Mom's Pasties

This recipe has been handed down from Dave’s late Mother, Marie Carey.

FOR THE CRUST YOU WILL NEED:

2 1/2 CUPS FLOUR

1 TEASPOON SALT

10 TABLESPOONS BUTTER

3/4 CUP BOILING WATER

FOR THE FILLING YOU WILL NEED:

2 CUPS MEAT, CUBED (approximately 1/2 inch)

2 CUPS RUSSET POTATOES, PEELED AND CUBED (approximately 1/2 inch)

1/2 CUP ONION, CHOPPED (OPTIONAL, WE DO NOT USE)

SALT AND PEPPER TO TASTE

4 TEASPOONS BUTTER

To make the crust mix the flour and salt. Cut cold butter into cubes. Work butter into flour with fingers until it resembles breadcrumbs. Pour the boiling water into the flour mixture and mix with a wooden spoon (preferably a spoon made by Dave, check our Shop page and see if you can snag one ;)). Knead with hands until dough forms. Knead for an additional 20 seconds or so then roll dough into a ball. Divide into four portions and shape into rounds. Chill until ready to use.

To make the filling mix the cubed meat, potatoes, and onion. Salt and pepper to taste.

Preheat oven to 340F.

Roll one round out on a floured surface into a large thin circle, approximately 1/8th of an inch thick. Add 1/4th of the meat and potato mixture to one side of the circle then add 1 teaspoon of butter on top. Fold over and use a fork to press the ends of the dough together. Trim away all but about 1/2 inch of the flattened dough. Use a fork and poke the top of the pastie creating vent holes. About four or five times should do.

Bake at 340 for 45 minutes to an hour. We baked them in the Coleman camp oven for 55 minutes.

Dave claims the proper way to eat them is broken apart and smothered in ketchup and more black pepper. This seems controversial, as are the ingredients. There are a million ways to make and enjoy a pastie it seems, what’s your favorite?

Enjoy and Carey On!