How to Make Pasty Dough

Make your own dough for hearty pasties.

Pasties (pronounced PASS-tees) are hearty all-in-one meals of vegetables and meat baked in dough. Most traditional pasty doughs are basic pie crusts wrapped and crimped around a filling. According to Linda Stradley of What's Cooking America, family members used to etch their initials in the pasty before baking to mark the one with their favorite fillings. Half-moon shaped pasties are common the U.S., while some European recipes are prepared in triangles. Serve plain, with gravy or ketchup.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Large mixing bowl
• 3 cups flour
• 1-1/2 sticks cold butter
• Small knife
• 1-1/2 teaspoons salt
• 6 tablespoons water
• Fork
• Additional flour
• Wax paper
• Rolling pin

1. Cut the cold butter into small pieces with a knife. Mix butter, flour and salt in a bowl until well blended. Add water one tablespoon at a time; knead after each addition until the dough is smooth and not sticky.

2. Sprinkle your work surface with flour. Place the dough on the floured surface and knead it firmly by hand to ensure that the butter is evenly mixed.

3. Shape the dough into a ball, cover with a light dusting of flour and wrap in wax paper. Chill in the refrigerator for at least half an hour.

4. Separate the chilled dough evenly into six pieces and roll each into a ball. Use the rolling pin on a floured surface to roll each ball into a 10-inch circle. Fill with desired filling, fold over the round edges and seal with water; crimp the edges with a fork if desired. Cut two or three small slits in the top for steam to vent during baking.

5. Bake at 350 Fahrenheit for an hour. Allow to cool for 10 to 15 minutes before serving.

References

• Michigan Technical University; Pasty Recipes; Original Pasty
• Ken Anderson: Pasty Recipes
• What's Cooking America; Cornish Pasty History - Cornish Pasty Recipe; Linda Stradley