Pasties legit, and not

"There was a chat discussion the other day someone had meat and Philo dough. I suggested Pasties For me this is a LEFTOVERS recipe. But,I'll first give you the legitimate scratch one."
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Ready In:
1hr 15mins




  • Mix all the filling in a bowl and toss loosely to spread the flour.
  • Mix Flour, salt and pepper and cut in the shortening.
  • Sprinkle the water a TBS at a time and work gently till you get a ball and let it rest in the fridge.
  • Work as little as possible.
  • Divide into fourths.
  • Roll out individually in 9" circles.
  • Put a forth of the filling on each circle.
  • Fold, seal the edges with a fork, cut a steam slit in the top.
  • Wash with egg or milk and place on a cookie sheet.
  • Bake at 375F 50-60 minutes till golden.
  • ---That'slegit, now my way---.
  • Filling.
  • What Do You Have Leftover, cooked?
  • Beef, Pork, Chicken, Sausage, Whatever.
  • What goes with it?
  • Veg-all, Cooked potatoes, dry stuffing, Sweet peppers, if it's Sausage soft scramble an egg.
  • Season to suit and moisten with a bit of gravy-from-the-jar and toss loosely.
  • Crust Philo dough.
  • puff pastry, flattened out*Grande* refrigerator biscuits works well.
  • Roll out into circles, top with filling, seal the edge.
  • Bake on a cookie sheet at 375F till golden.
  • Start Looking at 15 minutes, remember the filling is cooked.

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  1. These were great!!! I used "leftovers" for the filling. Some of Yooper's To Die For Roast and tossed in some veggies. I made the crust following the recipe. The crust was flaky and browned nicely with the milk wash. These were easy to make and tasted wondreful!


May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
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