A Good Pasty Recipes

CORNISH PASTY

Steps:

• Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
• Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
• Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

A GOOD PASTY RECIPE

Steps:

• Freeze the lard and butter in one chunk each (wrapped in their paper) for a good hour, making them easier to grate.
• Peel the rutabaga and potatoes, cut into 3/4-inch (2cm) pieces, and bring to a boil in deep, lightly salted water. Simmer for ten to 15 minutes, until almost tender, then drain. Peel and coarsely chop the onions, then let them soften in the butter in a shallow pan.
• Grate the frozen lard and butter into the flour. This is most easily done if you keep the fats in their paper, dipping the cut edge into the flour every now and again to stop it sticking on the grater. Add a good half teaspoon of salt. Stir the fat into the flour along with enough cold water to make a firm but tender dough. I find about 5 or 6 tablespoons usually does it. Roll the dough into a ball and leave to rest in the fridge, wrapped in wax paper, for 20 minutes or so.
• Meanwhile, cut the beef into small pieces, then, once the onions are soft, remove and add the beef to the hot pan. Let it color nicely on all sides, then remove and mix with the onions. Add a splash of water-or stock, if there is some around-to the pan, scrape at any stickings with a spatula, then pour this liquid over the meat. Add the drained rutabaga and potato. Season generously (my feeling is that the mixture should be really quite peppery). Preheat the oven to 400°F (200°C).
• Divide the pastry into 6 equal pieces. Roll each lump into a disk about 7 1/2 inches (18cm) in diameter, using a small plate as a template. Brush the edges with beaten egg and milk, then put a pile of the filling on each disk. Fold the dough over to make a semicircle, pressing hard to seal the edges. Crimp as you wish (a fork, a twist of the finger and thumb, a nice bit of braiding, as you fancy), then transfer to a baking sheet lined with parchment paper. Brush all over with beaten egg and milk. Cut a couple of steam holes in the top of each pasty to prevent them splitting. Bake for 15 minutes, then decrease the heat to 350°F (180°C) and bake for 45 minutes or so, until golden.

GOOD OLE' MICHIGAN PASTY (PASTIES)

Steps:

• Dough Instructions:.
• Combine flour, salt, baking powder, & pepper.
• Cut in fat until fine like peas.
• Beat egg; add water & vinegar and mix well.
• Sprinkle liquid over flour & stir with a fork until dough forms a ball.
• You don't have to worry about over-handling. Remember they used to eat this in place of a sandwich, so it has to hold up.
• Divide into 6 equal size balls & set aside.
• Filling and Construction:.
• Mix meat, vegtables, salt & pepper together.
• Roll out each ball on a floured board into a 10 inch circle.
• Place 1 cup of filling on each circle with a piece of butter.
• Moisten rim; crease & fold over.
• Seal & flute edges.
• Cut slits in top for steam to escape.
• Brush tops with milk.
• Place on ungreased cookie sheet & bake for one hour @ 350 degrees.