Pasty

Why I Love This Recipe

Found in Pat Sailstad’s recipe box as a clipping from the newspaper. The article states, “My mother, who was raised in a Cornish gold-mining town in California, says these meat pies were standard lunchtime fare at her high school. Originally they were supposed to be study enough to survive in a miner’s back pocket, but current taste dictates a more delicate crust. Incidentally, this dish is pronounced ‘pass-tea’ and so far as we know has nothing to do with belly-dancing attire.”

I’d probably not use the pastry recipe here because it calls for lard and suet but rather use my regular pie crust recipe. I’m surprised it doesn’t brown the meat before putting into pastry. I guess I’ll have to try it and see if the meat will be fully cooked. I remember having these when I was a child. I also remember my father seemed amused whenever he said, "Pass-teas.” janie

Ingredients You'll Need

Pastry
3 cups unbleached all purpose flour
salt
2/3 cup lard
1/2 cup suet, diced

Filling
1 medium onion, peeled and diced
3 medium potatoes, peeled and diced
3 carrots, peeled and diced
3/4 lb. beef chuck, coarsely chopped
1/4 lb pork loin, coarsely chopped
pepper
butter

Questions, Comments & Reviews