Side Pannel
Meat Pasties
Ingredients List
- 1 1/4 kg Flour
- 3 3/4 c Shortening
- 280 ml Water
- 5 ts Salt
- 1 1/2 lb Pork steak (chopped)
- 3 lb Chuck steak (chopped)
- 16 Potatoes (chopped)
- 5 Carrots (chopped)
- 2 Onions (chopped)
- 1 Rutabaga (grated)
- Small amount suet (grated)
Directions
Recipe by: Lisamarie Babik Western Michigan University 1. Mix all the dough
stuff together and divide it into approximately 20 portions.
2. Roll out each small ball of dough, fill with the filling mixture, put a
dot of butter on top the mixture, and then fold it up by rolling the edge
and seal it by pressing down the rolled edge.
3. Bake at 190 C for one hour. .PP They can be served hot plain, or hot
with gravy, or cold like a sandwich. They also freeze quite nicely.
Author's Notes:
This is a family recipe for Pasties. Although very time consuming, they
are very good.
The last time I made these I was only about 12 years old (I was quite
the industrious child) so I had to ask my mom about some stuff: First of
all, all the vegetables are chopped/grated raw...they will cook inside the
pastie. Secondly, my mom said that instead of chopping the meats, it is
possible to grind them on a very coarse setting. If you grind it too much,
your pastie won't have the right sort of feel to it. We used the coarsest
setting on an old hand grinder (I'm sure a food processor would work just
spiffy). Thirdly, all the stuff for the filling gets mixed together before
you fill the pastie. Use a large bowl because it makes a lot.
Difficulty : moderate. Precision
: measure ingredients.
stuff together and divide it into approximately 20 portions.
2. Roll out each small ball of dough, fill with the filling mixture, put a
dot of butter on top the mixture, and then fold it up by rolling the edge
and seal it by pressing down the rolled edge.
3. Bake at 190 C for one hour. .PP They can be served hot plain, or hot
with gravy, or cold like a sandwich. They also freeze quite nicely.
Author's Notes:
This is a family recipe for Pasties. Although very time consuming, they
are very good.
The last time I made these I was only about 12 years old (I was quite
the industrious child) so I had to ask my mom about some stuff: First of
all, all the vegetables are chopped/grated raw...they will cook inside the
pastie. Secondly, my mom said that instead of chopping the meats, it is
possible to grind them on a very coarse setting. If you grind it too much,
your pastie won't have the right sort of feel to it. We used the coarsest
setting on an old hand grinder (I'm sure a food processor would work just
spiffy). Thirdly, all the stuff for the filling gets mixed together before
you fill the pastie. Use a large bowl because it makes a lot.
Difficulty : moderate. Precision
: measure ingredients.
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