Irish Pasty (pass-tee)

Patty Murphy Luzzi September 2010

A dish that originated in Cornwall, but adopted by all mining families.
Pastry:
4 1/2 C. sifted flour 1 egg
1 t. salt
1 T. apple cider or distilled vinegar
2 C. Crisco shortening Water

Cut shortening into flour and salt, until pea size. In 1 C. measuring cup mix 1 egg just enough to break the yolk. Add vinegar to cup. Fill to top of cup with (icy) cold water. Pour over flour mixture. Mix until it holds together. Divide into 8 balls, cover and refrigerate until filling is ready.

Filling:
4 large peeled potatoes 1 ½ lb. flank or round steak, fat trimmed
2 large peeled carrots
Lawry’s Seasoned Salt
1 medium onion
pepper

Line two cookie sheets with a Silpat or Non-stick foil.
Cut onion, meat (uncooked), potatoes, and carrots into small cubes. Mix together in flat baking pan. Sprinkle generously with Lawry’s and pepper to taste, depending on family preferences. Divide filling into eight sections in the pan so that you can remove the same amount for each pasty. On a floured board, roll one ball of pastry out to a circle the size of a dinner plate. Place one portion of filling in the center of the pastry, then bring the top half of the crust over the filling so that it resembles a large turnover. Seal the edges neatly using a little water if necessary, and use a fork or fingers to crimp closed. Place on cookie sheet. You will need two cookie sheets for 8 large pasties. Continue until you have eight pasties, making sure they don’t touch on the baking sheet. Vent the top of each with a fork, and brush with a little milk for browning. Place baking sheets on two racks in the middle of the oven. Bake at 350° for one hour, switching them after 30 minutes so they bake evenly.

Pasties are served in the U.K. with brown gravy. We eat them American style with margarine and ketchup. You can freeze any leftover pasties. When they are cool, wrap each one with foil and a place in a plastic freezer bag. I don’t know how long they last, because they get eaten as soon as someone remembers they are there!

In the Murphy family, the tradition was that each pasty was made to match the size of the foot of the family member who would eat it, presumably matching the appetite. Does that give new meaning to the phrase “put your foot in your mouth?”

Feel free to use Krusteaz Pie Crust Mix. Two packages will make 8 or 9 crusts.