+++
title = "Pasty"
author = ["KemoNine"]
publishDate = 2023-01-01
lastmod = 2023-01-01
draft = false
layout="recipe"
image="scott-eckersley-bXP4ijL9BrY-unsplash.jpg"
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"
date="2023-01-01"
AuthorName="KemoNine"
AuthorURL="https://culinary.kemonine.info"
category="Dinner"
cuisine="Comfort"
+++

## Crust 1 {#crust-1}

-   2 cups flour
-   1 tsp flour
-   3/4 cup crisco
-   1/4 cup water


## Crust 2 {#crust-2}

-   2 cups flour
-   1 tsp salt
-   3/4 cup crisco


## Fillings {#fillings}

-   2 lbs potatoes (diced)
-   1.5 lbs carrots (diced)
-   0.5 lbs rutabega (diced)
-   1 onion
-   1-2 lbs ground beef (use 50/50 mix of ground beef and ground pork for authentic)
-   butter pads (unsalted)
-   salt
-   pepper


## Crust Directions {#crust-directions}

-   Combine flour and salt
-   Cut in shortening - should look like coarse cornmeal
-   add water-
-   gather into ball
-   divide into 6 equal parts
-   chill for 1 hour


## Pasty Directions {#pasty-directions}

-   Roll crust out
-   Add potato/rutabega/onion/meat/salt/pepper/butter as filling on top of 1/2 rolled dough
-   fold over
-   pinch edges to seal (should look like a folded in half circle)
-   bake @ 350 for ~45 mins checking for completion at 30 mins