Traditional Pasty Recipe

 

I had my first pasties during my UK trip this year, my first air travel since winter 2020.  I have always loved Caribbean beef patties, so it was nice to experience the originals (Cornish and Kentish pasties). And I want more. This recipe came from a friend:

• 125 g chilled butter
• 125 g lard (fasten your seat belt)
• 500g flour
• 1 egg beaten (use for glue and glaze)

filling:

• 350 g ground beef (or chopped/thin sliced)
• 1 large chopped onion
• 2 medium taters
• 175g rutabaga (I like turnip)
• 1 tbsp black pepper

make crust, let cool, shape into 5" rounds, then combine filling ingredients, spoon into 1/2 of crust,  glue down edge with the egg wash, fold over or crimp with a fork, and brush egg wash on top. prick pasty with fork to allow air to escape. Bake on high rot 10 mins, then lower heat and bake for 45 additional minutes, until golden brown.

Note: my oven is 100 years old and doesn't have cool new-fangled settings like temperatures, so these instructions will work for me. There a dozens of  authentic pasty recipes to be found all over the web.