Filled Pastry Meals: Pasties and Pies

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PHOTO: MOTHER EARTH NEWS STAFF
Pasties (lower left plate) and pies are delicious filled pastry meals that will please the whole family.

If you’re on the lookout for a new way to serve your meat, grain, and potato meals, why not try a main-dish filled pastry? Most anything can be (deliciously) wrapped up in one of these melt-in-your-mouth crusts, which not only add to the “eye appeal” of food but can also help make a little bit of dinner go a long way … to accommodate unexpected guests or just stretch that shrinkin’ dollar.

Interested? Well, then, here are two tried and true pastry recipes for pasties and pies. One is a turnover for individuals, the other a meal-in-a-dish pie. I’ll also give you enough filling suggestions to get you started in pastry cookery.

The “Personal” Pasty

The luscious little pasty (it rhymes with “nasty”) originated in Cornwall, England. It’s about the handiest carry-along meal imaginable, because a pasty is big enough to satisfy a hearty appetite and small enough to fit easily into a pocket or a school lunchbox.

The key to successful pasty cooking (or to making any filled pastry) is a good crust. If you can keep your dough so cold that the flour will bake before the shortening melts, the crust will come out of the oven flaky and delectable. To assure this result, always [1] begin with cold shortening, [2] work the dough as little as possible, and [3] chill your dough before you roll it.

  • Published on Jan 1, 1979
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