Monday, March 18, 2019
Crystal's Pasty Recipe
I didn't follow a recipe - so this may not follow the traditional rules of pasty making. You've been warned! (lol - but they were delicious)
-1/4 C diced onions
-2lb ground beef
-3 potatoes chopped into small pieces (if you prefer, you can use 1 potato and 2 rutabaga or whatever combination you prefer - to get you to approximately 3 cups of "stuff")
-2 carrots chopped into small pieces
-3 stalks of celery chopped into small pieces
-1 clove of garlic - minced
salt and pepper to taste
I started by frying up the ground beef and then adding the onion and after those were browned, I added the other ingredients. I wanted the veggies cooked but not mooshy. I tasted yummy just the way it was, so I knew adding the pastry crust would make it that much more delicious!
For the Crust:
-pinch of salt
-4oz lard (or substitute equal amount butter)
-2-3T cold water
I just make the crust like I would a pie crust (using grandmas pie crust recipe) and rolled it out into a circle. I spooned in the filling that had been cooling while I was mixing the dough.
Put the filling just on half the circle so you can fold the top over. It's important to get a good seal, so I pressed down the edges really well all the way around and then cut the steam vents into the top of each pasty.
Before baking - I brushed each pasty with an egg wash to give them to shiny brown delicious color.
Bake 45-60 minutes and allow to cool a bit before serving. Serve with ketchup or gravy as desired.