PA Baker
Master Chef
Here is my Grandma J's pastie recipe. It was passed on to her from somewhere (we know it's been around forever as she's been using it since she was a girl and she's 95!) and her additions/changes are in parenthesis.
Oh, and about the whole jam thing. The pastie with one end sweet and one end savory is called a Bedfordshire Clanger. It's considered a two course meal in one crust! The sweet end has strawberry jam spread on the inside of the dough and is marked with the person's intials so they know which end to save for dessert later.
Remember, these aren't health food!
Pasties
Grandma Johnson’s additions are in parenthesis
Filling
1 lb cubed beef (approx.)
1 lb cubed pork (approx)
1 carrot diced (optional)
3 medium onion, diced (4)
4 medium potatoes, diced (6)
3 tsp salt
1 tsp pepper
6 Tbsp cold water (optional)
2 Tbsp melted butter (pat margarine)
Crust
3 c flour (4 c)
1 c shortening (1 ¼ c lard)
1 tsp salt
½ c cold water (add slowly—may not need full ½ c)
Mix filling well in large bowl. Divide into 6 equal parts. Mix crust like piecrust dough. Divide into 6 equal parts. Roll out to size of a 9” dinner plate. Put filling on ½ and pull other half over filling. Seal. Make 3 slashes in the top. Bake at 425F for 15 minutes. Then reduce heat to 375F for 45 minutes.
According to Grandma J, make sure shortening/lard are at room temperature. She puts a pat of butter on top of the filling.
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Oh, and about the whole jam thing. The pastie with one end sweet and one end savory is called a Bedfordshire Clanger. It's considered a two course meal in one crust! The sweet end has strawberry jam spread on the inside of the dough and is marked with the person's intials so they know which end to save for dessert later.
Remember, these aren't health food!
Pasties
Grandma Johnson’s additions are in parenthesis
Filling
1 lb cubed beef (approx.)
1 lb cubed pork (approx)
1 carrot diced (optional)
3 medium onion, diced (4)
4 medium potatoes, diced (6)
3 tsp salt
1 tsp pepper
6 Tbsp cold water (optional)
2 Tbsp melted butter (pat margarine)
Crust
3 c flour (4 c)
1 c shortening (1 ¼ c lard)
1 tsp salt
½ c cold water (add slowly—may not need full ½ c)
Mix filling well in large bowl. Divide into 6 equal parts. Mix crust like piecrust dough. Divide into 6 equal parts. Roll out to size of a 9” dinner plate. Put filling on ½ and pull other half over filling. Seal. Make 3 slashes in the top. Bake at 425F for 15 minutes. Then reduce heat to 375F for 45 minutes.
According to Grandma J, make sure shortening/lard are at room temperature. She puts a pat of butter on top of the filling.
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