I first learned to make this dish in the early 70's from my then husbands family who are of Polish/Croatian descent. The Pasty originated in England where wives would put meat and or vegetables in a pie crust (turnover) and send it with their husbands lunches when they worked in the mines. It was an inexpensive meal and easy for them to eat. The only thing that I have changed to this recipe over the years is that I discovered Krusteaz Pie Crust Mix and never went back to crust from scratch again.
INGREDIENTS:
2 lb round steak
3 med red potatoes
1 med yellow onion
2 tbs garlic powder
1 cube butter
1 tbs kosher salt
2 tsp ground black pepper
2 boxes Krusteaz pie crust mix/or enough crust for 2 pies
Trim fat from steak and cut into small cubes. Cube red potatoes (small) and dice onions; mix into meat. Add garlic powder, salt & pepper. Set aside. Prepare pie crust mix according to directions (or prepare scratch crust).
NOTE: Russet potatoes have more water content and can make the bottom of the pasty a little soggy so I prefer the denser red potato.
Pull a section of pie crust off and roll out into about a 9" diameter circle Spoon filling onto center of rolled dough; place a pat of butter on top of filling then carefully take one end of crust and fold over the filling. Trim excess crust and then crimp with a fork.
Place on a cookie sheet lined with non-stick aluminum foil (or spray pan with non-stick spray). Bake in preheated 375 degree oven for 45 minutes or until a nice golden brown. To serve break hot pasty open on plate and pour brown gravy over the top. Or serve them cold to be eaten like a sandwich as the miners would have eaten them.
I <3 these!
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