Pasty
From bellatigre 16 years ago
- 60 minutes to make
- Serves 6
The easiest way to describe a pasty, is a pot pie without the pot but still very delicious
Ingredients
- *dough* shopping list
- 3 c. flour shopping list
- 1 1/2 sticks butter (cold and cut into bits) shopping list
- 1 1/2 tsp. salt shopping list
- 6 tbsp. water shopping list
- *filling* shopping list
- 2 lb. round steak/ground beef, coarsely ground shopping list
- 5 carrots, chopped shopping list
- 2 lg. onions, chopped shopping list
- 2 potatoes, peeled and chopped shopping list
- 2 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 1 c. shredded cheese shopping list
How to make it
- In a large bowl, combine flour, butter and 1 1/2 tsp salt.
- Blend ingredients until well combined and add water, one tablespoon at a time to form a dough.
- Toss mixture until it forms a ball.
- Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
- Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
- Combine all filling ingredients in large bowl.
- Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.
- Put 1 1/2 cups of filling on half of the round.
- Moisten the edges and fold the unfilled half over the filling to enclose it.
- Pinch the edges together to seal them and crimp them decoratively with a fork.
- Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
- Roll out and fill the remaining dough in the same manner.
- Bake in a preheated 350 degree oven for 30 minutes.
- Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more.
- Remove from oven, cover with a damp tea towel, cool for 15 minutes and enjoy.
The Rating
Reviewed by 2 people
chefmeow
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" It was excellent "
" It was excellent "