4 1/2 cup all-purpose flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water
In a large bowl, combine flour and salt. Cut in butter with pastry cutter. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (substitute with turnip if desired)
2 tsp. salt
1/2 tsp. pepper
Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes. Source: Milwaukee Journal March 28, 1943 Welsh
Brown ½ lb cubed lamb or beef in 2 tbsp fat. Remove from heat add 2 cups diced, raw potatoes, 1 ½ cups dried raw carrots one cup diced celery and leaves, 1 tbsp salt ¼ tsp. pepper mix thoroughly. To make a meat and vegetable pasty, brown one-half pound cubed lamb or beef in two tablespoons fat. Remove from heat and add two cups diced raw potatoes, one and one-half cups dried raw carrots, one cup diced celery and leaves, one tablespoon salt and one-fourth teaspoon pepper and mix thoroughly. Make a rich dough by sifting together four cups enriched flour, four teaspoons baking powder and one and one-half teaspoons salt. Cut in three-fourths cup shortening. Add milk to make a soft dough-about one and three-fourths to two cups. Turn out onto a lightly floured board and knead gently one-half minute. Roll one-fourth inch thick. Cut into 8” rounds. On half of each round put one cup filling. Fold other half of round over filling, sealing edge firmly with finger tips or fork. Bake on an un-greased baking sheet in a 375 degree oven 50 to 60 minutes. This makes six large pasties. Source: The Pasty: Try it and you'll like it! Mar. 13, 1975
5 1/2 cups thinly sliced potatoes
Combine all ingredients for the filling.
Peel apples, slice thinly, and lightly sprinkle with brown sugar. In Summer time, blackberries are usually mixed with the apple.
Boil broccoli until nearly cooked, but still quite firm, strain it and fill pasty in usual way, adding salt. Lambourne W.I.
Chicken cut up in small pieces.
Stone dates and fill in the usual way.
Bacon cut in dice, parsley and one or tow eggs, according to size of pasty required.
Prepare pastry as for ordinary pasty. Well wash equal quantities of parsley bits, shallots (early), half quantity spinach, prepare some slices of bacon cut into small pieces and an egg well beaten. Pour boiling water over the parsley, bits, and spinach that have been cut into small portions, and let stand for half an hour, well squeeze all moisture out. Put on pastry with the shallots cut finely and the bacon, pinch up the edges of pasty allowing a small portion left open for the egg to be added, finish pinching and bake. Note: Bits is a common herb believed to be found only in Northern Cornwall. It is found in the hedges and on the cliffs. Gypsies pick it for medicinal purposes.
Parsley and lamb or mutton.
Fresh pork, and potatoes, flavored with onion, sage or thyme.