Perfect Pasty
  • Cooking Time: 80
  • Servings: 6
  • Preparation Time: 120
  • Crust:
  • 3 c. flour
  • 1 c. shortening
  • pinch of salt
  • 3/4 c. water
  • Filling:
  • 1 lb. ground beef
  • 1/2 Tbsp. ground black pepper
  • 1 large carrot 1/4" diced
  • 4 large potatoes 1/4" diced
  • 3/4 can strained kidney beans
  • 1- package McCormick's beef stew seasoning
  • dash of thyme, rosemary, basil, oregano, marjoram, and garlic powder
  • 1- egg, beaten
  • onions and mushrooms: OPTIONAL
  1. In a large mixing bowl, cut shortening into flour and salt. When it is mixed to a chunky texture, put in mixer and slowly drizzle in water. Stop when dough forms a ball in the mixture. Refrigerate for over 1 hour.
  2. Filling:
  3. Brown beef in large skillet. When thoroughly cooked, add 2 Tbsp. flour and brown for 3 minutes. Add 1 cup of water, and 1/2 package of beef stew seasoning. Bring to a boil, then cover and simmer for 20 minutes. Boil potatoes and carrots for 8 minutes. Put potatoes, carrots, beef, and beans into a large bowl and add all seasonings except the remaining 1/2 package beef stew seasoning.
  4. Roll out dough into 8" sizes, fill with filling, then pinch edges. Make three small cuts in dough on top. Brush egg on top of pasties. Bake at 350 degrees for up to 1 hour.
  5. Prepare the remaining 1/2 package of beef stew seasonings and use to dip or top pasties.
Behind the beautiful face and locks of thick, brown hair sits wit, humor, and a knack for culinary creations. Zach's talent is further displayed in this recipe.