Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

A typical pasty, made for mens lunches working in the coal mines, but still popular!

Ingredients Nutrition

Directions

  1. Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
  2. Dissolve the bouillon cube in 1/4 hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.
  3. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  4. Bake at 425 degrees F (220 degrees C) for 45 minute.

Reviews

(1)
Most Helpful

Yummy flavor and texture and read on for some advice in making these. First, my grocery store didn't have rutabagas so I substituted a turnip. It was very helpful to make the dough and allow it time to rest while chopping the vegetables. I sliced and diced the potatoes, carrots, and onion. I think the 1 1/4 cups water should be divided as follows: 1 cup ice water for making the dough and 1/4 cup hot water for dissolving the bouillon. I'm thinking this because of a comment my DH made about the dough not being sturdy enough for a lunch box -- it was on the delicate and flaky side after baking. Thanks, pammyowl! Made for fellow Gourmet Goddess teammate for ZWT9.

mersaydees August 04, 2013

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