Ready in 1 hour 45 minutes
**omit carrots if you want this authentic**
Gayle Lewis of Yucaipa, California relates, "Years ago, when bakeries in my Midwestern hometown made pasties, people scrambled to get there before they were all gone. Now I make my own...filled with meat, potatoes and vegetables."
This is definately a lazy saturday cook-and-make-everyone-happy meal
"I come from a long line of Irish cooks, so these were familiar. This version was lovely and fragrant, but I did add fresh rosemary leaves (minced) that wafted out when we broke the crust. I also baked them on a pizza stone so the crust was beautifully browned. I used my Ninja to chop the onions and carrots, plus used frozen hash browns to limit my time in the kitchen. Definitely double the dough if you want to use all the filling. One more thing, roll the dough on waxed paper and it is easier to flip and manipulate when filling. "
1. EQUIPMENT: mixing bowl, rolling pin, spoon & knife, greased baking pan, prep oven at 375
2. In a bowl, combine round steak, potatoes, carrots, onion, parsley, salt and pepper; mix well. Add butter and toss to coat; set aside.
3. For pastry, combine flour and salt in a mixing bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix.
4. Divide dough into fourths. Roll out one portion into a 9-inch circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle.
5. Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling.
6. Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375 degrees F. for 50 to 60 minutes or until golden brown.
Note: I grill onions & veggies until they are carmalized. I am not quite sure why they ask for stew meat (uncooked?) I would slow-cook any stew meat due to how tough the cut is... please give feedback to see what meat is good with a pastie...
For night before: put ingredients for pastry in a gallon sized baggie
cut onion, parsley and carrots and put in baggies and put in refrigerator.
wikipedia on pasties: http://en.wikipedia.org/wiki/Cornish_pasty
jono68 2y agoCarrots don't go in pasties
katalia369 2y agoi make these slightly smaller using a soup bowl to cut the dough and the kids love them as a hand held dinner.
loriwinslow 3y agoI come from a long line of Irish cooks, so these were familiar. This version was lovely and fragrant, but I did add fresh rosemary leaves (minced) that wafted out when we broke the crust. I also baked them on a pizza stone so the crust was beautifully browned. I used my Ninja to chop the onions and carrots, plus used frozen hash browns to limit my time in the kitchen. Definitely double the dough if you want to use all the filling. One more thing, roll the dough on waxed paper and it is easier to flip and manipulate when filling.
cateagosta 3y agoWonderful pasty, but tweaked it slightly to my English tastes. Took out the carrot and parsley, used an oxo cube instead of salt and pepper. I have to agree there was way too much filling for the amount of pastry in the recipe, but I just made more pastry and froze the ones we didn't eat.
Megsy510 3y agoI had the same issue as the rest o the posters - much too much filling for the dough & the dough was a lil hard to work with, but overall pretty tasty!
ashleyvill 4y agoThere was about twice as much filling as would fit in my 4 pastry circles, and I needed closer to 10 tablespoons of water in the dough before it would roll out for me. Just notes to add for the next time I make this -- the extra filling turned into an excellent stew for the next day, so it wasn't a hardship. :)
katalia369 5y agoI have four kids and not a whole lot of time, so I admit I cheated. I used store bought pie crusts for the dough. I doubled the recipe and made a baker's dozen of little 6 inch pasties for my kids, they were easier for them to manage at that size. That took one box, or two 9 inch pie shells. Then I made two big ones with another box of 9 inch pie shells for myself and my husband. They went over great! There was some meat left over so I tossed it in the slow cooker with some beef stock and called it stew the next night.
furiouscook 5y agoi made this tonight and there wasnt enough dough for all the filling also it may be just me but i couldnt make the dough 'ball' it was very flaky its still in the oven hope it tastes well also to publisher id love to chat to you about this recipe please maybe im missing something? firstname.lastname@example.org
sgrishka 6y agoA very good basic pasty recipe that tasted great... Pasty recipes have a long history and come in many ethnic and regional variations. This recipe is an American version of Cornish Pasties, one of many, that is popular in the Midwest, and in particular, Michigan. There are no completely standard ingredients in the modern pasty and while some may consider the inclusion of carrots or parsley as an indication of inferior quality, they have become common in American pasties. I, along with most members of this site, don't mind constructive criticisms. That's how we learn, grow and improve both ourselves and our recipes. However, unnecessary and degrading comments that serve no useful or constructive purpose are unwarranted. Remember, recipes are merely words on paper; guidelines, a starting point from which to improvise or adjust to your personal taste. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavor, you have to add your own!
dianagele 8y agoNote: I grill onions & beggies until they are carmalized. For night before: put ingredients for pastry in a gallon sized baggie cut onion, parsley and carrots and put in baggies and put in refrigerator. wikipedia on pasties: http://en.wikipedia.org/wiki/Cornish_pasty [I posted this recipe.]