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Meat Pasties (Meat Pasties)

sjfegan

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4
Servings

Ingredients

  • 375g (3 cups) Flour
  • 225g (1 cup) Butter or lard, cold and cubed
  • 120ml (1/2 cup) Cold water
  • 1 tsp salt
  • 400g Minced or diced meat (beef or venison)
  • 1 onion, chopped
  • 1 potato, diced
  • Salt and pepper to taste

Method

  1. Combine the flour and salt, then rub in the cold butter or lard until crumbly.
  2. Add the cold water gradually, bringing the mixture together into a firm dough; chill for 30 minutes.
  3. Combine the meat, onion, potato, salt and pepper for the filling.
  4. Roll the dough out and cut into large rounds.
  5. Place a portion of filling on one half of each round, fold over, and crimp the edges to seal.
  6. Preheat the oven to 190°C (375°F).
  7. Bake for 30–35 minutes until golden and the filling is cooked through.

Introduction: Hand-held pastries filled with seasoned meat and vegetables, a portable and practical food carried by colonial travellers and workers.

Cultural Background: Hand pies and pasties reflect English culinary tradition brought to the colonies, their self-contained, portable nature making them practical food for workers, travellers and anyone needing a meal that could be carried and eaten without utensils.

Tips: Chill the dough well before rolling, as this makes it easier to handle and results in a flakier crust. Crimp the edges firmly to prevent the filling from leaking out during baking.

Variations: Use whatever meat and vegetables were available, as this dish adapted readily to what was on hand. Brush with a little milk or egg before baking for a golden finish.

Storage: Refrigerate cooked pasties in an airtight container for up to 2 days.

Reheating: Reheat in an oven at 180°C (350°F) for 10–12 minutes.

Nutrition: Per serving (approx., 1 pasty): 420 kcal, 16 g protein, 24 g fat, 36 g carbohydrate.

FAQs:

Q: Why were pasties so practical for colonial workers?

A: Their fully enclosed, self-contained form made them easy to carry and eat without utensils, ideal for those working in fields or travelling.

Q: What fillings were most common?

A: Whatever meat and vegetables were available, often beef, venison or other game combined with root vegetables like potato and onion.

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