Pasties II

"Pasties actually originate in Cornwall, England. This recipe is pretty close to the pasties my mom and Grandma used to make. It was a mortal sin to use carrots though. They always used Swede (Rutabaga..." See more)/ Swedish turnip. For the reviewer who has trouble with pastry, me too! I use frozen pie shells, let them get to room temp or even a litle warmer before filling one side with your ingredients. Also, we always use a peeler to scrape the potatoes and rutabaga, then it is thinner and cooks more thoroughly. We pile the ingredients on top of each other starting with potatoes, rutabaga, onions, beef and salt and pepper. Putting the beef on top allows the juices to soak into the vegetables as they cook. I love pasties!"

"This is a great recipe. I made it exactly as is. For those who thought it was bland the beauty of pasties - they can be adjusted to your tastes by adding other meats, spices, and herbs. Many people ea..." See moret them with ketchup. If you have a hard time working with pie crust two pieces of cellophane can solve that problem. Roll the dough out between the two sheets. When the dough is the thickness and shape you need remove the top sheet and proceed to fill. Then use the bottom sheet of cellophane to fold over the pasty. Again great recipe!"

"My dad hails from Escanaba Michigan and this is exactly how my Mom and I make them, down to the butter on top for extra moisture! Also, thanks for the tip on rubbing the tops with milk we've never tri..." See moreed that!"