Pastys

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). 

Pastys

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

1 egg

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.