Recipe by: Lisamarie Babik Western Michigan University 1. Mix all the dough stuff together and divide it into approximately 20 portions. 2. Roll out each small ball of dough, fill with the filling mixture, put a dot of butter on top the mixture, and then fold it up by rolling the edge and seal it by pressing down the rolled edge. 3. Bake at 190 C for one hour. .PP They can be served hot plain, or hot with gravy, or cold like a sandwich. They also freeze quite nicely. Authors Notes: This is a family recipe for Pasties. Although very time consuming, they are very good. The last time I made these I was only about 12 years old (I was quite the industrious child) so I had to ask my mom about some stuff: First of all, all the vegetables are chopped/grated raw...they will cook inside the pastie. Secondly, my mom said that instead of chopping the meats, it is possible to grind them on a very coarse setting. If you grind it too much, your pastie wont have the right sort of feel to it. We used the coarsest setting on an old hand grinder (Im sure a food processor would work just spiffy). Thirdly, all the stuff for the filling gets mixed together before you fill the pastie. Use a large bowl because it makes a lot. Difficulty : moderate. Precision : measure ingredients.
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|Serving Size: 1 Serving (3974g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4732 (51%)|
|Amt Per Serving||% DV|
|Total Fat 525.7g||701 %|
|Saturated Fat 208.8g||1044 %|
|Monounsaturated Fat 228.9g|
|Polyunsanturated Fat 61.4g|
|Cholesterol 287mg||88 %|
|Sodium 42.4mg||1 %|
|Potassium 1716.6mg||45 %|
|Total Carbohydrate 973.3g||286 %|
|Dietary Fiber 41.7g||167 %|
|Sugars, other 931.6g|
|Protein 132.4g||189 %|
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Calories per serving: 9239
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