Pasties

Ingredients

• Top sirloin steak (about 2 lbs)
• Pork shoulder steak (about 2 lbs) Approx.
• 4 to 6 potatoes
• Can corn
• 2 to 3 bunches of green onions
• Parsley (about 2 to 4 tbl chopped fresh)
• Clove or 2 of fresh garlic
• About 8 pie crusts

Directions

Cut meat in small cubes. Chop onions and parsley and add to meat mixture. Peal potatoes, cut into small cubes and add to meat mixture. Drain corn and add to meat mixture. Chop garlic into small tinny pieces and add to mean mixture. Add salt and pepper to taste. Thoroughly mix this.

Roll out pie crust and fill with meat mixture (leave enough room to poll up the edges). Add 2 pads of butter. Roll up the edges of the pie crust and pinch edges to seal all around the edges . Brush with milk just prior to baking (do not brush the ones you plan on freezing until just before bake them).

Makes about 8 pasties (1 pie crust per pasty). Freeze the remaining until next time.

Bake in oven for 15 minutes at 425 (don't forget to brush with milk prior to baking) – then reduce heat to 350 and cook about about 45 minutes to 1 hour until nice and brown.

< download PDF copy >

< back to recipe page >