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1
For the filling: Add all ingredients for the filling into a large mixing bowl.
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2
Push the veggies into the meat until everything is mixed well.
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3
All of the veggies should bind together with the meat.
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4
If you have any loose veggies hanging out keep mixing and binding.
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5
Set aside until ready to build pasties.
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6
For the crust: In a separate large mixing bowl, add the flour and salt.
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7
Combine together, and then add the 2 types of shortening.
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8
Break up the shortening while working it in with the flour.
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9
You want to have small, pea size pieces of shortening and flour combined yet not over mixed.
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10
In a separate bowl, blend the eggs, water, and vinegar.
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Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency.
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12
Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough.
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13
Cover the dough and chill it before rolling.
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14
Preheat the oven to 325 degrees F.
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15
Take a portion of the dough and lay on a floured counter.
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16
Roll out the dough to no more than 1/4- inch thickness.
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Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie.
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After cutting the crust, work the scraps back into the next sheets.
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Do this as many times as it takes to use up all the dough.
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20
With a consistent thickness you should get about 25 crusts.
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Once you have your crusts rolled out you can begin filling.
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22
Lay out your crusts and egg wash half of the inside crust.
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23
Lay 1 cup of filling in the center of each crust.
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24
Fold in half gently, careful not to tear the dough.
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25
After folding, use a fork to crimp the crusts.
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26
Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven.
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27
Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
