Pasties! A Heritage Dish You’ll LOVE
6 Video Views·Jan 17, 2020
Pasties go all the way back to the 1500’s in Cornwall, England. Cornwall was a tin mining town. The miners would go into the mine in the morning and not come out until dinner time so they needed something they could bring with them for lunch that would sustain their hard, physical work in the mine. Someone thought of cooking meat and potatoes inside a pastry that could easily be tucked into a miner’s pocket and eaten later in the day.
Our family discovered pasties in the early 1900’s when an aunt in Arizona married a man who had immigrated with his parents from England. They taught my aunt to make pasties and, thus, our family tradition was born.
While a simple dish, it is much requested in our family (young and old!), especially at large family get-togethers. This hearty and compact meal is readily accepting of other ingredients, so experiment with garlic, carrots, turnip, and so forth. Make it your own.
One more thing. Pasties, like pizza, can be eaten cold in later days, or reheated and savored. Enjoy!
Download the recipe at http://bit.ly/DFMPastiesRecipe!
Hi this is Dirt Farmer Maggie from DirtFarmerJ.com.
Today I'm going to share an old family recipe with you about what you would
love to make for your family for dinner some night, maybe even this week.
Stay tuned. In our family if it was a really special occasion a birthday an
anniversary or something like that my mom would make
pasties. I don't know if you've ever heard of pasties before but
their history goes all the way back to the 1200s in Cornwell
England where it was a mining town. The miners mined tin there and
they needed something to take for lunch to eat while they were down in the mine.
Obviously they didn't leave the mine and go to lunch and
come back. So their wives came up with the idea of
baking meat and potatoes inside of a crust
that they could just hold in their hand, they could put it in their pocket while
they were working, take it out and eat it for lunch and
that's where pasties came from. So in our family we didn't have them
very often because they can be a considerable amount of
work to make but I'm going to show you an easy way to make them.
So what we're going to do is we're going to start out with Pillsbury pie crust.
Now if you're a scratch pie crust maker kudos to you. This is my scratch pie
crust right here. So I have there's two rolls like this
that come in the box and I'm going to make four pasties out
of those two rolls. So the first thing I'm going to do
is roll them out and if you pretty much just divide it in
half then you'll get just about the right
amount of dough for each pasty and I just sort of crunch
them in my hand like this to make a nice flat surface
to start the rolling out process. And what goes in pasties
are some type of meat. I like to use sirloin steak and I've already got it
cut there into little cubes. You want to put potatoes,
onions, some little dabs of butter, some salt and pepper
and you can add other vegetables if you like. Sometimes people will put
carrots into pasties. I prefer them without the carrots
so I'm going to show you the way that I like to make them.
So I'm just going to roll out these pasty pie crusts. You want to make them
as round as you can because you're going to put all the
ingredients in here raw. And you think what you're going to put
raw meat into this pie crust? Yes I am because it's going to cook
inside the pie crust with all those juices from the meat
mixing with the potato and the onion and it's going to be a yummy result
believe me. All right so I've got them all rolled out
now and the next thing we're going to do is
well you want to turn your oven on to 350. I've had mine heating over there for a
little while. Move some of this stuff out of the way
and sink. So we're going to start with the meat
and you can kind of pre-divide it up. I probably have more meat here than I need
for four pasties but you're going to put in maybe like that amount of meat.
Always salt and pepper it. Next thing we're going to do is
take a little handful of potatoes. You notice how I'm
putting this on the lower half of the circle
because we're going to fold this top half over the top so you want to get it
off balance. So we'll put some a few more potatoes. I think I've overdone it on all
the meat and potatoes here so we'll be having that for a couple days.
Again salt and pepper it. Then we're going to take a little dab of
chopped onion. Sprinkle it on the top. You want that
onion's flavor to go down and just marinate all the meat and potatoes
underneath it. And then the last thing is a couple of
dabs of butter. Now here's the real trick to pasties is
keeping everything on top of the pile. Okay so we're going to fold it over. You
kind of just can push it in there.
Bring it up. Make sure you get it all folded up really tightly because
you don't want any of the juices coming out during the
baking process. We're going to get that folded up and
we're going to pinch these together. And then we're going to put it on our
baking pan. Now we're going to step and repeat for
the rest of the other ones. Okay so this is our number four pasty.
Again make sure that you get it tucked away really good so that all of
that heat stays inside there and cooks all the
ingredients while it's baking. Okay so here we go.
We're going to take these put them into a 350 oven for
about an hour.
All right so our timer's gone off and the pasties look like they're done
really nicely. I'll take one off here and
show you what's happened on the inside. You can see there that
the meat is cooked really nice. The potatoes are nice and soft.
All the onions have mixed in with it and that's going to be a yummy meal. I
like ketchup on mine. My camera guy Rob likes vinegar so we'll
see which one of us wins today. Thanks for tuning in and I hope you
found this video to be helpful. If you make pasties and your family
loves them would you give me a comment and let me know that we've
improved your life in that way. And until next time this is Dirt Farmer Maggie from
dirtfarmerj.com