Pasties

Υλικά

Filling:

1 lb round steak, cut into ½" chunks

4 large potatoes, coarsely grated

1 grated carrot

1 bunch green onions, chopped

1 large yellow onion, chopped

Salt and pepper

9 tsp butter

Crust:

41/2 cups flour

1 tsp salt

1 cup lard

¾-1 cup water

Οδηγίες

Cut and grate vegetables and mix together in a large bowl. Cut meat and pile into a heap. Sprinkle this heap with pepper and then enough salt so that it makes the heap resemble "a mountain with snow on top"

Cut lard into flour and salt. Add water a little at a time to make a stiff dough.

For individual pasties, separate dough into 3 sections and roll each section into a circle. Dab water around ½ of dough circle. Put filling in center of circle. Add 3 dabs of butter to filling of each pastie (the secret to juicy pasties). Bring dough up to meet at the top, seal and crimp. Slice a few air holes into each pastie.

For a pastie pie, separate dough into 3 sections and roll each into a rectangle. Lay one rectangle in the bottom of a 13×9 pan. Dab water along edges of dough, put in filling. Add 9 dabs of butter in the filling (the secret to juicy pasties); lay other rectangle on top, seal and crimp. Slice air holes in top of crust

Bake pastie at 450 for 1 hour.

Hand pie variation: bake at 375 for around 25 mins

Σημειώσεις

Mom's notes: I have used shortening in place of lard for the crust--works (and tastes) fine. I usually end up doing about 6 med. potatoes. I add about 3-4 carrots, a couple tsp of crushed garlic, and sometimes a stalk of celery. When putting salt on the mountain, remember it's a spring dusting of snow, and not a winter blizzard (I made that mistake!). I used 2 palmfuls (approx. tsp in palm of hand) this last time for the amount of salt-could've used just a touch more. I also bought refrigerated piecrust and used that (I had to use 4 - 9" crusts to fill a 9×13 pan) to make things a bit easier and it worked fine. This is an old Cornish recipe from my grandma Shirley (Morehouse) Heckers' side of the family. Her father was a Cornish miner in Grass Valley. Grandma had to learn this recipe from Grandpa's mom when they got married. She got hands-on pastie making lessons. The recipe was never written down until she wrote it down for me. love a slice of pastie for lunch the next day. I think it's best cold with a little salt sprinkled on it