Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, grandmothers pastie (pass-tee) recipe. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Grandmothers Pastie (pass-tee) recipe is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Grandmothers Pastie (pass-tee) recipe is something which I’ve loved my whole life.
See great recipes for Pasty Pie (pass-tee). Similar to a Meat Pie. too! Bake some meat and vegetables into a crust and you've got a great, hearty lunch that's packed to go.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook grandmothers pastie (pass-tee) recipe using 13 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Grandmothers Pastie (pass-tee) recipe:
- Get crust
- Take 2 cup flour
- Get 1/2 tsp salt
- Prepare 1/2 cup cold water
- Take 2/3 cup crisco
- Make ready filling
- Make ready 3/4 lb ground chuck
- Prepare 1/2 cup chopped onion
- Get 1/2 cup diced rutabaga or carrots
- Get 3 cup diced potatoes
- Take 1 1/2 tsp salt
- Take 1/2 tsp black pepper
- Take 2 tbsp dried parsley or 1/3 c fresh
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola.
Instructions to make Grandmothers Pastie (pass-tee) recipe:
- cut Crisco shortening into flour and salt mixture
- add water
- mix and knead well
- form into four balls of equal size
- chill dough balls in refrigerator for 1hour
- after chilling roll balls into 8 inch circles using plenty of flour to prevent sticking
- brush edges with milk
- mix f8long ingredients together
- put 1 cup filling on one side of rolled out dough
- fold over and seal edge by rolling it over it pressing with a fork
- cut a small slit in top of each Pastie for steam
- brush top with milk
- put on cookie sheet and bake on lower oven rack 25 min
- then middle oven rack 20 minutes
- remove from oven and cool 15 minutes before serving
- some people like brown gravey or ketchup on their pasties I prefer mine plain
PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan Directions. In a large bowl, stir shortening and water until shortening is melted.
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