Cousin Jacks Pasty Dough Recipes

FAMILY FAVORITE PASTIES (MEAT PIES)

Steps:

• 1. Crust: Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
• 2. Meat Filling: Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
• 3. Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
• 4. Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
• 5. Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!

COUSIN JACK'S PASTY DOUGH

Steps:

• Note: I used our KitchenAid stand up mixer with dough hook to prep the dough.
• Combine the flour and salt in a large mixing bowl.
• Add the cold shredded butter and toss with the flour and salt mixture.
• Slowly add the cold liquid while mixing the dough. If the mixture is too dry add a little bit of water but do not overwork the dough. Gather the dough into a ball.
• Wrap in a large gallon-size Ziploc bag or use plastic wrap. Refrigerate overnight.
• Preheat oven to 350 degrees.
• After the dough has refrigerated, portion the chilled dough out into 8 pieces.
• One a floured board use a rolling and roll each piece out into 6-7" inch circle.
• Divide and spoon the filling of your choice onto one side of each circle. Fold over the crust to a half moon shape. Pinch the edges or crimp edges with fork to seal.
• Bake 25-30 minutes depending on the size pasties you make.
• Leftover pasties freeze well.