61 lines
1.4 KiB
Markdown
61 lines
1.4 KiB
Markdown
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title = "Pasty"
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author = ["KemoNine"]
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publishDate = 2023-01-01
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lastmod = 2023-01-01
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draft = false
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layout="recipe"
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image="scott-eckersley-bXP4ijL9BrY-unsplash.jpg"
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imagecaption="A set of 3 pasties shown as a vertical arrangement. The middle one is cut in half and splayed open showing the contents. The image was obtained from Unsplash at https://unsplash.com/photos/bXP4ijL9BrY"
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date="2023-01-01"
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AuthorName="KemoNine"
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AuthorURL="https://culinary.kemonine.info"
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category="Dinner"
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cuisine="Comfort"
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## Crust 1 {#crust-1}
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- 2 cups flour
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- 1 tsp flour
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- 3/4 cup crisco
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- 1/4 cup water
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## Crust 2 {#crust-2}
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- 2 cups flour
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- 1 tsp salt
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- 3/4 cup crisco
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## Fillings {#fillings}
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- 2 lbs potatoes (diced)
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- 1.5 lbs carrots (diced)
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- 0.5 lbs rutabega (diced)
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- 1 onion
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- 1-2 lbs ground beef (use 50/50 mix of ground beef and ground pork for authentic)
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- butter pads (unsalted)
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- salt
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- pepper
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## Crust Directions {#crust-directions}
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- Combine flour and salt
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- Cut in shortening - should look like coarse cornmeal
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- add water-
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- gather into ball
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- divide into 6 equal parts
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- chill for 1 hour
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## Pasty Directions {#pasty-directions}
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- Roll crust out
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- Add potato/rutabega/onion/meat/salt/pepper/butter as filling on top of 1/2 rolled dough
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- fold over
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- pinch edges to seal (should look like a folded in half circle)
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- bake @ 350 for ~45 mins checking for completion at 30 mins
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