Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter
- ½ cup vegetable shortening
- 2/3 cup cold water
- 1 ½ cups cooked vegetables (chopped potatoes, carrots, peas, etc.)
- 1 cup shredded cheese
- 1 egg (for glazing)
Directions
- In a large bowl, combine the flour and salt.
- Cut the butter and shortening into the flour with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Add the cold water, a little at a time, stirring with a fork until the dough just holds together.
- Turn the dough out onto a lightly floured surface and knead lightly until smooth.
- Divide the dough into 8 equal pieces and roll each piece into a ball.
- On a lightly floured surface, roll each ball into a circle about 7-8 inches in diameter.
- Divide the filling ingredients evenly among the 8 circles, leaving a ½ inch border around the edges.
- Fold the dough over the filling and crimp the edges together with a fork.
- Place the pasties on a lightly greased baking sheet.
- Beat the egg in a small bowl and brush the pasties with the egg wash.
- Bake in a preheated 375°F oven for 25-30 minutes until golden brown.
Interesting Facts
- This pasty was traditionally made with beef and potatoes, but can be filled with a variety of ingredients.
- The crimped edges of the pasty were used to help hold the contents in and to act as a handle when eating.
- The pasty was a popular dish among miners in Cornwall, England in the 19th century.
