Pasty crust recipe
The dough is similar to pie crust dough, but is a little less flaky and a little more sturdy. You can omit the salt and/or sugar, if you like.
For 4 large pasties
- 4 c. flour (all-purpose is best, but you can use whole wheat flour, too)
- 3/4 c. solid shortening (Crisco, butter, lard, palm oil. etc.)
- 1+ cup of water (start with one cup and add more as needed)
- 1/2 tsp. salt
- 1 tsp. sugar
Pasty filling recipe
Dennis tells us pasties can be filled with almost anything. He likes this mix because it’s not greasy, and has a lot of vegetables to go with the meat. You can omit any item, but you want to end up with about 3/4-1 cup of filling per pasty. Dice all the vegetables to the same size – about 1/4″ – so they cook evenly.
For 4 large pasties:
- 1/2 pound ground beef
- 1/2 pound ground pork (or use a total of 1 pound of ground beef; meat may be omitted for vegetarian pasties)
- 1 cup diced potato
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced rutabaga
- 1/2 cup diced turnip
- 1/2 cup diced parsnip
- Minced fresh cilantro and parsley, to taste
- Salt and pepper to taste
Mix the filling in a large bowl with your hands so all ingredients are distributed evenly.
To assemble the pasties:
Roll out the dough in an oval, about the size of a pie crust. Add up to a cup of the filling on one half of the dough – be sure you don’t over-stuff your pasty, or you won’t be able to seal it shut. You may dot the filling with butter, especially if your meat is lean or if you are making a vegetarian pasty. Fold the dough over to make a half-circle shape; fold and crimp the edges to keep the filling sealed in. Slash a couple steam vents in the top and bake on a greased sheet at 375 for about 45 minutes.