Recipe History:
Recipe of Florence Brinkerhoff Giessen Langdon - Makes four pasties.
Ingredients:
1 pound sirloin steak
1/2 pound pork roast (end cut)
2 med sized potatoes
2 med sized onions
Butter or suet
Directions:
- Cut steak and pork into small pieces
- Dice potatoes and onoins
- Mix meat with salt and pepper to taste.
- Make pie crust for four single pie shells
- Roll pie crust about the size of a dinner plate.
- Place about 1 /12 cups of meat and vegetables mixtures in the center of the crust.
- Top with 1 teaspoon of butter or slice of suet
- Bring crust up around the mixture and twist on top to form a good seal that will not leak.
- Place a few hole on the top of the pasty to let the steam escape.
- Bake in a preheated oven for one hour at 350 degrees.
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