English Pasties Recipe?

I hope you get some responses to your question. I see a typo in the Subject. I'm sure you mean English/Welsh PASTIES. My mother never made the pie crust any differently. In fact, you can use refrigerated pie crust from the grocery store. Lay our the crust, put your ground beef, potato, and onion on top, and fold the other half over to make a semicircle. You will get two pasties from two refrigerated crusts that are meant to be for one pie. These are the size Mom used to make. We never used gravy on our pasties like some people do today. These are really, really good!

Best of luck,
Carol in PA

Try a pie crust recipe with an egg in it.

the title says past{r}ies but i assume you mean pasties
pasty.com/.../index.html is in the heart of U S pasty country in Michigan's Upper peninsula.

Sounds like you are using too much shortening.

Paula
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December 2, 20060 found this helpful

We have a local restaurant that claims they have the number 1 pasties in the Upper Peninsula (Michigan). I think they do not, but, my best friend does! I use her crust recipe which is 3 cups flour, 1 stick of crisco shortening, 1 tablespoon of salt, blend with a pastry blender until small, course crumbs form.

Thanks, i will try the recipe from Paula!

try using a ordinary puff pastry , i live in cornwall united kingdom and fro our cornish pasties we use puff pastry as follows

Puff pastry
Easier than it seems, puff pastry is however a long job. This is almost John Tovey's recipe.

Timings
Four hours
Equipment
Rolling pin or long glass bottle
A good book
Yield
About a pound and a half of pastry. This is usually considered to be a half quantity. Doubling this is therefore easy, but halving it may cause problems if it gets too fiddly.

Ingredients
227g (8 oz) strong white (bread) flour
227g (8 oz) butter, or half butter half margarine for a less rich one
quarter of a pint of very cold water
half a teaspoon of lemon juice
A merest whim of salt.
Method
Mix the flour and lemon juice and salt and water together to form a soft dough. Add more water or flour if neccesary. Now, roll this out on a very well floured board fairly thinly. Cover the middle third of it with the fat, chopped up into small squares. Fold the top third down and the bottom third up, and press down all the way round with the rolling pin to seal it.

Refridgerate for twenty to thirty minutes, reading your book in the mean time.

Now we start the tournage. Flour the worksurface, rolling pin, and pastry well, and roll the dough out so it is three times longer than it is wide, fold the top third down and the bottom third up so you have a perfect square (yeah, as if). Press down the three open sides to seal the edges, and bung it back in the fridge for twenty minutes, and stick your nose in the book. Then roll it out again, but next time roll it ninety degrees from the angle you rolled it last time (keep the folded unpressed edge always on the left side)

At first the operation is difficult because the fat is so lumpy, but after four or five times it gets smoother. When you have a smooth pastry, and when you have done seven or more turns, you have puff pastry. the french call it Mille Feuilles, and if you know about logarithms you'll know you have more than 1000 leaves.

oh dear hoep this doesnt sound
too awful but trust me your pasties will be perfect

I heard this is similar to a thick phillo dough type. Why is the lemon necessary? I'm trying to perfect the homemade phillo type dough that is used for Pastizzi.