mattl@ritcsh.csh.rit.edu (FaceMan) (05/02/91)
In article <1991May01.165906.8745@mthvax.cs.miami.edu> dlc@ais.org (David Claytor) writes: >There has been considerable discussion about pasties on alt.great-lakes >and rec.food.restaurants. Can anyone here provide us with a good, >down-home recipe? A really good, down home pasty recipe is real easy. Simply make up some pie crust dough. Knead it, make it get tough (just the opposite of what you want a pie crust to be...). Not roll out a ball of the dough to what size you want, lay potatoes, meat, whatever you want (even pie filling is good for dessert pasties!) on the dough. Fold this over and seal up however you want (perhaps wet edges with some water or milk, etc). Now just bake it (at whatever temperature the crust is supposed to take) until crust is golden brown and filling is done to your satisfaction. It also might be a good idea to poke some holes before baking. They're also excellent cold the next day.... PS- It's important the pie dough be tough.... Matthew "FaceMan" Lecher mattl@ritcsh.csh.rit.edu