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Pastie

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  • Jamie Rahm
    Pastie Recipe courtesy Dennis Borst TVFN, Calling All Cooks, Show #CA1B24 For the piecrust: 3 tablespoons vinegar 1 egg, beaten 1 pound lard 6 cups sifted
    Message 1 of 1 , Oct 29, 2001
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      Pastie
      Recipe courtesy Dennis Borst
      TVFN, Calling All Cooks, Show #CA1B24

      For the piecrust:
      3 tablespoons vinegar
      1 egg, beaten
      1 pound lard
      6 cups sifted flour

      Put the vinegar in a 1-cup measuring cup and fill the remainder with
      water. Add the beaten egg to a small bowl and add the vinegar and
      water and mix together. In a large mixing bowl cut the lard into the
      flour. Add the liquid and mix together. The less you handle the dough
      the better the crust will be.

      When the mixture is totally combined into the dough cover the bowl
      with plastic wrap and place into the refrigerator until you will be
      putting the pasties together.

      For the pastie:
      2 to 3 pounds round steak
      4 medium potatoes
      1 rutabaga
      2 carrots
      1 1/2 onions, diced
      Salt
      Pepper
      Butter
      1 egg
      Water

      Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel
      and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into
      pieces smaller than the potatoes. Peel and dice carrots into pieces
      smaller than the potatoes. Place all ingredients into a very large
      mixing bowl and combine thoroughly with your hands. Be sure to start
      with clean hands and nails. Add the salt and pepper and mix the
      ingredients to combine. My mother used enough pepper to turn the
      entire bowl black before mixing the ingredients.

      Roll out the pie crust and place bottom crusts into 2 (9-inch) pie
      tins. Do not grease the pie tins before adding the crust. Next, fill
      the pie tin with the meat and vegetable mixture. It should be heaping
      since the mixture will cook down. Before placing the top crust in
      place, add a large pat of butter to the top of the pie filling.
      Remember we cut off all the fat on the meat earlier. Place top pie
      crust and trim to finish. You can use the finger-and-thumb method to
      finish the crust, like Grandma did, or you can use a fork to finish
      the crust. Before placing into the oven, cut 2 slits in the crust for
      steam to leave the pastie while cooking. Also using the egg and a
      little water, make an egg wash to brush on the crust. This will give
      the crust a golden, shiny finish.

      Bake the Pasties in a preheated 350 to 375 degree oven, middle rack
      for 90 minutes. Watch the crust so that it doesn't get too brown in
      the cooking process.

      The recipes for this program, which were provided by contributors and
      guests who may not be professional chefs, have not been tested in the
      Food Network's kitchens. Therefore, the Food Network cannot attest to
      the accuracy of any of the recipes.

      Yield: 2 Pasties
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