoon of salt,
and a quarter of a tablespoon of black pepper. Mix well.
Make a rich dough by sifting 4 cups of flour, 4 tablespoons
of baking powder, and one and a half teaspoons
of salt. Cut in 3/4 cups of shortening. Add milk to
make a soft dough.
To make a meat and vegetable pasty,
brown one-half pound of cubed lamb or beef in two tablespoons
of fat. Remove from heat and add two cups of diced raw
potatoes, one and a half cups of dried carrots, a cup
of diced celery and leaves, a tablespoon of salt, and
one-quarter teaspoon of black pepper. Mix thoroughly.
Make a rich dough by sifting together four cups of enriched
flour, four teaspoons of baking powder, and one and
a half teaspoons of salt. Cut in three-fourth of a cup
of shortening. Add milk to make about two cups of a
soft dough. Turn out onto a lightly floured board and
knead gently for a half minute. Roll to a quarter thickness,
cut into 8-inch rounds. On half of each round, put one
cup of filling. Fold the other half of the round over
the filling, sealing the edge firmly with fingertips
or a fork. Bake on an ungreased baking sheet in an oven
preheated to 375 degrees F for an hour, or until the
crust is golden brown. Makes six pasties.
Lazy Man's Pasty Recipe for 6
- 1 1/2 pounds of round steak, cubed to a quarter-inch
- 4 cups of peeled potatoes, cubed to a quarter-inch
- 1 cup of chopped carrots
- 2 teaspoons of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of dried parsley
The best results will be had when
the steak and potatoes are cubed neatly. Mix all of
the above in a large bowl.
Now for the lazy part. Buy ready-made
pie crusts, and form pasty crusts out of them. Get the
kind that come two in a box in the dairy counter of
a grocery store, not the frozen kind, or the kind that
comes with pans. Divide 4 pie crusts into 6 pastie crusts,
and roll them out. Fill each of the 6 pastie crusts
with a cup of the filling, and fold the crusts over
the mix, pinching the ends together. Put 3 pasties on
each of two cookie pans, and cook them for an hour at
400 degrees F. Remove and cover with a clean towel.
Wait at least 15 minutes before serving.
Pre-cook the beef and the potatoes.
In a large fry pan, brown the following:
- 1 teaspoon butter
- 1/2 c. chopped onions
- 3 diced potatoes
- 1 pound cubed steak
- 1/2 cup dry wine
Cook until the onions are translucent.
Add beef, potatoes, and dry wine. Cook down until there
is no wine left.
Make the pasty dough by cutting a
couple of cups of flour into 2/3 cup Crisco and a half
a teaspoon of salt. Add a half a cup of cold water slowly,
mixing and kneading until the mix is well blended. Form
into 4 balls and chill in the refrigerator for 15-20
minutes. Make 4 pasty squares and fill half of each
with the meat/potato filling. Fold one end over to the
other, and crimp. Put a couple of slits in the top of
the pasty, and place onto a cookie sheet. Bake at 350
degrees F for 20-30 minutes, or until the crust is golden
If desired, you can also make a sauce
in the same pan that the meat and potatoes were in.
Add a half cup of beef stock and 3 tablespoons of wine.
Cook down a little, and bring it to a simmer.
Add corn starch or arrowroot. Thicken until the sauce
coats the back of a spoon.
Lunch Crunches with Tuna Cheese Pasties
- 1 can (7 oz.) of tuna, drained and flaked
- 1 cup (4 oz.) of shredded cheddar cheese
- 1/4 cup of chopped parsley
- 1/3 cup of sour cream
- 1 package (8 oz.) of refrigerated biscuits
- 1 tablespoon of melted butter
In a bowl, combine the tuna, cheese,
celery, parsley, and sour cream. Pat or roll each biscuit
into a 3-4" oval. Place half the biscuits on a
buttered baking sheet. Place about a third cup of tuna
mixture on each biscuit. Top with remaining biscuits,
seal the edges with a fork. Brush the tops with butter,
and let stand for 15 minutes. Bake in a preheated oven
at 400 degrees F for 15-20 minutes, or until golden
Coal Miner's Pasties
- 4 cups flour
- 2 teaspoons salt
- 1 1/2 cups lard
- 10 tablespoons ice water
- 2 pounds top round steak, cut into quarter-inch
- 5 red potatoes, peeled and chopped
- 3 turnips, peeled and cubed
- 1 1/2 cups chopped onion
- 1 teaspoon freshly ground black pepper
- 1 tablespoon salt
- Place the flour, 2 teaspoons of salt, and lard
into a bowl. Quickly rub the lard into the flour
with your fingertips until it resembles small peas.
Pour in the ice water, and form into a ball. Add
more water if it feels too dry. Divide the dough
into 6 balls, and wrap in plastic. Chill for an
- In a bowl, combine the meat, turnips, potatoes,
onions, the remaining tablespoon of salt, and a
teaspoon of black pepper.
- Preheat oven to 400 degrees F (205C).
- Roll out one of the balls on a floured surface
to about a quarter of an inch thickness. Using a
cake pan, trace a 9" circle in the dough; cut
out the circle. Place about 1 1/2 cups of the meat
mixture into the middle of the circle. Fold the
edge of the circle up to meet along the top of the
meat filling, and crimp the dough along the top
to seal. Repeat until all of the dough is used up.
- With a spatula, transfer pasties to an ungreased
- Bake for 45 minutes, or until golden brown.
- Serve hot, or at room temperature.
- Pastry Crust
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/3 cup Crisco shortening
- Ice water
- 2 1/2 pounds ground beef (at least 15% lean)
- 2 large russett potatoes, peeled and shredded
- 1 medium onion, shredded
- 1 egg
- 1 clove of garlic, minced
- 1 tablespoon chopped parsley
- Egg Wash
- 1 large egg
- 1 tablespoon water
Beat the egg wash ingredients together,
and set aside to assemble pasties. Preheat the oven
to 350 degrees F.
To make the crust, put flour in a
bowl, and cut in shortening until coarse crumbs are
made. Add ice water, one tablespoon at a time, and toss
with a fork until the mixture just holds together. Do
not overmix. Set aside while filling is prepared.
In a mixing bowl, mix all of the filling
ingredients together. Roll out the crust until it is
about an eighth of an inch thick. Use about a 6-inch
diameter plate to cut dough into circles. Place the
circles on a pastry board and brush the perimeter with
egg wash, and put about 3/4 of a cup of filling in the
middle. Fold the crust over the filling to make a half-moon
shape, then use a fork to seal all around the edges.
Place finished pasties on an ungreased cookie sheet,
then brush tops with egg wash. Use a fork to prick several
marks on top to let steam escape. Bake in a 350 degree
F oven for about 40 minutes, or until tops are a golden
brown and you can smell the aroma of the filling. Serve
hot or cold.
Rio Grande Valley Pasties
is what happens when a "yooper" spends too
much time in the Rio Grande Valley of Texas, as I did.
- 3 cups flour
- 1 stick of Crisco
- 1 stick of real butter
- 2 tablespoons of salt
Cut the Crisco and the butter into
the salt and flour until it has the texture of corn
meal, using a pastry cutter, or two knives. Add cold
water until the mix is doughlike. Refrigerate it while
you are preparing the filling.
- 2 pounds of fajita (beef
- 1 pound eye round steak
- 1 pound of boneless pork chops
- 6 medium red potatoes
- 3 jalapeno peppers
- 1 red bell pepper
- 1 green bell pepper
- 2 medium onions
- 1 egg
Trim any excess fat from the meat.
Cut the meat into small chunks about one-quarter
to one-half inch in size. The pork chops should be cut
slightly smaller than the beef. Do not peel the potatoes.
Dice the potatoes into one-quarter inch cubes. Chop
the jalepeno peppers and the onions finely. Cut
the bell peppers into into one-quarter inch pieces.
Mix the meat and the vegetables together in a bowl.
Break the egg into a separate container with about
one-quarter cup cold water, and mix it well.
- Remove the dough from the refrigerator,
and roll it out on a lightly floured surface as
you would a pie crust, about six inches in diameter,
only more oblong than round
- Place filling on about one-half
of the crust, leaving about three-quarter of an
inch along the edges
- Dip a pastry brush into the egg-water
mixture and make a line of moisture along the edges
of the dough
- Flip the other half of the crust
over the filling and press it down over the line
of moist dough. Crimp the edges, getting fancy if
you want to
- Dip a pastry brush into the egg-water
mixture and lightly coat the top of the pasty
- Make two small holes in the top
of the pasty
- Place on a lightly greased baking
- Continue until you run out of
filling. Should make about 4 pasties
- Place in an oven preheated to
about 400-450 degrees Fahrenheit
- Bake for 20 minutes.
- Insert a pinch of butter into
each of the holes that you have poked in the pasty
- Reduce heat to 350 degrees F
and bake for another 30-40 minutes
- Cool for 10-15 minutes before
Bacon and Egg Pasty
Take three slices of streaky bacon
and one hard-boiled egg to each pasty. Rind and dice
the bacon, add the egg, shelled and flaked, as well
as the chopped parsley, pepper and salt. A bacon and
turnip pasty is equally good, especially if eaten with
Chop and scald a quantity of well-washed
parsley, watercress and spinach. Cut up finely some
shallots or leeks and one or two rashers of bacon. Place
the vegetables and bacon on rounds of pastry, crimp
each pasty except at one point and pour into this a
small amount of beaten egg. Seal the pasties and bake
2003, 2004 Ken Anderson. All rights reserved.