Serves: 5
Total Calories: 404
Yield: 10 pasties

The Pasty:
3 cups flour
1 teaspoon salt
1/2 pound Crisco (although the Cousin Jacks say lard is the best)
2 eggs
1 cup water
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The Stuffing:
6 potatoes, diced
1 medium onion, chopped
1/2 stick margarine or butter, melted
1 teaspoon salt
1 teaspoon pepper
a good round steak or pork, diced

Mix flour, salt, and Crisco with egg beater until like cornmeal. Add 2 eggs and a cup of cold water. Put all this on a table, with a thin layer of flour; sprinkle water on slightly; and then knead into a roll. Put all this into the refrigerator to chill for awhile.

Take your pasty roll out of the refrigerator and make 10 round things with your rolling pin. Then fold them over with the Stuffing in the middle and make neat half-moon shapes, poking arty stab holes in them to let the steam out (pierce with a fork). Roll up the edges and press with the fork aesthetically. You can paint them with milk or egg white to make them brown, if you want. This enhances their natural beauty. Bake them in an oven for 1 hour at 425°. Serve with gravy or ketchup on a plate—or munch hand-held cold. A 10-pasty recipe.

Nutritional Facts:

Serves: 5
Total Calories: 404
Calories from Fat: 43

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