Meat and Vegetable Pasty

Brown ½ lb cubed lamb or beef in 2 tbsp fat. Remove from heat add 2 cups diced,

raw potatoes, 1 ½ cups dried raw carrots one cup diced celery and leaves, 1

tbsp salt ¼ tsp. pepper mix thoroughly. Make rich dough by sifting 4 cups

flour, 4 tsp. baking powder 1 ½ tsp. salt. cut in ¾ cup shortening. Add milk

to make a soft dough.

To make a meat and vegetable pasty, brown one-half pound cubed lamb or beef in two tablespoons fat. Remove from heat and add two cups diced raw potatoes, one and one-half cups dried raw carrots, one cup diced celery and leaves, one tablespoon salt and one-fourth teaspoon pepper and mix thoroughly. Make a rich dough by sifting together four cups enriched flour, four teaspoons baking powder and one and one-half teaspoons salt. Cut in three-fourths cup shortening. Add milk to make a soft dough-about one and three-fourths to two cups. Turn out onto a lightly floured board and knead gently one-half minute. Roll one-fourth inch thick. Cut into 8” rounds. On half of each round put one cup filling. Fold other half of round over filling, sealing edge firmly with finger tips or fork. Bake on an un-greased baking sheet in a 375 degree oven 50 to 60 minutes. This makes six large pasties.

 

Get more pasty recipes here: http://www.hu.mtu.edu/vup/pasty/recipes.htm