Herbal Crafting. Fiber Arts.
Global and Historical Cooking. Whatever I'm reasearching.
My hubby and I first became acquainted with the concept of the pasty from reading Lilian Jackson Braun's Cat Who... books. Pastys .(also sometimes spelled pasties, and occasionally known as Cornish Pastys) are empanada-shaped hand pies. In the Cat Who . . . . world of Pickaxe, they are filled with steak or ground beef, onion and turnip. Turnip is not on either of our favorite veggies list, so I was relieved to learn that the original Cornish version often uses potato instead. (Early versions used venison, but we're sticking with beef).
1 lb. ground beef
1 medium.onion, chopped
1 medium potato, peeled and minced
4 sprigs parsley, minced
2 tbsp. breadcrumbs
1 tsp.Worchestershire sauce
1 tsp. salt
1 tsp. freshly ground pepper
1/4. tsp. freshly ground nutmeg
1/4 c. beef stock
4 c. flour
2 tsp. salt
4 tsp. sugar
1 1/3 c. butter
4 tsp. white vinegar
Preheat oven to 350 degrees. I a large mixing bowl, combine beef, onion, potato, parsley, breadcrumbs, Worcestershire sauce, salt, pepper, nutmeg and stock.
In a separate large bowl, combine flour, salt and sugar. Cut in butter using two knives or a pastry blender until mixture is pea-sized and crumbly. Add vinegar and 10 tablespoons water. If necessary, add additional water, until you can roll the dough up into a neat ball. Roll the dough out to 1/4" thick, and cut into a dozen 5" to 6" circles. Place circles onto ungreased baking sheets. Divide the meat mixture into a dozen equal pieces, and place one piece onto each pastry circle.
Fold the circle in half around the meat to form a moon shape, moistening the edge with water if necessary. Beat the egg in a small bowl, and use a pastry brush to brush egg wash across the pastys. Bake for 40-50 minutes.