[AlArchie]

A ways back I had discussed pasty recipes with some of ther guys on the board and I said I'd post it when I found it. Well my relatives are visiting this week and the pasty recipe is out so here it is.

That is a pretty rough idea, but you need about a 50/50 mix of potatos and rhutabaga, and onion to suit your taste, but don't skimp on these, about 1/4 as much onion and spuds and baggys. Dice the spuds about a 1/4 inch and the baggys just a mits smaller.

A good sized pasty is about two to a large pie pan size, or about a cup of spud baggy mix and a cup of the meat mix on top.

About a tablespoon of suet added to the crust mix is an old cornish favorite, but you can skip that if you worry about cholesterol and add a tad more crisco.\

The pork steak and round steak are cut into 1/2" cubes, and mixed together, don't mix them ahead of time with the spuds and baggys.

[Bob_in_TN]

Thanks Al, already printed out and handed to the lady in charge of the kitchen.

[AlArchie]

Here's what they are supposed to look like. These are big "meal sized" pasties, not those little snaxk sized you get from the bakeries.
Heheheh!

Al

[Lynn O. Doughty]

I spent some time in England back in the 60's but the "pasties" I remember didn't look like that! Some even had tassels on them!!

[JIM QUILICI]

Al,
my family has been eating pasties since My great grandmother was a kid. ( she was born around 1868 .) they were used by the miners in the mines instead of sandwichs. my wife only uses steak no pork . potatoes, onion, butter, salt and pepper. and she serves creamed peas on the side to go with them because they are a little dry......... wow i'm drooling just thinking about them. they are really really good. ..now our daughter in law family adds carrots in theirs for a different twist. when my wife fixes them we have keep it a secret because all 16 grandkids and their moms and dads will be busting down our door to help us eat them. ( that would be a total of 26 counting my wife and me.)
Jim

[Juhani]

Those are looking good. My wife and her mother just the other day made up a bunch of pasties.....nothing better than a warm pasty when a guy gets home from work. Havent ever tried the steak in them so thank you for the addition. Gonna have to try it.

[maddar]

Being a Welshie by heritage, my mum and dad have a few pot pie recipes I have copied out. My hubby is from the north of England so you can be sure this type of dish goes down well in our home. I love Cornish pasties and did you know (Jim) that the crust was never eaten but was rather use as the handle for dirty miner hands to grasp and then thrown away when the pie was done.